Green Olive at Red Hill

Loved this place! Really good food in a tapas style which was lovely. They have big tables outside (and accept reservations) which was perfect for a sunny day.
Great atmosphere, I will definitely be coming back.

I’ve been here so many times and never get tired of it. As others have noted, Green Olive is situated in Main Ridge on the beautiful Mornington Peninsula. The property is just gorgeous and I love when the weather is warm enough to sit outside overlooking the dam. The nibbles are great but what keeps me coming back is their sticky wine. I’ve never had better anywhere. I’m glad I live overseas now or I’d probably have become addicted to it. It’s just that good. The staff are friendly and knowledgeable and it feels good to support local businesses. Can’t wait to come back!

This is a beautiful setting on a sunny day. In fact, it would be gorgeous on a rainy miserable day. Firstly, the drive up through Main Ridge is lovely.
I hate the word, but love the sentiment of locavore food. And these guys rock it.
The menu is dominated by olives, lamb and eggs, which are the 3 main things they produce here. In fact, you drive through the olive grove as you enter and can watch the sheep as you eat. Cheese and wine is from the neighbours. If it’s not (very) local, it’s not on the menu (except for things like couscous in the salad, which we forgive them).
They roast their own coffee on site too. It wasn’t to my taste, but I’m hard to please and my less fussy friend enjoyed her latte. :)
It’s also a lovely place to pick up some relishes/​jams/​olives, etc for home or gifts.

Day tripping to Red Hill so naturally planned to luncheon at the Epicurian but upon arrival decided against it (dirty, over run with tourists & on the whole, unappealing)… Then my friend, who’s a local, suggested Green Olive & I’m so glad she did!
Despite the crowds I managed to secure a table in the sunshine overlooking their lush gardens (they grow most everything on site so you know it’s going to be fresh — you can see the freshness). Families sat at long communal tables feasting whilst the kids bounced merrily on the in-​ground trampoline.
From the reasonably priced tapas offering we chose a selection to share (photos to follow) & it was obvious as to the love & care that went into creating these simple yet delicious dishes.
I left, satisfied, but wanting to return.
It’s a yes from me!

Still hungry for locally sourced treats? Just five minutes’ drive away, Green Olive has been doing a roaring trade for years, but its chic new fit-​out, on-​site coffee roasting and lamb-​based menu all keep residents and out-​of-​towners flocking back for more.
Set in 27 acres of land, Greg and Sue O’Donoghue, inspired by international travels, left behind their consulting and nursing positions and turned their attention to farming — today’s operation includes the chutneys and preserves, hampers, olives and olive oils that were the basis of the company during the early days, and now boats a shop selling kitchenware, cookbooks and a range of goodies made on-​site, a large café with outdoor terrace and a fully functioning farm comprising chickens (protected night and day by Italian shepherd dog, Pisa), sheep and brown trout. As well as a fragrant kitchen garden.
Tastings plates of food are all priced at $ 12. Lamb ‘from the farm to your folk’ comes in a variety of options (all cured and divvied up on the premises, in fact, Greg believes they are the only place in Australia to butcher a lamb like a pig): handmade lamb meatballs with fresh herbs served with fruit chutney and tomato relish; handmade lamb sausage with spices served with capsicum relish and tomato relish; trio of cold cured lamb — spicy lamb sausage, salt-​cured lamb black-​strap, lambchetta served with fruit chutney and zesty salt. In the last 18 months, Neall Russell has come on-​board to start up what promises to be a very slick coffee operation — we think it is the best on the peninsula.