Iron Chef Shellie

{Mornington Peninsula Trip} Green Olive at Red Hill

My time was very limited at Green Olive, as I was passing through on my way to an epic lunch with Thanh. Follow Green Olive’s sign from the main road, down the drive, and you’ll be amazed with the gorgeous view. Keep driving and you’ll soon reach the farm shop, and cafe area.

Another gorgeous piece of architecture in the midst of a vineyard and olive plantation.

Green Olive started in 2002 as a gourmet hamper company. Not that long ago, Greg and his wife opened the farm shop on the property; selling top quality olive oils, chutneys, and wine.

The idea behind Green Olive at Red Hill is to grow as much on the property as possible, helping to reduce the carbon footprint. The menu is evident of this, taking food back to the simple pleasures in life; made with locally grown and top notch ingredients.

That’s a hot chocolate, in the photo. I’ll try the coffee next time!

They grow 4 types of olives, grapes, herbs, and vegetables. They also raise sheep, chooks and fish. They also roast and grind their own coffee beans, bake their own bread and manufacture their own meat products, to provide a real paddock to plate

The bread is made on site, they stone mill the sour dough bread; and bake it in the wood fired oven.  The sourdough uses a 13 year old preferment, which they call Cedric, and was scented with this year’s basil pollen.

Sampling: stone milled sour dough baked in the wood fired oven with cold pressed extra virgin olive oil and traditional dukkah.

The lamb is taken from the farm, to the abattoir, then the butchered back at Green Olive. From there it becomes a whole range of delicious products:

  1. Lambchetto – lamb belly processed with the same process as pancetta hung for 4 weeks then smoked.
  2. Sugar cured lamb back straps – Marinated in salt and sugar for 6-8 hours then dry hung for 48 hrs
  3. Spice cottechino – spicy lamb cottechino style lamb sausage dry hung for 2-3 weeks then olive leaf smoked
  4. Lamb and garden herb sausages – dry hung for 10 days (herbs vary depending what is available in garden)
  5. Lamb and garden herb meatballs (herbs vary depending what is available in garden) All the lamb is organically grown on the farm and only herbs from the garden and spices added.

No preservatives are used, and only natural skins for the sausages.  The sausages are seasoned with herbs from the garden. You MUST MUST MUST try the sugar cured lamb back straps…. you MUST!!

Charcuttier plate: wood fired beetroot dip, manzanilla olive tapenade and  garlic & thyme olive oil mayonnaise.

Gourmet produce and lovely body products available.

Green Olive at Red Hill is open:

  • Wednesday, Thursday, Friday: 10am – 5pm
  • Saturday, Sunday & Public Holidays: 9am – 5pm
  • Extended hours over summer

Head down for breakfast, lunch, a snack, or check out the gourmet produce you can take home to enjoy. If you can’t get down there (which really you should, cos it’s a lovely day out!) you can visit the shop online at www.greenolive.com.au

Also on the website, their breakfast and lunch menu; so you can plan what you want to feast on before you get there. Keep up to date with Green Olive at Red Hill via their Facebook page.

Green Olive at Red Hill on Urbanspoon
Iron Chef Shellie visited Green Olive at Red Hill thanks to Q StrategiesMornington Peninsula Tourism and Green Olive.

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Comments
10 Responses to “{Mornington Peninsula Trip} Green Olive at Red Hill”
  1. Esz says:

    Wow that really looks amazing and I their philosophy is very much in line with mine (but they’re WAY more commendably purist :-D). Will definitely have to check these guys out :-D
    Esz recently posted..I won stuff! Decor goodies! Plus Tassie stuffs

  2. Michelle says:

    Wish I have the car to go there. :(

  3. Thanh says:

    Wow, can’t believe you ate food at this place too. I must know also crown you “The Machine 2″ as Adrian is already “The Machine”. Love the photos, really beautiful.
    Thanh recently posted..Centro Box Hill Gourmet Pop Up Cafe – 2 x 100 Vouchers To Be Won

  4. Well done on not grabbing that entire basket of bread and skipping out the door with it, stopping only to grab some oil :D
    Conor @ Hold the Beef recently posted..The Amazement Begins

  5. Clance says:

    Ah, I so love Red Hill!
    Great photos Shellie – it looks like you visited all the right places..
    Did you go to that wonderful goat’s cheese place?

  6. Wood fired beetroot dip!!!! Sounds mindblowingly good. And look at all the oils – you’re one lucky girl for being able to taste the oils. I have a whole army of oils in my cupboard but always seem to be buying more…
    Martyna (Wholesome Cook) recently posted..Homemade Peking duck with mandarin pancakes

  7. that looks amazing! love this photo journal of your trip – and the others throughout the Peninsula. you’ve inspired me to head down that way as soon as i get some time off!

    also, that lambchetto sounds superb.
    yasmeen @ wandering spice recently posted..orange blossom rice pudding ruz bi haleeb

  8. Susan says:

    That looks like a lovely place to sit and relax.
    Susan recently posted..Pumpkin Pasta with Blue Cheese

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