If shopping for olive oil leaves you confused, you're not alone.

Extra virgin, pure, light... it's hard to know what's best, and according to the Australian Olive Association, oils ain't the oils we're told they are.

The Association, which represents 900 growers, says many oils are falsely labelled, but it seems a push to educate Australians about what they're really buying is paying off.

CEO Lisa Rowntree says many refined, bleached and deodorised imported oils are masquerading as overpriced pure, light and extra light olive oil.

She says the Association is trying to teach shoppers how to pick a good, clean oil to get the most out of it.

"A lot of the literature we put out and a lot of events that we do is about showing people with blind tasting what a fresh oil feels like in your mouth, what it smells like, what it looks like, what it tastes like, as opposed to an oil that's flat and old and not very palatable."

Growers Mary and John Danahay, from Gin Gin in Queensland, think things have already improved.

"The chefs are using more and more Australian olive oil. People are understanding more and they are becoming more discerning about olive oil," Mrs Danahay said.

They make the most of their 800-tree grove - producing extra virgin oil, dips and even olive wood drink coasters.

They've worked hard at it for 20 years, but it wasn't always the dream.

"I dislike olives; it was amusing when John thought we would put in a grove of olive trees, and I said, why?" Mrs Danahay said.

"I like making things with them, but I'm still not a huge fan."

But the other half of the team is more interested.

"I like olives, but I love the trees, the trees are so beautiful," Mr Danahay said.