Nolans Road extra virgin olive oil comes from olives grown only in certified organic groves where our precious soils are farmed in harmony with nature — resulting in food that delights the cook and is rich in health benefits.
Our founder Dee Nolan is a journalist, author and the third generation to run her family farm near Naracoorte in South Australia’s Limestone Coast. A visit to the beautiful Colonna olive estate in Italy was the catalyst for Dee Nolan to pursue her long-held dream to produce premium quality extra virgin olive oil.
Nolans Road takes its name from the country lane that winds through a canopy of magnificent river red gums along the boundary of Dee’s olive grove. Her Nolans Road certified organic extra virgin olive oil has won a wide following among leading chefs and food writers both in Australia and further afield. For food lovers everywhere, Nolans Road has come to mean premium, certified organic produce that is farmed in harmony with nature, resulting in food that both delights the senses and is rich in health benefits.
“When organic farmers nurture biologically enriched soil, the result is wholesome, tasty food grown within a sustainable system. This food becomes the basis of our health and vitality.” Lynda Brown, The New Shoppers Guide to Organic Food.
Why Buy OrganicWhen you choose to buy organic food you are not just buying food grown without the use of synthetic fertilizers, pesticides, growth regulators and other chemical substances detrimental to nature. You are supporting a form of agriculture that aims to coexist and protect the environment, produce food high in nutritional value and maintain and increase soil fertility.
Purity and Freshness
The greatest care is taken at every stage of growing, processing, blending and storing to ensure Nolans Road extra virgin olive oils are of the highest quality. This is the opposite of industrialised production. The olives are harvested and then pressed, soon after, in state-of-the-art mechanical presses where the temperature is carefully controlled to maintain the oil’s increasingly sought after health benefits. The oil is settled naturally, bottled unfiltered and kept in temperature-controlled storage until shipped.
Dee Nolan became involved with organic agriculture while a magazine editor in the UK. Her magazine, YOU, worked with Prince Charles’ Duchy Home Farm on farm tours, which enabled the public to see how an integrated organic system worked. In addition, her work with the Soil Association’s (Britain’s leading organic certification agency) Annual Food Awards was instrumental in the phenomenal growth of organic food sales in the UK in the 1990s.
"In the spring of 2005 came a phone call from chef Sean Moran saying he’d tasted our Robust oil and he wanted to serve it in his Bondi Beach restaurant, Sean’s Panaroma. What an honour. Sean’s Panaroma is a real foodies’ haven where guests are greeted with the best sourdough rolls in Sydney — and a bowl of our oil. In the winter of that same year, Kylie Kwong started using our Delicate oil at Billy Kwong, her Chinese tea house in Surry Hills. In her latest book, It Tastes Better, she wrote that “it literally revolutionised my way of cooking and we now use it in the majority of dishes in my restaurant”. Since then, we have also started supplying Bistro Moncur, Damien Pignolet’s classic Woollahra restaurant, Daniel Mosedale’s Blue Angel in Noosaville and most recently, Andrew McConnell’s Cumulus Inc in Melbourne. Working with all these immensely talented chefs continue to inspire us to produce the best oil we possibly can." Dee Nolan, founder.
For further information about Dee’s books please visit www.deenolan.com
"I can't cope without Nolans Road oil in my kitchen" Nigella Lawson