We won three awards for our robust 2023 Manzanillo Extra Virgin Olive Oil at the Australian International Olive Awards in Canberra, ACT. What a great experience and fruitful conference it was!
Our Story
Our 125-acre farm in Western Australia’s South West is on the fringes of the Wheatbelt in the West Arthur Shire. It has over 3000 olive trees whose sole occupation is to translate the soil and water into plump olives which we harvest, process and bring to market.
Olive trees
The oldest trees are young adults in their twenties while, the youngest number their age in a handful of years. We grow a range of olive varietals from peppery Frantoio and succulent Kalamata to fruity Manzanillo and mellow Hardy’s Mammoth, all neatly ordered in rows.
Extra Virgin Olive Oil
At harvest time, most of our olives are pressed into Extra Virgin Olive Oil which guarantees a low free fatty acid percentage. We send our oils to Wagga Wagga for testing. Our 2024 Manzanillo has a polyphenol level of 478mg/kg while our Frantoio measures at 411mg/kg! This ensures a healthy product for you to enjoy.
Agrumato
A portion of our olives are crushed with fresh fruit (for instance, lime, lemon or garlic) agrumato style to create popular flavoured oils used as finishing oils for pastas or roasts and in salads or on fresh bread. Our 2023 Garlic Agrumato was so popular and sold out so we doubled the amount we made this year. We combined freshly harvested olives with 100kg of organic garlic from Manjimup to create a wonderful oil. Demand at the markets is high and we couldn’t be more pleased!
Table Olives
We also hand pick olives to be preserved the traditional way before being presented in brine and vinegar or Extra Virgin Olive Oil, plain or marinated in a selection of herbs and spices.
Markets
Our products are sold in shops, used by restaurants and sold at farmer’s markets and online. And while all this is happening, we continue pruning and watering, feeding and nurturing the trees to keep next year’s harvest on track.
Quality time
When you bite into an olive, you want it to be succulent and fresh. You want to taste the olive, that salty, fruity flavour of a fleshy fruit wrapped tightly around a pit. All too often, we come across olives that have been drenched in chemicals to hasten curing and unnaturally prolong their lives and even been dyed. Oh no, no, no!
We want to give our customers the taste of a natural product. Yes, the parrots eat them off the tree but for human consumption we cure them in the traditional method (time, water, salt) and then present them in brine and vinegar or Extra Virgin Olive Oil. Tumble a handful into your salad or pasta (mind the pits!) or serve them on a tasting plate with cheese, dukkah, fresh bread, balsamic vinegar and olive oil. Now we are talking!