The olive oil project started out of a desire to be able to provide our farm workers with regular work, not just seasonal jobs over harvest time. Olives come into picking ripeness just as harvest dies down at the end of March, and with this in mind, Charles and the Fairview team set about planting three Italian varieties of Frantoio, Leccino and Coratina olives at the lower end of our Fairview farm.

Harvesting olives is an interesting practice, requiring our pickers to collect the olives by knocking them out of trees onto cloths laid on the ground. Thereafter, you wash the olives and separate them from the leaves, before crushing the olives and seeds into a paste using large rolling stones to extract an oil.

The result so far has been very successful, with our first few olive oil vintages selling out! We are proud to produce an extra-virgin, cold pressed olive oil made 100% from olives grown on our farm. Our restaurant, The Goatshed, embraces a farm to fork philosophy and using our olive oil is just one added step along Fairview’s journey to be a completely sustainable farm.

Perfect as a treat for yourself or for someone special, this beautifully aromatic olive oil leaves a welcome silkiness on the palate and is complimented by herbal, peppery notes. Pure golden goodness!

Buy now.

See our gallery below for more images during harvest:

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