Welcome to the "Olive Groves of Tasmania", the state's largest olive grove is located just north of Campania.  First established in 1996, the grove is set back on the western side of the road, near the top end of the Coal River Valley. It's warm summers and cool temperate winters ensure that the olive trees get the prescribed dormancy, and growth patterns for the fruit to produce high levels of mono-unsaturated fatty acids. (82-84%).

This oil is considerably more nutritious than most extra virgin class olive oils, grown in warm temperate zones on the mainland and overseas. Oils produced there do have levels of mono-unsaturated fatty acids as low as 55%, and have corresponding high levels of less nutritious saturated fat.

There are approximately 17,000 olive trees in the grove and the main olive oil varieties are Frantoio, Barnea, Verdale and Mission and  several other table olives, including Manzanillo.

We usually harvest in early June to ensure that our oil contains the maximum of anti-oxidant polyphenols. It has been found that in Tasmania the total polyphenol concentration peaks at approximately three weeks before maximum oil yield is achieved  in the fruit.

Olives are harvested using our Sicma harvester, which ensure we get them off the trees in a rapid but  hygienic manner. The fruit is then transported to Hobart and processed in a modern Enorossi oil extraction machine, which minimises exposure to oxidation and subsequent degradation of the olive oil.

If you wish to view the oil extraction operation, visit the grove or purchase our extra virgin olive oil, either retail or wholesale please phone Brian  +61 03 62681011or mobile 0438 681104. 

Send mail to bhinson@tasmanian-olives.com with questions or comments about this web site.
Last modified: August 19, 2008