Food Starts With A Goodrop

Lasting considerably longer, Goodrop Oil creates lighter, tastier foods, over

Good By Name, Great By Nature

Explore why

Longer Lasting

Fry for longer for less.

Australian Made

100% Australian grown.

Paddock to Plate

Grown in the Riverina, Australia.

Smart Format

Easy to use food-grade stainless steel trolley.

Tailored Service

Custom solutions to suit your needs.

Explore why

Discover Your Industry

Packaged To Fit Your Kitchen

Smart Trolley

80L & 150L

Jug in Box

15L

Bag in Box

15L

More Than Just A Goodrop

Looking for a waste solution? Our experienced team can connect you with a provider.

Discover our services

Smart Trolley System
Direct Delivery
Waste Oil Facilitation

What Our Customers Have To Say

The product is clean, efficient, reduced in fats. Knowing that it is Australian products, I was so proud to bring that in. With Goodrop, I know I am going to have a quality product to sell, because I have got a quality oil.

Brad Bennett, CEO

Le Culinaire Hospitality Institute, Sydney NSW

Goodrop Premium Frying Oil performs very well – about 20 to 30 per cent better than what we were using before – and the quality is a lot better.

Rob Power, Head Chef

Romano’s Hotel, Wagga Wagga NSW

We’re getting better colour; cleaner taste and the oil is about 20 per cent longer lasting. We’re absolutely rapt about the fact that it’s a local Aussie product from the Riverina, and so are our customers

Con Zagooudis

Southland Seafood, Cheltenham

Goodrop Oil has a level of quality that can’t be found with any other brand. The longevity and crispiness is far better than I have ever seen in all my years as a Head Chef.

Ankit, Head Chef

Indu Dining, Melbourne VIC

Goodrop lasts a lot longer and it’s a lot cleaner than other oils we’ve used.

Riccardo, Head Chef

Portobello Ristorante, Melbourne VIC

Once we did our trials, we noticed it [oil] lasts a lot longer and [the food] tastes a lot crispier. Obviously the quality that we give our members is the driving factor. The savings on top of that are just an added bonus.

Darren Foots, Executive Chef