"We started bottling table quality olive oil in 1989. It was new, interesting and important news in those days and journalists came from around the country to have a look at the process and taste the result. Olive oil quickly became a staple product at Coriole, although at first, many people thought that it was a very strange product to have in a cellar door!
"Since then the olive oil industry has developed enormously and Australia is a world leader in quality.
"At Coriole we started with an old mat press. However the quality of olive oil in Australia was revolutionised with the arrival of a new 'Centrifuge Decanter' in the 1990s. This brought new standards of cleanliness to processing and quality of olive oil production.
"A word of advice...all olive oils should be consumed fresh. They should have a little bitterness on the palate, and pungency or pepperiness on the throat. Most of the supermarket imported olive oils are already rancid by the time of purchase and to use them is adding stale flavours to your food! Time to throw out your stale oils and treat yourself to a current vintage, quality oil - you will taste the difference."