Preston Valley Grove

Freshly pressed Western Australian Extra Virgin Olive Oil. Our Oils Products Oil quality is paramount with the harvesting of high quality olives at the optimum time and processing within 24 hours. This maintaining of quality control with the use of Preston Valley Grove’s olive harvester and press, ensures the production of premium Extra Virgin Olive Oil. Nothing but the best will do! Preston Valley Grove Extra Virgin Olive Oils are unfiltered and are allowed to naturally settle kept at a controlled temperature. A range of Flavoured Olive Oils are made by simultaneously processing the olives with citrus fruit (Agrumato) or fresh herbs to produce flavoured olive oil with an unparalleled taste and flavour. All additives to the flavoured oils are produced and grown on the farm. Consumers enjoy the uniquely flavoured oils for a quick and tasty ingredient in recipes for savoury dishes as well as in cakes and desserts. Our flavour infused or “pressed” olive oil is produced using fresh produce, such as lime, garlic, basil, rosemary and chilli all grown on our farm in Donnybrook and pressed at our own olive press. The full range of products can be found here. For Trade, Retailers and Restaurant supply contact Preston Valley Grove direct for price and delivery information or fill out our contact form. Storage Olive Oil is best kept in a dark airtight glass bottle or specific oil containers in a cool place. Olive oil should never be stored in a fridge, as it will go cloudy and solidify. Natural anti-oxidants inhibit rancidity, but ideally olive oil should be used within a year of pressing, but will keep in excess of 2 years if stored correctly. Our Infused Range Infused oils all produced by the Agramato method using fresh ingredients grown on farm. Sustainable Agriculture The property, whilst not organic certified, undertakes a range of sustainable development practices. These include: The use of sheep within the olive grove and property to minimise weeds The grazing practice employed minimising slashing within the grove Recycling the olive waste produced from the Press into compost and adding it back into the grove and pasture minimising import of fertiliser The collection of rain water for olive processing The maximising of alternate energy sources, e.g. solar, for power generation The property is not connected to the regional electricity grid