Australian extra virgin olive oils are some of the best in the world, and Olimas is no exception. We work with olive growers around Australia to produce delicious Australian Extra Virgin olive oil at great prices. The Mediterranean climate in Australia offers perfect olive-growing conditions, producing olives full of rich flavours.

Olimas olive oil has been carefully crafted using high standard production methods to ensure maximum freshness. Olives are pressed within hours to produce an exceptional fragrant and flavoursome olive oil that is a great source of antioxidants, Vitamin E and monounsaturated fats.

Olimas extra virgin olive oil - a fresh, fruity, versatile olive oil that you can enjoy every day!

Olimas is an extra virgin olive oil


Olive oil is what we get when the olive fruit – derived from the Olea Europaea (olive tree) is pressed as a whole. It is a traditional tree from the Mediterranean region. It is predominately used in cooking, however it is also found in cosmetics, soaps and medicines. The term ‘extra virgin’ refers to olive oil that is unrefined and still has its fruity flavours intact. Great care is taken during the production process to ensure the oil remains free of defects. This type of oil has zero acidity and must past through a chemical test in a laboratory as well a sensory evaluation by an authorised tasting panel.


So, how is olive oil good for us? Studies have found that people who regularly consume olive oil are less likely to develop cardiovascular disease. This includes stroke, high blood pressure, high blood cholesterol and triglyceride levels. On top of that, if you increase your intake of olive oil, you may be assisting with reducing the inflammation in your body. But that’s not all.

Regular consumption of olive oil may help with the following health issues:

  • Lowers the risk of depression
  • Lower the risk of breast cancer
  • Protects against Alzheimer’s disease
  • Acute pancreatitis
  • Liver problem
  • Protects against ulcerative colitis


Simply Delicious!




  • Olive oil cannot be used for frying: Some people say that if you use olive oil for frying it makes the oil unhealthy. This is not true. Olive oil experts recommend using olive oil for frying over other oils and say that the high levels of antioxidants make it heat stable which is perfect for frying.
  • Olive oil cannot be reused: Olive oil can certainly be reused a few times however, keep in mind it will lose some of its freshness and fruitiness as you keep using it. Research has showed that an important antioxidant in olive oil loses its anti-inflammatory components when reheated.
  • All oils, including olive oil, are fattening: Extra virgin olive oil actually helps lower a person’s cholesterol level. It contains some of the highest amounts of monounsaturated fats compared to other oils. As with all foods, everything needs to be eaten in moderation
  • Olive oil should be stored in the refrigerator: When olive oil is chilled it can solidify and crystalise and it can even become cloudy. It should not be stored in the refrigerator but best stored at room temperature for up to two years. Chilling oil will not make is unusable but the texture and consistency will change.



Great for salads,
BBQs and home cooking



  • All
  • Easy-recipes
  • Healthy-recipes
  • Fresh Caprese Salad with olive oil
    Fresh Caprese Salad
  • spring time
    Roasted capsicums and zucchinis with garlic and herb
  • Basil and sun dried tomato pesto recipe
    Basil and sun dried tomato pesto

Fresh Caprese Salad


  • 4 good quality ripe tomatoes sliced into rounds
  • 1/2 cup cherry tomatoes cut in halves
  • 3 gourmet tomatoes (I.e Black Russian) sliced into wedges
  • 1/2tbs dried oregano and 1/4 red onion thinly sliced
  • 1 ball buffalo mozzarella, torn
  • 1/2 cup dried stale bread, toasted and cubed
  • 4tbs good quality olive oil, salt and pepper and 1 tbs balsamic glaze

Method: In a bowl, combine the tomatoes, oregano, stale bread and onions. Toss through the olive oil and season with the salt and pepper. Once tomato mixture is combined and you are happy with the seasoning, arrange on a platter with low sides and dot the torn buffalo mozzarella over the salad. Drizzle with extra olive oil and balsamic glaze. Serve immediately.

 Fresh Caprese Salad

Roasted capsicums and zucchinis with garlic and herb


  • 6 large red capsicums, 5 zucchinis
  • 1/2 cup chopped parsley 
  • 2 cloves garlic 
  • 4tbs olive oil, salt

Method: Line a baking tray with baking paper and place capsicums on tray in single layer. Place tray under hot grill and allow to go black on one side. Continue to turn capsicums on all sides to ensure even cooking and all the skin has charred. Once done, wrap in several pieces of newspaper and allow to cool and sweat. This makes them easier to peel. Wash zucchinis and thinly slice length-ways. Line a baking tray with baking paper and place zucchinis on the tray in single layer. Place tray under hot grill for 5 minutes. Set aside. Peel all the skin off capsicums and tear into strips. Place in a bowl together with the zucchinis, then add chopped garlic, parsley, olive oil and season with salt to taste.

 Roasted capsicums and zucchinis

Basil and sun dried tomato pesto


  • 1/4 cup toasted walnuts 
  • 1 1/2 cups fresh basil leaves, washed 
  • 2 semi sun dried tomatoes 
  • 60gms grated Parmesan
  • Zest of 1/2 lemon and 1/2 cup olive oil 

Method: In bowl of a food processor, add walnuts, basil, sun dried tomatoes, lemon zest and garlic. Pulse for a few seconds, then in a slow stream pour in the olive oil. Process for a few seconds or until mixture resembles a dip. Use pesto as a sauce with pasta, spread in sandwiches or dollop over a pizza.

  Basil and sun dried tomato pesto