Extra virgin olive oil — Australians love it, but do we have any taste?
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"It's a dairy country, Switzerland, so what we had was butter, cream, cheese, bread and jams — that was it. There was a vegetable oil in the kitchen, but certainly no olive oil."
"We harvested just under 70 tonnes of olives out of eight hectares, we produced 10,500 litres of extra virgin olive oil and we handpicked about four and a half tonnes of table olives."
"It's very easy to make oil out of those olives because the oil is still there, but the oil is really tasting rancid."
