Growing up, sisters Kat and Yianna Velos spent summers on their family property on Greece’s Mani Peninsula, filled with lush green olive groves. Back home in Melbourne, their father would import olive oil made from their koreneiki olives – now they’ve bottled it up to sell.
There’s bottarga montata, or whipped cod roe with crusty flatbread that’s doused in the stuff, and a cacio e pepe ai caviale with linguine, parmesan, black pepper and olive oil. For pizza, the patate e salsiccia pizza has Italian sausage, sliced potato, fior di latte, 'nduja, rosemary and a generous drizzle of Golden Groves.
You can also sip a rich Olive Oil Martini with dry vermouth, or finish the meal off with a sweet cannoli filled with dark chocolate and olive oil mousse. There’s also an option to add Golden Groves’ limited-edition river beluga caviar.