Summer’s bounty shines on Tasmanian olives

Olives are slow ripening but are typically harvested over June and July.

This year, Village Olive Grove at Grindelwald have experienced a bumper crop after harvesting.

So much so, some of the olives had to be left on the trees.

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Village Olive Grove owner Allen Baird said this year was the biggest year the boutique grove had seen.

“Olives do well in a cool climate, but the best conditions are a long, hot summer,” Mr Baird said.

“You don’t usually get that in Tasmania but this year was closer to that than average.”

A result of the favourable weather was an increase in individual olive size.

Mr Baird said the quality of the olives was on par with last season, which netted the grove a national award.

“Last year we received a gold medal and a prize for the best olive oil in Tasmania at the Australian International Olive Awards,” he said.

“Early indications are that this year’s harvest will be of a similar quality.”

Village Olive Grove is planted on about 2.5 hectares and has 830 trees.

About 11 family and friends gathered earlier in the month to harvest the olives.

The trees were planted in 2005 and the first harvest was picked in 2011.

Village Olive Grove is a boutique commercial operation, with all its olives made into olive oil.

The oil is sold at providores and some restaurants.

Mr Baird said some fruit had to be left on the trees because they were simply at capacity to harvest.

The olive harvest typically occurs in June and July in Tasmania.