Petra Estate is a boutique family owned and operated Olive Grove committed to the production of Extra Virgin Olive Oil of the finest quality.
Farm Shop: 251 Sheoak Drive, Yallingup WA 6282
Petra’s first trees were planted in 1999. The Estate opened to the public in February 2007. The beautiful property consists of the olive groves, production facilities, Shed Door Tasting Room & Farm Shop and (dog-friendly) chalet accommodation. Visit petraoliveoil.com.au
From tree to table.. Petra Extra Virgin Olive Oil is grown, pressed & bottled on the estate to ensure total control of the process of creating a premium product.
Pressing.. always takes place within 24 hours of harvest.
Early & late harvest.. fruit is gathered only with hand held rakes at the optimal ripeness for the desired style.
Harvesting takes place over two months rather than the two days that could be achieved with mechanical harvesters. This takes all the fruit at the same time at a saving in price but a cost in quality.
Bottled on demand.. By bottling in small batches we are able to guarantee that all our oil offered for sale is from the current season.
All product remaining at the end of a season is withdrawn from sale when the new season oils are ready.
In this way the recommended Australian standard of a “best before” date of two years allows the consumer to enjoy the oil at its freshest and best.
All Petra extra virgin olive oils are “first cold-pressed”
“FIRST” refers to the olives being pressed on the first round of extraction (ie. we only press our fruit ONCE).
“COLD” refers to the olives being kept no higher than 27.7°C.
“PRESSED” refers to the method of extraction.
The COLD PRESSED method indicates that no heat or chemical additives are used to extract the oil from the olives. This can alter and destroy the flavours, aromas and nutritional value of the olive oil.
Why “Extra Virgin” is better
Extra Virgin Olive Oil must have an acidity of less than 0.8%. Petra Extra Virgin Olive Oil is less than 0.2% acidity.
Olive oil is the only vegetable oil that contains perceptible amounts of polyphenols. Virgin olive oils are the only grades containing considerable quantities – with Extra Virgin olive oils topping the charts.
The flavenoid polyphenols (antioxidants) in olive oil contribute to a bitter taste, astringency and resistance to oxidation. They have a host of beneficial effects from healing sunburn to lowering cholesterol, blood pressure and risk of coronary disease.
We have one of the highest polyphenol counts in Australia!
Polyphenols are measured in “ppm” (‘parts per million’). The higher the ppm level, the better quality the olive oil. Generally, ordinary supermarket grades of olive oil contain 50ppm or less. Many of the imports to Australia that are commonly labelled ‘Extra Virgin’ without meeting the international quality standard.
The typical range of polyphenol content for Extra Virgins is 100 to 250ppm, but may be as high as 500ppm.
Petra Extra Virgin Olive Oil typically has a polyphenol level of 450-470ppm!