At Viva, we control the process of our olives from our trees to your table.
We are proud to produce a variety of table olives including whole, pitted, mixed, sliced and spiced as well as a range of Extra Virgin Olive Oil from mild to robust in flavour and an aromatic Infused Extra Virgin Olive Oil Range.
Our plant is HACCP certified with SGS Australia for our food safety procedures and we are a proud member of Australian Olive Oil Association, advocating the code of practice for our Table Olives and Extra Virgin Olive Oil.
We can assure our customers they are buying 100% Australian Products upheld by Australian industry standards.
Viva’s olive groves are located at Karte and Peebinga in the Mallee Region of South Australia and these areas most closely resemble a Mediterranean climate. This provides an environment to produce abundant beautiful, healthy olives.
We grow a number of olive varieties including Kalamata, Manzanilla, Frantoio, Correggiola, Nevadillo Blanco and Picual to supply both table olive and extra virgin olive oil needs. Across our two groves, we currently have 120,000 trees.
Each season we prepare our grove to ensure it has exactly what the trees need to be ready for the year’s upcoming harvest including, watering, feeding and pruning the olive trees as well as disease and pest control to ensure the production of a generous crop of high-quality olives.
Olive Harvest occurs in April through June and the olives are mechanically harvested and transported a short distance to Loxton to be immediately processed into extra-virgin olive oil (EVOO) or placed in large fermenting tanks in brine for table olives.
Aerial View of the Grove
Our olives arrive from the grove to the plant within 12 hours of harvest and are immediately processed into extra virgin olive oil (EVOO), which ensures our olives produce the freshest EVOO.
The extra-virgin olive oil is initially stored in a temperature-controlled environment in large stainless-steel settling tanks free from light and air to make it suitable for bottling and consumption.
The olives that are selected for Table Olives are first sorted and graded and begin their natural fermentation process by being placed into fermentation tanks.
Our table olives are stored in large fermenting tanks in brine, with the olives taking 3 to 6 months to prepare with careful monitoring of the pH and the salinity of the brine solution. They are fermented by a natural process to make them ready for your table.
Olive bins – the beginning of the olive oil process, with olives being tipped into the hopper.
Olives on the conveyor belt on their way to be crushed.
Table Olive sorting table
Table Olive Fermenting Tanks
Storage Tanks for Extra Virgin Olive Oil
Once our EVOO has settled we bottle into 375ml bottles and 2 Litre Tins for retail sales OR we prepare in 20 Litre Cubes or 1,000 Litre pallecons for food service and wholesale sales. We also produce an infused range of EVOO in 250ml bottles.
Our table olives are presented whole or pitted (or sliced for food service) and are plain or spiced and come in 380g and 2kg Jars for retail sales OR we pack our olives in 5, 10, or 20 Litre Pails and also 200 Litre barrels for food service and wholesale industries.
Thank you for reading about our process and olive varieties. If you would like further information on any of our products or would like to know more on how we can assist you personally, or your food service/wholesale business, please contact us, and a member of our team will be in touch with you soon.