Willunga Olive Farm nestles into the base of the hills facing the coast and Southern Ocean across a tapestry of vineyards, olive and almond farms reflective of the area. It borders historic Willunga Village, adjoining the world-famous McLaren Vale wine region in the Fleurieu Peninsula, South Australia. An agreeable Mediterranean climate and rich soil provide ideal conditions to produce numerous awards for wine and olive oil. Willunga Olive Farm is not just about olives, we also have a vineyard and alpaca stud.
Willunga Olive Farm has a three acre vineyard producing luscious Shiraz grapes that our region is so famous for. Although our vineyard is long established, 2009 saw our first wine produced by us and available for sale — Lucilla Shiraz.
Miro Alpaca Stud is our business name for our beautiful alpacas that we are breeding in conjunction with Timbertop Alpacas. Our alpacas form the third leg of the triangle — olive grove, vineyard and alpacas. The alpacas just enhance the romance.
Our 1100 tree olive grove was established in 1997, to produce premium grade extra virgin olive oil. Our Lucilla brand olive oil has consistently achieved a free fatty acid content of under 0.02 per cent — well below the upper limit sought by the International Olive Oil Federation (IOOF).
In addition to extra virgin olive oil and table olives, we produce a range of pure luxe soaps and body care products that leave you and your skin feeling fantastic. As with everything else we do, all care and attention is focused on quality, to produce the absolute best, using organic ingredients.
Our olive trees are grown using organic methods in harmony with the environment. This means that absolutely no chemicals are used either to promote growth, or to control pests or weeds. February 2010 saw us complete a 3 year conversion-to-organic/biodynamic program with NASAA and we are now officially certified. All our extra virgin olive oil carries the organic/biodynamic certification number (5325) on our produce labels.
We are passionate about our growing, harvesting and pressing methods, which strictly adhere to organic standards. The olives are harvested and cold–pressed within hours, then the oil is allowed to settle naturally, until it is ready for bottling. These processes retain essential characteristics (antioxidents) and ensure magnificent colour, aroma and fresh fruity/grassy flavours.
