The Olive Farm Review

Home » Reviews » The Olive Farm Review


The Olive Farm Review

Canada’s one and only olive oil-producing olive grove The Olive Farm sits on a sunny hillside overlooking the Fulford Valley in the Gulf Islands. It truly is a taste of Salt Spring Island, bright and vibrant, it’s incredibly green in both colour and flavour. Artichokes and green almonds are very present with hints of apple. An almost tart tannic and salty note sits on your palate and turns into a beautiful lingering black and white pepper finish. It’s a stunning example of what the island tastes like, the terroir poured into a bottle. You can taste the hard work, dedication and all the love that goes into every drop of oil.

Your Title Goes Here

Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.

Oil type : Extra Virgin Olive Oil

Certified organic olive oils use organically grown olives and meet organic production standards for their region. Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.

Cultivars : Frantoio, Leccino, Moriaolo, Pendalino, Ascolano

There are hundreds of olive tree varieties, each with its own distinct taste and aromas.

Intensity : Robust

Intensity correlates to the amount of bitterness and/or pungency experienced when consuming an extra virgin olive oil. An olive oil with little bitterness that creates little to no sensation in the back of the throat is considered mild. A very bitter olive oil that causes a slight burning or spicy sensation in the mouth and throat is robust. We rate intensity between 5 values: Mild, Medium, Medium Robust, Robust and Extreme.

Harvest Date : Fall 2021

As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.


As Canada’s only olive oil, it is such a pleasure to review The Olive Farm, olive oil and enjoy this juice! Only 45 litres were created from this harvest. That’s only a few drops when compared to many commercial productions. To get a chance to taste this oil is so special. I’m crossing my fingers and toes that this year’s 2022 harvest is a bumper crop. A beautiful field blend of the classic Tuscan trio – Frantoio, Leccino and Maurino, as well as some Pendolino and Ascolano. George and Sheri Braun are passionate about growing olives and doing it here in Canada. No small feat. Olives like hot and dry. Canada’s west coast is cool and wet. The barriers abound, yet despite these odds, this oil is a delight, and I commend their tenacity, passion and love of olive.

The Reality of a Newly Planted Grove

The majority of the trees on the farm are approaching 10 years old, so now will produce consistently. It takes a long time for olive trees to establish themselves. It’s a common saying, that if a family purchases land to farm in the Mediterranean, they plant crops for living off now, plant the vineyard for the children, and the olive grove for the grandchildren. Olive trees are known to consistently produce for many hundreds of years yet take many years to properly establish themselves.

West Coast Climate and Olives

The west coast climate is no exception. In our cool wet winters and long springs, the trees blossom in late June and it’s often well into November when the olives are ready for picking. As George reinforced to me, there is little ripening happening in October and November on the farm. The cool rains typically start in early October. This reality of the cool fall allows the oil to feel and taste like an early harvest, yet also a fully matured olive oil. It’s fascinating and incredibly unique, and an honour to enjoy.

Having such a vibrancy, this oil is delightful to enjoy in salmon tacos, made with fish fresh from the dock or added to salmon cakes, for a perfect brunch recipe to share with friends.


Your Title Goes Here

Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.

Tasting Notes
Fresh and intense and oh so green! This extra virgin is robust with both an intense aroma and a flavour to match. From the first smell to the lingering finish, this oil is packed with notes of arugula, green almond, green artichoke, granny smith apple, and white peppercorn, mixed with the complexity of salty kelp, the island sea breeze soaks into the depth of this beautiful olive oil.
Recommended Uses
Cooking, Frying, Salads, Grilling, Soups, Vegetables
Packaging Notes
Packed in dark glass 200ml bottles flushed with nitrogen to ensure freshness, the narrow neck and bottle diameter allows little contact with air to preserve freshness.

The Olive Farm Flavor Profiles



Origin Country


Origin State/Province

Salt Spring Island, British Columbia


Field Blend of Frantoio, Leccino and Maurino olives

Harvest Date

Fall 2021


The Olive Farm

The Olive Farm

The Olive Farm


From $125

The Olive Farm Pairs Well With


This vibrant oil is the perfect addition to a slice of pizza. Drizzle over the crust, add some crushed garlic before slathering with sauce or toss with some arugula for a final touch.

Grilled Meat

Either to drizzle on finished grilled meats, use in a chimichurri style sauce, or in marinades, this extra virgin is filled with everything bold and bright to compliment steak, pork chops, or chicken perfectly.


When drizzled on a fresh sourdough loaf, this oil is not lost. It pairs perfectly for bread dipping with a drizzle of balsamic or a few drops of red wine vinegar. The acidity compliments the richness of the oil and creates the most delicious blend for dipping.

About me, Emily

Olive Oil Sommelier, level 2, an expert in sensory analysis and judge at international olive oil competitions. Educated at the International Culinary Center and the National Organization of Olive Oil Tasters (O.N.A.O.O), I share transparent, authentic, quality education all about olive oil.
Emily Lycopolus Headshot Sitting on a grey couch

Pin It on Pinterest

    Your Cart
    Your cart is emptyReturn to Shop