Made from specialty Italian moscato grapes.
The only Moscato Glaze currently available in the market.
Complex and floral aromas.
In the early 1900s, an Italian migrant Mauricio Moro left his homeland of Imperia and moved to Malaga, Spain where he built a refinery and packaging company for olive oil. By 1960 his nephew had begun exporting Moro Olive Oil to Australia where it became a well-known and trusted brand. Today, Moro is now owned by an Australian family, but still made in Spain from only the highest quality olives and has become Australia’s #1 brand of olive oil.
Immediately following harvest olives destined for Moro products are processed within 24 hours, where the fruit is squeezed until it becomes a paste. The paste is then placed between pressing mats and is subject to pressure to expel the oil. The oil is then stored in temperature-controlled and oxygen-free tanks, away from any light.
Did you know?
- 50 years ago in Australia, you could only find olive oil for sale in a chemist
- To produce 1 litre of olive oil you need 4-5kg of olives
- Olive oil is high in healthy fats and natural oxidants, which in moderation contribute to a healthy diet
- Olive oil is technically a fruit juice rather than an oil