Ben and Leanne Koutoukidis – Lee to her friends – spent 30 years building and growing Total Underground Solutions, an underground infrastructure business based in Melbourne. A couple of years ago the opportunity arose to sell the business and their initial thoughts were to step away from work entirely.
“Following the sale, we took roughly a year off to reset and enjoy life at a slower pace”, Lee says. “During that time, we spent a period travelling around France and Italy, exploring regional food culture, local producers and agricultural traditions.”
Re-energised by the break and struck by the fact that they were probably too young to retire – they are 53 and 52 years old respectively – they had a reset. “While we loved the freedom of no longer running our mining business, we wanted a new project,” Lee explains. “We both wanted to build something meaningful that connects with people. We wanted a shared project we felt genuinely passionate about.”
Olive oil became the conduit to the realisation of this dream.
“While travelling through Italy, we tasted lots of amazing food,” Lee says. “We were struck by the difference between truly fresh, high-quality extra virgin olive oil found in the mediterranean and what most consumers in Australia get can access on the supermarket shelves.”
An unrequited passion reborn
A decade ago Ben went on a trip to Greece with his father. Back then he seriously considered importing extra virgin olive oil into Australia. At the time the couple’s commitment to the mining business didn’t afford them the time or space for a ‘side hustle’, but they determined to retain the idea as an aspiration for the future.
“We returned to Greece for a holiday the following year,” Lee says. “Visiting olive groves, olive mills and family-run olive oil producers, we learned firsthand from growers. We learned about harvest timing, freshness, polyphenols, production methods and regional flavour profiles.
“What started as curiosity quickly became an obsession,” Lee admits.
Fast forward to 2025, and the opportunity to fulfil their passion arose. Having sold Total Underground Solutions, the time was ripe to launch The Good Oil Club.
“We saw an opportunity to create something educational, experiential and community-driven,” Lee enthuses. “We want to help Australians discover exceptional olive oils while directly supporting small generationally-committed producers who have integrity and craftsmanship.”
The evolution of a ‘passion project’
Ben and Lee launched The Good Oil Club as a passion project, initially built upon a subscription model in which members receive a different premium olive oil each month, paired with tasting notes, producer stories and recipe inspiration.
That passion has now evolved into something much bigger, however. Alongside the import business, they have both qualified as professional olive oil tasters. “We are extra virgin olive oil sommeliers and deeply immersed in the world of olive oil,” Lee says. “We focus on helping shift consumer understanding around freshness, quality and authenticity in extra virgin olive oil.”
With that in mind, Ben and Lee put a lot of importance on the provenance of the oils they import. They source their products from artisans dedicated to their craft. Their suppliers harvest their olives while they are still green.
“By harvesting olives when they are still green, and milling them with the best equipment, they are unlocking nature’s full potential,” Lee explains. “Think flavour, aroma, and health-boosting power. The processes unlock the big guns of antioxidants – polyphenols, hydroxytyrosol, tyrosol, oleocanthal, oleuropein and chlorophylls.
“All these compounds are packed into oils that are as good for you as they are delicious,” Lee concludes. “Ben and I are on a new business journey – one grounded in food, culture, connection and storytelling.”
- This story was originally published on Inside Small Business.
