HARVEST AT HILLSTON - 2017

‘Except the vine, there is no plant which bears a fruit of as great importance as the olive’ – Pliny (AD 23 – 79)

FRESH FROM THE FARM TO YOU

A PERFECT MORNING AT THE GROVE.

A PERFECT MORNING AT THE GROVE.

We have started the harvest of our 110,000 trees at Hillston and are happy to report all is going well!  This is a process that can take up to three months to complete depending on the weather and the ripening of the olives.  It is a very busy time for everyone at the grove, but also a very rewarding time to finally see results of the care and attention that has been invested in the grove for the past year.

We use a mechanical harvester to remove the fruit from the trees.  This is done by shaking the trees, to allow the fruit to drop into the collection bins.  This method does not damage the trees and is the most effective way for us to manage the harvest.

We have four varieties of olive at the farm.  Each variety of premium Italian olive, chosen for its oil characteristics to produce top grade Extra Virgin Olive Oil.

FRANTOIO

·         Produces a medium, black -violet fruit, rich in oil 

·         Oil yield up to 23%

·         Ripening is late and gradual

·         Delicate, perfumed, fruity quality 

LECCINO

·         Produces a medium, black-violet fruit, rich in oil

·         Oil yield up to 22%

·         Ripening is early and simultaneous

·         Good quality and lightly fruity

PENDOLINO

·         Produces a rough, black fruit

·         Oil yield up to 23%

·         Ripening is simultaneous

·         Delicate flavour and very pleasant

CORATINA

·         Produces a large, long, oval fruit

·         Oil yield up to 26%

·         Ripening is fairly late

·         Very fruity 

The harvest is timed to pick each variety of olive at its optimal time, this ensures we achieve the best yield of oil from each olive picked. 

PROCESSING OUR 'LIQUID GOLD'

Once the fruit is picked, it is collected into bins and delivered straight to our on-site Frantoio – the processing facility for washing and crushing. 

Our Frantoio has provision for up to three processing lines, which ensures that olives are not left to sit for extended periods. It can be said that the standard time from picking to processing is 2 to 3 hours, ensuring that the oil produced is truly Extra Virgin.

Once processed, the 'Liquid Gold' is pumped immediately into selected vats for settling, blending, storage, and ultimately, distribution.

This quality Extra Virgin Olive Oil forms the base of all our natural skin and hair care products.