Featuring estate-grown, cured Kalamata, Ligurian and Sevillano olives.

Our olive trees were planted over 20 years ago, by hand, by the Mitchell family – just ask Heidi how she spent her 1997/98 summer! The olive groves are now expertly managed by our Vineyard Manager, Dan Prior.

Our olive harvest usually starts in mid-May, a few weeks after the end of grape harvest, and continues into June, when the last of the table fruit is harvested for curing. Varieties such as Corregiola, Koroneiki, Frantoio and Manzanilla are used to produce our olive oil with the other varieties including Kalamata, Ligurian and Sevillano cured for table olives. Best served generously and often.

Keen to try before you buy? Our olives are always available in The Piazza.