Established in 2001, the Ghin Ghin Olive Grove is home to 675 trees, a mixture of the Frantoio, Manzanillo and Nevadillo varieties. In 2008 the trees are now reaching maturity and the grove has had its fifth commercial harvest.
We usually hand-pick in late May or early June; the fruit of 20 to 30 of the Manzanillo trees is hand-cured in brine for several months before bottling, while the remainder is processed into extra virgin oil that blends the three varieties. Roughly one tonne of fruit produces 160 to 200 litres of oil; this amount can vary significantly with moisture and weather variations – in 2007 there was no crop at all due to drought and late frosts. As fruit yields from the grove increase, we hope to produce varietal oils in addition to the blend.
The olives are hand cured in a salt brine and then bottled with chilli and lemongrass or are available in their natural state. The extra virgin olive oil is robust and peppery straight from the press – the finest oil available and short listed by The Age Epicure as one of the top 15 olive oils in Australia.
Merchandise from Italy, France, Syria and America include olive oil soaps, bath and body lotions, napery, handmade jugs, bowls and olive curing jars and homewares – just some of the beautiful products on offer that Scott and Frank have sourced from around the world.