At My Chef, we’re committed to farm-fresh ingredients – that’s our undeniable number one when choosing stockists tOlive oil can be found in most kitchens and forms a staple of the Mediterranean diet. Not only delicious, its many health benefits include being rich in antioxidants, having anti-inflammatory properties and is even linked to preventing strokes and heart disease. Being such a miracle ingredient, we’re lucky to have an olive grove right on our doorstep in the Riverina Food Bowl. Enter Bruce Spinks and Joo-Yee Lieu of Wollundry Grove Olives.
Wollundry Grove Olives is a 2000 olive tree farm, planted in the traditional olive grove style. Olive harvest in the Riverina usually begins in April/May and can last for a few months. When it’s time to pick the fruit, the olives are mechanically harvested and processed within 24hrs to retain freshness. They then go through four stages:
The oil is then stored in stainless steel vats in an atmosphere-controlled cool room (free from light and air) for a couple of months, in order for the sediment to settle.
Before reaching the shelves, their oil is certified under the Australian Code of Practice to be classified as extra virgin olive oil. Keeping the whole process in-house means Bruce and Joo-Yee can guarantee the highest standards and quality, from the tree to your table. Bruce and Yoo-Lee oversee every step of the process, explaining “our olives reflect the unique role that small, committed producers play in setting quality and flavour standards.” Continuing, “Larger producers find it difficult to match our dedication to the quality and character of our products.”
The farm also produces a range of table olives, vinegar and even olive oil soaps!
We love visiting Bruce and Joo-Yee at the Wollundry Grove farm. No matter the season, there's always excitement in the air as the trees change, olives grow and harvesting begins. Just a 5-minute drive from the My Chef Kitchen, we’re fortunate enough to be able to pop across the road and pick up our barrels of local olive oil. It’s so fresh and delicious that you can drink it straight from the barrel, though we’re partial to dipping freshly baked bread for the ultimate snack.
After taking over the plantation in 2010, Bruce and Joo-Yee began an “intense makeover and upgrade” of the olive processing plant. Steps like minimising water waste and adding solar panels have created a greener approach to farming. They also:
Their sales and tasting room is open to the public, so why not stop by and see their eco-farm for yourself. Don’t forget to sample the tastiest olive oil in the region whilst you’re there! Find their olive oil in our My Chef fresh pasta range.
Photography: Wollundry Grove Olives
