The oil we've been chasing for two years is back

The oil we've been chasing for two years is back.

A few years ago, Michelle and I had the most amazing olive oil at Il Bacaro in Melbourne. We loved it so much we tracked down the producer in southern Victoria and ordered a few drums of their Chapman Hill Frantoio extra virgin olive oil for CWR.

Then a global olive shortage and two years of southern Australian drought meant we couldn't get any more. Don't fret, dear reader — your trusty owners drove to Chapman Hill last week and picked up 120 litres for your enjoyment.

We love this oil for its spicy, peppery kick that catches in the back of your throat — a sign of the polyphenols that make it one of the healthiest (and tastiest) oils around. It's exceptional with the Sonoma sourdough on our menu.

The farm behind it.

Sarah and Ross Thomson run sheep, wool and cattle just south of Seymour, and planted 8 hectares of olive trees some 25 years ago to make the most of the property's Mediterranean climate. Those trees are mature now, at peak production, and it shows.

Come try it with the sourdough before the 120 litres run out.

Tom & Michelle