Grow • Harvest • Press

Pendleton Olive Estate’s groves are among the most established in Australia, originating from olive tree plantings in the late 1800’s. ​Situated on South Australia’s ancient Limestone Coast, our groves have sought-after conditions for producing impeccable Extra Virgin Olive Oil. Pendleton Olive Estate’s paddock to plate philosophy ensures we control every step of the process, generating premium quality and unsurpassed flavour profiles.
Ancient soils and underground reservoirs

Ancient soils and underground reservoirs

Paddock to plate

Family-owned and operated

Ancient soils and underground reservoirs

Premium quality and unsurpassed flavour profiles

Discover your inspiration

Some of the best Australia has to offer

Extra Virgin Olive Oil • Plain

Pendleton Olive Estate grows their own olives from 10 different varieties of 170,000 trees across 500 hectares. Each tree is strategically spaced to allow for maximum sun exposure and airflow.

Extra Virgin Olive Oil • Citrus Press Agrumato

Agrumato is Italian in origin, a process of simultaneously crushing citrus fruit with olives to produce exceptionally flavoured olive oils. Whole ruby grapefruits, lemons or blood oranges are crushed with olives during the first cold press.
Once you try our newest Agrumato, we know you will agree that they are the best there is.

Extra Virgin Olive Oil • Infused

Pendleton Estate’s range of premium, infused extra virgin olive oils offer a unique and versatile way to enhance your favourite dishes. This range is infused with natural flavourings, ensuring nothing artifical to leave that tangy taste in your mouth from synthetic infusions. 

Vinegar • Flavoured

Specially crafted to harmonise with the flavour profiles of the extra virgin olive oils. Enjoy Pendleton Olive Estate’s variety of balsamic flavours, the gentle acidity is balanced with fruit profiles and spice complexities.

Extras • Dukkah

Inspired from middle eastern spices, Pendleton Olive Estate’s Dukkah is a fragrant, roasted spice and nut blend. Traditionally served with olive oil and fresh bread, it is also an aromatic coating for seafood, chicken or lamb before grilling.

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