A family's decade in every drop
Kardella Estate Olives, handcrafted extra virgin olive oil from the hills of South Gippsland, Victoria
Kardella Estate Olives is a boutique family grove in the hills of South Gippsland, Victoria, with views stretching toward Wilson's Promontory and roots that go a decade deep.
We grow two varieties, Frantoio and Coratina, and we produce one oil. An early harvest, unfiltered and alive with the season. Robust, peppery, intensely fresh. Made in limited quantities from a single annual press.
Made with love. One harvest. One chance. Every year.
Pressed from olives harvested early in the season from our family grove in the hills of South Gippsland, this is Kardella at its most intense.
Robust, peppery, and vivid with fresh herbaceous character — grassy top notes, a full-bodied centre, and that unmistakable catch at the back of the throat. That's the polyphenols. And in an early harvest oil, there are a lot of them.
We ship Australia-wide. Free shipping on orders over $100. Pickup available in Pascoe Vale by arrangement. For international orders, contact us at john@kardellaestateolives.com.au
Our extra virgin olive oil
Pressed from olives harvested early in the season. Robust, peppery, and vivid with fresh herbaceous character. That catch at the back of the throat? That's the polyphenols. In an early harvest oil, there are a lot of them.
Not a cooking oil. A finishing oil. Drizzle it over grilled fish, fresh burrata, warm sourdough, or a simple bowl of soup. Use it where the oil is the point.
One grove. One harvest. One press per year. When it's gone, it's gone until 2027.
We always dreamed of working the land. A visit to a relative's sun-drenched grove in Sicily confirmed what we already knew. In 2017 we found 23 acres in the hills of South Gippsland and started planting.
Today, with friends who helped dig the holes and children who help bring in the harvest, Kardella Estate Olives is more than a grove. It's a life's work, finally taking root!
Frequently Asked Questions
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Most olive oil is made from fully ripened fruit. We pick earlier, when the olives are transitioning from green to just a hint of colour. Less yield, more flavour, higher polyphenols.
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Powerful natural antioxidants found in premium extra virgin olive oil. They're responsible for the bitterness, the pepperiness, and the nutritional punch. Early harvest oil contains significantly more of them than standard olive oil.
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Robust and peppery with grassy top notes, a full-bodied centre, and a long finish. You'll feel a catch at the back of the throat. That's a sign of quality, not a flaw.
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Filtering removes microscopic olive particles that carry flavour and nutrition. Unfiltered oil is cloudier, more intense, and more alive. We bottle it straight from the press exactly as nature intended.
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This is a finishing oil, not a cooking oil. Drizzle it over grilled fish, fresh burrata, warm sourdough, or a simple bowl of soup. Use it where the oil is the point.
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Unfiltered oil is best consumed within three to four months of opening. Store it in a cool, dark place away from heat and light. Never in the fridge.
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