Processing

La Grue olive oil is processed from freshly picked fruit at processors certified by Victorian Government Health - Food Safety. The olives are washed then macerated to form a paste. The crusher is controlled to avoid generating heat which can cause deterioration in the oil. The paste is then passed through to malaxing. This stirring process assists in release of oil. The paste is then put into a centrifugal decanter that separates water, paste and the olive oil which is collected at the end of the process. La Grue olive oil is then transported in sealed containers back to Gruyere where it is bottled under hygienic conditions.