The oil olives we grow at Eagle Bay Olives are the Tuscan varieties Frantoio, Leccino, Minerva and Pendolino, along with the variety known as WA Mission, originally brought into Western Australia by the Benedictine monks at New Norcia. All these varieties are known for producing high quality oil.
Our table olive harvest usually begins in March when we start picking green Manzanillo, Kalamata and Frantoio olives. All olives destined for table fruit are picked by hand to avoid bruising.
As the olives ripen on the trees and turn black during April and May, the harvest continues for black Kalamata, Leccino and Frantoio table olives. The harvest for olive oil begins in April or May and is carefully timed for when the oil quality is at its peak.
Our harvesting of oil olives is done using a combination of a trunk shaking machine and hand-held pneumatic rakes. We aim to minimise bruising to the fruit in order to produce the highest quality extra virgin olive oil.