Situated in the beautiful south east coastal region of Western Australia near Esperance and the Recherché Archipelago, Yirri Grove enjoys a mediterranean climate with clean air and very few environmental impacts. The soil is deep sandy loam over limestone and has an average rainfall of 600mm – Perfect conditions for growing olives. We grow four varieties: Kalamata, Manzanillo, Frantoio and Barnea. These varieties are chosen and planted to assist with pollination and for their duel purposes of high producing table olives and excellent oil olives. Our olives are all handpicked, processed and bottled on the property. You can learn more about our award winning range of olives and oil here.

Olives have been regarded as sacred and divine since ancient times, often making an appearance in signifigant historical and religious texts recommended for strength, healing and reverence. No other plant holds such power of recognition than that olive tree branch held by a dove. Our olives were planted in 2000 & 2002 and originally irrigated as seedlings, but now being well established with a deep tap root the olive trees are thriving. Wandering the tree lines are our horses, chickens and guinea fowl but the olive groves attract an assortment of local birds and critters as well making it a magical place to take a peaceful walk.

Nestled at the edge of the olive groves is the Yirri Grove Restaurant and Farm Shop where you can experience olive tastings, shop from our range of local gifts or enjoy great coffee, cakes and lunches. Yirri Grove Restaurant offers a real paddock to plate experience featuring the best of our olives and oils. What better way to take in natures health food than straight from the source? Olives and olive oil are at the core of the Mediterranean diet which has long been admired for promoting optimal health.

Have a look at our Restaurant and Shop here. If you’d like to make a booking, message us on Facebook.

“If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra virgin olive oil”

Alain Ducasse