OLIVE OIL 2009

I’m very happy with this year’s olive oil. And I hope you will be too.

Every season has its ups and down and for a while in summer we were worried the heat was going to cause harm.  

Some groves lost all their fruit - their  olives just fell to the ground as if they had  sun stroke. Luckily that didn’t happen here.  We actually had two harvests during a very wet autumn.

(Straight after harvest our effort moved onto garlic planting, and as a consequence we’ve been a little late bottling the oil. I had hoped to have the oil in your kitchen before June.)  And then we needed to get the web site ready to accept your orders !  

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.

This year’s oil is fruity and pungent. To my surprise it’s not as green as previous years. But the flavour is wonderful. Fresh and alive.

We hope you’ll enjoy it.

 

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