10 awards · 9 releases
Frantoio and Leccino olives, the varieties carried widely across Tuscany in Italy, grow on Mt Moriac on the Surf Coast, in the hinterland behind the coast on mineral-rich basalt soils. Sheep graze between the rows, prunings are mulched and composted back under the trees and the pits left from pressing fuel the press, while the fruit is picked at the end of June, milled close to the grove and lab-tested every harvest. The oil pours medium fruity with a lingering pepper-spice finish, took silver in class 2 at the 2025 Australian International Olive Awards and suits roast vegetables.
