Ready to taste some of the world’s most prestigious olive oil? You’ll find this liquid gold at Rylstone Olive Press in the Central Tablelands of New South Wales
Rylstone Olive Press has spent nearly three decades perfecting the art of extra virgin olive oil. What started with 6,000 olive trees planted in 1998 by Jayne and Peter Bentivoglio, has grown into an 8,000-tree grove, a thriving olive press, and an internationally recognised name. That’s no small feat for a family business nestled in New South Wales’ countryside.
Their land is perched 750 metres above sea level with ideal conditions: coarse clay sandy loam soil, just the right mix of rain and sun, and a high-altitude climate that keeps humidity low. But the real magic comes from the Bentivoglios’ hands-on care and deep love of their craft. Their oils, pressed within hours of harvest, have depth with a balance of fresh, fruity notes that carry the imprint of the land they come from.
For Jayne, olive oil is both her passion and a continuation of her family’s story. A fourth-generation Australian, Jayne draws on the perseverance of her family who arrived in Australia in the 1800s. The couple’s purchase of the 325 acres near Rylstone was a commitment to carrying their heritage forward, exactly a hundred years after Peter’s grandparents first immigrated to Australia.
Rylstone Olive Press has racked up over 200 gold, silver and bronze medals across Australian and international competitions, including Champion for the ‘Best Olive Oils in the World’ in New York. From London to Tokyo, judges have crowned their oils as some of the finest in the world, with each accolade being a nod to Jayne’s craft. Whether it’s sweet, fruity aromas or a warm peppery kick, each bottle is packed with unique, distinctive and delicious flavours.
‘In my blends, I choose only the best of my extra virgin olive oils for their unique flavour characters and blend them to produce a Rylstone Extra Virgin Olive Oil with its unique character. My Rylstone Limited Edition varietal extra virgin olive oils are unique on their varietal merit,‘ says Jayne.
The grove operates as a closed-loop system. ‘Every drop of rainwater is applied and after olive washing, the olive washing water is recycled in a dedicated closed system and filtered back into the grove,‘ says Jayne’s employee Tanya. ‘Similarly, the olive husk is composted and then relocated under the trees to build more organic matter for nurturing and improving the soil. The better the soil, the better the oil.‘
Jayne refers to themselves as ‘Guardians of the Soil‘; a philosophy that ensures the health of their land for generations to come.
Image supplied by Destination NSW
Rylstone’s oils range from delicate and fruity to bold and peppery, offering something for every culinary creation. ‘Jayne has spent her life dedicated to improving the health and well-being of others,‘ says Tanya.
‘Olive oil has always been about good food, good health, and “buona salute“, as the Italians say,‘ Jayne explains. Rylstone Olive Press aims to pair beautiful oils with good foods for your good health. Each bottle is designed to enhance both flavour and well-being, staying true to her mission to create oils that are as nourishing as they are sustainable.
Ready to try some of the world’s best olive oils? Visit Rylstone Olive Press.
