Flinders Island Organic olive oil is produced on Flinders Island Tasmania from an organic olive grove . The island is part of the Furneaux Group on the North East tip of Tasmania in the middle of the Bass Strait south of Victoria.
The grove was established in 2002 and is tucked in behind the sand dunes of Killiecrankie Bay on the northern part of the island offering some protection from the The Roaring 40’s westerlies. These winds are an integral part of the Bass Strait islands and ensure a clean and pollution free atmosphere. The robust tang in the air challenges the plant life and adds its own flavour to any of the island’s produce.T he organic extra virgin olive oil produced reflects the environmental character of the island. it is complex and peppery.
This environment inspires organic practices. Its pristine beauty and mainly unspoiled landform invite sustainable land use. The grove and olive press operations are inspected annually to endure they conform to the organic standards of NASAA. (National Association for Sustainable Agriculture in Australia- cert no 7137)
The organic olive oil has consistently been classified as “Extra Virgin Olive Oil: reflecting the quality expected by the Australian Olive Association. These standards demand a low fatty acid measurement to conform to the Code of Practice(Code of Practice) encouraged by the Australian Olive Association. The COP recognition awarded after testing ensures you know that the olive oil is truly Extra Virgin.
Flinders Island Olives are the only commercial grove on Flinders Island and run the only olive processing plant. The grove and processing facilities are fully certified organic with NASAA( 7137)
In addition to the Killiecrankie Grove, there are a couple of micro and mini-groves. These together with the trees from a few backyards provide the olives for the olive oil which is bottled as Flinders Island Olive Oil.. (non-organic). These olives are processed separately from our organic olives but again achieve the Extra Virgin standard and engage the senses in a peppery treat.
The maritime climate offers a 600ml rainfall with maximum temperatures rarely reaching 30 degrees C. The cool climate ensures a long slow ripening period which ensures an intense flavour. The soil is a sandy loam, free draining and slowly improving in its organic matter.
The challenges include the abundant wildlife, in particular, Bennett’s Wallabies and Wombats. They seem to work in partnership to access the grove. The wombats burrow under the electrified fence ( if not properly monitored) and provide the entrance tunnel for the Wallabies who certainly love the olive leaves.
Flinders Island Olive oil is the product of dreams and resilience. The dreams of the aspirants Jude Cazaly and Mary-Anne Roberts together with the resilience of the olive trees have resulted in Flinders Island first certified Organic olive grove and processing plant.
Both were city dwellers but had been part of a group of Flinders Island holiday devotees since the late 1970's. Summers were spent on the island reading, resting , swimming and eating recovering from the hurly burly of city life.
In 2001 Jude and Mary-Anne moved to Flinders Island permanently and stared their venture.
We acquired new skills including building, fencing, planting, fertilising, irrigating, pruning and eventually picking processing, bottling and labelling.We learnt as we went along and now the grove produces more olive oil than the Furneaux island can use.
Friends and community members regularly turn up to help pick. Lunch is provided to the hard working pickers who generously offer their time to ensure the crop is taken off before the birds take more than their share.
Flinders Island is a great place to live ,work and rest and enjoy organic extra virgin olive oil!.Awards Won: Gold- Royal Adelaide Show 2016, Bronze Australian Olive Association EVOO Competition,Gold Royal Adelaide Show 2017, Silver Australian International EVOO competition, Bronze Hobart Fine Food, 2018 Bronze Royal Adelaide Show