Our Story.

Lauriston Grove was established late last century by the Linardi family. It was one of the earliest olive groves planted in Tasmania. The property is located on the pristine coastal isthmus known as Hope Beach, South Arm and has a half kilometre ocean frontage to Storm Bay with the next major landmass being Antarctica some 2821km to the south. The combination of consistent pure coastal breezes, sea mist, cool dry climate, well-drained sandy loamy soils and natural underground waters are the essential factors resulting in the production of high-quality extra virgin olive oil.

Organic agricultural principles and methodology are how we care for our olives. There are four varieties of olives. Frantoio and Correggiola are Italian varieties renowned for their high-quality oils. Manzanillo is a Spanish dual-purpose variety great for both table olives and oil. Last but not the least, is Hardy’s Mammoth, which is a table olive with beautiful flavour and texture.

Our olives are handpicked using traditional methods. The annual harvest which occurs from May to July is a continuous festive occasion whereby many families, friends, and volunteers join in to help and celebrate with much chatter, laughter, music, food & wine well into the night.

In the late 1990s CSIRO conducted an experiment, whereby every olive grove in Australia was asked to submit a sample of 100 olives for chemical analysis testing. The results were astounding with the southern regions of Australia, in particular Tasmania, recording by far the highest quality olive oils. The testing benchmark is the level of free acidity known as Oleic Acid. This is how Extra Virgin Oil is determined and must be below 0.8%. The lower the level of Oleic Acid the higher the quality of the oil. Lauriston Grove oils regularly record levels as low as 0.2% or even lower.

Marco & Vicki