Volunteer olive pickers feeding a hungry state

A team of volunteers is helping to feed Tasmania’s hungry by harvesting olives from a donated grove at Forth.

Fourteen volunteers aged 50-plus have heeded the call to bring in this year’s Forth Valley Olives crop, with the sale of over 500 litres of oil used to help fund Loaves and Fishes’ statewide emergency food relief work.

In the past few years, paid staff have spent up to six weeks each year harvesting donated olives from the O’Sullivan’s stunning property at Forth.

The retired doctors have grown olives on their Braddon Lookout Road property since 1996. However, a few years ago, harvesting the crop became too much for the couple and their friends and family. They generously donated the crop to Loaves and Fishes Tasmania provided the charity could handle the harvest.

The olive oil from their 600 trees has consistently won gold or silver medals in international competitions.

Hawley Beach resident and long time supporter of Loaves and Fishes and sister organisation Devonport Chaplaincy, Dave Gray, is supervising the harvest.

“I was looking to donate a day a week to Loaves and Fishes, and approached Andrew, (CEO Andrew Hillier) who asked if I would manage the harvest,” Dave said.

“Through Facebook and existing relationships, we gathered a dozen volunteers who have been working since July 1 on harvesting the olives for Cradle Coast Olives to press and bottle.

“Everyone is motivated by the cause behind the harvest – helping Loaves and Fishes feed vulnerable Tasmanians through the sale of the olive oil.

“We’ve developed an efficient team, (five or six at a time) who work hard but also enjoy working in such a picturesque environment.”

Dave expects to complete the harvest by the end of the month, weather permitting.

The oil is stored in bulk containers for sale to restaurants and other wholesalers, as well as in 250ml bottles for sale online and in selected retails stores.

Loaves and Fishes CEO Andrew Hillier said the donated labour maximised the profit to make meals for the State’s most vulnerable.

“In previous years, we have had to redirect staff from other duties to help with the harvest, and use paid outside labour.

“The volunteers have worked quickly, efficiently and happily, allowing kitchen and warehouse staff to focus on their jobs of producing and delivering fresh produce and ready-made meals to those who most need it.”

By Paul O’Rourke