How did you first learn about olives and olive oil?
My father decided to plant 3500 tress on our family farm in Yellingbo. We learnt as we went; speaking to our Italian neighbors, reading books, travelling to Italy to speak with other producers and learn from them.

What inspired you to be the first Australian olive oil sold in the US?
I saw there was no Australian EVOO in the US and thought, based on the success of our wine, that the right premium product, introduced slowly and with integrity to the US market, could become successful.

How did you convince people to buy your product?
We gave them the opportunity to try Yellingbo and explain what they were tasting; fresh olive oil; creamy, buttery and fruity -- as a fresh EVOO from hand picked and cold pressed olives should taste. (A feature in the New York Times food section also helped explain this)! Yellingbo is also Kosher certified, which appeals to the Jewish community. There are very few premium Kosher EVOO's in the US.

What makes it different from other olive oils?
As a southern Hemisphere olive oil, we harvest in opposite seasons to Europe, so we can provide a very fresh EVOO at different times of the year. Also, Yellingbo comes from Australia. It is hand picked and cold pressed on our family farm. It is, quite simply, what it says it is. In the bulk EVOO category from Europe, labeling is often not an accurate description of the product.

How does the Australian climate compare and contrast with that of southern Europe where olives are traditionally grown?
Our climate in Yellingbo, Yarra Valley, is very similar to that of Southern Europe. For example, a 20 minute drive from Yellingbo is the Domain and Chandon Winery, a subsidiary of Moet and Chandon (France).

Why do you hand pick the olives?
Hand picking bruises the olives less. Mechanical harvesters often bruise the olives, which affects the oil's quality. Italians (especially the older generations), swear that the oil from handpicked olives is sweeter, with a more pleasant aftertaste.

How does Yellingbo Gold show it's commitment to the earth while serving customers?
We do not use any chemical fertilizers. All water for irrigation comes from water on our property. All our suppliers are local. We support The Jasmine Foundation for orphaned children with 5% of profits from all sales.

Can you explain the differences between a tin of olive oil and a cask?
A tin of olive oil allows fresh air to enter each time it is opened, making the oil turn rancid within weeks. The tin then ends up rusting as landfill. The new Yellingbo Gold Cask is made of recycled materials (external box) and is then 100% recyclable, minimizing environmental impact by 95% (compared to a tin). The Yellingbo Cask has an internal lining which doesn't allow air or light to enter at any stage. This keeps the oil fresh until the last drop. Premium EVOO 'on tap'. To offer families value, the cask sells direct from grove to home, exclusively online at www.yellingbo.com.

How long does a bottle of olive oil last before it turns rancid?
Even oil in a bottle, once opened, will start to lose its fresh flavor profile within a week. Some (cheaper) olive oils are old when bottled, and hence rancid before they are even opened. Light which enters bottles on shelves also slowly degrade olive oil.

What is it like working with your father? What are the challenges of a family business?
We play to each others strengths. He trusts me to make all marketing decisions and I trust all that he does on the farm. There is a lot of mutual respect. We both quietly prescribe to the philosophy of talking less and doing more. It's an organic way of running our small business, but it seems to work.

If you didn't run Yellingbo Gold what would you be doing?
Singing love songs in Spanish!

How do you tie your passion for music with your olive oil business?
Love songs to cook to...Olive oil enriches our lives. Cooking is an act of love. Listening to love songs, as we cook, only enhances both experiences.

You were stuck in the Tsunami. How did it change your outlook on life?
It made me realize how profoundly fortunate we are. People who had so little, lost the little they had. Their lives were destroyed. Those who survived then spent months attempting to survive disease and hunger. So many children were so suddenly orphaned. After working in relief camps in India, we were inspired to start a foundation to assist orphaned children. (www.jasminefoundation.org)

How have your world travels shaped your knowledge of food and business?
In life we all suffer and celebrate the same experiences - only we communicate them using different sounds and expressions. When it comes to food though, we all speak the same language. Food and laughter, we all need to experience every day. Around a table, with loved ones, this is what we share; food and laughter. All over the world, for brief moments each day, we all seek to surrender ourselves to these primitive, yet life affirming joys.

What are three little known facts about olives and olive oil?
-'Light' olive oil is not better for you. It is unhealthy. Chemicals are used to refine the oil to make it taste 'light'.
-Europe does not have enough extra virgin olive oil for its own domestic consumption. Hence, especially in the bulk category - oils (in tins) are sourced and blended from North African countries. Contrary to the labels, these oils are often not 'extra virgin' and are sometimes blended with other nut oils which are much cheaper than olive oil.
-Extra virgin olive oil has the highest levels of antioxidants and is the healthiest, by far, of all edible oils. This is really the only oil one should have in their homes for their families.

What are your two favorite ways to enjoy Yellingbo Gold?
I love to take a block of fresh Greek feta, place it in a bowl and pour in Yellingbo till it covers the feta. I finish by sprinkling oregano all over the feta and oil. With warm crispy bread, it's a delicious way to start a meal!

What was the most spectacular use of Yellingbo Gold by a friend, family member or Chef?
I have tasted many delicious applications for Yellingbo. As it is a mild, nutty, fruity, and buttery oil that doesn't overwhelm other flavors, many chefs in Australia and the US use it on lamb, fish, salads, pastas, and vegetables, in many combinations of ingredients.

What is your best olive oil tip for a home enthusiast?
Use only a good quality extra virgin oil at home and use abundantly. Try a New World oil from Australia, South Africa or Chile. They are world class. Keep your olive oil out of air and light as much as possible. Currently only a cask design can do that fully.