Our story
Nestled in the sun-drenched hills of Gulgong, NSW, Wooloomooloo Olives is where our love for great food and the land come together. What began as a simple school holiday project in 1988 – planting our very first olive trees on the family farm – has grown into one of Australia’s finest olive oils.
But this was never just a hobby. It was the start of a bigger dream: to craft an olive oil that honours the healing power of nature and the richness of Australian soil.
With over 60 years of family experience in fine food, Wooloomooloo Olives is our labour of love. Every bottle reflects our commitment to quality, sustainability, and the belief that Australia has something truly special to offer the world.
This isn’t just olive oil – it’s a taste of the Oatley family legacy.
The grove
Olives are pretty picky when it comes to where they grow best – they need just the right mix of soil, sun, and climate. Our grove sits at 500 metres above sea level on a gentle north-facing slope, which means the trees get plenty of sunshine and natural protection from frost thanks to great air flow.
We chose this site based on years of experience developing top vineyard locations for the Oatley family’s former Rosemount Estate wines. With a strong background in both viticulture and cattle farming (including Australia’s largest Charolais herd in Mudgee), it made perfect sense to apply the same principles to olives. After all, like grapes, olives thrive in Mediterranean-like conditions.
The grove is well protected from the south by rocky ridges near Gulgong, and the soil here is something special – a mix of volcanic earth, scattered granite and ironstone, plus bits of quartz. This unique blend keeps the soil healthy and moving, which is exactly what olive trees need to grow strong roots.
To make the most of the land and conserve water, we use drip irrigation. It keeps moisture levels just right without wasting a drop.
