La Barre Olives was created by Charles de la Barre de Nanteuil who established an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural upbringing in France meant that olives are part of his life’s blood.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions.

Hardwicke Grove was established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. This region is very similar to central Sicily, an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh fragrances.

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