Tasmanian Olive Groves

Olive Groves of Tasmania was founded in 1996 by the Caccavo family in Campania, a region in southern Tasmania’s Coal River Valley known for its warm summers and cool winters. This cool climate helps produce olives with lower acidity, leading to more stable, fresh olive oil. The plantation started with 7,000 trees and now has over 17,000, including varieties like Frantoio, Barnea, Verdale, Mission, and Maranzillo. Olives are harvested in June and July, then quickly transported to Hobart for processing using a Sicma harvester and a state-of-the-art Enorossi oil extractor to reduce oxidation. The company also makes an Olive Gin using ripened olives, a unique approach compared to other gins that use only olive leaves. They avoid blending with imported oils, focusing on Tasmania’s cool-climate production to ensure quality and consistency.