Olive’s Olives was established in 2008 and is a family run, 300-tree grove in the heart of the Macedon Ranges just north of Kyneton in Victoria. In 2017 we also took over the management of a 20 year old 150 tree olive grove in the same area.

Our grove is in a rich volcanic plain and the region’s Mediterranean cold winters and hot summers provide an ideal olive growing environment. We are on a wonderful journey of continuous education about this remarkable tree and the olives it bears. The grove is still recovering from a grass fire in January 2015. More education!

With no agricultural experience at all, but lots of passion, we have gradually learned how to nurture and tend these magnificent trees. From where we started in 2008 we are now much more knowledgeable about them and have mastered some of the natural pickling methods of table olive production. We will always be learning.

Our grove has several varietals of table olive trees including Volos, Nab Tamri, Kalamata, Manzanillo, Picual, Azapa, Barouni, Hojiblanco, Coratina and Californian Queen.

Our young trees produced 200kgs of fruit in 2017, double the previous year. In contrast the other grove, with 150, 20 year old Manzanillo trees, produced 3.6tonnes! Tree maturity is clearly one of the critical factors in harvest quantities.

We are proud to sell our produce directly to the local community, provedores, restaurants and vineyard cellar doors in the Macedon Ranges. We also run seminars for those people with one or more trees in their backyard about proper olive tree care and home pickling methods that actually work.

Harvesting in April 2016


Harvesting is predominantly done by hand with some assistance from hand and mechanical rakes on larger trees as needed. Each tree’s harvest is weighed so that we can monitor how the individual trees are performing each season. Tree shakers (used for olives grown for oil) are not used to ensure our table olives are unbruised.

Pruning our Kyneton Olive trees


Pruning, a mixture of art and science, is done to maximise sunlight and air circulation getting to the olive bearing branches. That’s the science. Trying to foresee how the tree will grow its branches and produce olives over the next one, two and three years is the art and difficult for the untrained eye! In 2016 we were fortunate to stay in an Italian olive grove in the heart of Tuscany where Rob got ‘hands on’ tuition from an Italian pruning master.

Pickling the recently picked Kyneton Olives


We take pride in making sure that our olives have a ‘natural’ olive taste and texture, unlike supermarket olives. On the day of harvesting they are washed, leaves and stalks removed and then placed in a 10% brine pickling solution. This natural ‘Sicilian method’ of pickling means they are in brine for 12 months or more before being ready for bottling. They turn a lovely khaki colour and are wonderful to eat.


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