Launching August 2026 · You deserve better olive oil · 100% Australian extra virgin · Single origin · Save your seat at the Pressa table · Launching August 2026 · You deserve better olive oil · 100% Australian extra virgin · Single origin · Save your seat at the Pressa table · Launching August 2026 · You deserve better olive oil · 100% Australian extra virgin · Single origin · Save your seat at the Pressa table · Launching August 2026 · You deserve better olive oil · 100% Australian extra virgin · Single origin · Save your seat at the Pressa table · Launching August 2026 · You deserve better olive oil · 100% Australian extra virgin · Single origin · Save your seat at the Pressa table · Launching August 2026 · You deserve better olive oil · 100% Australian extra virgin · Single origin · Save your seat at the Pressa table · Launching August 2026 · You deserve better olive oil · 100% Australian extra virgin · Single origin · Save your seat at the Pressa table · Launching August 2026 · You deserve better olive oil · 100% Australian extra virgin · Single origin · Save your seat at the Pressa table ·

Pressed with intent.

100% Australian extra virgin olive oil, sourced from single origin growers, made for the table.

Join the Pressa table for first access to launch, updates and good press.

You're at the table.

Your 10% off is saved for launch. Better olive oil is almost ready.

One to live with. One to look forward to.

Pressa Daily

Goulburn Valley, Victoria

The oil you live with. On the table, in the pan, over everything. Use it. A lot.

Coming August 2026

Harvest Series

The Bellarine, Coastal Victoria

Each release a one off. Different grove, region or varietal. Limited edition.

Coming August 2026

How old is the oil in your cupboard?

Most supermarket oil was pressed over a year ago. Drag to see how yours is doing, all the way to the end if there is no date on the bottle.

14 months

Polyphenols (high is 300+) ~256 mg/kg

Save my seat

Why we started Pressa.

We reach for olive oil every day and kept being let down by what was on the supermarket shelves. Old, blended, from nowhere in particular and nothing worth putting on show. So we went looking for better: fresh, single origin, 100% Australian oil worth leaving on the table. Pressa is what we found, bottled the way we'd want it at home.

Rhys & Sammi

Save your seat at the Table

Coming August 2026

save your seat at the pressa table

You're at the table.

Your 10% off is saved for launch. Better olive oil is almost ready.

Save your seat at the Pressa table.

First access, harvest updates, and 10% off your first order.

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You're at the table.

Your 10% off is saved for launch. Better olive oil is almost ready.

photo coming soon

Chilli honey eggs

Two eggs cracked into a good glug of Pressa over medium heat. Spoon the hot oil over the tops until the edges go lacy and crisp. Slide onto toast, then finish with honey warmed with a pinch of chilli flakes and flaky salt. Breakfast that tastes like a decision.

photo coming soon

Tomatoes on toast

Halve a very ripe tomato and grate the cut side until all you are holding is skin. Rub warm sourdough with a raw garlic clove, spoon the tomato pulp on, then pour over more Pressa than feels reasonable. Sea salt. That is the whole thing, and it is perfect.

photo coming soon

Whipped feta

Blitz 200g feta with 3 tablespoons of Pressa, a squeeze of lemon and a crack of pepper until silky. Spread it wide, pool more oil in the middle, scatter with oregano. Put it in the centre of the table with warm bread and watch it disappear.

photo coming soon

Aglio e olio

Gently warm sliced garlic and chilli in a generous amount of Pressa, low and slow, never browning. Toss through al dente spaghetti with a splash of pasta water, a handful of parsley and good salt. Five ingredients, ten minutes, the best thing you will eat all week.

photo coming soon

Olive oil mousse

Melt 200g dark chocolate, fold in 60ml of Pressa and a pinch of salt, then fold that through softly whipped cream. Chill. The olive oil makes it glossy, grown-up and faintly fruity. The dinner-party trick that takes four minutes and looks like an hour.