Grove management

There is constant activity in the grove during the year. Let’s take you through the seasons starting with the first signs of next season’s oil….

October and November

Buds begin to form in this period and the differentiation between vegetative shoots and fruiting shoots becomes apparent. Flowers open and give the first indication of next year’s crop. The fresh, unpolluted breeze wafts through the grove and completes the process of pollination and the fruit begins to set.

December to March

During this period the fruit swells and the stone hardens.
The olive trees are irrigated during summer from dams that fill in winter each year from fresh, clean water flowing from streams in the nearby jarrah and marri eucalypt forest.

May to June

The fruit, which is now a range of colours from green to pink to purple is constantly monitored to determine the optimal time for harvesting. Pendolino matures first followed by Leccino and Frantoio. The olives are harvested using Campagnola pneumatic rakes that gently strip the fruit into an umbrella that folds around the trunk of the tree and funnels the fruit into bins. The olives are carefully transferred to special aerated bins for transport to the oil extraction plant. Most fruit is processed on that same day, but always within 24 hours of being harvested.

Immediate processing is critical to the production of a premium product of optimal flavour and character. Any delays and the olives begin to deteriorate, increasing the free fatty acids in the final product and affecting the fresh flavour.

“Third Pillar” Premium Australian Olive Oil is extracted by hygienic and modern continuous processing technology at Preston Valley Grove (link). The proximity of our groves to this mill means that the fruit can be processed within hours picking enhancing the special characteristic flavours of the region, while maximizing the natural anti-oxidants and vitamins which make such oil unique among foods.

August

The new oil has is stored in controlled conditions until it has settled and is ready for bottling and release to the market.

September

September is pruning time. Olives are one of the most difficult of all the fruit trees to prune and for this reason each year we involve the expert services of Chris Butler from Olive Matters (www.olivematters.com) to undertake this task. As a result of professional pruning we increase fruit production, improve oil quality, maintain tree health and avoid disease.

A recently pruned grove is a joy to behold.

and then it is back to the beginning….