About Our Olive Oil

Margaret River Region - Family Owned

Petra Extra Virgin Olive Oil Estate is a boutique Margaret River region olive grove committed to the production of extra virgin olive oil of the finest quality. Petra is family owned and operated.

All Petra Extra Virgin Olive Oil products are made with first cold pressed olives. Harvesting, Pressing and Bottling is all conducted 'on site' to ensure the HIGHEST QUALITY is always maintained.

Petra means "rock" in Greek. The granite rock that came from the excavation when digging Petra dams, has been used in the walls of many of Petra's buildings.

Petra Points of Difference / FAQs

Single Origin vs Multi Origin

Petra Extra Virgin Olive Oil uses is produced with Petra Olives, grown right on our Margaret River estate. Many commercial and supermarket brands use bulk, commercially sourced olives.

Hand Harvested vs Machine Harvested

Petra Extra Virgin Olive Oil is created with Petra Olives, harvested using hand-held rake at the point of optimal ripeness for each olive variety. Many commercial and supermarket brands harvest their olives with machines to reduce cost.

Extended Harvesting Period vs Single Day Harvest

Petra Extra Virgin Olive Oil is produced from Petra Olives harvested over a two month period and selected for optimal ripeness. Commercial and supermarket brands may use olives harvested over a one day period to optimise harvest costs.

Cloudy vs Clear EVOO

Petra Extra Virgin Olive Oil is completely unadulterated. We never use heat, chemicals or filtering during the pressing process. This ensures the highest quality EVOO flavour and polyphenol (antioxidant) health benefits. Supermarket and commercial brands are usually 'treated' differently for commercial reasons, resulting in considerably reduced quality, flavour and polyphenols.

High Polyphenols vs Low Polphenols

Petra Extra Virgin Olive Oil has consistently recorded some of the highest polyphenols of any Australian-produced EVOO. Why do polphenols matter? More about healthy Polyphenols and please view our VIDEO!

Same Day Pressing vs Stored Olive Pressing

Petra Extra Virgin Olive Oil is created with Petra Olives pressed within 24 hours of hand harvesting. Supermarket and commercial brands may choose to use olives that have been stored for longer periods of time, losing freshness and quality.

Single Cold Pressed Extraction vs Multiple Extraction

Petra Extra Virgin Olive Oil uses only oil from the first cold press of our hand harvested olives. Supermarket and commercial olive oil brands mostly use heat and/or chemical extraction and multiple extraction processes. Real 'Extra Virgin' offers the highest quality in terms of freshness, flavour and polyphenol health benefits

Small Batch vs Large Batch Processing

Petra Extra Virgin Olive Oil is bottled in small batches to ensure freshness, flavour and high polyphenols. Commercial and supermarket brands may bottle in very large/factory scale quantities.

Current Season vs Any Season

Petra Extra Virgin Olive Oil only ever sells current season EVOO. Supermarket and commercial brands often sell stock that is years old.

Local Infusions vs Commercial Infusions

Petra Extra Virgin Olive Oil only uses lemon, lime, herbs, garlic and chilli grown on our own estate or by our local neighbours, to ensure quality agrumato and infused EVOO. Supermarket and commercial brands may use flavourings from a range of sources including artficial flavours.

 

Petra Awards

Olive Oil Awards are based on several factors : flavour, polyphenol level and acid level are the most important.

Petra Olive Oil has consistently achieved very high scores across all categories, particularly in polyphenol count!

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
Perth Royal Food Awards RASWA Olive Oil

Top 2 Result - Polyphenol Level

Petra Extra Virgin Olive received a polyphenol count of 499 at the 2020 Perth Royal Show, the SECOND HIGHEST of all olive oils entered from across Australia.

More about healthy Polyphenols

Petra Olive Trees & Varieties

Petra’s first trees were planted in 1999 and the Estate opened to the public in February 2007. We are located in Yallingup, in WA's famous Margaret River region.

Petra olive groves contain 1,200 olive trees on thirty one acres of gently sloping land. There are three dams, complete with kangaroos as well as a backdrop of ocean views.

Petra Premium Cold-Pressed Extra Virgin Olive Oils are masterful blends of Italian, Spanish & 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.

Koroneiki - Greece. Small fruit that bears young with high yields and high oil content. High quality oil, ripens mid/late season.

Kalamata - Greece. Medium/large fruit and a medium to high oil content. Good quality oil, pickled black and a highly regarded table olive.

Leccino - Tuscany, Italy. Small/medium fruit that bears young. Medium/high oil content that ripens early/mid season.

Picholine - France. A dual purpose olive (table and oil), with a medium/high yield, medium oil content and high quality oil. 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 a medium oil content and high quality oil. Ripens early/mid season.

WA Mission - France/Spain/USA. Medium fruit with a medium/high yield, medium oil content and high quality oil. Ripens mid/late season. A cultivar of olive first brought to WA in New Norcia in 1847 by Spanish Benedictine Monks.

Our Olive Press

As different varieties of olives ripen at different times in the season and individual trees may even bear fruit of varying ripeness, we achieve the highest quality Extra Virgin Olive Oil by carefully selecting the fruit when it is ready for pressing. The olive varieties are cold-pressed separately to ensure they reach the perfect level of ripeness for the desired style. The oil is then blended to create the Extra Virgin Olive Oils that are unique to Petra Olive Oil Estate.

At Petra Olive Oil modern technology and traditional methods are used . . . our Boutique Olive Press operates with small batches to ensure the above exacting standards are readily met. This involves the crushing of the fruit by hammermill, a mixing process ('malaxation') to separate the oil molecules from the water, then extraction by centrifuge to separate the oil from the waste remnants of the fruit.

The final phase of cleaning the oil and further separation from water is achieved in some systems through a vertical centrifuge followed by filtering. At Petra our state-of-the-art Olive Press utilises the natural and gentle process of gravity separation in a glass decanter known as the 'Florentine Vase'.

By limiting the exposure to agitation, this process fully preserves the fresh flavours and taste of the oil as well as the unique health benefits (high polyphenols / antioxidants) that can only be gained from a premium extra virgin olive oil.

The finished product is stored in vaccum-sealed stainless steel tanks to settle for about six weeks.

 

Healthy Polyphenols

Petra Extra Virgin Olive Oil Tasting Bowl

What are Polyphenols?

The flavenoid polyphenols (antioxidants) in olive oil are natural antioxidants that contribute to a bitter taste, astringency, and resistance to oxidation. Beneficial effects range from healing sunburn to lowering cholesterol, blood pressure, and risk of coronary disease.

Olive oil is the only vegetable oil that contains perceptible amounts of polyphenols.

What is the Polyphenol Content of Olive Oil?

  • Petra Extra Virgin Olive Oil: 430-450ppm (typical levels, our highest scores reach 500ppm)
  • Most Extra Virgin Olive Oils: 100-250ppm
  • Ordinary Olive Oil: up to 50ppm (lower grades, sold in Australia)

Factors that drive these levels include the olive cultivar, degree of ripeness, production and extraction technologies employed, and the age of the oil.

Petra Extra Virgin Olive Oils are unfiltered and completely unadulterated and bottled in small batches to preserve the highest possible polyphenol (antioxidant) levels. This often results in a cloudy appearance and robust flavour. Petra only sells current season EVOO to ensure quality and freshness.

 

Olive Oil Terminology

Extra Virgin - Extra Virgin Olive Oil means that olive oil has been extracted using the first cold press of olives. All Petra Extra Virgin Olive Oil is first cold-pressed.

Low Acidity - The best olive oil has a natural level of low acidity. Extra virgin olive oil is produced using  cold-pressed, chemical-free processes that involves only cold pressure or cold centrifugation, keeping acidity low. According to the International Olive Oil Council extra virgin olive oil must have an acidity of less than 0.8%. Petra Extra Virgin Olive Oil is 0.2% acidity.

First Pressed - refers to the olives being pressed on the first round of extraction. Petra Extra Virgin Olive Oil uses olives that are only pressed once.

Cold Pressed - the cold pressed method indicates that no heat or chemical additives are used to extract the oil from the olives, which can alter and destroy the flavours, aromas and nutritional value of the olive oil

Cold - refers to olives being stored at a temperature no higher than 27.7°C. Petra Extra Virgin Olive Oil uses olives that have been stored at 27.7°C or lower, and are pressed within 24 hours hours of being hand-harvested.

Petra Extra Virgin Olive Oil Olive Grove at Dusk

Olive Oil Quality Standards

Petra Extra Virgin Olive Oil With Antipasto

Australia has a standard for Olive Oils & Olive Pomace Oils (A 5264-2011).

In December 2013 it was reported by the Australia Olive Association that:
“Australian consumers buying imported olive oil are being duped at the checkout with up to 9 out of 10 imported olive oils failing Australian standards and being labelled incorrectly ... (of) 106 imported oils tested representing 40 different brands, 77% of oils tested failed the Australian Standard AS 5264-2011.

93% of brands tested failed the Standard for at least one product of their brand range. "

This is consistent with results found by Choice Magazine in 2010 that showed 80% of imported oils tested failed Extra Virgin standards.”

 

 

"Let food be thy medicine, and medicine be thy food."

Hippocrates