E.V.O.O Frequently Asked Questions
Harvest olive varieties faqs
7 questions
Rich glen evoo faqs
8 questions
Harvest olive varieties faqs
7 questions
Polyphenols health
9 questions
Storage freshness shelf life
6 questions
Appearance sediment quality
7 questions
Farming sustainability
5 questions
Packaging containers
9 questions
4l tin information
8 questions
Bulk oil availability
5 questions
Nutrition labelling
6 questions
General olive oil questions
9 questions
Yes — and that's part of what makes olive oil so special.
Olives are a seasonal fruit, and rainfall, heat, harvest timing and growing conditions affect each variety differently from year to year.
Our Signature EVOO is usually crafted from two to four varieties. Rather than forcing nature to follow a fixed recipe, our family and production team taste and blend the best oils from each harvest to create the balanced Rich Glen Signature style our customers know and love.
Our family grove in Yarrawonga is home to approximately 45,000 olive trees.
It depends on the oil. Our Signature EVOO is an artisanal blend, while selected releases such as Yarrawonga Coratina and Yarrawonga Frantoio showcase a single olive variety.
Across our Yarrawonga grove we grow a diverse collection of olive varieties, including:
Kalamata, Manzanillo, Frantoio, Coratina, Arbequina, Spanish Queen, Koroneiki, Paragon and Picqual.
Each variety has its own characteristics and responds differently to the conditions of each growing season.
Our Signature EVOO is an artisanal blend that changes each year depending on what the season gives us.
Rainfall, heat, growing conditions and harvest timing all influence how each olive variety develops and tastes. Rather than following a fixed recipe, we work with the very best of each harvest to create our Signature blend.
It is typically made from two to four olive varieties, carefully selected and blended to achieve the smooth, buttery and gently peppery character our customers know and love.
Each batch is tasted and approved by three of our olive oil masters from across the family and production team before it becomes Rich Glen Signature EVOO.
Our olive harvest generally takes place between May and July.
We begin with our young, green olives for Early Harvest before moving through the grove as the different varieties reach the right stage of ripeness. The exact timing is guided by the fruit and the season each year.
The 2026 harvest starts flowing into selected Signature EVOO formats from July onwards.
Because we bottle in batches, different sizes may transition from the previous harvest at different times. Please check the harvest year shown on the product page or packaging for the oil you are purchasing.
Like all Extra Virgin Olive Oil, Early Harvest is at its most expressive when it is fresh.
Stored tightly sealed in a cool, dark place away from heat and light, it will keep well for up to 12 months from bottling. For the brightest flavour, aroma and character, we recommend enjoying it within three months of opening.
Early Harvest is made only once each year in a very limited batch and is available only while that season's release lasts.
Once it's gone, we have to wait until the grove is ready to harvest again the following year. We recommend signing up to be notified when the new season's Early Harvest is first released so you don't miss it.
Our 2026 Early Harvest is unfiltered. Its natural cloudiness and fine sediment are part of its fresh, small-batch character.
Our 2026 Early Harvest contains more than 360 mg/kg of polyphenols, placing it in the high-polyphenol category.
Early Harvest is about choosing quality and character over yield.
We harvest our Coratina olives exceptionally early, while they are still young and green. At this stage, each olive produces significantly less oil, meaning we deliberately sacrifice yield to create something truly unique.
What we give up in quantity, we gain in flavour: an intensely fresh, herbaceous Extra Virgin Olive Oil with vibrant colour, naturally high polyphenols and flavours that simply cannot be recreated by waiting until the fruit ripens further.
It is a once-a-year expression of our grove and one of the oils we are most proud to make.
Our Signature EVOO, by comparison, is crafted as our beautifully balanced everyday oil — smooth, buttery and versatile enough for everything from cooking and roasting to dressings and dipping.
Our 2026 Early Harvest is made from Coratina olives, a variety celebrated for its bold character and naturally high polyphenol content.
Early Harvest marks one of the most exciting moments of the year at Rich Glen — the beginning of a new olive season and the first taste of what our grove has produced.
Each year, we harvest a select part of our grove exceptionally early, while they are still young and green, to create an intensely fresh and distinctive Extra Virgin Olive Oil.
It is a true seasonal release, made only once a year and available only while that year's small batch lasts.
Its vibrant green colour comes naturally from chlorophyll in the young, green olives picked early in the season. The colour can naturally soften over time without affecting the oil's quality.
Yes — and that's part of what makes olive oil so special.
Olives are a seasonal fruit, and rainfall, heat, harvest timing and growing conditions affect each variety differently from year to year.
Our Signature EVOO is usually crafted from two to four varieties. Rather than forcing nature to follow a fixed recipe, our family and production team taste and blend the best oils from each harvest to create the balanced Rich Glen Signature style our customers know and love.
Our family grove in Yarrawonga is home to approximately 45,000 olive trees.
It depends on the oil. Our Signature EVOO is an artisanal blend, while selected releases such as Yarrawonga Coratina and Yarrawonga Frantoio showcase a single olive variety.
Across our Yarrawonga grove we grow a diverse collection of olive varieties, including:
Kalamata, Manzanillo, Frantoio, Coratina, Arbequina, Spanish Queen, Koroneiki, Paragon and Picqual.
Each variety has its own characteristics and responds differently to the conditions of each growing season.
Our Signature EVOO is an artisanal blend that changes each year depending on what the season gives us.
Rainfall, heat, growing conditions and harvest timing all influence how each olive variety develops and tastes. Rather than following a fixed recipe, we work with the very best of each harvest to create our Signature blend.
It is typically made from two to four olive varieties, carefully selected and blended to achieve the smooth, buttery and gently peppery character our customers know and love.
Each batch is tasted and approved by three of our olive oil masters from across the family and production team before it becomes Rich Glen Signature EVOO.
Our olive harvest generally takes place between May and July.
We begin with our young, green olives for Early Harvest before moving through the grove as the different varieties reach the right stage of ripeness. The exact timing is guided by the fruit and the season each year.
The 2026 harvest starts flowing into selected Signature EVOO formats from July onwards.
Because we bottle in batches, different sizes may transition from the previous harvest at different times. Please check the harvest year shown on the product page or packaging for the oil you are purchasing.
Absolutely. Our Signature EVOO is made for pan-frying, roasting, baking, barbecuing and more, as well as dressings, dipping and finishing.
Extra Virgin Olive Oil does not naturally contain trans fat. It is made up mainly of monounsaturated fat, with smaller amounts of polyunsaturated and saturated fats.
Yes. Extra Virgin Olive Oil is a healthy, versatile choice for everyday cooking. It is rich in monounsaturated fat and its natural antioxidants help support its stability when heated.
Yes. Our Signature and Early Harvest Extra Virgin Olive Oils are cold pressed on our Yarrawonga farm, without heat or chemical refining.
Extra Virgin Olive Oil is rich in monounsaturated fats and contains naturally occurring antioxidants, polyphenols and vitamin E. Enjoyed as part of a balanced diet, it is a delicious way to replace more highly refined or saturated fats.
Cold pressed means the oil is mechanically extracted while the olive paste is kept below 27°C. Limiting heat helps protect the fresh flavour, aromas and naturally occurring antioxidants in the fruit.
Polyphenol levels naturally vary depending on olive variety, ripeness, season and harvest timing.
Our Signature Extra Virgin Olive Oil is usually above 250 mg/kg, while our 2026 Early Harvest has been independently tested at more than 360 mg/kg.
Our Early Harvest is the best choice for customers seeking our highest-polyphenol style. It is made from early-picked Coratina olives, which are naturally rich in these protective plant compounds.
Polyphenols are naturally occurring plant compounds with antioxidant properties. They help protect the oil from oxidation and are one reason quality EVOO is associated with the benefits of a Mediterranean-style diet. They also contribute to the fresh bitterness and peppery finish of good olive oil.
Olive oil does not suddenly become unsafe on its best-before date, but it gradually loses freshness, aroma and flavour as it oxidises. Always check the best-before date and discard oil that smells stale, waxy or rancid.
Use the best-before date on the pack as your guide. Unopened oil keeps best when stored in a cool, dark place, but fresher is always better.
For the best flavour, use it within three months of opening. It may remain enjoyable for longer if it is stored cool, dark and tightly sealed, but air, heat and light will speed up oxidation.
Keep olive oil tightly sealed in a cool, dark cupboard, away from direct sunlight, the stove and other heat sources. There is no need to refrigerate it.
Olive oil is essentially the freshly squeezed juice of the olive — and olives are a seasonal fruit.
Rainfall, heat, harvest timing, fruit maturity and growing conditions all influence the flavour of the oil from one year to the next.
We carefully craft our Signature blend to maintain the balanced style our customers know and love while still allowing the unique character of each season to come through.
Colour naturally changes as chlorophyll and other pigments settle or break down. Exposure to light and heat can speed this up. Colour alone is not a reliable measure of quality; aroma and flavour are much better guides.
Because our oils remain unfiltered, you may notice natural sediment settling at the bottom of the container over time.
These are tiny particles from the olive fruit that remain after pressing — a natural characteristic of an oil that has been allowed to remain close to the way it left our mill.
It is part of the character of fresh, unfiltered Extra Virgin Olive Oil and not, by itself, an indication of a quality issue.
No. Whether an olive oil solidifies in the fridge is not a reliable indication of whether it has been mixed with another oil. Different olive varieties and their natural fatty-acid profiles behave differently at low temperatures.
Independent laboratory testing is the reliable way to assess the quality and authenticity of an olive oil.
Fresh EVOO should smell lively and clean, with aromas such as fresh-cut grass, herbs, green fruit or olive leaf. It may taste fruity, gently bitter and peppery. Stale oil can smell waxy, crayon-like, musty or like old nuts.
All Rich Glen Extra Virgin Olive Oil remains unfiltered.
We choose to leave our oils this way to retain their natural character, which means some cloudiness or fine olive sediment can occur.
Olive oil naturally reacts to colder temperatures. As the temperature drops, some of the naturally occurring waxes and fats begin to turn solid, which can make the oil appear cloudy or thicker.
Simply return the oil to room temperature and it should gradually return to its normal liquid state. This does not affect its quality.
Freshly pressed, unfiltered olive oil can contain microscopic olive solids and tiny droplets of natural moisture. Over time, these naturally settle at the bottom of the container.
The fridge test is not a reliable way to determine the quality or authenticity of olive oil.
Different olive varieties, fatty-acid profiles and temperatures can all influence how an oil behaves when chilled.
The only way to truly verify the quality and classification of Extra Virgin Olive Oil is through appropriate independent laboratory testing. Rich Glen oils are independently lab tested to ensure they meet our quality standards.
Our philosophy is to create a healthy tree by first creating a healthy environment around it.
Wherever possible, we aim for what touches our trees to be organic and prioritise regenerative agricultural practices over reliance on traditional pesticides.
That begins with the health of the grove itself: healthy soil, careful pruning, opening the canopy to sunlight and airflow, and maintaining strong, healthy limbs and trees.
We believe that looking after the whole growing environment gives our olive trees the best opportunity to thrive naturally.
We use a number of farming practices designed to protect and continually improve the long-term health of our soil and grove.
Throughout the year, we sow different crops between the olive trees to return beneficial organic material to the soil. We avoid tilling around our olive trees, helping protect the soil structure and the microbial life beneath it.
We apply organic matter throughout the grove to feed the soil and support healthy trees.
Water is treated as a precious resource. Our grove is managed to capture as much natural rainfall as possible and, when irrigation is required, we use targeted drip irrigation and irrigate at night to reduce unnecessary water loss.
For us, regenerative farming is about working with the natural system — protecting the soil, supporting its microbes, using water thoughtfully and leaving the grove healthier for the generations that follow.
Our olive oil is not sold as certified organic.
However, we aim wherever possible for what touches our trees to be organic and place a strong emphasis on soil health, tree health and regenerative agricultural practices across our grove.
Our approach starts with feeding the soil and creating a healthy environment for the trees.
We use significant amounts of organic matter and organic inputs, including organic copper where appropriate, with the aim of supporting healthy soil, strong trees and a productive grove.
Sustainability is part of how we think about the future of our farm.
We have installed a number of solar panel projects across the property and shifted from sprinkler irrigation to targeted, low-water-use drip irrigation.
Across the business, we separate waste streams including plastic and cardboard and recycle wherever possible.
Organic material from the grove, including material generated through pruning, is returned to the farming system where appropriate to help provide fuel for the microbes that support healthy soil.
From energy and water to waste and soil, our aim is to continually find better ways to care for the land that has cared for our family.
The oil is protected from direct contact with the metal by a food-grade internal lining. The opaque tin also shields the oil from light, helping preserve freshness.
Our 4L tins are recyclable through suitable metal-recycling services. We do not currently advertise a tin return or take-back program; please check with your local council for the correct recycling route.
Yes. Our olive oil packaging and the surfaces that come into contact with the oil are designed for food use.
Many of our olive oil packs are recyclable, including glass bottles, metal tins and outer cardboard cartons. Components and local recycling rules vary, so separate materials where possible and check with your council.
Our largest Signature EVOO format currently for sale is the 10L cask. Availability can change, so please check our Bulk Oil collection for current stock.
Our 4L oil pack is a food-grade metal tin with a protective internal lining. Please contact our team if you need the precise metal or lining specification.
Our casks use a food-grade inner bladder inside a protective outer carton. Please contact us if you require the exact material specification for recycling or technical purposes.
Our Signature EVOO is available in:
- 150ml spray oil
- 250ml
- 500ml
- 2L
- 4L
- 10L
Availability may vary throughout the year.
Light is one of olive oil's biggest enemies. Opaque tins protect the oil from light while offering a practical, recyclable format for larger quantities.
Yes. A best-before date is printed on the tin. Its position can vary, so check the top and base of the tin.
The tin carries traceability and date information, but the exact printed fields may vary by packaging run. If you need the bottling date, send us the batch number and we can help identify it.
Yes. The harvest year is printed directly onto the tin.
Lift the tamper-evident cap or pull-up spout at the top of the tin, remove the seal if present, then secure the cap or pourer before tipping. Keep the tin upright on a stable surface while opening.
The 4L tin has a built-in pouring spout.
For easy everyday use, we recommend decanting a smaller amount from your 4L tin into a ceramic or dark glass olive oil bottle.
This makes pouring easier while allowing the remainder of your oil to stay sealed and protected in the tin. We offer suitable options on our website.
Pour slowly with the opening positioned toward the upper side of the tin so air can enter smoothly.
For everyday use, you can also decant a smaller amount into a clean ceramic or dark glass bottle using a food-grade funnel. Wipe the spout clean before resealing the tin.
The batch code is printed on the pack, commonly near the best-before information. Check the top and base of the tin; if you cannot locate it, send us clear photos and we will help.
Pre-orders are not always available online, but our team can discuss upcoming availability and larger-volume requirements. Contact us with the quantity, format and timing you need.
Our larger formats are designed to offer better value per litre. For commercial volumes or repeat orders, contact our wholesale team for current pricing and eligibility.
Yes. Rich Glen welcomes wholesale enquiries from businesses interested in stocking our products.
You can learn more and apply directly through our Wholesale sign-up page.
We do not currently list a 20L container in our online Bulk Oil collection; the largest listed size is 10L. Please contact us for current commercial or special-order options.
We do not have a public restock date for 20L containers. Contact our team to register your interest and ask about the latest bulk availability.
Extra Virgin Olive Oil contains only olives and does not contain the major allergens that require declaration in Australia. Always check the product packaging for the most current information.
Yes. Our Extra Virgin Olive Oil is gluten free.
Yes. Our Extra Virgin Olive Oil is vegan.
The 4L tin contains the same Signature Extra Virgin Olive Oil as our applicable smaller Signature formats, so the nutritional values are the same per serving. Refer to the panel on your tin for the current serving size and exact figures.
Extra Virgin Olive Oil is made predominantly from monounsaturated fat — the heart-healthy fat that is one of the reasons olive oil has become such an important part of the Mediterranean diet.
It also naturally contains beneficial compounds including antioxidants and polyphenols.
For the complete nutritional information and exact values for your product, please refer to the nutrition information panel on the packaging.
The nutrition information panel is printed on the bottle, tin, cask or its outer packaging.
On paper, making Extra Virgin Olive Oil sounds beautifully simple: take healthy olives and extract their juice.
In practice, producing exceptional EVOO — particularly at scale — requires enormous care at every stage.
It begins with healthy fruit. The olives need to be harvested at the right time and moved quickly from the grove to the mill. At Rich Glen, our olives are processed on our farm within hours of harvesting.
The fruit is cleaned and crushed into a paste before the oil is mechanically separated. From there, the freshly pressed oil needs to be stored correctly, protected from its greatest enemies — heat, light and oxygen — and bottled fresh.
That attention continues after bottling, with the oil needing to be stored in the right conditions until it reaches your table.
Healthy fruit. Harvested at the right moment. Processed quickly. Stored correctly. Bottled fresh.
Simple in principle. Quite extraordinary to do well, harvest after harvest.
Agrumato is made by crushing fresh whole citrus fruit together with olives during milling. The citrus oils and aromas become naturally integrated into the olive oil from the very beginning.
Extra Virgin Olive Oil is something incredibly special — and it's at the heart of what we do at Rich Glen.
At its simplest, EVOO is the freshly squeezed juice of the olive. Nothing needs to be chemically refined or heavily processed. Healthy olives are harvested and mechanically pressed to release their oil while preserving the flavour, aroma and naturally occurring goodness of the fruit.
Extra Virgin is the highest grade of olive oil and must meet strict chemical and sensory quality standards.
For our family, being able to grow the olives on our own farm, harvest them and press them into Extra Virgin Olive Oil is something we're incredibly proud of. It is where the Rich Glen story began and remains at the heart of our farm today.
Agrumato is co-milled: fresh fruit and olives are crushed together. An infused oil is made by adding flavouring ingredients or extracts to olive oil after the oil has been produced.
Both can be delicious, but the production method and flavour expression are different.
Coratina typically makes a bolder, more robust oil with pronounced bitterness, pepperiness and naturally high polyphenols.
Frantoio is often more aromatic and elegant, with fresh grassy, herbal and fruity notes.
The exact flavour of each changes with ripeness, season and milling.
That peppery finish comes from naturally occurring polyphenols, particularly in fresh oil made from greener olives.
That little tickle at the back of your throat is a sought-after characteristic of fresh, high-quality Extra Virgin Olive Oil.
Gentle bitterness is a natural and desirable quality in fresh EVOO. It comes from polyphenols in the olives and is often more noticeable in early-picked, robust varieties such as Coratina.
One of the most beautiful things about Extra Virgin Olive Oil is that it is essentially the freshly squeezed juice of a fruit.
And just like any fruit grown on a farm, no two seasons are exactly the same.
Heat, rainfall, soil, water, fruit maturity, harvest timing and the conditions throughout the growing season all influence the olives — and ultimately how the oil smells and tastes.
That's why every harvest carries a little of the season with it.
Our job isn't to remove those natural differences. It's to work with what the grove gives us each year and turn the very best of that harvest into an Extra Virgin Olive Oil we're proud to put the Rich Glen name on.
There are many different cold-pressed oils, but when it comes to olives, Extra Virgin Olive Oil is the highest grade of olive oil and the one we believe belongs in your kitchen.
EVOO is essentially fresh olive juice rather than a chemically refined oil. It retains the olive's natural flavour, aroma and beneficial compounds and has a nutritional profile dominated by heart-healthy monounsaturated fat.
It is also remarkably versatile and stable for cooking — equally at home in the frying pan, oven and barbecue as it is drizzled over a salad or used to finish a dish.
For us, if you're choosing an olive oil, choose Extra Virgin. It's the best expression of what the olive has to offer.
