We chose to plant the three main Tuscan (Italian) varieties (Frantoio, Corregiola and Leccino) specifically for our extra virgin olive oil. The Tuscan oil is well regarded for its’ flavour and freshness.
These olives are hand picked relatively early in the season (late April), while there is still a good mix of green & black olives on the trees. They are quickly delivered to a local Hunter Valley olive mill and cold processed within 48 hours to ensure maximum freshness and quality of the oil.
We produce a single estate Extra Virgin Olive Oil and do not buy in olives or oil from other producers. The oil is now sold in 500ml glass bottles and usually retails for $24. Purchases made directly through us (either online or at any of the Farmers’ Markets) provide you with a $4 discount. You will be able to buy the oil for $20.
The well regarded Manzanillo and the lesser known Californian Queen olives make up the majority of the fruit destined for our table olives. We also select some of the best of the Frantoio fruit.
The Californian Queen are the very first olives we pick. They are picked green, just before they start to turn colour. This gives them a crispness in texture – and ensures they do not fall apart in the brine solution as they cure over several months! These are sold in a brine solution and are not marinated. They are perfect as stand alone olives, or to use in various recipes requiring green olives.
Manzanillo are picked later in the season when they are much riper, and have largely all turned black in colour. They suit any number of different marinades and we sell a chilli and garlic blend along with an Italian herb and garlic blend.
The Frantoio are picked black. They are perhaps our most popular table fruit, with a slightly nutty flavour and a good texture. We sell these marinated in a blend of lemon zest, garlic and fennel seeds.
All of the table fruit is handpicked with great care to minimise bruising and damage. We take them to a specialist processor who prefers the traditional and time consuming method of curing olives over several months in a simple brine solution. The water must be changed constantly and the salt levels regularly checked. But the effort is worth it. The fruit is arguably healthier for you – and the texture of the fruit is regarded as superior to that resulting from more industrial and speedy processes.