Australian Extra Virgin Olive Oils
HOW OLIVE OIL IS MADE
The real difference with Pukara Estate Olive Oil rather than another Olive Oil is the freshness. 
Many Olive Oil producers don’t have their own pressing machines, although Pukara Estate do.
This means they pick the Olives off the tree (whith a big shaker machine) and as soon as the container is full, the olives are taken inside to be washed and pressed.
Many other Olive Oil producers will need to package up their Olives and send them off to a large pressing factory. As there will be many other producers sending their olives to be pressed, the Olives will usually have to sit and wait until they get through the queue. The whole time the Olives are sitting they are going off and the quality is being lost.
The other issue with sending Olives off to large pressing factories is the quality control issue. Pukara Estate can ensure all the different varieties that have been pressed are in clean machines.
Pukara Estate only press their Olives once (First Press) - this does not always get all the available Oil out but it will get the best quality Oil out without mixing in the lower quality oil. Suppliers of cheaper oils will, press, re-press and re-press again. This over pressing will be pressing oils out of the stone and more often than not leaves a very bitter taste.
Each year, Pukara Estate then trials out different mixes of olive varieties to create their blend of Olive Oil.
Flavours in the Pukara Estate range are all natural. They are the essential Oils taken from fruits, like the Pomegranate, Blackcurrant etc. They are then blended with the oil to create their award winning flavours. Many people will ask if the Truffle flavour is natural or synthetic, it is actually natural - although it is very difficult to get the natural truffle flavour as it goes off so quickly.
