Kangaroo Island Olives

Kangaroo Island Olives is a family-run agribusiness on Kangaroo Island, South Australia, committed to regenerative and sustainable farming practices. Based at their mixed-use farm 'Little Liguria', they cultivate diverse olive varieties like Kalamata, Frantoio, Koroneiki, Leccino and Ligurian alongside honey bees, seasonal grazing, and agri-tourism. The farm is located beside a heritage-listed wilderness zone, with large portions of the grove dedicated to wildlife conservation through heritage protection agreements. Kangaroos, swans, cygnets, echidnas and birds are regularly spotted on the property—they're good co-workers.

Day to day farming activities are coordinated by Dom, whilst sons Michael and Vincent handle business operations. The farm prioritises environmental stewardship, focusing on healthy soil to produce their award-winning extra virgin olive oil and table olives harvested annually. Their motto is simple: grow with Mother Nature, not against her. The table olives are slow-cured for over 6 months, following traditional methods passed down through generations, and their extra virgin olive oil is crafted with the same respect for nature, going from tree, to press, to bottle in less than 8 hours.

Kangaroo Island Olives also offers farmstay accommodation and harvesting services for those wanting to experience life on a working olive farm. The business emphasises collaboration with nature and local partnerships.

Kangaroo Island is accessible only by boat or plane, with no traffic lights and kangaroos outnumbering humans. This isolation creates the perfect conditions for their artisan produce—grown solely on sunshine and rainfall, protected from predators and free from genetically modified crops.