Q: What kind of olives do you grow?
A: Kalamata olives. They are large and black, with a smooth, meaty texture. The olives are renowned worldwide for their taste as a table olive.
Q: What makes Wickham Farm olives so much better-tasting than imported olives?
A: There are a number of reasons.
As much as possible, we follow organic practices. In contrast, European farms often need to use chemical sprays against plant diseases.
Our olives are allowed to ripen naturally on the trees. We don't pick them early when they're green and then dye them black, which is sometimes done in Europe.
We have our own processing plant, so our processing starts within two hours after the olives come off the trees. In Europe, there's a wait of two or three days.
Our tree-ripened olives are put through a natural fermentation process, with only some salt used. Unlike a lot of farms in Europe, we don't use lye or any other chemicals or preservatives.
Olives imported from Europe also generally suffer from the long journey, often in overheated tanks.
Q: How do you maintain such consistently delicious taste?
A: Our olives are all the same type and from a single grove. In Europe, olives from different farms usually get mixed together, which makes it hard to keep a consistent taste and quality.
Q: What checks do you make on quality?
A: Samples are taken regularly from each of our 18 fermentation tanks and sent to a laboratory to test for quality.
Q: Are your olives healthy to eat?
A: All olives are healthy eating. But ours have extra advantages. We don't use chemical sprays or chemicals in our fermentation process.
Q: Where is Wickham Farm?
A: Near Gingin in Western Australia.