Olio Bello

Olio Bello keeps time in harvests. The first olives came off its trees in 1998, and by the farm's own count it has since taken more than 179 medals across 27 harvests. They are golds, silvers and bronzes, from national and local awards. It also states that it is the only Western Australian olive grower to have won the national Grower of the Year award.

The most recent results it lists are from the 2025 WA Olive Awards, where three of its oils won silver and bronze medals. One was the Premium blend, made from Frantoio, Corregiola and WA Mission olives. One was the Romanza blend. The third was Kurunba, made from a variety called Bouteillan.

Those variety names are worth slowing down for, because variety is how this farm likes to sell its oil. Arbequina, Leccino and Koroneiki are each bottled on their own as single-variety extra virgin olive oils, which gives a curious cook the chance to learn what one kind of olive tastes like by itself. Next to them are pressed and infused flavoured oils, among them mandarin, lime and parmesan. And once a year there is Liquid Gold, the farm's Olio Nuovo: the fresh-pressed oil of the new season, sold as a limited release.

The property was planned by its founders nearly 30 years ago, and it was never only an olive grove. There are olive and macadamia groves, Italian stone pines, lime and citrus orchards, and areas left to native wildflowers. The farm acknowledges the Wadandi (Saltwater) people as the Traditional Custodians of the land it sits on.

That mix of planting feeds a second range. Olio Bello sells jams, cordials, relishes, dressings, seasoning mixes and honey, and a skincare line named Olio Organics that is made using ingredients from the farm.

There is a tasting room on the property. Check the maker's site before visiting. Flying home with a bottle? Our guide to taking olive oil on a plane has the airport rules. For the other groves to visit, see our Margaret River olive oil guide.