Robinvale Estate's Late Harvest Extra Virgin Olive Oil is produced from olives harvested later than those used for the Murray Gold variety. The olives are processed using the same cold-pressing method, resulting in an oil that is lighter in flavor and density compared to the Murray Gold. This mild, less pungent profile makes it suitable for those who prefer subtler olive oil characteristics.

The oil is described as versatile, with applications including drizzling over salads, pasta, or bread, as well as incorporating into dishes during light frying, baking, or sautéing. It is not recommended for high-temperature cooking due to its lower smoke point.