Main Ridge Olive Company grew from what co-founder Tim Jupp, a former chef, describes as a few bottles a month into the operation managing more Mornington Peninsula olive groves than any other producer in the region, after he joined forces with business partner Jon Ford. Based at Old Main Creek Road in Main Ridge, the pair now harvest trees across Main Ridge, Red Hill, Rye and Flinders, drawing on a range of microclimates for their oil and olive blends. Groves are managed organically and kept pesticide-free, growing varieties including Koroneiki, Picholine and Frantoio. Tim and Jon work hands-on through the entire process, from picking through pressing, natural salt brining and packaging, keeping the number of people involved from grove to bottle deliberately small to maintain consistency across every batch. The result is a cold-pressed, organic extra virgin olive oil alongside naturally salt-brined table olives, sold both directly and to hospitality and retail customers across the Peninsula. Beyond their own harvest, the business also offers grove management services to other landholders, including machine harvesting, hand and machine pruning, and disease control. Main Ridge Olive Company suits home cooks and hospitality businesses after genuinely local, organic olive oil and table olives, produced with the same hands-on care whether the bottle is for a farm gate customer or a Peninsula restaurant kitchen.
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