The grove at Sutton Forest Olives was first planted by Kym Burrows in 1998, with a vision of producing premium-quality table olives and olive oils. The cool climate and elevated position of the farm were carefully considered to maximise the quality of her produce.
“We specialise in growing olives that are mostly of Tuscan origin – like Leccino, Frantoio and Pendolino,” Kim explains. “Tuscany is quite elevated, so it suits the climate here in the Southern Highlands. Our trees like nothing more than a good chill, which is great for our crop.” Sutton Forest Olives are harvested fresh, and the oils extracted within 6 hours. “Our oils are fresh, and quite pungent,” says Kim. “It’s a herbaceous oil; our fruit isn’t overripe.”
Hearing her describe her produce, it might come as little surprise that Kim is also an olive oil judge, a practice that allows her to constantly learn new things. “Every opportunity to educate myself I take,” she says. “I’ve just been given official judging approval for the national olive oil competition. I’m constantly learning, smelling, and trying new things to help my palate for judging. It teaches you to be less biased and more critical of your own product.”
With a community focus, Kym trades olive varieties with other local growers and sells her products through numerous local outlets. She also frequents many community markets where she shares her story and passion for olives and olive oils.