Update from The Olive Grove.

Due to extreme temperatures at fruit setting times and invasions of parrots when fruit is ripening I am sorry to say that our stock levels are not as high as we would like. I will continue to supply regular customers and further afield when ever possible. Thank you for your patience.

Regards, Penny.


About Us

Felicity's Garden Olive Oil

Welcome to Felicity's Garden.

This is the home where, in 1996, our daughter Felicity was born and we planted the first of our 1,400 olive trees.

Caring for a family and caring for trees has many similarities. You want the best for them to grow and thrive, but also to provide inbuilt strength to support them when you can't be there with them every day. We like to think that we have achieved this on both fronts.

Our daughter has blossomed and thrived through her teenage years, combining hard conscientious study with athletic and recreational activities. Our trees have gone through seasons of drought and come through strong and resilient. I have not spoiled them with an over abundance of water and fertiliser, they have to work to find the water. The crops may not be as heavy, but it is medal winning quality every year.

The Extra Virgin Olive Oil that we produce at Felicity's Garden is certified Organic with NASAA, License No 6191D. In fact our whole farm has organic certification.

Felicity's Garden Olive Oil - Domestic Organic



Felicity's Garden Products: Olive Oil, Tapenade, Dukkah

Our grove has mainly Western Australian Mission trees, which are the same as grown in New Norcia, with some Frantoio. These varieties are hardy trees and produce an excellent percentage of oil from the fruit.

It is always a medium to robust oil, with green characteristics and a good peppery finish. Simply dip your bread into the pure oil, or sprinkle over roast vegetables or salads for an extra flavour lift.

In our range of Extra Virgin, Certified Organic Olive Oils we are pleased to offer the following choices:

Olive Oil in 500ml bottles, 250ml bottles and the new Gift/Sampler size of 100ml, ideal to take on picnics.
To complement the oils we also make our own Dukkah, a Middle Eastern blend of nuts and spices, gently oven roasted to intensify the flavour. This is traditionally eaten by dipping bread into oil then into the Dukkah. Sprinkle over salads or coat meats before barbequing. This comes in two sizes, 100g and 50g.
We also make a black olive Tapenade with garlic, capers and anchovies, ideal as a dip, mixing through pasta or coating meats with before oven baking. Two sizes again, 180g and 90g.



Felicity's Garden Olive Harvesting

The first ten harvests of our olives were able to be done during school holidays so we could employ local students, with often their Mothers taking over when school went back or friends dragged in with the promise of a good lunch and a bottle or two of oil. Shortfalls were met using backpackers, (The Job Shop), who are always a hardworking cheerful bunch.

There was a lot of information shared in the grove, not just about olives. We have been a mini united nations chattering and wandering amongst the olive trees. Young students learned valuable lessons about the harder you work the more you earn.

Many hilarious days have been spent in the grove. The standard trick for "old hands" to play on new pickers was to tell them that they were allowed to eat as many olives as they wanted. There are probably records set as to how fast the bitter fruits were spat out again.

These were the gentle days, when I had time to prepare the pickers a leisurely lunch in the pergola. As the trees grew and the crops increased, so did the pressure of getting the fruit off the trees within the time frame for the best oil.



Felicity's Garden Olive Processing

Being a certified organic farm means that we need all the processes in the chain to be certified organic too.

We are very fortunate to have another olive grove in the district which runs a certified olive press. It is to Cherith Grove ( that we send our fruit to have the oil squeezed out of them.

In 2012 for the first time, Bill brought his mechanical shaker over to our grove and harvested the crop for us. To ensure the best flavoured oil, the fruit needs to be picked at the optimum time. Bill and I now walk the grove, squeezing fruit to check colour and liquid. Bill then takes over, harvesting and processing the oil.

We are very fortunate that the tree to bottle processing of our product is all done within a 50km radius of the farm, providing local employment and community spirit.



Retailing is a fickle business. My outlets vary. I have many loyal private customers who constantly buy my oil and I am happy to deliver to them directly. I have stalwart outlets such as the Gidgegannup Bakery who always carry my range. My outlet list tends to change, keep an eye on this site for updates.

Gidgegannup Bakery
2125 Toodyay Rd, Gidgegannup - map - (08) 9574 6023

We have tried online selling, but I find it very impersonal. I prefer an email to which I can personally respond and build a rapport with the person doing me the honour of purchasing my product.

Please contact Penny by email should you require information or price lists for wholesale.

We also make up packages for corporate gifts using a bottle of oil plus tapenade and/or dukkah, a refreshing gourmet change to the standard bottle of wine many companies give.

I hope that I have given you a brief glimpse into the world of growing olives and producing oil. It is an art, a skill, traumatic, exciting, passionate, hard work, ever changing but always rewarding. I can't think of a better use for my farm, or a more enjoyable way of keeping fit.

To your good health.


Top Tips

To Pickle Fresh Olives

I am asked very often if I know how to pickle olives, so by popular demand:

  • Wash the olives.
  • Place in a large glass jar and cover with fresh water.
  • Change the water daily for 10 days to 2 weeks.
  • Drain water.
  • Make a brine solution of 10% salt, i.e. 100gr salt to one litre of water.
  • Pour brine over the olives. Place a food grade plastic disc over to hold olives under the water as exposure to the air will cause mould.
  • Leave for a minimum of 3 months, can be up to a year.
  • Rinse in fresh water.
  • Now is the time to add your flavourings; garlic, rosemary, chilli, herbs, lemon peel etc, whatever you prefer. Layer olives and spices in smaller usable sized jars, as if too large, each time you dip a spoon in to take olives out you are pushing air in, this reduces freshness and keeping time.
  • Make a fresh brine, this time weaker, 7% salt, i.e. 70gr to 1 litre water. Cover olives to about 80% with brine, top up with white vinegar. Top with thin layer of olive oil to seal from air.
  • Leave about 2 weeks before tasting to allow olives to absorb flavours.
Best used within 12/24 months as can taste stale after.

Note, you do not need to put any flavouring in; it can be just the salt, depending on your taste.

A word of advice learned the hard way; take notes on all stages, including flavourings. I know from experience how hard it is to replicate that perfect batch.

More Top Tips

A suggestion from Remy in Albany: "Use dukkah instead of salt and pepper on your breakfast boiled egg."

A suggestion from Larraine in Darlington: "Sprinkle the dukkah in your salad sandwiches."

Kate, a school friend of my daughter, uses the tapenade at breakfast to spread on her toast.

Share Your Top Tips

Send us an email to share your "Top Tips" for using Felicity's Garden produce.

Felicity's Garden Top Tips


        © Felicity's Garden 2014