The Baird family established the Village Olive Grove in Grindelwald in 2005, planting mainly Frantoio olives – the traditional olives of Tuscany. Our first harvest took place in 2011. We harvest our olives in June and have them pressed immediately. Harvesting at this time ensures a robust oil with maximum health benefits. Oil from our most recent harvest (2014) won a bronze medal at the Australian Olive Association national awards.
Our oil is typical of many Tasmanian olive oils; it is a robust-style oil, high in polyphenols (a type of antioxidant). The long ripening season in Tasmania’s cool climate produces an oil of high flavour and nutritional qualities. The fruit flavours are balanced by bitterness and pungency (a peppery/chilli feel in the throat). These flavour qualities mean that the oil enhances the flavour of food. High polyphenols also indicate long shelf-life and high nutritional qualities. We use our oil especially on bruschetta and steamed vegetables, and in salads, pasta and cous cous, as well as in baking salmon, and drizzled over a smoked salmon dish.
This stallholder is at Harvest this week.