It’s Harvest Time in the Grove
We thought you might like to know how our olives are turned into beautiful extra virgin olive oil.
Can’t wait to order? thats ok, first press orders are open now!
Making extra virgin olive oil: the timeline
Harvest
Late May/beginning of June. As with all things agricultural, there are many factors that influence the schedule:
Weather – will late autumn have lots of sunshine, some rain, no heavy frosts?
Contractor –the harvester is delayed because of weather/ issues at groves?
Mechanical faults… the list goes on.
Our harvest is late season – in our cool climate grove flowering, fruit set, and ripening are slowed by later spring growth, shorter summer, and cool (well, cold) autumn nights
From this
⬅︎
to this
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in 10 seconds
The harvester makes short work of olive picking, and each days tonnes of olives are taken to the olive press in Billimari. Harvest goes for a week. Our olives are processed within 24- 48 hours of harvest.
Processing
The olives are washed, crushed to allow the oil to release, then spun in a malaxer to separate into oil, water and pomace (crushed skin and olive pits). The oil is put into large storage containers; the water and pomace are treated for other uses.
Tawarri Grove oil is transported back to our grove for settling and bottling.
What we do with the new oil from the press.
First Bottling
We bottle a small amount of oil straight from the press -deliciously fresh and tasty.
As this new oil retains some sediment, the oil is a little cloudy. If left too long before use, the oil will become clearer, leaving a few centimetres of sediment at the bottom of the container. There is no problem using the oil in its cloudy state – however we label it with a 3 month shelf life.
Second Bottling
The bulk of the oil in large containers is left to self-filter for 6 to 8 weeks. Once the oil is self-filtered in the bulk containers, and fully tested at the laboratory, it is given a much longer shelf life. Nothing is added to the oil, it is a natural process where the miniscule sediments gradually fall to the bottom of the container, leaving the oil beautifully clear. The oil is then racked off and bottled or put into casks.
Purchasing your fresh-from-the-press EVOO: First Bottling
As we bottle only a small amount of oil straight from the press in early June, when it has the extra deliciously fresh taste – do order NOW to ensure you make the list.
There is some sediment in fresh oil so we only fill a limited number of 500 ml bottles, and a few 2 litre casks for those who love their daily oil! The sediment has no effect on the oil flavour or quality, however we label it with a 3 month shelf life. Use it soon to benefit from the fresh taste.
WE WILL HAVE LIMITED FRESH-OFF-THE PRESS-OIL so order now. When we receive your order form we’ll send an invoice to be paid before we send the oil.
Online orders for new oil will be posted from early June; local orders will be at Orange Farmers Market on June 13, or by arrangement.
Purchasing your clear, filtered 2026 EVOO: Second Bottling
The bulk of our oil is stored in large containers and left to self-filter for 6 to 8 weeks. Nothing is added to the oil, it is a natural process where the fine sediments gradually fall to the bottom of the container, leaving the oil beautifully clear, and with an extended shelf life. The oil is then racked off and bottled or put into casks.
The second bottling will be from early late July on.
If you put your order in now, Invoices will be sent at the end of July, and oil dispatched once payment is received. Tawarri Grove will be back at the Orange Farmers Market in August.
