Premium early-harvest extra virgin olive oil, harvested from the heart of Victoria's gold country.
We've split our story into three chapters — the place, the grove, and the people. Pull up a chair and stay a while.
On the river flats of a quiet bend of the Campaspe River, just outside the country town of Axedale in Central Victoria, is where our farm sits.
The paddocks are sown to pasture where our Angus cattle graze, alongside a small flock of sheep that seem determined to test fences. Chickens wander freely, our dog 'Coco' always beside us, and in the paddock you'll find Mark's grandfather's retired trotter — our treasured horse, now enjoying a well-earned retirement exactly as a good horse should.
Along the fence lines you'll find our bees providing raw unfiltered goodness that is a daily staple in warm wellness drinks, drizzled over breakfast, marinating our beef briskets and added to baking — often replacing sugar altogether.
We keep a seasonal vegetable garden (often overgrown), numerous pots of fresh herbs, and a collection of fruit trees that keep us connected to the food we grow and the meals we share. Over the years, we've become increasingly passionate about regenerative farming — a more sustainable, slower (and often more work) approach to living on the land. We believe the way we care for this place today helps shape what we leave for our children tomorrow.
Our regenerative grove absorbs an estimated 39+ tonnes of CO2 annually — more than our oil production process emits, based on International Olive Council research.
We butcher our own meat, make jerky, and now we're so very excited (& a little exhausted) to add our very own extra virgin olive oil that will be drizzled on just about everything! From food, to morning wellness shots, to face and hair masks & magnesium oil baths — I literally mean, in and on everything.
We keep learning, adapting, and showing up each day — grateful for the privilege of raising a family, growing food, and building a life on this patch of country we call home.
The Grove
Thirty years ago, George and his family planted the first rows of olive trees on this stretch of land along the Campaspe River, nestled below the Sugarloaf mountain range.
Growing the beloved varieties of Koroneiki, Kalamata, Jumbo Kalamata, Manzanillo, Frantoio and Correggiola. We loved buying George's authentic oil and his 'secret family recipe' brined olives as a family. When the opportunity came to keep caring for the grove — well known by locals — we leapt at the chance to keep the legacy of great, authentic olive oil flowing in our community.
The grove gives a vast bounty of juicy lemons, sweet figs, red-staining mulberry trees, and several old grapevines that yield baskets and baskets of grapes to share with cherished family and friends.
The soil is mineral-rich, sitting on gold-bearing country — and it's where the name "Olive Gold" comes from. Premium early-harvest extra virgin olive oil, capturing the richness of the land and the golden reward of the season. Pure liquid gold.
We've only put irrigated river water on the olive trees. No chemicals. No pesticides. No nasties — just the land and trees doing what they do best, with the natural elements and a lot of hard work, love, sweat and a few tears (to be honest).
We harvested the first week of May, the opening week of our local olive mill, to capture full flavour profiles and peak phenolic levels — naturally occurring antioxidants, the good stuff. Cold-pressed within hours of harvesting. Nothing added, nothing taken away.
Our oil in its natural, raw, unfiltered state — the way a true, traditional extra virgin olive oil should be. Naturally unfiltered, fine olive particles may settle over time, a wonderful mark of minimal processing and a reminder of the oil's pure, authentic nature.
Single origin · Single estate · Limited batch.
Our Family
Mark and I became high-school sweethearts when he was moved into my biology class & couldn't get enough of listening to my ultra-cool Discman.
A music-listening device (if you're old enough to remember what that is, we're already friends). A few years on we married — renovated two homes, lived overseas for a stint in Patagonia, Chile, and backpacked our way through more countries, before coming home and spending countless hours driving rural roads, dreaming of a life on the land with space.
In 2016, with our first-born son Lenny on a hip, we took a leap of faith and made that dream real.
We call the farm our lifetime project. There's always a job waiting, a fence to mend, a list that never quite empties — a lifestyle we've chosen with eyes wide open and hearts full of gratitude for how close it keeps us to nature, to creation, and to each other.
We've learnt the hard way of starting a farm from scratch: renovating projects (still going), landscaping projects (also still going), juggling work commitments, extra study, adding more babies into the mix, homeschooling — and not always juggling everything well.
As the animals on the farm grew, so did our family. Lenny was joined by Adele, then Ted, and our youngest, Hazel — four small farmhands who now hold titles like Chief Egg Officer and Director of Mud Operations (self-appointed, naturally). They've never known a day without dirt under their nails, and truly understand where their food really comes from.
We count it a blessing that we can teach our kids foraging, stewardship, hunting and gathering, and to live intentionally and curiously with a grateful heart.
