Located close to Forest Hill, Mount Barker Western Australia, Forest Edge Farm is a small yet highly regarded olive grower. We planted our first olives in 2000 with 1500 Frantoio, a renowned Tuscan variety, with a further 200 in 2005. We are a small family owned grove, and run our farm on sustainable principles. No chemicals are used on our trees. Our farm is powered by a new solar system installed in Sept 06. Family and friends gather each harvest time (approx June /July) to hand harvest our trees using pneumatic rakes and nets to catch the falling olives. We then transport our fruit to a contract processor, to be pressed within 24hrs of harvest. We hand bottle and label ourselves. In 2007 year we completed our bottling/storage room and purchased the first (of many) stainless steel tanks for oil storage. Since our first commercial crop in 2005 produced a Gold Medal winning oil, Forest Edge Farm has continued to produce the finest oil. We are a small producer by world standards, but our commitment to quality & sustainability ensures that you are enjoying a premium olive oil that is not only good for you, but also for the environment.
Forest Edge Farm Olive Oil Gold Medal

From the 2 samples we selected the late harvest into the guide. It appears of a beautiful light golden yellow colour, clear; its smell is powerful and complex, fine and vegetable with tones of artichoke, chicory, lettuce and balmy grass - sage, mint and sweet basil. Its taste is winding and fine, endowed with tones of wild vegetables and finishing with intense sweet almond. Strong and harmonic bitter and pungent. It is ideal on marinated tuna, legumes, pore mushroom salads, vegetable soups, main courses with shellfish, roast fish, grilled red meat and mature cheese.

Marco Oreggia 2007. L’Extravergine

A guide to the worlds best Certified Extra Virgin Olive Oils

It appears a beautiful fine, gilded, clear gold colour. On the nose it gives a complex and harmonic aroma with hints of vegetables and of artichoke, chicory, lettuce with balsamic notes of mint, rosemary and basil. On the pallet it has character and personality, yielding tones of green tomatoes, pine nuts and spiccater, notes of sweet almond. The finish is balanced, bitter and spicy. The oil is excellent as a marinade for tuna, hors d’ oeuvres of octopus, with salads and vegetables, porcini mushroom soup, shell fish, fish, grilled pork, pasta and matured cheeses.

Marco Oreggia 2008. L’Extravergine

A guide to the worlds best Certified Extra Virgin Olive Oils

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