Olio Bello was the first producer in Australia to make 'citrus pressed' extra-virgin olive oil

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It has been 30 years since the original owners of Olio Bello realised their vision to create an olive grove on a perfect piece of land in Margaret River. A few years later, the 129ha estate was certified organic and the first crop was harvested in 1992.

“Olio Bello was the first producer in Australia to make ‘citrus pressed’ extra-virgin olive oil,” said manager Shellie Gaskin, who added the cafe’s legendary lime oil and rosemary cake – a moist and nutty syrup-covered teacake – has been adored by visitors for more than a decade.

“The cake was invented by our previous chef who decided to use up the leftover crusts from the sourdough bread we use for sampling,” she said.

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