Toolunka Creek Olives was started In 2004 by Craig McClory and Andrea Chick who discovered Toolunka Creek whilst on a houseboat holiday in the Riverland the previous year. From their search for the ideal waterskiing property came a gradual transition from city life to farm life.
Growing olives however, was not originally their first thought as their focus was on the ideal holiday destination for the family. The property was originally what might be classed as a fruit salad farm with many different types of stone fruit and citrus. There was however a small olive grove on the property and this is where the fun started.
The first harvest of olives went to market as fresh fruit which to put it quite bluntly did not result in shall we say, reward for effort. However they could now boast of the ability to grow, harvest and pack table olives. The following year’s harvest was the start of something new.
The research that followed resulted in using traditional European methods of processing to achieve individual tastes for each variety of olive and after years of developing the farm and the processing, the transition to olive life was complete.
Craig and Andrea’s love of the Murray River and its environment lead to the creation of a sustainable olive farm which with all its beauty and surrounds is a magnificent place to live and work.
Toolunka Creek Olives now produces 6 varieties of premium green olives and Kalamata, all of which are selected from circa 9000 trees on 3 farms.