Coriole Olive Oils
At Coriole we started bottling olive oil in 1989. It was important news in those days and journalists came from around the country to have a look. Although at first many people thought that it was a very strange product to put in a cellar door.
Mark Lloyd's interest started when he worked in olive factories in Greece one winter in the 70's. "There is just something about that smell..." Mark says.
However the quality of olive oil in Australia was revolutionized with the arrival in the 1990s of a new "Centrifuge Decanter". This bought new standards of cleanliness to processing and quality to olive oil production.
All olive oils should be fresh. They also should have a little bitterness in the mouth, and pungency or pepperiness in the throat. Most of the supermarket imported olive oils are rancid and to use them means adding stale flavours to your food. Not a good idea!