What makes the ultimate premium extra-virgin olive oil?

Tigani makes premium extra-virgin olive oil that is well balanced in taste, fragrance and pepper.
Our three blends consist of;


Our Italian and Australian panellists, who take into consideration international taste and distinctive characteristics of variety and regions, have created these blends.


As it was 2000 years ago during the Roman Empire’s govern, premium olive oil and wine go hand-in-hand and need to be grown in a well-balanced Mediterranean climate — free of disease and pollution.

Consequently, South Australia has the largest planting of olives and vines in Australia and has won many international awards for its quality agricultural produce.


A detailed fertilising, irrigation, pruning, training, monitored watering program and leaf and soil analysis ensure that trees have an exact amount of water and nutrients required. Traditional spacings of 7 x 5 metres between trees is maintained.

The vase shape ensures that trees get plenty of sunlight and air.


With five years experience in contract olive harvesting and yearly international study visits of harvesting, we chose the traditional hi-pitch central upward vibrating harvester with umbrella collection. This 30 year old method of harvesting does not damage the fruit, nor the tree in any way — and delivers the ultimate quality fruit to the processing plant. On the contrary, we have noted in our studies that the overhead harvester has a tendency to bruise the fruit, causing the olive to break down, jeopardising the quality of oil, breaking and splitting branches and having a serious effect on disease control and future yield.


Prior to planting, a group of panellists and worldwide distributors all agreed that predominant Italian, Spanish, and Greek varieties were the most appreciated and recognised in the world — and would be most suited for the climate in South Australia.

Our varieties consist of:
Frantoio, Leccino, Pendolino, Manzanilla, Corigiola, Mediterranean, Picual, Koranaki, Kalamata, Verdale, Coratina, Moraiolo and Picholine.


Olives are picked up from the grove in ventilated bins and processed within twelve hours. They are then put through a de-leaver and washer to remove any leaf and earth. They then pass through a rinse wash and are fed with screw elevator in a low revving, slow speed mechanical hammer crusher to ensure a softer, sweeter taste.

The crushed paste is passed to the double walled malaxer equipped with a slow mixer for a holding time of 40-60 minutes, with a paste temperature of approximately 26°C. Once the paste is ready to be fed by mono-pump into a two-phase decanter, the division of the oil from the water and olive husk takes place with little to no water, increasing the quality of the oil. The oil extracted from the decanter is sent to a vertical separator in which the remaining water and impurities are separated. The clean oil can be directly consumed after filtration.


The fruity smell, the tomato or artichoke taste, the typical bitterness of the oil produced with already partially green fresh olives, the spiciness of some varieties like Frantoio all satisfy the quality demand of the most fastidious consumers. In these tastes the consumer compares profiles with the organoleptic models they have in mind.

The organoleptic is completed from the nutritional value of the extra virgin olive oil due to the minor components such as the anti-oxidants, vitamins, fatty acids, and the absence of cholesterol.

The affirmation of the Mediterranean diet as a correct model of alimentation proves the final success of the extra virgin olive as the best condiment.


The lack of emulsified water in the oil prevents the proliferation of micro-organisms that change the taste of the oil, allowing a shelf-life of 18 – 24 months if it is conserved in a dark, deoxidised area at around 15° – 20°C.

The bottles are made of dark glass and small capacities prove to be the best solutions. Kept in a cool, dark ambience they allow a quick consumption, so that one can appreciate the smell and taste of a product that carries with it the charm of its millenary history.


Our panellists blend their oil prior to bottling using the selection of varieties, early and late picks to the required taste, frequency and pepper for each of our markets.


The Tigani oils are available in:

Australia, U.S.A, Canada, United Kingdom, Japan, Thailand, Philipines

Throughout the entire production process, detailed records are kept to ensure every bottle of oil can be tracked to the trees of which it was born. The Tigani label oil gives consumers a commitment that our oil is 100% extra-virgin, is not combined virgin nor refined oil — and does not add any chemicals to enhance taste or colour.

The Tigani label extra-virgin olive oil has an average free fatty content of less than 0.3%.

All our oil is tested using international olive oil council accredited methods and subject to a random sampling to ensure quality. All of our labels are reviewed to ensure they comply with food standards, and that they are true and correct.