Narranghi (Nar-ang-guy) means Peak of the Mountain, and Di moved back to the family land nearly 6 years ago, and the sisters decided on planting olives soon after.

The Two Sisters label, derives from the two sisters who's great grandfather, Irishman John O'Toole arrived in Australia and settled on the property in the 19th century. He lived to 104 in the district.

With around 1100 trees in the grove, the learning curve for the new growers has included keeping the roos from the new shoots with electric fencing, and controlling the birds who love the ripe fruit.

The grave has two Italian varieties, Frantoio and Corregiola. It takes three or four years to get a crop for pressing, which was hand picked and raked, boxed and sent for pressing. This pressing was done in Picton at the Southern Tablelands Olive Growers Association processing plant, and arrived back in bulk, and was then bottled and labelled on the farm.

Extra Virgin oil, meaning that it contains less than 2% fatty acids. The Two Sisters product is also unfiltered and retains a strong character.

Di points out that olive oil is in fact a fruit juice, and the only fruit juice which is an oil. Di is also an Holistic Councillor, and advocates the use of olive oils for health.

The oil is certified organic, as they only use organic manure and sprays, such as garlic and eucalyptus. The first pressing was relatively small at around a ten crates which has not satisfied the local demand.

In gourmet terms, the oil has a grassy palate taste with a peppery finish.

The taste is specifically produced by the time at which the fruit is picked. In this case, picking occurred when the fruit was turning purple but not fully ripe.

The Two Sisters Olive Oil is available at the Deli and the Organic Shop.

Good friends of the West's, Malcolm and Julie Gilfillan, of Araluen also began making olive oil last year, and also produce table olives under the Warawitcha Label.