Confido Coonawarra produces their Extra Virgin Olive Oil from a blend of green and black olives harvested annually in April, May, and June. The oil is cold-pressed, yielding a fruity and grassy aroma with a buttery flavor and a peppery finish. The peppery sensation is attributed to polyphenols, which are linked to health benefits such as anti-inflammatory properties. This oil is suitable for salads, dressings, and cooking. The product is packaged using sustainable practices, with recyclable or recycled materials. Confido Coonawarra is based on the Limestone Coast of South Australia, where the oil is produced on a farm with approximately 1,600 olive trees.