About PETRA Olive Oil
Quicklinks: Video | Points of Difference | Awards | Varieties | Olive Press | Polyphenols | Terms | Standards | Top
To ensure as many people as possible can enjoy our quality olive oil, some purchasing limits currently apply.
Petra Extra Virgin Olive Oil
Margaret River Region - Family Owned
Petra Extra Virgin Olive Oil Estate is a boutique Margaret River region olive grove, located in the premier Margaret River gourmet food region in Western Australia.
Established in 1999, Petra Estate is committed to offering Extra Virgin Olive Oils (Plain & Flavoured/Infused), Gourmet Vinegars/Dips/Spreads etc, and EVOO Skincare/Haircare of the finest quality, as well as other and stunning Luxury Farmstay Accommodation [Dog Friendly - conditions apply].
All Petra Extra Virgin Olive Oil products are made with First Cold Pressed Olives. Petra ensures harvesting, pressing, production and bottling are conducted to provide the HIGHEST QUALITY Extra Virgin Olive Oils.
Petra is family owned and operated. "Petra" means "rock" in Greek. The granite rock (that came from the excavation when digging Petra’s dams) has been used in some feature walls of Petra Estate's Luxury Farmstay Couple Accommodation Yallingup.
Petra Estate respectfully acknowledges the Wadandi People (Saltwater People) past and present, as the traditional owners & custodians of the land where we live and our products are sourced.
Petra Awards
Extra Virgin Olive Oil Awards are based on several factors including flavour, polyphenols (ppm) and acidity (%FFA) level. Petra Extra Virgin Olive Oil has consistently achieved very high scores across all categories.
In the context of olive oil, "ppm" stands for parts per million and refers to the concentration of polyphenols, which are natural antioxidants found in olive oil. A higher ppm value indicates a greater concentration of polyphenols, often associated with better quality and health benefits.
In olive oil, "%FFA" stands for percent Free Fatty Acids. FFA is expressed as a percentage of oleic acid and is a key indicator of the quality/condition of the olives used; how quickly they were processed and how oil is stored. Extra Virgin olive oil must have a Free Fatty Acid (FFA) content of no more than 0.8%. This means that for every 100 grams of oil, there can be no more than 0.8 grams of free fatty acids. A lower FFA value is generally indicative of higher quality, whereas higher values suggest issues like damaged olives or delayed processing.
Petra Extra Virgin Olive Oil is produced with high quality olives; processed quickly after harvest; stored in vacuum stainless steel tanks and bottled in small batches to reduce oxidisation. All Petra EVOO (since first production 2007) has always been: in the range of 350-500+ppm (polyphenols) and %FFA (free fatty acid) ≤0.3%.
Top 2 Result - Polyphenol Level
Petra Extra Virgin Olive Oil achieved at the 2022 Perth Royal Show: a polyphenol count of 443ppm (the second-highest ppm of all olive oils entered from across Australia) and 0.3%FFA.
Top 2 Result - Polyphenol Level
Petra Extra Virgin Olive Oil achieved at the 2020 Perth Royal Show: a polyphenol count of 499ppm (the second-highest ppm of all olive oils entered from across Australia) and 0.3%FFA.
2022 Perth Royal Show
- Gold Medal Lemon Extra Virgin Olive Oil
- Bronze Medal Extra Virgin Olive Oil
2020 Perth Royal Show
- Silver Medal Extra Virgin Olive Oil
2018 Perth Royal Show
- Silver Medal Extra Virgin Olive Oil
- Silver Medal Lemon Extra Virgin Olive Oil
- Bronze Medal Lime Extra Virgin Olive Oil
2017 Perth Royal Show
- Bronze Medal Extra Virgin Olive Oil
2014 Perth Royal Show
- Bronze Medal Extra Virgin Olive Oil
2012 Perth Royal Show
- Silver Medal Extra Virgin Olive Oil
- Bronze Medal Lemon Extra Virgin Olive Oil
2011 Perth Royal Show
- Bronze Medal Extra Virgin Olive Oil
2010 Perth Royal Show
- Silver Medal Extra Virgin Olive Oil
- Two Bronze Medals
- Best In Class Lime Extra Virgin Olive Oil
2009 Perth Royal Show
- Gold Medal Extra Virgin Olive Oil
- Bronze Medal Lemon Extra Virgin Olive Oil
2008 Perth Royal Show
- Silver Medal Extra Virgin Olive Oil
Petra Olives
Petra Estate is a stunning 31-acre property located in Yallingup Western Australia - part of the renowned Margaret River food and wine region. Petra's olive trees were planted in 1999, and the first of Petra's accommodation chalets were built.
Petra Olive Oil is a masterful blend of Italian, Spanish, French & Greek olive varieties grown in the temperate Margaret River region climate.
Frantoio - Tuscany, Italy. Small-medium fruit with a high yield. Ripens mid-late season with a high oil content.
Leccino - Tuscany, Italy. Small-medium fruit. Medium-high oil content that ripens early-mid season.
Koroneiki - Greece. Small fruit with high yields and oil content. Ripens mid-late season.
Kalamata - Greece. Medium-large fruit and a medium-high oil content. Highly regarded table olive.
Picholine - France. A dual purpose olive with a medium-high yield and medium oil content. Ripens mid-late season and used as a cross-pollinator.
Nevadillo Blanco - Spain. Medium fruit with a high oil content. Ripens early-mid season.
Pendulino - Italy. Small fruit with a medium yield and oil content. Ripens early-mid season.
WA Mission - France/Spain/USA/Aust. Medium fruit with a medium-high yield and medium oil content. Ripens mid-late season.
Note: Petra occasionally sources from other high quality Western Australian olive groves, to expertly blend to create Petra's unique Extra Virgin Olive Oils.
Pressing Extra Virgin Olive Oil
At Petra Estate, olives are carefully selected at peak ripeness and cold-pressed by variety to create premium Extra Virgin Olive Oils. Using both modern technology and traditional methods, the boutique Olive Press operates in small batches to meet exacting standards.
A gentle gravity separation process with the 'Florentine Vase' preserves the oil's fresh flavors, high antioxidants, and health benefits. The finished oil is stored in vacuum-sealed stainless steel tanks for six weeks, ensuring exceptional quality and taste.
Polyphenols
What Are Polyphenols?
Polyphenols in olive oil are natural antioxidants that add bitterness, astringency, and oxidation resistance. They offer health benefits, such as healing sunburn and reducing cholesterol, blood pressure, and coronary disease risk. Olive oil is the only vegetable oil with significant polyphenol content.
Polyphenol Content Comparison:
Petra Extra Virgin Olive Oils: 350-500+ ppm
Most Extra Virgin Olive Oils: 50-250 ppm
Ordinary Olive Oil: Up to 50 ppm
Polyphenol levels depend on olive variety, ripeness, production methods, and oil age. Petra's unfiltered, small-batch extra virgin olive oil preserves maximum antioxidants, often creating a robust flavor and cloudy appearance. Only current-season oil is sold to ensure freshness and quality.
Olive Oil Quality Standards
Australia’s Olive Oil Standard (AS 5264-2011) highlights widespread non-compliance among imported oils.
In 2013, the Australian Olive Association reported that 77% of 106 imported olive oils from 40 brands failed the standard. Alarmingly, 93% of brands had at least one non-compliant product.
Similarly, a 2010 Choice Magazine test revealed 80% of imported oils failed Extra Virgin standards, exposing consumers to mislabelled products.