Eagle Bay Olives is a family-owned grove of 1200 olive trees at Eagle Bay, in the Margaret River region of Western Australia. The trees were planted in 1998 and the first oil was produced in 2002. Two styles of olive oil are produced:

The “Intense Fruity” style is a robust, peppery style of oil perfect for matching to strong-flavoured foods. It has a balance of intense fruitiness, moderate bitterness and a spicy, peppery finish. It goes well with foods such as red meat, game, roasted vegetables, bruschetta, salads and hearty soups. It is wonderful when used as a dip for crusty bread.

The “Fresh Fruity” style is a slightly milder oil, but still has a fruity, full flavour, with less pungency and bitterness than the “Intense Fruity” style. It adds another dimension to finer-flavoured dishes such as risotto, fish, chicken, potato, salads, sauces and desserts. Use it also as a dip for bread or as a substitute for butter when mashing potato.