Golden Groves Co

Golden Groves Co Golden Groves Extra Virgin Olive Oil is raw, unfiltered and 100% organic.

09/08/2026

Welcome to the Mani Peninsula, the home of Golden Groves, and the place both my parents were born.

As a child, we spent almost every Greek summer here, in my mother’s village, visiting family and helping my grandparents at their little seaside hotel. Even then, I knew there was something incredibly special about this part of the world.

Life in Mani has always moved a little slower. Days filled with swims in the sea, the hum of cicadas and simple meals made with ingredients grown on the land or produced by someone we knew. There was Uncle Harry, also known as μπάρμπα Harry, who would herd his goats to make fresh cheese, family who would call us in from an evening walk for ice cream, and nights that somehow turned into hours of talking, laughing and playing outside.

It was here that I learnt that some of the best things in life are also the simplest. Good food, family, community, and knowing exactly where your food comes from.

That philosophy is at the heart of Golden Groves. My family has cared for these groves for more than 625 years. Today, we continue to work with the land using techniques passed down through generations, including avoiding petroleum-based machinery and limiting unnecessary environmental toxins wherever we can.

Coming back to Mani always feels like coming home. And being able to share a little piece of this place, my family and the way we have lived for generations through Golden Groves is something I’ll never take for granted.

Welcome to Mani. I hope you fall in love with it as much as I have.

Love,
Yianna x

08/08/2026

Meet us in Mani.

The rituals we return to each morning have a way of shaping how we feel.We loved partnering with Cetaphil Australia & Ne...
25/07/2026

The rituals we return to each morning have a way of shaping how we feel.

We loved partnering with Cetaphil Australia & New Zealand to celebrate antioxidants from two different perspectives: topical antioxidants in their Advanced Defence Serum, and the naturally occurring polyphenols found in Golden Groves certified organic Extra Virgin Olive Oil.

It’s a reminder that caring for yourself doesn’t finish at the surface. The most beautiful rituals are the ones that work together, from the inside out.

Concept, Creative & Ex*****on
Photo Michelle Tran
Vehicles Defender Buckby Motors
Camp Bay Of Fires Bush Retreat
Food Season and Fire

There are thousands of Extra Virgin Olive Oils on the market, so how do you know which one is actually worth buying?Most...
23/07/2026

There are thousands of Extra Virgin Olive Oils on the market, so how do you know which one is actually worth buying?

Most olive oil brands don’t tell you where their oil comes from, how fresh it is or what’s actually inside the bottle. I believe you deserve to know exactly what you’re feeding yourself and your family.

That’s why Golden Groves became the first Australian olive oil brand to openly share its independently tested polyphenol content, and now proudly display it on every bottle. I believe that when consumers have access to this information, they can make informed decisions about the food they bring into their homes. After all, this is how I shop for myself and my family!

From our certified organic, single estate groves in Mani, Greece, to our dark glass bottles and independent laboratory testing, every decision made is centred around quality, transparency and producing olive oil exactly as it should be.

When it comes to a food you use every day, you should know exactly what you’re buying.

19/07/2026

Whilst the Mediterranean diet will always be the foundation of how I eat, I love learning from other cultures and weaving their wisdom into my own approach to food as medicine. During the cooler months, I often draw inspiration from the principles of Traditional Chinese Medicine, which encourages eating warm, nourishing, cooked foods to help support digestion and restore balance. It’s one of the reasons I find myself preparing slow roasts every winter. They are comforting, incredibly nourishing and so easy to digest.

This slow roast beef chuck was originally inspired by one of our Golden Groves community members, who shared her beautiful beef chuck recipe online, and over time it has become a recipe I make on repeat for my family.

One of the best things about this recipe is that it stores beautifully. Keep it in the fridge for easy lunches and dinners throughout the week, or freeze any leftovers for a nourishing meal whenever you need one.

SLOW ROAST BEEF CHUCK

INGREDIENTS
Golden Groves organic EVOO
3 large carrots
1 regular potato
1 sweet potato
1 fennel bulb
1/2 organic celery
1 kilo grass-fed beef chuck
1-1.5 litres organic beef bone broth (or stock)
Celtic sea salt
Ground black pepper
Dried oregano

METHOD
1. Preheat your oven to 170°C.
2. Remove the beef chuck from the fridge and allow it to come to room temperature. Season generously with salt and pepper.
3. Wash and roughly chop all of the vegetables, then place them into a large casserole dish. Drizzle generously with Golden Groves Extra Virgin Olive Oil and season with salt and pepper. Toss to coat.
4. Nestle the beef chuck on top of the vegetables, then drizzle the meat with a little more Golden Groves Extra Virgin Olive Oil. Cover the beef with the vegetables.
5. Pour in 1–1.5 litres of bone broth, ensuring the vegetables and beef are mostly covered.
6. Cover the casserole dish with a lid and roast for approximately 7 hours, or until the beef is fall-apart tender.
7. Shred your beef using two forks.
8. Serve with the slow-cooked vegetables and broth, finishing with freshly shaved Pecorino Romano if desired.

19/07/2026

Whilst the Mediterranean diet will always be the foundation of how I eat, I love learning from other cultures and weaving their wisdom into my own approach to food as medicine. During the cooler months, I often draw inspiration from the principles of Traditional Chinese Medicine, which encourages eating warm, nourishing, cooked foods to help support digestion and restore balance. It’s one of the reasons I find myself preparing slow roasts throughout winter. They are comforting, incredibly nourishing and so easy to digest.

This Slow Roast Beef Chuck was originally inspired by one of our Golden Groves community members, who shared her beautiful beef chuck recipe online, and over time it has become a dish I make on repeat for my family.

One of the best things about this recipe is that it stores well. Keep it in the fridge for easy lunches and dinners throughout the week, or freeze any leftovers for a nourishing meal whenever you need one.

SLOW ROAST BEEF CHUCK

INGREDIENTS
Golden Groves organic EVOO
3 large carrots
1 regular potato
1 sweet potato
1 fennel bulb
1/2 organic celery
1 kilo grass-fed beef chuck
1-1.5 litres organic beef bone broth (or stock)
Celtic sea salt
Ground black pepper
Dried oregano

METHOD
1. Preheat your oven to 170°C.
2. Remove the beef chuck from the fridge and allow it to come to room temperature. Season generously with salt and pepper.
3. Wash and roughly chop all of the vegetables, then place them into a large casserole dish. Drizzle generously with Golden Groves Extra Virgin Olive Oil and season with salt and pepper. Toss to coat.
4. Nestle the beef chuck on top of the vegetables, then drizzle the meat with a little more Golden Groves Extra Virgin Olive Oil. Cover the beef with the vegetables.
5. Pour in 1–1.5 litres of bone broth, ensuring the vegetables and beef are mostly covered.
6. Cover the casserole dish with a lid and roast for approximately 7 hours, or until the beef is fall-apart tender.
7. Shred your beef using two forks.
8. Serve with the slow-cooked vegetables and broth, finishing with freshly shaved Pecorino Romano if desired.

Enjoy!

15/07/2026

Introducing The Kitchen Essentials Set.

Bringing together the staples you reach for daily, The Kitchen Essentials Set is designed for generous pouring and elevating everyday cooking.

Harvested from early harvest Koroneiki olives in the Mani Peninsula of Greece, our oils are bold in flavour, naturally rich in polyphenols, and made for everyday cooking and nourishment.

13/07/2026

There are some recipes that remind you of your childhood and this bolognese is that for me. Growing up Greek, almost every recipe was “Greek-ified”, down to spaghetti bolognese. My mum was the most phenomenal cook and this is a recipe that always reminds me of her. It draws on beautiful Greek spices like cinnamon and clove, which fill the kitchen with warmth and are incredibly nourishing.

It’s the perfect recipe to make as an easy mid-week dinner or something to meal prep for lunches.

I always serve it with gluten-free buckwheat pasta and freshly grated Pecorino Romano. I hope you love it as much as my loved ones do!

INGREDIENTS
Golden Groves organic EVOO
1 white onion, finely diced
3,cinnamon quills
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp dried oregano
1 kg grass-fed beef mince
Sea salt and freshly cracked black pepper
2 tbsp organic tomato paste
700g organic tomato passata
3 bay leaves
Pimento pepper balls
500g gluten-free buckwheat pasta
Freshly shaved Pecorino Romano, to serve

METHOD
1. Heat the Golden Groves Extra Virgin Olive Oil in a large casserole pot over medium heat.
2. Add the onion, pimento pepper balls, cinnamon quills, bay leaves, clove, nutmeg and oregano. Cook for 5–7 minutes, stirring frequently, until the onion has softened and the spices are fragrant.
3. Add the grass-fed beef mince and season generously with sea salt and freshly cracked black pepper. Cook until the beef is browned, breaking it up with a wooden spoon as it cooks.
4. Stir through the tomato paste and passata. Bring the sauce to a gentle boil, then reduce the heat to medium-low and simmer for 30 minutes to 1 hour, stirring occasionally.
5. While the sauce is simmering, bring a large pot of well-salted water to the boil. Add the buckwheat pasta and cook until al dente according to the packet instructions.
6. Before draining the pasta, reserve 1 cup of the pasta water.
7. Add the cooked pasta to the bolognese over low heat. Add a splash of the reserved pasta water and stir until the sauce evenly coats the pasta.
8. Divide between bowls and finish with freshly shaved Pecorino Romano.

Each year, we wait patiently for the exact moment our olives reach their peak beneath the Mediterranean sun. It’s a trad...
12/07/2026

Each year, we wait patiently for the exact moment our olives reach their peak beneath the Mediterranean sun. It’s a tradition that has guided my family for generations, and once again, that moment has arrived.

I’m delighted to share the 2026 Harvest of Golden Groves: certified organic Extra Virgin Olive Oil, early harvested and cold pressed in the heart of Greece’s Mani Peninsula, where centuries-old Koroneiki trees produce oil of exceptional flavour.

This year’s harvest is beautifully balanced - fresh, grassy and distinctly peppery, with an impressive polyphenol content of 313 mg/kg and a low acidity of just 0.51%.

Produced exclusively from native Koroneiki olives grown on trees over 500 years old, each bottle captures the character of our land and the traditions that have shaped it for generations.

Love,
Yianna

Imagery by Annika Kafcaloudis

For as long as anyone in my family could remember, we have always harvested our own olive oil. It wasn’t a tradition we ...
11/07/2026

For as long as anyone in my family could remember, we have always harvested our own olive oil. It wasn’t a tradition we questioned; it was simply a way of life, passed from one generation to the next.

In a quest to discover just how far back this tradition dates, I began interviewing relatives across Greece, hoping the answer would lie within stories passed down through my grandparents and great-grandparents.

Instead, it came from history. After searching through historical records in the Mani Peninsula, my uncle, who still harvests these same groves today, uncovered records showing our family name on the title of our olive groves, dating back to the year 1400.

More than 625 years later, 25 generations of my family have harvested from the same land.

Every bottle of Golden Groves carries more than olive oil. It carries centuries of love, tradition and a deep reverence for the land that has sustained my family for generations.

If only those who planted these trees centuries ago knew that one day, the olive oil from their harvest would find its way to your table on the other side of the world.

After 625 years, the tradition continues. Our 2026 harvest launches tonight 6PM AEST.

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