Who: Umberto Frattali, Murrindindi Olive Grove
Where: Yea, Murrindindi Shire, Taungurung Country
Umberto, what makes your olive oil so good?
You need to pick the olives before they’re fully ripe – the greener the olives, the better the oil. Riper olives yield more oil, but it won’t be as high-quality or long-lasting. The key is to crush the olives immediately after picking. If left to ferment, the temperature rises and so does the acidity. I have my own mill on the grove and can crush two tonnes of olives per hour.
What varieties do you grow?
Since buying this beautiful farm near Yea in 1999, I’ve planted 13 varieties. The main ones are frantoio, which is popular in Tuscany and quite peppery, and leccino, which is rich and buttery. There’s a fair bit of pendolino olives as well. I grew up in Anagni, a historic town around 70 kilometres south of Rome, where my father was an olive farmer. After working as a designer and builder in Australia, I’ve returned to my roots as an olive farmer like my father.
Do you work with chefs?
Yes, chefs visit during harvest to taste the fresh oil as it’s being pressed. They can sample it, and I bottle it for them, delivering it in 20-litre drums or smaller glass bottles. I work with chefs at Trattoria Emilia in Little Collins Street, Da Guido 365, also in Little Collins Street, and Pinsabella in St Kilda. You can also buy my oil from Alimentari in Fitzroy and To Be Frank Bakery in Collingwood. For orders, call me directly – my number is on the website. frattalioliveoil.com.au