Olive farming in Australia, dates back to the early 1800′s. It is recorded that olives were planted in small groves in Parramatta, near Sydney, in 1805. Olives and olive oil has always been identified as having curative powers, so to have olive trees carried and traded among shipping cultures throughout the world, including Australia, is no surprise.

Today, Australia is recognized throughout the world for its flavorful olives and olive oil products, with exports to China, New Zealand, the U.S., even to Italy and Spain. South Australia’s Southern Flinders Ranges region has proven to be ideal for growing grapes for great wines and healthy and fruitful olive trees because its climate matches the Mediterranean temperatures.

Most of Australia’s olives are grown in the East, South, and West of Australia. Victoria is the largest producer of olive farms, followed by Western, then Southern Australia for its national productions. The most common olive varieties planted in Aussie groves are Barnea which produces medium fruits, bears a high yield and its origin is Israel. This is followed by Frantoio olives which produces small to medium fruits with high oil content, and is origin is Tuscany, Italy. The Picual olive family produces medium fruits with high oil content. It is cold tolerant and is self fertile, with its origin of Spain. The next larger olive fruit is the Manzanillo with produces medium to large fruits. Its fruit has the best taste and highest texture of olive genre. It is excellent in pickling with an origin of Spain.

We’d like to thank Miss Sue Lang on this great article.