Estate owner Sue Tham says the area’s Mediterranean-like climate meant it was “natural progression that we grow olives.”
The estate now features 2,000 olive trees, with five variety of olives grown – including Coratina, Leccino, Frantoio, Picholine, Picual. “Each olive exhibits a different tasting profile,” she says.
The fruit is harvested and sent straight to their on-site mill to be pressed. This practice is one of several ways the estate commits to organic and traditional farming, leading to worldwide recognition. Two years ago, Cape Schanck Olive Estate was the winner of two Gold and two Silver Awards at the 2020 NYIOOC World Olive Oil Competition.
“We do not waste,” Tham explains. “We let the compost become the fertiliser for the growth.”
Cape Schanck Olive Estate supplies its acclaimed olive oil to RACV Cape Schanck resort. Diners at the resort are offered bread and the locally produced olive oil as a tantalising dinner starter.
"Customers have come back and requested for the oil, so that’s really pleasing,” Tham says.
RACV Cape Schanck Executive Chef Brunno Melo says it’s important to source sustainable and local products from passionate local growers and producers for its menu of contemporary classics.
“We want to deliver a high standard dining experience, where we are able to use local suppliers from the Peninsula.”
RACV Cape Schanck resort draws inspiration from its natural surrounds and the kitchen is proud to incorporate the Peninsula’s finest produce.
“We're using products that works for everyone, not only for us, but for our environment,” Melo says. “Amazing olive oil is a plus.”