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Mossgrove Olive Grove

Producing high quality, early harvest, extra virgin & 'olio novello' olive oil.

mossgrove dorrigo olive groveMossGrove has 84 Frantoio olive trees producing high quality extra Virgin oil.  Frantoio is one of the major olive varieties of Toscano, Italy.   The oil is easily extracted, and prized for it's very fruity character. When harvested early, in a good year, it makes an excellent single varietal olive oil with balanced fruitiness, bitterness and pungency, with flavours of green apple, fresh cut grass and artichokes. Frantoio is the central building block of the famed "Tuscan" blended olive oils.

 

olive label tag midThe Mossgrove Olive harvest has been the best so far. Of the ~11 harvests, since plantings started in 2001, 2016 has produced 550kg of high quality Frantoio olives.

With an approx. yield of ~19%, Mossgrove olive grove produced ~100 litrs of very high quality 'Olio Novello'.

For those not familiar with Olio Novello, here is a quote from Curtis Cord:

"There’s extra-virgin olive oil, and then there’s olio novello. Extremely coveted, this is the first batch of oil made from the year’s olive harvest. “Olio novellos are early harvest olive oils and have extraordinary flavor because the olives that make them are picked early and best capture the complexities of the olive fruit,” says Curtis Cord, publisher of the online newsletter Olive Oil Times and founder of the annual New York International Olive Oil Competition."

Bottled without filtering has maintained the fresh fruit flavours of the oil.

Mossgrove will be offering 500ml bottles for sale at the Dorrigo Monthly Community Markets until sold out.

A special thanks to our pickers/friends for their valuable help during harvest.

olives-mossgrove-01A trial planting was established at MossGrove in 2000. The initial planting consisted of twenty plants each of Frantoio (Italy), Manzanillo (Spain), and Kalamon (Greece).  After a 5 year trial the Frantoio have proven to be best suited to our cool, wet climate.
Pest and diseases are limited to Olive Lace Bug and Peacock Spot, easily controlled with safe organic products.

 

Samples of the 2002 Frantoio were sent to NSW Agriculture, Wagga Wagga for testing;   Oil was extracted using the 'Cold Press Extraction' method, and the parameters measured (see the table below).

From these results we are confident that MossGrove is capable of producing high quality extra virgin olive oil.  Stage two of our trial has seen a further 100 Frantoio planted (2002). The oil has distinct  'green apple' and pepper flavours.

Parameter
Results
Limitations
% Free Fatty Acids (%FFA)
0.12
<0.8
Peroxide Values (PV)
5
<20
Polyphenol Content (PP)
141
between 40 and 400
Induction Time
4hr 41min
Good result, usually 1-2 hrs
C18:1 Oleic acid
79.5
between 75 and 80
C18:3 Linolenic acid
0.60
<1.5

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