Dr Ruffolo took silver at Olive Japan in 2023 before winning gold last year. Photo: Supplied.
A small Riverina olive operation is earning international recognition, with Hillston Estate’s extra virgin olive oil winning a 2026 Gold Quality Award from Belgium-based product evaluation body Monde Selection.
The award is the latest honour for Hillston Estate, owned by premium food and beverage brand Hunter’s Dream, whose olive groves near Hillston have quietly built a reputation for quality over the past two decades.
The Gold Quality Award recognises products that meet high standards in taste, quality and presentation after assessment by an independent judging panel.
It follows another international success last year, when Hunter’s Dream Extra Virgin Olive Oil received a gold medal at OLIVE JAPAN 2025, one of the world’s largest specialist olive oil competitions.
The Japan-based competition attracted 803 olive oils from 29 countries, with expert tasters judging entries using International Olive Council sensory standards.
For Hillston Estate manager and agronomist Dr Mauro Ruffolo, the awards are proof that a small Riverina town can hold its own against some of the world’s traditional olive-growing powerhouses.
“We were up against companies from countries such as Spain, Italy, Greece and Turkey, many with large teams of specialists and generations of industry experience,” he said.
“These are places where olive growing is part of the culture and history.
“We are a small operation in Hillston and we wear many hats, so to receive this kind of international recognition is rewarding.”
Unlike large overseas producers employing dedicated teams of agronomists, engineers and technicians, Hillston Estate operates with just two full-time staff.
Dr Ruffolo showcasing his olive oil at a cooking exhibition in Korea. Photo: Supplied.
That means Dr Ruffolo has become a true jack-of-all-trades.
“I do everything on the farm,” he said.
“I can drive the tractors, operate and repair machinery, manage pruning, oversee filtration and bottling and monitor the quality of the oil.
“When you have a small team, you learn every part of the process.”
The 49-year-old has spent more than half his life working with olives and says producing quality extra virgin olive oil combines science, patience and instinct.
“There are many small details you learn through experience,” Dr Ruffolo said.
“Different olives behave differently. You need to understand the temperature during crushing, how much water to use, and how to handle the fruit to protect flavour and freshness.
“When I first started, I was nervous about the process. Now I feel more confident – a bit like a chef who knows their ingredients.”
Hunter’s Dream says its Hillston Estate began with olive varieties sourced from Umbria in Italy and has expanded from an initial grove to about 190,000 trees planted across western NSW.
The estate grows traditional Italian varieties including Frantoio, Coratina, Leccino and Pendolino, prized for their flavour profiles and suitability for premium extra virgin olive oil production.
Unlike refined olive oil, extra virgin olive oil is made without chemicals or high-heat processing.
Olives picked earlier in the season generally produce greener, more peppery oils with stronger flavour and lower yields, while later harvests can produce milder oils and greater volumes.
As Mediterranean-style cooking became more popular and Australians embraced healthier eating and fresher ingredients, extra virgin olive oil moved from specialty shelves into everyday use.
Australians now consume about 50,000 tonnes of olive oil each year, with domestic growers supplying roughly a third of demand.
For Dr Ruffolo, it’s not a luxury item but a daily staple.
“I use it for everything,” he said.
“I cook my eggs with it, use it in salads and I love dipping fresh sourdough in olive oil.”
For him, the international medals are gratifying, but not the main goal.
“The awards are wonderful because they tell us we are on the right track,” he said.
“But at the end of the day, our goal is simple – to make high-quality olive oil that people enjoy using every day.”
