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First olive harvest brings hopeWhen Gaye and Paul Nijenhuis planted their olive grove nearly five years ago, they were curious to see what might eventuate. By Latrobe City Council - 20th June 2003 - Back to News When Gaye and Paul Nijenhuis planted their olive grove nearly five years ago, they were curious to see what might eventuate. They certainly weren’t disappointed, as the first harvest has just yielded about 400 kilograms of fruit which is expected to produce approximately 50 litres of olive oil.
Situated at Tyers, and close to at least another three neighbouring olive groves, Gaye and Paul are ecstatic that their plantation has produced quality fruit suitable for pressing.
Mr Nijenhuis said that they planted three varieties to see what might happen.
"The Manzanillo variety produced about 100 kilograms and the Paragon and Correggiola varieties have, together, produced about 300 kilograms."
For Gaye and Paul, growing olives involved a little more than just planting trees and then waiting for their first harvest.
As Paul explained, initial preparation of the ground was vital. "The alkaline level had to be increased with a heavy application of lime followed by deep ripping of the soil to enable the tree roots to penetrate the sub-soil," Mr Nijenhuis said.
"Immediately prior to the ripping, there was a liberal application of poultry manure which has proved very beneficial. We also added a layer of crushed metal which acts as a slow release fertilizer and the trees have flourished," Mr Nijenhuis added.
"As with any good garden plan, the secret is the preparation of the ground before planting," Mr Nijenhuis explained.
"The proof of the pudding is in the tasting and not only have our trees produced a good first harvest, but they have also proven to be rather hardy. They are relatively free of natural predators, such as birds, and with an annual prune in winter the new growth appears in the warmer months.
Latrobe City’s Invest Latrobe Investment Manager, Leo Billington, said that the first harvest of olives was pressed at Fish Creek and the final product will be bottled for sale through local markets.
"Bottled and labelled as Mount Hope Olive Oil, the boutique style product certainly changes the long held traditional view of agriculture in the Latrobe Valley. The Tyers district is beginning to establish a local identity for olive growing," Mr Billington said.
Mr Billington said that the Nijenhuis’ are members of the Gippsland Olive Growers Association which has sixty members across Gippsland.
"Gippsland‘s climate is proving ideal for olive growing and the level of expertise is expanding as olives fast become a sought after addition for cooking and fine food fare," Mr Billington said.
As the local olive industry expands, it is hoped that the appreciation of the different classifications of olive oil will become more widely understood.
"Extra Virgin Olive Oil is the finest quality olive oil with a low acid level. Next is Virgin Olive Oil which is slightly more acidic. Pure Olive Oil is usually a blended oil and Light or Extra Light Olive Oil generally refers to oil being of a light colour or taste. Light does not refer to a reduction in calories. Olive oil has no cholesterol in it at all," Mr Billington explained.
The final word on using quality Gippsland grown olives, comes from the Nijenhuis’.
"We pickle olives or use them on pizzas. Or try a peppery olive oil variety drizzled on a pasta meal. It really defines the taste of each ingredient. It is so easy to prepare homemade salad dressings using olive oil mixed with vinegar and herbs, or try fresh, crusty bread dipped in olive oil. The suggestions are endless," Mrs Nijenhuis said.
"It is this trend towards Mediterranean and other exotic cuisines, combined with the fact that our trees have been proven producers that makes Gaye and I excited about the future of this industry," Mr Nijenhuis added.
Source: www.gippsland.com Published by: news@gippsland.com
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