Olive harvest for us at Pendleton Olive Estate begins with the change of season from the warm summer months, to the crisp, cool months of early Autumn and into Winter. As the leaves begin to change on beautiful deciduous trees and grape vines in South Australia, that is when we are busy in the olive grove, harvesting. Our olives are plump, juicy, fresh and ready.
We harvest our fruit early. We don’t harvest early because it’s easier, in fact it’s harder. So much so, that other growers sometimes choose not to harvest early because it is harder. Harder to get the fruit off the trees, more time consuming and costlier. However, leaving the olives on trees for too long leaves the fruit at risk of frost damage. Frost can damage olives and cause them to shrink, reduce the oil content and effect the taste and quality of the fruit. This is why at Pendleton Olive Estate, we persist with our early harvest philosophy to ensure that our olives are at their prime when harvested. Olives harvested in their prime and cold pressed in our state of the art olive mill, means we always produce premium Extra Virgin Olive Oil – Extra Virgin Olive Oil that is full of rich, early harvest flavours, loaded with antioxidants and is fresh. Fresh is always best.