HARVEST

To achieve our aim of producing premium quality olive oil, Eagle Bay Olives grows seven different varieties of olives.

The Tuscan varieties Frantoio, Leccino, Minerva and Pendolino are grown as well as the variety known as WA Mission, originally imported into Western Australia by the Spanish monks at New Norcia.  All of these varieties are known for producing high quality oil.

Our harvesting is done using hand and pneumatic rakes in order to minimise damage to the fruit and trees.  The fruit falls into a special net on wheels and then through an opening in the net into crates below.  This is a very gentle way to pick the olives and also ensures they do not touch the ground during harvest.

For our table olives, we mainly use the Greek variety, Kalamata, and the Spanish variety, Manzanillo, although we also pickle some of our Frantoio and Leccino olives.  All olives destined for table fruit are picked by hand to avoid bruising.