A dream becomes reality
It started as a dream—one that had been growing alongside the olive trees on our farm. For years, we nurtured our trees, watching them thrive in Tasmania’s pristine environment, knowing that one day we’d produce our very own Extra Virgin Olive Oil.
We’re beyond excited to share that we’re purchasing our very own olive processing mill, a decision that will allow us to take full control of the process, from the moment the olives are plucked from the branches to the second they’re bottled.
Owning a mill isn’t just about convenience; it’s about passion, precision, and producing an oil that truly reflects the land it comes from. For us, this is more than a business decision—it’s a commitment to quality, authenticity, and tradition.
Why we took the leap
For many small-scale olive growers, processing can be a challenge. Without a mill of our own, we would have to send our olives elsewhere for extraction, meaning we’d have to relinquish control over one of the most critical stages in the oil-making process. We knew that the fresher the olives, the better the oil, and any delay in processing could compromise the flavor and quality. We wanted to be there for every step, to ensure that nothing but the purest, freshest, most flavorful oil made its way into each bottle.
The only way to guarantee this level of quality was to take matters into our own hands. The decision was made: we were getting our own mill.
Learning the art of Extra Virgin Olive Oil production
With our mill now established on the farm, there was still one important step we needed to take—mastering the craft from the people who know it best. So earlier this year, we travelled to Perth to immerse ourselves in the art and science of extra virgin olive oil production.
The experience was transformative. We spent days learning from industry leaders, diving deep into every stage of the process—from the moment the olives are crushed to the fine details of malaxation timing. We explored how subtle adjustments influence flavour, freshness, and complexity, and how to bring out the perfect balance of fruitiness, bitterness, and pepperiness.
We returned home with new skills, renewed confidence, and a clear vision for the kind of oil we wanted to create. And in 2025, we proudly produced our very first single-provenance extra virgin olive oil on-site—crafted with care, precision, and everything we learned from that journey.
And to top it all off we proudly walked away with a Gold in the Hobart Royal Find Food Show & Bronze in the Hunter Valley Awards for our hard earned efforts!
Commitment to Sustainability
Beyond making exceptional olive oil, we’re also dedicated to ensuring our process is as sustainable as possible. Nothing goes to waste. The leftover olive paste is used as a natural fertilizer, and the leaves can be repurposed as mulch. By taking control of the process, we can ensure that our production remains not only high-quality but also environmentally responsible as a proudly zero-waste processor
Looking forward
This journey is already well underway, and the sense of excitement and purpose is stronger than ever. With our own mill, we’re no longer just olive growers—we’re full-fledged olive oil producers, overseeing every step from branch to bottle.
In 2025, we proudly crafted our very first single-provenance Tasmanian extra virgin olive oil. Each bottle is a true reflection of our passion, care, and everything we’ve learned along the way—a labor of love captured in liquid gold.
We can’t wait for you to experience it, whether by tasting our oils, visiting the grove, or following along as we continue to refine and expand our craft. One thing is certain: the best is still ahead!
