Wholesale
Oil you can name on the menu.
Single estate, single harvest, pressed two hours from your kitchen. Traceable to one grove, which is more than most suppliers can tell you.
Most kitchens buy olive oil the same way they buy flour: a drum from the supplier, no idea where it came from, chosen on price per litre. That is a perfectly rational way to buy oil you are going to fry with.
It is a poor way to buy the oil you finish a dish with, and it means the one ingredient a diner tastes most directly is the one you can say least about.
What we supply
- 20 litre containers. For kitchens going through real volume. The best price per litre we do, and fewer deliveries to take in.
- 5 litre containers. Easier to lift, store and decant from. Sealed, so you open one at a time rather than exposing the whole volume to air.
- 750 ml bottles. For table service, or to sell on your counter alongside the food.
- Harvest details in writing. Grove, region and harvest year, so your menu and your staff can be specific rather than vague.
What you should know before committing
One grove, one press, one harvest a year. That is the whole appeal and it is also the constraint. When a season runs low we will tell you plainly instead of topping it up with bought-in oil, which means a busy kitchen should treat us as a finishing oil supplier rather than a sole source for everything.
We would rather lose an account than quietly change what is in the container. If that is a problem for your operation it is better to know now than in March.
How it works
- Tell us roughly how much you use and what you use it for.
- We send a sample and a price. No contract, no minimum term.
- If it suits, we set up a standing delivery on your schedule.
The full process behind the oil is on how it is made, and the grove itself is at Murrindindi Olive Grove. For anything not covered here, ring 0417 188 345.
Ask for a sample and a price
Tell us what your kitchen goes through. We will come back with a price and drop off a sample so you can taste it before deciding.
Questions we get from kitchens
- What does wholesale olive oil cost?
- Trade pricing depends on volume and how often you order, so it is quoted rather than listed. Tell us roughly how many litres a month you go through and we will send a price. There is no minimum contract.
- Can you guarantee continuous supply?
- Honestly, not indefinitely. This is a single-estate oil from one grove with one harvest a year, so the volume available each season is finite. We will always tell you what is left rather than quietly blending in someone else’s oil to keep supply up. For most cafes and small restaurants this has never been a problem, but a high-volume kitchen should plan around it.
- What format does it come in?
- Twenty litre containers for kitchens going through real volume, and five litre containers where that is easier to handle and store. Bottles of 750 ml are available if you want them on the table or for retail on your counter.
- Do you deliver to restaurants?
- Yes, to Glen Iris, Ashburton and Malvern as part of the normal runs. Further out is usually still possible, so ask. Delivery is arranged directly with you rather than through a distributor.
- Can we say whose oil it is on our menu?
- Please do. The oil is traceable to Murrindindi Olive Grove at Yea in central Victoria, pressed on site within 24 hours of harvest. We can supply the harvest year and grove details for your menu, and photographs of the grove if useful.