Organic Midnight Extra Virgin Olive Oil
Organic Midnight Extra Virgin Olive Oil
Our 2025 Midnight Olive Oil is available now!
High polyphenol extra virgin olive oil - 447mg/kg
In addition to being our finest, early harvest oil each season, this year's Midnight Olive Oil tested at an impressive 447 mg/kg of polyphenols. That's a hefty dose of nature's most powerful antioxidants in every drizzle. (Many quality olive oils have polyphenol levels in the 100-300mg/kg range.)
Why should you care about high polyphenol EVOO? Polyphenols are olive oil's superpower. These natural compounds are proven to fight inflammation, support heart health, and protect your cells from daily wear and tear. The higher the polyphenol count, the more your body benefits.*
Plus, these polyphenols are what give our oil its distinctive peppery bite and robust, complex flavour that true olive oil lovers appreciate. It’s the essence of the Mediterranean style diet.
- 500mL bottle
- certified organic
- 100% Australian
- single estate
- early season, night time harvest
- first cold pressed onsite within hours of picking
Midnight Olive Oil is our finest oil. Early harvest organic olives are picked and pressed in the cool of the night and cold pressed before first light, capturing optimal health benefits, freshness and flavour.
With aromas of ripe apple and almond, hints of green grass and citrus leaf, and a pleasantly pepperiness, this oil is perfect for drizzling over finished dishes and dipping crusty bread and fresh crudités.
* REFERENCES:
1. Covas, M.I., et al. (2006). The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Annals of Internal Medicine, 145(5), 333-341.
https://pubmed.ncbi.nlm.nih.gov/16954359/
2. Kourek C, Makaris E, Magiatis P, Zouganeli V, Benetou V, Briasoulis A, Xanthopoulos A, Paraskevaidis I, Melliou E, Koudounis G, et al. Effects of High-Phenolic Extra Virgin Olive Oil (EVOO) on the Lipid Profile of Patients with Hyperlipidemia: A Randomized Clinical Trial. Nutrients. 2025; 17(15):2543.
https://doi.org/10.3390/nu17152543
3. Benny, M., & Antoniou, X. (2021). Olive Polyphenols: Antioxidant and Anti-Inflammatory Properties. Antioxidants, 10(7), 1044.
https://pmc.ncbi.nlm.nih.gov/articles/PMC8300823/
4. Khan, H., et al. (2022). Dietary Polyphenols and Their Role in Oxidative Stress-Induced Human Diseases: Insights Into Protective Effects, Antioxidant Potentials and Mechanism(s) of Action. Frontiers in Pharmacology, 13, 806470.