OLIVE OIL 2010

I’m saying sorry a lot lately. 

Thank you to all who purchased some olive oil to go with your garlic.  It’s meant we’ve now sold out of our 2009 VIRGO olive oil.  This makes me very happy because olive oil is best fresh.  And as we don’t blend old and new season oil you can be sure that what you’ve ordered is fresh and 100% from our farm.

We hope we’ll have a crop this year  but so far it looks inconsistent across the grove.  The heat wave in November 2009 wasn’t a help.

Every season creates a slightly different oil. It's the same with our honey, beef and garlic. Our job as farmers is to make sure the soil is well looked after to support the crops during all the different and often difficult climate variations. 

We’ll keep you posted as to when our 2010 crop becomes available.

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Here's me back in 2003 with the very first bottles of Virgo Extra Virgin Olive Oil.
A proud day.

A Letter From Roger Sternhell

Use Virgo Olive Oil to look Slick

Roger the Fruiterer here.
Now I know late last year I went on and on about the Garlic being the greatest achievement on Elmswood. But on taking a closer look at what goes into Patrice’s Olive Oil I am very impressed and excited.

To understand and create a perfect Olive Oil takes a lot of knowledge and dedication. Unfortunately the flamboyant investment bankers machine of the 80’s distracted Australian society's attention.

Despite the history of olives going back to - some say - 8000 BC, these analysts and consultants simply couldn't work it out and got their sums wrong. Disappointing profit results for all. Producing a quality Olive Oil is risky hard work and, as just about any Olive grower will say, it is not to be done for the sake of mere money alone.

Growing olives is a story on its own, but the production of the oil is fascinating reading itself. Patrice's book Tree to Table reveals what all the fuss is all about.

And the proof is in the tasting, you really can tell. I guarantee you will be impressed, delighted with your purchase.

So please immerse yourself in Patrice’s remarkable Olive Oil and its story. Enjoy the experience.

Regards, Roger