Australian Extra Virgin Olive Oil Recipes

Which olive oil should you choose?

If you look inside the average Australian family’s pantry, you might be shocked to find an increasingly large portion of it devoted to oil.

Representing a range of cuisines and uses, from peanut to canola, coconut to avocado, it seems there’s a different oil for just about every recipe you come across these days!

Our advice? Keep it simple and keep it healthy with Australian Extra Virgin Olive Oil (AEVOO).

Not only is it the heathiest oil around, Australian EVOO is also incredibly versatile – from Asian cuisine to slow cooking, shallow frying and roasting, there’s nothing the humble Aussie EVOO can’t do.

In fact, while European producers only grow a small variety of olives, which tend to define their regions (similar to wine appellations), Australia is home to hundreds of different olive varieties and styles of EVOO to play with. These range from those with mild flavours, through to the more classic and then the truly robust, so you can choose the level of flavour you need for every dish.

In addition to its versatility, when it comes to certified Australian EVOO you don’t have to worry about the harmful saturated fats found in alternative cooking oils.

EVOO (particularly certified Australian EVOO) is high in good (monounsaturated) fats and is also a winner when it comes to antioxidants, which means it can help to control cholesterol and improve your heart health.

Try these three classic week night recipes, with a healthy twist, to find out how versatile the different types of olive oil really are.

Just make sure your Australian EVOO is certified by checking the bottle for the triangle certification symbol.


Use: Mild AEVOO


Use: Classic AEVOO


Use: Robust AEVOO