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Tag: olive oil

  • It’s Olio Reaches Seven Figures and Targets $2 Million in Online Sales

    It’s Olio Reaches Seven Figures and Targets $2 Million in Online Sales

    South Australian olive oil brand It’s Olio has reached seven figures in revenue three years after launching on an initial budget of $10,000. The direct-to-consumer label now targets more than $2 million in online sales before the end of 2026.

    Founder Alec Randall conceived the business after travelling through Sicily in 2022 and attending local cooking classes. He started commercial operations the following year, focusing on premium olive oil marketing and digital direct sales.

    Cross-border digital distribution

    The business built its initial customer base in Australia before adding distribution across New Zealand and the United States. Online sales provide the core revenue engine, allowing the producer to handle fulfilment and marketing across three separate national markets.

    Self-funded pantry startups across the region increasingly bypass traditional supermarket contracts early in their lifecycles. High grocery shelf fees in major retail chains make pure-play e-commerce a leaner route to prove export demand before pursuing physical wholesale distribution.

    Targets for the current financial year

    Direct export logistics remain the main testing ground for boutique Australian food labels selling into North America and Australasia. Controlling fulfilment costs across multiple shipping zones will decide whether the brand maintains gross margins as volume scales.

    The company is now working to convert its offshore digital traffic into recurring subscriptions, with management targeting the $2 million online sales threshold before the close of the calendar year.

  • Olive oil brand Moro launches Eco Bottle made from recycled material

    Olive oil brand Moro launches Eco Bottle made from recycled material

    Moro, Australia’s number one brand of olive oil*, has expanded its olive oil and vinegar ranges with the launch of four new products.
    The new flavours to market include:

    • Moro Intenso Extra Virgin Olive Oil;
    • Moro Sherry Vinegar;
    • Moro Unfiltered and Organic Apple Cider Vinegar with the ‘Mother’ and
    • Moro Gourmet Chilli Glaze with Balsamic Vinegar of Modena.

    Marketing and Innovations Manager at Moro, Nicolett Butchard, said these products were developed in response to the growing consumer trend towards inspired home cooking.

    “The ongoing trend towards home cooking and creating a meal experience, is leading consumers to increasingly want to discover new flavours and experiment with easy and new ways to add depth of flavour to meals,” Nicolett said.

    “As a category leader, Moro puts great importance on the early identification of cooking and flavour trends, a must when striving to provide accessible, quality and authentic flavours that appeal to consumers”.

    “We can’t wait to hear how consumers find the newest additions to their cooking,” Nicolett said.

    New innovations: 
    Moro Intenso is the most robust and peppery Extra Virgin Olive Oil in the Moro range and was developed in response to consumers’ growing appreciation for different flavours of extra virgin olive oil.

    Moro’s Sherry Vinegar is produced in the Jerez region of Spain and aged for six months in oak barrels . A deep and complex flavour which is ideal for simply enhancing salad dressings or marinades but versatile enough for use in stews, soups and sauces.

    Moro’s Organic Apple Cider Vinegar is unfiltered and retains ‘The Mother’ which is linked to health benefits such as improved digestion and cholesterol management. Made with the finest Italian apples, this versatile vinegar will add a hint of fruit flavour to dressings, marinades and sauces.

    Moro’s Gourmet Chilli Glaze is a deliciously thick consistency made with Balsamic Vinegar of Modena and Italian chillies. Brush over meats prior to cooking or drizzle over salads for an easy way to add some warmth and bite to dishes.

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  • Olive oil maker Cobram Estate introduces subscription model

    Olive oil maker Cobram Estate introduces subscription model

    The olive harvesters at Cobram Estate are working around the clock at Boort and Boundary Bend to bring in this year’s crop. Each day half a billion olives are picked.

    For the past 15 years a machine called Colossus has been getting the job done, but a new harvester called Optimus has joined the team, and it is tipped to be faster and more efficient.

    Both machines operate in a similar way, straddling the olive tree, before the fingers on their rotating picking heads comb the olives off the branches.

    Cobram Estate’s joint chief executive Leandro Ravetti says Optimus has six picking heads compared to Colossus’s two.

    “That gives you more flexibility but at the same time, more intensity in the action, allowing you to go faster,” he said.

    There are two Optimus harvesters at Boort this season, but Mr Ravetti thinks that number will increase in the coming years, as 40 percent of the company’s trees is still to reach maturity.

    “We need new harvesters to cope with them, but also our Colossus is an ageing group of machines and we’re looking at phasing them out and as they need replacement,” Mr Ravetti said.

    “Rather than buying a new Colossus, we’ll probably be looking at buying more new Optimus and gradually making the overall process a lot more efficient.”

    Mr Ravetti says introducing the Optimus harvester, designed in Argentina, should mean that the company’s need for seasonal workers will remain stable, even as more trees reach maturity.

    Roughly half of Cobram Estate’s olives are grown at Boundary Bend and Mr Ravetti says the new machines will eventually make their way to the groves further north.

    “Boort has the largest amount of younger trees, so naturally, the growth of harvest was going to happen here,” he said.

    “So hopefully by the time that all the machines at Boort are Optimus, the machine is going to be really well designed and very reliable.

    “That will be the time to start replacing the machines at Boundary Bend.”

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  • Starbucks customers complain new olive-oil coffee creates stomach problems

    Starbucks customers complain new olive-oil coffee creates stomach problems

    Starbucks customers have taken to social media to share their experiences with the coffee chain’s new slate of olive oil-infused drinks, and, for some, the picture is not so pretty.

    On March 16, a post titled “Olive oil drinks…” was added to the subreddit r/starbucks by a Redditor who claims to be a current Starbucks barista. In it, they share an experience their coworkers allegedly had after trying the new roster of Oleato drinks.

    For those unfamiliar, these new coffee drinks are infused with Partanna cold-pressed extra-virgin olive oil and debuted on Feb. 21 in limited markets.

    “Have you tried them? I’m wondering how many people are going to have happen to them what a few happened to our team,” wrote Redditor u/MoodyStarGirl. “Half the team tried it yesterday and a few ended up… Needing to use the restroom, if ya know what I mean.. I’m scared to try it because I already have stomach/bowel problems.”

    The Reddit user, who did not immediately respond to a request for comment, said that their store manager “doesn’t want us sharing this info with customers,” claiming the omission is “pretty F’d up.”

    Starbucks also did not immediately respond to a request for comment.

    In the comments section of the Reddit post, many others chimed in, with some sharing their own impressions and experiences with the drinks, which include lattes, shaken espressos, golden foam cold brews, cortados, a martini, and more.

    “Caffeine is a stimulant for your bowels and oil a relaxant,” wrote one Redditor. “So yeah, wonderful idea by Starbucks.”

    “Person with stomach/bowel problems thanking you for the heads up,” wrote another.

    “I’ve tried them, and tbh after drinking them, honestly, they just felt sick to my stomach, lowkey,” commented another. “Like i had no appetite at all after that and that was the only thing i’ve had in the whole day.”

    “The cold brew is fine until you taste the foam because it’s two pumps of olive oil. like- the foam is green,” wrote another Redditor who says they’re a barista. “Worst of all was the latte for me. You’re immediately hit with just olive oil, and I wanted to throw up after yeah I do not recommend.”

    Another user pointed out that “green olive oil is normal and usually an indication of better quality … Green doesn’t mean it’s bad or gross.”

    Some reviews of the Oleato drinks have been positive, like that of one Twitter user who wrote, “Starbucks, the new Oleato drink is so damn delicious! Love it!!!” and a Redditor who said, “I tried all 3 and loved all of them. Had no problems whatsoever.” But others detail more stomach-churning experiences with the beverages.

    “#Oleato — so far my stomach is gurgling and my throat is burning,” wrote another Twitter user, sharing an image of their Venti Oleato Iced Shaken Espresso. “Not sure if it’s the olive oil.”

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