About Nolans Road
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 at her family farm in the fertile Limestone Coast region of South Australia.
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 industrialized production. The olives are harvested by hand to ensure they remain in peak condition 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 is the third generation Nolan to farm Gum Park, the Nolan property. It’s where she grew up before embarking on an award-winning career as a journalist and editor in Melbourne, London and New York. In 1995 she and her husband, John Southgate bought back Gum Park, which had been out of family ownership for 25 years. Helped by Marina Colonna and Professor Fontanazza from Perugia’s Institute of Olive Research, the soil and climatic conditions at Gum Park were analyzed and deemed to be ideal for olive cultivation. Italian cultivars - Lecchino, Frantoio, FS17 and Pendolino- were chosen. Dee’s passion for organic farming ensure the olive trees are grown without the use of artificial chemicals and fertilisers.
Nolans Road Limited Release has won awards and is used by top Australian and British chefs in their restaurants. New York Times columnist and best-selling author, Nigella Lawson, describes the oil as “incredible”.