Our Story Robinvale Estate

OUR JOURNEY, OUR PROCESS, OUR PASSION

ROBINVALE ESTATE OLIVE OIL WAS BORN OUT OF OUR FOUNDER AND OLIVE PRODUCER, KIM NATALE’S PASSION TO CREATE DELICIOUS FOODS WITH THE AIM OF MAKING EVERY MEAL A DELECTABLE JOURNEY.

A life-long Robinvale Estate resident, Kim grew up in the Robinvale grove with her three younger brothers, with days spent among the olive trees whilst her mother Glenda would pick olives by hand. It was her mother’s passion for the olives and creating aromatic creations that ticked her taste buds, that saw Kim develop an appreciation of food in its purest form. 

Kim’s father, Ralph, was also instrumental in igniting Kim’s passion for the olives. Ralph fondly nurtured the trees first planted in 1946 and then again in the 1990’s, and together with his Italian influence in the kitchen, Kim, using her passion for cooking and creative and innovative imagination, was able to expand, recreate and sometimes bend the rules on traditional recipes having the confidence to experiment until she achieved her desired taste.

Consistently inspired by freshly produced foods and natural flavours, after competing successfully against many other Australian Oils, we decided to develop an exciting, secondary range of ready-to-serve dressings and balsamics. In 2008, Robinvale made the decision to change things up even further and the first 2 dressings were developed sourcing the freshest local products and to this day continue to win accolades nationally. As of 2021 the Robinvale Estate range has expanded and continues to grow and evolve. 

OUR PROCESS

Our harvest season normally begins in April and can last for a few months. Originally our olives were hand harvested, but over time, we have now expanded our processes and our olives are machine harvested and are mechanically processed within 24 hours. 

Once our oil is harvested, it is stored in large stainless-steel vats in an atmosphere-controlled cool room, free from light and air for approximately 4 -8 weeks which allows for sediment to settle.

From storage our creative juices run free with our oil used to create all of the products you see available on our website, with our extra virgin olive oil going through one final certification process, as required in Australia, to carry ‘EXTRA VIRGIN’ title and label. This process consists of a chemical analysis testing for free fatty acids (quality and cleanliness), polyphenol content (antioxidants and shelf life), peroxide (measuring freshness) and UV absorption (whether the oil has been refined or overheated). The final stage of accreditation is an organoleptic test which is a taste and smell test to detect any faults.

ROBINVALE ESTATE OLIVE OIL

WAS BORN OUT OF KIM NATALE’S PASSION TO CREATE DELICIOUS FOODS WITH THE AIM OF MAKING EVERY MEAL A DELECTABLE JOURNEY

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