About Petra Extra Virgin Olive Oil

Established in 1999, Petra Extra Virgin Olive Oil Estate is a boutique olive grove, located in the Margaret River food and wine region of Western Australia.

Petra olive oil products are made with first cold-pressed olives. The olives are harvested and pressed to produce the highest quality extra virgin olive oil.

Petra means rock in Greek. The granite rock from dam excavation on the property was used in the walls of the accommodation chalets, giving them unique beauty and character. For accommodation enquiries, please visit our homepage.

Petra Estate respectfully acknowledges the Wadandi People (Saltwater People) past and present, as the traditional owners & custodians of the land where we live and where our products are sourced. 

FAQ | Guest Reviews | Petra Farm Shop | Shop Online | Points of Difference | Awards | Varieties | Olive Press | Polyphenols | Terms | Standards

Experience the difference of Petra Extra Virgin Olive Oil

Petra Estates sells the freshest olive oil. Olives are harvested and cold-pressed in April each year, with new season olive oil available around August.

Olive Oil is stored in quality stainless steel tanks and bottled in small quantities to preserve freshness and flavour, with high levels of polyphenols.

Petra olives are harvested by hand at the point of optimal ripeness, and produced using a first cold-pressed single extraction process. Petra olives are pressed within 24 hours of harvesting. Each annual season results in different flavours and characteristics. Petra Olive Oil may continue to settle and clarify after bottling, which may result in some olive sediment.

Petra infused olive oils are created with locally sourced lemon, lime, herbs, garlic and chili.

Olive oil can be used in so many ways, enhancing the flavours of a wide variety of dishes, however, deep frying with olive oil is not recommended. Cooking with Extra Virgin Olive Oil

To preserve quality and freshness, we recommend storing olive oil in the pantry. If used infrequently, refrigeration does preserve the oil, but it will solidify when refrigerated. The oil will de-solidify once brought to room temperature.

Petra Awards

Extra Virgin Olive Oil Awards are based on several factors including flavour, polyphenols and acidity level. Petra Extra Virgin Olive Oil has consistently achieved very high scores across all categories.

Top 2 Result – Polyphenol Level

Petra Extra Virgin Olive Oil achieved a polyphenol count of 443ppm at the 2022 Perth Royal Show, the second-highest of all olive oils entered from across Australia.

Top 2 Result – Polyphenol Level

Petra Extra Virgin Olive Oil achieved a polyphenol count of 499ppm at the 2020 Perth Royal Show, the second-highest of all olive oils entered from across Australia.

Perth Royal Food Awards RASWA Olive Oil

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.

Petra Extra Virgin Olive Oil Olive Grove at Dusk

View a map of our Estate and its olive groves.

Pressing the 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.

Petra Extra Virgin Olive Oil Estate Harvesting Olives Petra Extra Virgin Olive Oil Estate Hand Harvesting Olives Petra Extra Virgin Olive Oil Estate Hand Harvesting Olives Petra Extra Virgin Olive Oil Estate Tractor Shed Petra Extra Virgin Olive Oil Estate Olive Press Petra Extra Virgin Olive Oil Estate Sorting Harvested Olives Petra Extra Virgin Olive Oil Estate Making Agrumato Petra Extra Virgin Olive Oil Estate Making Agrumato Olive Oil Petra Extra Virgin Olive Oil Estate Making Olive Oil Petra Extra Virgin Olive Oil Estate Making Olive Oil Petra Extra Virgin Olive Oil Estate Making Olive Oil Petra Extra Virgin Olive Oil Estate Making Olive Oil

Polyphenols

Petra Extra Virgin Olive Oil Tasting Bowl

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

Petra Extra Virgin Olive Oil With Antipasto

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.

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

Hippocrates