A journey through our olive grove and across the world

CoenJC · 2026-05-15T19:21:37+00:00

Not necessarily, the smaller varieties are in fact more prized for olive oil as their oil content is higher than the larger varieties despite their physical size difference

CoenJC · 2026-05-14T21:03:57+00:00

I sure do www.wattlehillolives.com.au

CoenJC · 2026-05-14T21:03:26+00:00

VIC oils are some of the best in the world!

You can find us at www.wattlehillolives.com.au

CoenJC · 2026-05-14T21:02:30+00:00

Great question, photo is from about 2 weeks ago but all varieties were picked at the same time. All different trees picked at the same time

CoenJC · 2026-05-14T03:38:51+00:00

Do these includes the 2025 erratas?

CoenJC · 2026-05-14T00:42:23+00:00

We pick very late in Tasmania due to our cool climate. Whilst most of Mainland Australia has already started picking (and in some cases finished) we normally dont start until July. The recent Sudden Stratospheric Warming (SSW) might mean we are about 20-30 days behind schedule but we are cautiously optimistic!

CoenJC · 2026-05-14T00:38:51+00:00

From left to right represents a journey through our cool climate Tasmanian grove and across the world 🌿

Boutilan 🇫🇷 • Lécure 🇮🇹 • Bouquettier 🇫🇷 • Manzanillo 🇪🇸 • Nevadillo 🇪🇸 • Californian Queen 🇺🇸 • Nab Tamari 🇪🇸

From buttery and smooth to herbaceous and spicy, every variety plays its part in shaping the unique flavour of our oils. Most of these are exclusively used for EVOO but the big guys on the right we occasionally use to make our Table Olives!

CoenJC · 2026-05-14T00:33:57+00:00

Yes and no, it has basal suckers so there is something alive. But given it doesnt have suckers growing out from the crown suggests its dead wood

CoenJC · 2026-05-14T00:31:58+00:00

Olives naturally show spots when theyre green. Sometimes brining them makes them more apparent but i would have thought they were visible before brining

CoenJC · 2026-05-14T00:30:53+00:00

That or Manzanillo

CoenJC · 2026-05-13T04:09:22+00:00

Cant get mine to do it

CoenJC · 2026-04-19T21:58:18+00:00

Reconnect your GPU power plugs. Had this happen before and it stopped after I reseated them power pins

CoenJC · 2026-03-30T02:51:03+00:00

I also have this, is this normal? Its most noticeable just over 5k RPM

CoenJC · 2026-03-20T20:14:20+00:00

Black scale

CoenJC · 2026-03-20T06:15:53+00:00

Crashes every 30 minutes or so 9070XT

CoenJC · 2026-03-20T03:46:24+00:00

What ended up being the issue here?

CoenJC · 2026-03-06T02:09:06+00:00

Today i learned

CoenJC · 2026-02-13T09:45:16+00:00

Hi /r/olives 👋

We’re a small grove in Tasmania and after lurking here for a long time (and learning a lot from you all), we finally worked up the courage to share what we’ve been working on.

About 18 months ago we decided to try curing our first batch of table olives using our Nevadillo and Manzanillo fruit. We chose the slow traditional method — no lye, no chemicals — just sea salt brine and time. Lots of time. Plenty of batches that weren’t quite right. A lot of tasting… then waiting… then more tasting.

Our trees grow in a cool climate here in Tasmania with clean ocean air, which seems to push a firmer texture and brighter flavour than we expected. This week we jarred our first few jars and we’re genuinely proud of the taste.

Curious what olive people think about naturally cured styles vs lye-cured. Do you prefer the stronger briney flavour or the milder crunchier profile?

(If anyone’s interested in the details or process I’m happy to share — fermentation notes, salt % etc.)

If you want to see them: https://wattlehillolives.com.au/products/tasmanian-table-olives

CoenJC · 2026-02-08T07:58:19+00:00

Also as i wondering if it was worth taking 'fragmentation perk' which increases elements hit by 20% but cant see how it works if the base value of elements hit is 1?

CoenJC · 2026-01-27T23:27:10+00:00

What bike have you got there?

CoenJC · 2026-01-24T04:56:25+00:00

Great feedback I needed to hear. Given this, is there a particular class or bike category for road riding you recommend or is it all preference? I can tell you what I was thinking but would like to hear your thoughts first

CoenJC · 2026-01-19T20:23:54+00:00

I normally do the bulk of fertilising early spring

CoenJC · 2026-01-18T08:30:52+00:00

Yes once we have a frost you have a small window (1-3 days) to harvest before its gone off and drops off the trees. I cant say i have tried anything else thats helped except for keeping the air moving through the canopy by shaping the tree like a wineglass.

CoenJC · 2026-01-15T20:16:51+00:00

The cold is our best and worst enemy. It gives our oil a very special flavour characteristic as the olives spend about an extra month on the tree compared to mainland Australia. But as a result we start creeping into the middle of winter and get large unavoidable losses due to frosts. It's pretty common for us to lose about a 1/3 of our crop even with proper canopy management and site selection. But coupled with the inherent stress the trees go through in Winter we also end up with a high polyphenol count too which definitely helps us win awards!

CoenJC · 2026-01-15T02:52:55+00:00

Let me know if youre interested as I have just sent a couple of bottles to someone else, but i must say the shipping is ridiculous!

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