During your Ololo experience visit our farm which supplies our wonderful in-house restaurant, the ‘Kitchen at Ololo’, with fresh produce daily.
Most of what appears on your plate comes directly from our thriving vegetable gardens, mushroom house and ever-expanding farm orchard. We produce fresh eggs and rear all the chicken enjoyed in your delicious meals.
Even our milk is sourced from a local dairy neighbour and now ‘Joyce’, our new cow and her calf Joy, are part of the Ololo milk production.
Our chefs love to experiment with the fresh seasonal produce, from paddock to plate!
Ololo is proud of it’s sustainable farming techniques, as well as our water recycling and composting systems. This includes the production of our natural fertiliser “Ololo Worm Tea” through worm composting. 100% of kitchen and food waste is either fed to the Ololo chickens or composted for use in the gardens. Our water comes from our bore hole which we share with the local community, as well as filtered for guest’s drinking. A ‘grey water’ recycling and filtration unit treats all waste water that is then used in the Ololo gardens. The Ololo farm is currently in the process of organic conversion.
What we grow
Our seasonal produce includes: Button-head and Oyster mushrooms, Thyme, Oregano, Sage, Mint, Basil, Sukuma (Collard Greens), Lemon grass, Rosemary, Kiwi, Lettuce mix, Rocket, Tarragon, Baby Leaf Spinach, Spinach, Eggplant, Celery, Leek, Cabbage, Beetroot, Coriander, Dill, Parsley, Fennel, Onions, Tomatoes, Sorrel, Potatoes, Mustard salad, Okra, Strawberry, Passion fruit, Courgette, Tree tomato, Radish, Garlic, Baby leaf lettuce, Spring onion, Rhubarb and Cucumber.
Tour our farm
We’d love to take you on a tour during your visit and you are invited to help collect your breakfast eggs from one of our fat little hens! This happens between 11.00 am and 2.00 pm each day.