Batch 01 Media Pack
Everything an editor, writer or buyer needs to write about ORO, drawn from what is published at oroevoo.com. Written copy only. Images and hi-res packshots supplied on request.
Contact: hello@oroevoo.com
In one line
ORO is an Australian olive oil brand that releases oil the way wine is released: one harvest, one estate, one region, bottled once and never repeated. Batch 01 is 3,000 hand-numbered bottles of organic Toscano IGP extra virgin olive oil from the Maremma, on the Tuscan coast. $100 for 500ml, sold direct at oroevoo.com.
Fast facts
The story, three lengths
ORO releases olive oil the way good wine is released: one estate, one harvest, never repeated. Batch 01 is 3,000 hand-numbered bottles from a single family grove in the Maremma, picked by hand and pressed within hours. $100, 500ml, oroevoo.com.
In Italy, olive oil belongs to a place, a year and a family. Almost none of that survives the trip to a supermarket shelf, where oil becomes a commodity nobody thinks about. ORO exists to bring the history back. Each release comes from one estate, one harvest, one region, bottled once and hand-numbered. Batch 01 is 3,000 bottles from a family grove in the Maremma, on the Tuscan coast, where the trees sit on iron-rich soil above a geothermal field and the sea wind runs through them. Picked by hand in October, cold-pressed within hours. When it is gone, it is gone.
Olive oil is older than every cuisine that uses it, and in Italy it is treated the way wine is treated: it belongs to a place, a year, a family, a single harvest. Almost none of that makes it onto a supermarket shelf. That is starting to change, the way it changed for coffee and then wine. People learn to read a harvest date, they start asking who made the thing, and they stop accepting the anonymous version.
ORO was born on a trip through Tuscany: farm to farm, tasting oils, eating with the producers, watching work that is still done largely by hand and passed down through generations. The same thought kept coming up. Most of this oil never leaves the area it is pressed in. Almost nobody outside the region will ever taste it.
Batch 01 comes from a fourth-generation family estate in the Maremma, on the Tuscan coast, worked by the same family since 1925. This is old olive country. It was Etruscan land, and olives have grown here for well over two thousand years. The groves lie on iron-rich soil above an ancient geothermal field, mineral springs running warm underneath, sea wind coming off the Tyrrhenian. Four cultivars share the same ground, ripen together and go to the press as one. The blend is decided by the land rather than by anyone in a lab.
Three thousand bottles, hand-numbered, picked in October 2025 and pressed within hours. The next batch will come from its own harvest, in its own place, and will taste like that year instead of this one.
The founders
3 guys working across tech & finance walk into a bar (in Tuscany, of course) and come out with an olive oil brand. That is more or less what happened.
For one of them it starts at home, with an Italian father and the food culture that comes with one. That grew into a shared obsession with the country, and long-standing relationships with producers there, the kind of access outsiders rarely get. ORO is how those families get the credit, and how their work reaches Australia.
They release batch by batch and build slowly: a library of Italian places, one bottle at a time.
Why this oil is different, for a writer who needs the proof
It can prove what it is. Most olive oil asks to be believed. Batch 01 carries Toscano IGP, which legally requires the oil to be grown, pressed and bottled entirely in Tuscany, verified before sale by an authorised body through lab testing and a Ministry-recognised tasting panel. Every bottle wears a numbered neck seal issued by the Italian State Mint, traceable from grove to bottle.
The numbers are unusually good. Free acidity of 0.24% against a legal extra virgin ceiling of 0.8%, and against Toscano IGP’s stricter 0.45%. Polyphenols at 416 mg/kg against an IGP minimum of 200. That is what fresh, carefully handled fruit looks like on a lab report, and it is what you taste as the pepper at the back of the throat.
It is a vintage, not a product. One harvest, 3,000 numbered bottles, one press. No blending to make more. When Batch 01 is gone it does not come back, which is not a tactic but the arithmetic of a single crop.
It is made to be seen. Sea-foam glass, hand-numbered, a steel pourer and a bar-top stopper. Designed to sit on the table, not in a cupboard.
Tasting notes and how to use it
Medium fruitiness. Artichoke and almond, a smooth peppery finish that catches slightly at the back of the throat. That catch is the polyphenols, the mark of a fresh oil.
It is a finishing oil, best used raw where you can actually taste it, not cooked away. Over ripe tomatoes, white beans, grilled bread, burrata, a plate of fish. Poured over a soup or a steak at the last second. Good extra virgin olive oil is a seasoning, and this one earns the last word on a dish.
Keep it cool and dark. Its enemies are air, warmth and light, not time alone. Eighteen months from bottling, and fresher is always better.
Quotes
Attributed to the founders. Use as-is, or ask and we will tailor one.
“In Italy, olive oil is not pantry filler. It is the place, the year, and the hand that pressed it. Almost none of that survives the supermarket shelf.”
“We would rather sell out and wait than blend our way to more bottles. One crop a year, one press, only so many bottles. That is not scarcity marketing, that is just farming.”
“Most of this oil never leaves the area it is pressed in. We kept tasting things on that trip that nobody outside the region will ever get to try. That is the whole reason ORO exists.”
“The peppery catch at the back of your throat is the freshness. You cannot fake it, and you cannot get it from oil that has sat in a tank for a year.”
“It should be left out on the table, brought to dinner, poured in front of people. Not saved for good.”
Boilerplate
ORO is an Australian olive oil brand releasing single-harvest, single-estate Italian extra virgin olive oil in numbered batches. Each release comes from one grove, one harvest and one region, is bottled once and never repeated. Batch 01, from the Maremma on the Tuscan coast, is 3,000 hand-numbered 500ml bottles of organic Toscano IGP extra virgin olive oil, $100, available at oroevoo.com.
