About Tawarri Grove
We first fell in love with “Tawarri” in 1979 when we purchased the property. Situated on the upper slopes of The Pinnacle, part of the Mt Canobolas volcanic complex in Orange, it has views to die for. At an altitude of 1150m, the property was originally cleared for timber and last used for cattle, sheep and horse grazing.
Our early years at “Tawarri” were busy, both of us working full time and with three children growing fast. Initially we ran a small flock of sheep to graze the cleared paddocks while we refurbished the house, planted a great many trees and made gardens.
We realised we wanted to do something more productive with the land. We were interested in being sustainable and environmentally friendly and noted the developing interest in growing olives. Not only was it something different to the cherry, apple and pear orchards that surrounding us, but we both loved using olive oil and relished the prospect of having our very own olive grove.
After much research including joining the local area Olive Association and attending olive workshops, the first 2000 trees were planted over Easter in 2000, with the help of family and friends. While the volcanic soil is fertile, it is also very rocky, making planting arduous. A second major planting was done in 2005, which took the grove to 3000 trees.
Our grove is made up of several olive varieties: Frantoio, Corregiola, Leccino, Arbequina, and Manzanillo. Like the olives of Tuscany, our olive trees enjoy a touch of snow. The cool climate gives the olives a freshness and piquancy as they develop through the mild summer and autumn. We don’t irrigate and minimise inputs in keeping with our environmental approach.
Making Extra Virgin Olive Oil
What is Extra Virgin Olive Oil?
The fruit of the olive, when crushed, produces oil. The pressing of oil is an ancient practice, and olive oil has been an essential part of Mediterranean country diet for thousands of years.
Today, olive oil is categorised by its chemical composition. The Australian Standards are totally in line with International Standards, and there are registered laboratories which conduct these tests. The main categories are Extra Virgin Olive Oil – meeting the highest level, and then Virgin Olive Oil.
Check Australian olive oil labels for the triangle with “Australian Certified Extra Virgin” to be sure the oil really is extra virgin.
There are other consumable oils produced from Olives – Refined Olive Oil, which has had some other treatment; Pomace oil (this is basically a “second pressing” of the sediments left after the oil has been extracted). Pure, Light/Lite are NOT categories, and are inaccurately applied to refined oils.
Click here for more details on the Standards.
How is it EVOO made?
The old methods of crushing olives- watermills, grinding stones, heavy weights – still operate in some areas of the world, but modern technology produces superior oil both in quantity and quality.
Today, after the fruit is picked, either by hand, or by a shaker, it is taken straight to the press where it is washed, then turned into a paste using hammer breakers, blades or rotary discs. After this process, it is put into a malaxer –a centrifuge which separates the oil and water from the seed and skin. Finally the oil is siphoned off from the wastewater and vegetable matter (“Pomace”) and kept in containers. A small amount of oil is sold as “fresh off the press” but the majority is left to self-filter before packaging.
Health Benefits of EVOO
Extra Virgin Olive Oil is reputed to have many health benefits. In the last 20 years, there has been a massive amount of research into these claims.
“Not all olive oils are created equal. Extra virgin olive oil (EVOO) stands out for its purity, flavor, and health benefits.” (CollectedMed.)
The most widely accepted health aspect is that the oleic acid, “the good fat” in EVOO, supports heart health by helping to lower bad cholesterol.
“Extra virgin olive oil (EVOO) isn’t just tasty—it’s one of the most well-researched health foods on the planet. Below are seven proven benefits supported by science.” CollectedMed
Click here for a list of other health benefits with some scientific backing can be found here.
Cooking with EVOO
The question of whether, or what, to cook with EVOO is one of the most frequent asked by my customers. My answer is usually: it is absolutely fine to cook with olive oil EXCEPT if you want to deep fry. The main reason for that: it makes a pan of chips or whatever very expensive, and there are other oils which can do the job.
I am totally biased in favour of using EVOO for nearly everything – as I have it on hand. I am engaging in a seminar on cooking with EVOO very soon, so there will be more to come on this topic.
Our Olive Varieties
Frantoio
Small / medium fruit (2-3g). High yields. Ripens mid/late season. High oil content. Pickled fruit have a nutty flavour. Can be processed as Ligurian olives. Origin: Tuscany, Italy. Compatible pollinator for a range of varieties; suggested cross-pollinators are Leccino, Coratina and Pendulino.
Corregiola
Small / medium fruit (2-3g). High yields. Ripens late season. High oil content. Origin: Tuscany, Italy. Suggested cross-pollinators are Leccino, Coratina, Pendulino.
Leccino
Small /medium fruit (2-2.5g). Bears young. Medium /high oil content. Ripens early/mid season. Origin: Tuscany, Italy. Considered dual purpose. Very cold resistant.
Arbequina
Small fruit (1-2g). Bears young. High yields. Ripens early/mid season. High oil content. Origin: Spain. Considered cold resistant. Performs well in warm and cold climates. Ornamental.
Coratina
Medium fruit (2-3.5g). Bears young. High oil content. Ripens late season. Origin: Apulia
Manzanillo
Medium / large fruit (4.8g). High yields. Ripens early. Excellent pickling fruit. Pickled green or black. Fruit is of excellent taste and texture. Fruit should be processed before it is fully ripe to retain flesh firmness. Origin: Spain. Milder oil, though extraction can be difficult. Suggested cross-pollinators are Sevillano, Frantoio, Picual and Arbequina.