We are Greg and Sue O’Donoghue, founders of Green Olive at Red Hill, along with our two children, Sam and Sophie, two Kelpies (Rasa & Indi), two Maremma’s (Pisa and Baci), sheep, chooks and a handful of Indian Runner ducks. Nearby, at our other farm we run Black Angus steers. We think that’s enough for now, but you never know on the farm.
Our dream is to help people live a 'good life' through the goodness of the farm. We exist to engage, nourish and inspire people with a whole farm experience - to farm the good life.
Over seventeen years of cultivating our farm we’ve established a vineyard; built a farm kitchen and store; launched farm classes, tours and tastings; created our farm brand of food, cordials and wines; sourced useful kitchen products and inspiring cook books and branched out with our own farm body care products.
Today, Green Olive at Red Hill embodies a whole farm experience. It’s our life, love, family and home. You can spot our hideout down the end of the driveway, beyond the dam and grazing sheep. Our friends say we have an enviable commute to work and we can’t argue with that.
Our story began with a childhood dream and a block of land in Red Hill, on the Mornington Peninsula, where we planted our first seedlings for the olive grove and launched Green Olive at Red Hill. We have five varieties of olives (frantoio, leccino, picual, manzanilla and kalamata) that produce an abundance of olive oil, table olives and gorgeous body products. Our olives are farm grown and hand-picked to produce 100% natural products for you to enjoy.
Our 27-acre farm is situated in the hinterland six kilometres from the bay and seven kilometres from the ocean. We are located one hour from Melbourne at Red Hill, in the beautiful wine-growing region of the Mornington Peninsula, Victoria. Our rich volcanic soils, cool climate and 'between the bays' location is the ideal place for growing good food and wine. We planted our vineyard in 2008 and are now producing wonderful wine for you to enjoy or share with friends as a thoughtful gift.
We grow a huge range of seasonal vegetables along with a growing collection of herbs. Our fresh ingredients are used to make our delicious tapas dishes as well as relishes and chutneys. As the farm changes with the seasons, our produce varies and allows us to explore new, fresh tastes. Herbs and vegetables are picked daily so we are always using the freshest ingredients from the farm.
We love to connect with nature, animals and people. On the farm we have two Kelpies (Rasa & Indi) who love to meet you at the Farm Shop, two Maremma’s (Pisa and Baci) who protect the chickens, a Shetland Pony (Gracie), pastured free range Isa Brown chooks who produce delicious eggs, Wiltshire Pole sheep and a handful of Indian Runner ducks. We think that’s enough for now, but you never know on the farm.
Our efforts in sustainability are constantly evolving. We capture all our own water and store it in large above ground tanks. All irrigation for the farm comes from the large dam that collects water from the natural spring and general water runoff. All waste water is processed naturally in an aeration treatment plant and then irrigated onto the paddocks through subsurface irrigation.
All kitchen leftovers are fed to our chooks or composted with chook manure, then returned to the garden. Our paper waste is shredded and composted. Where possible we reduce the need for glass and plastic containers, but if we do use them they are commercially recycled.
The roof of our farm store has photovoltaic panels to generate a large portion of our power. Every year we plant more native trees to create corridors for wildlife and we are always thinking of ways to further improve our sustainability practices.