Olive Oil

Grown amidst our vineyards on the rich red soils in the sunny mediterranean climate of the Adelaide Plains

Our family, when we came from Calabria in Southern Italy, to our new world in Australia over fifty years ago, planted vineyards and an olive grove on the rich red soils of our estate on the Adelaide Plains … just like we had always had in our old world.

Our family’s beautiful hand-made olive oil has always graced our table and been shared generously with friends. We could never remember a meal without olive oil. The wonderful dishes our mother conjured up to feed the dozens of people who joined us often for a meal ... relatives, neighbours, friends, workers ... always carried the wonderful aromas of our olive oil ... or there was simply nothing better than breaking a chunk from the huge loaves of fresh bread my father brought home daily to dunk in our oil ... life was good

Our olive trees grow in similar conditions and our olive oil is made in the same way as has been our family’s tradition for centuries.

… Organically fed,  sun drenched terra rossa soil to enhance the flavours, the olives are cold pressed with no additives.

Corregiolo is a close relative of the Frantoio Olive from Tuscany. It is often used as the benchmark for Olive Oil in Italy. It has a small fruit which produces excellent quality olive oil with an optimal balance of acids allowing the oil to be retained longer than others.

Verdale is the quintessential South Australian Olive variety. Brought to the colony by the early pioneers, Verdale has become a natural cultivar of the Southern European variety Verdial. Verdale has larger lower-yielding fruit and is excellent to blend with Corregiolo because of its good texture and hearty, fruit flavours.

We hand pick our olives in late autumn – when the olives are green to just turning deep purple – when they are in perfect balance, ensuring oil less than 1% in acidity and at the time best capturing their fresh, rich and fruity flavours..