Rob Pearse and his family cultivate 300 olive trees in the fertile soils of the Macedon Ranges, yielding almost four tonnes of delectable olives. At Rob's Olive Grove, they're committed to preserving the olives' natural taste and texture by using a traditional Sicilian pickling method, avoiding chemical shortcuts. The olives are carefully handpicked in late Autumn and brined for over a year to develop a full flavour, with particular care taken to avoid bruising during harvest. Following a meticulous debittering process, the olives are hand-bottled in their seasoned brine, ensuring the final product retains its authentic flavour. Employing expert pruning techniques that marry the art of anticipation with the science of cultivation, Rob ensures the health and productivity of his trees. The Grove's Pure Olive Paste is crafted from only the best fully ripe olives, crushed to create a purely splendid, premium product.