Spring Gully Olives
Spring Gully Olives is operated in conjunction with Springbrook Host Farm and the beef cattle enterprise in the South Burnett. The family has 12 acres of olive trees. The varieties planted allow for both oil and pickled olive production and include Manzanillo, Frantoio, Nevadillo Blanco, and Koroneiki. We also have small numbers of Kalamata, Hardy’s Mammoth and UC13A6.
The grove is operated under the Olive Care Approved Supplier Programme. Whilst not being organically certified, good farming practices ensure that the absolute minimum of chemicals is used. Spring Gully Olives participated in the National Olive Variety Assessment trial in conjunction with Adelaide University to determine the most suitable cultivars for Australian conditions.
The oil is produced from our own processing equipment with the olives being crushed on the same day that they are picked to ensure the best quality oil. The oil is accredited through the National Olive Accredited Harvest (NOAH) programme. The olive products are produced at Springbrook using local and imported ingredients.
We have an ‘Olive Shop’ at Springbrook Farm. Marinates, Relish, Pastes and Oil are sold from this shop. Farm tours and tastings for groups are available on request.
Olive Tapenade is a delicious spread made from olives with capers, anchovies, lemon, pepper and olive oil. Best eaten spread on biscuits or bread or used when roasting lamb or chicken, filling a cut in the meat before cooking. The word “tapenade” is derived from the word for capers in the Provencal French dialect.
Meslalla is a paste made from olives and Moroccan spices and is used in the same way as tapenade.
Zitouna is another paste with a Tunisian influence and, as it is not a spicy as the other two, there is a stronger olive flavour.
Marinated Olives; There are five varieties of marinated olives.
- Honey based with red wine vinegar, herbs and spices which we call Honey.
- English Country Style is made with apple cider vinegar and English garden herbs.
- Moroccan is spicy with cumin as the dominant spice.
- Mexican, with chilies is both hot and spicy, and –
- Californian is juicy with orange and lemon juice, with coriander and chili.
Once the olives have been eaten, the marinade, with the addition of a little more extra virgin olive oil, makes an excellent salad dressing
Olive Relish is made with green olives and mixed with capsicum, garlic and anchovies and cracked pepper, the whole in olive oil and red wine vinegar. The recipe was made originally as a result of a request from our local Doctor; we now make it for everyone and it is very popular. Relish is best eaten with salads or a hot crusty roll or with a baked potato.
Our Olive Oil is Cold Pressed Extra Virgin and we produce it in a jug shaped bottle which can be refilled. This is ideal for use on the table. The oil is also available in a conventional 500ml bottle, in one litre casks and two sizes of pottery bottles. New season oil is strikingly fresh as well as having a well balanced aroma, bitterness and pungency.The olive press is an Oliomio and made in Italy. It is quick and efficient, and produces beautiful oil.
|Tapenade, Meslalla and Zitouna||$6.00|
|Extra Virgin Olive Oil 1 litre Cask||$28.00|
|Extra Virgin Olive Oil 500ml EVOO Pottery Bottle||$28.00|
|Extra Virgin Olive Oil 250ml EVOO Pottery Bottle||$20.00|
|Extra Virgin Olive Oil 500ml Mareska Bottle||$15.00|
|Extra Virgin Olive Oil 240ml Gallone Bottle||$10.00|
Farmers Markets are held in Goomeri, Kilkivan, Gympie, Imbil and Murgon.
The Grape & The Olive Restaurant
The restaurant is in the small town of Goomeri, between the famous clock tower (which is also the war memorial – with the words “Lest We Forget” on the clock face) and the railway line. Goomeri is 29km from Springbrook Farm and Spring Gully Olives.
The restaurant is currently closed but will be open again as soon as suitable staff can be found.