Pantry Files: Mount Zero Olives General Manager, Richard Seymour
The Seymour family of Mount Zero Olives has been producing Victorian olives and olive oil for over 30 years. And we simply can’t get enough of them. We spoke with Richard Seymour to hear about the Mount Zero Olives history, his favourite pantry staples and his local heroes.
Can you tell us a bit of the history and story behind Mount Zero Olives?
In 1993, my parents bought part of an original olive plantation that began in the 1940's at the base of Mount Zero. Today, with 30 years’ experience in the growing, fermenting and milling olives and olive oil, my parents (Neil and Jane) and myself are working with like-minded Victorian olive growers to produce some of Australia’s finest and most awarded olives and olive oils.
In 2010, we were inducted as "Melbourne Food & Wine Legends" for excellence in food production and the appreciation of, and engagement with, the best produce.
What do you want people to know about Mount Zero Olives/what do you want Mount Zero to be known for?
First and foremost, we want to be known for the most delicious olives and olive oil. Our passion and drive is to grow and produce olives and olive oil locally and sustainably for the local, Australian, community.
What does organic mean to you and why should we choose organic?
Organic certified produce means that it has been checked and audited to have been grown and produced in a chemical-free way. This is ever more important as we learn about the problems created by industrialised farming practices.
Can you tell us about your sustainability journey as a producer and business?
Over the last 30 years we have run a Biodynamic certified farm and over the past 20 years we have also been working with other local farms that are both certified and conventional. For us, while the end goal is to have the entire range certified, we have been keen to work with local farms to offset imported produce with the ultimate goal of having the produce organic certified. We also strongly believe that sustainability does not finish at the farm fence, it continues to include how the produce is packaged and transported.
What’s next for Mount Zero? What’s inspiring you right now?
At the moment we are working on a large increase in our table olive fermentation capacity. This is the traditional Greek method of slow fermentation in brine. We hope to be able to take fruit from a number of Victoria's small to medium olive growers who are finding it hard to compete by simply producing olives for oil.
Image: Neil, Jane, and Richard Seymour of Mount Zero Olives
How do you typically start your day? Do you have a favourite daily ritual?
Other than a strong coffee, my day starts with a walk through our facility in Sunshine West, to catch up with the team and get an idea of what is going well or going astray...
What is your food philosophy?
Simplicity! Simple, fresh, unadulterated food that is cooked or prepared in the simplest fashion. I am a big fan of a lot of what Michael Pollin has to say on the topic.
Is there a local producer/maker/artisan that you admire most?
I am a massive fan of what Simon Shultz of Shulz Dairy has done and achieved. In the middle of the supermarket milk wars, he went out and started packing his three generations of family organic milk in glass bottles. He took his farm sustainability principles beyond the farm fence and into the way that the milk is packaged and distributed.
What are some of your favourite staples we might find in your pantry at home? Besides Mount Zero Olive Oil of course!
Anchovies, organic pasta, soba noodles and smoked paprika!
What would be your ultimate last supper?
Chilli mud crab! It takes forever to eat, tastes delicious, and if you eat like I do, it ends up all over you - so you are essentially taking it with you!
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