Stefani Estate produces this Extra Virgin Olive Oil from the Frantoio varietal, harvested when olives are 60% green and 40% black. This early harvest method yields lower quantities but increases polyphenol and antioxidant content, enhancing shelf life.

The oil is typically harvested in Healesville, Yarra Valley, Victoria, from cold-pressed fruit. Laboratory analysis confirms it as Extra Virgin Olive Oil, with oleic acid at 0.12% [m/m]. Post-pressing, oil is transferred to vacuum-sealed stainless steel tanks, with sediment removed via decanting to minimize intervention.

It exhibits herbaceous characteristics, including notes of cut grass and artichoke, with a peppery finish.