GOLDEN CREEK OLIVES - OLIVE GROWERS AND OIL MAKERS
Click here to purchase our oil online. You can also visit our Grove:
Golden Creek Olives
2295 Meeniyan-Promontory Rd,
Fish Creek 3959
Phone: 0425 721 999
Love, Sweat & Passion
A year of farming activities at Golden Creek Olives has been included in a beautiful book called "Love, Sweat and Passion", released in November 2016. The book is a celebration of South Gippsland's incredible food, wine and landscapes; encapsulating the seasonal stories in text and photos of seven passionate farming businesses. Uri Fogel, Jenny O'Sullivan and Jillian Staton have produced a beautiful book in which the story of Golden Creek Olives has been included,
Established in 1999, we are an olive grove and olive oil making facility at Fish Creek, South Gippsland. We specialize in producing the highest quality varietal Extra Virgin Olive Oils from our estate-grown olives. As we receive an abundant annual rainfall in our Southern Gippsland region, our trees are not irrigated, allowing the olive fruit to gain the best possible oil quality and flavour characteristics. Our trees are naturally grown in our groves without the use of herbicides or harmful pesticides.
We manage the trees, pick and process the fruit and store and bottle the oil on-site with attention to sustainability and quality management. We chip the pruned olive tree branches and the mulch is used under the younger olive trees, on the vegetable garden and in the fruit and nut tree orchard. We transport the pomace waste to a dairy farm where it's fed to the cows on the revolving milking platform. We focus on recycling to make the best use of resources and minimise waste.
Seven varieties of oil-producing olive trees have been planted, spread over three groves:
Baker Grove has Italian Leccino and Frantoio trees with Pendolino for cross-pollination.
Picual Paddock primarily consists of Spanish Picual and Arbequina trees with a spattering of Leccino and Frantoio.
Stephanie Grove has Italian Coratina, Greek Koroneiki and Arbequina and Picual olive varieties.
Trees are selectively netted to minimise loss of fruit to birds and the fruit is hand picked from mid-May through to mid-July and cold-processed on-site within 24 hours of picking.
This year, we offer five varietal estate-grown extra virgin olive oils, each with a free fatty acid level less than .3%, these are: Frantoio, Leccino, Coratina, Koroneiki, and a blend of Arbequina & Picual (Spain). The five oils each have their own aroma and flavour characteristics in fruit, bitterness and pepperiness and present clean palate-fresh flavours representing the best qualities of Extra Virgin Olive Oil.