Rose Creek Estate boutique wines and olive oils has been described as "Tuscany in East Keilor", with the house and vineyard surrounded by 300 olive trees, fresh fruit and vegetables all just a step from the back door.
One gold, two silver, one Bronze awards and a Equal Champion medal
Three Silver awards
Three Gold and Silver awards
Gold and Bronze awards
One gold, two silver and a champion medal
Gold medal
Roberts Limited Trophy
Gold medal awards
We’ve always kept a garden at home for ourselves. In the 90s our son Angleo did a wine-making course and that’s when we became more serious about what we grow.
In addition to several grape and olive varieties, we have a vast range of fresh produce from tomatoes, beans, cucumbers, eggplant, chillies and capsicums to herbs, nuts, figs, quinces, stonefruit and more. We take to markets our oil, olives, wine and any excess produce from our garden.
We started growing things that we missed from Italy when we first came to Australia, but now we like to try growing everything, to see whether it will produce for us. Growing food is natural for us; our families in Italy did it and we can really taste the difference between the food we grow and what you can buy.
Rose Creek Estate produces highest quality Extra Virgin Olive oil, which is defined by the International Olive Oil Council to be Virgin Olive oil with perfect aroma, flavour and colour and an acidity level of not more than 0.8%.
Unlike other olive oils, this sola polpa oil is not pressed. The oil is carefully extracted in small batches from the flesh only of hand-harvested olives using an ancient method. This produces an oil of extraordinary quality, flavour and purity.
Rose Creek Estate produces 3 harvests, which vary in taste and flavour, while still containing an acidity level of not more than 0.8%. The first harvest is high in antioxidants and is a far richer oil than the other two harvests.
The prices vary as the earlier the harvest the higher the quality of the oil.
Oil is available in 375 ml or 200 ml bottles.

You can also purchase a 200 ml bottle of each harvest on a decorative stand $40.
Both the 200 ml and 375 ml bottles can be ordered online.
Everything is grown naturally and we don’t get any pests because of the fresh chicken manure and seaweed fertiliser we use. Olive oil is extracted from the hand-harvested fruit using an ancient method called sola polpa, with the olive pits composted and returned to the soil.
The Siciliano family garden grew into Rose Creek Estate which has been producing fine wines and award winning olive oils for many years. The olive oil production is based on traditions in their home town of Varapodio in Italy. The views and family atmosphere around Rose Creek Estate and their passion for traditional Italian cuisine and living give this winery in the suburbs of Melbourne a mediterranean ambience.
The adherence to the traditions of Italy makes this a home away from home and creates a unique atmosphere with its hospitality and refreshing honesty as well as dedication and pride that is associated with making boutique wine products.
Rose Creek Estate has four main workers, and is supported by a network of friends and family who help during the year to ensure that production can remain at a viable level. The process by which the wine is produced employs reduced sulphur levels. The family is continually dedicated to perfection and ensures the regular upgrading of barrels and machinery. An Italian processing machine was imported for the extraction of the Rose Creek Estate olive oil, which is an outstanding product.
This is fine wine and delicious extra virgin olive oil at its best. Visit Rose Creek Estate winery for a gourmet delight, meet us at our regular market visits or place your order now.
Front Page Showlist
Visit Rosecreek Estate to taste our specialist wines and olive oils on our Open Days or meet us at a farmer's market to enjoy our beautiful produce.
Seasonal Regional
Explores our local food landscape with an introduction to the varied and vibrant people who put food on our table. Publisher Sustainable Table.
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Italian Food Safari
A delicious celebration of the Italian kitchen. Published by Hardie Grant Books and written by Maeve O'Meara and Guy Grossi.
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Growing Honest Food
By Gabriella Gomersall-Hubbard, published by Hyland House. Shows the beginnings of Lina and Toni’s oasis in East Keilor, their Italian tradition of growing their own food, wine and olive oil, with Lina’s famous recipes and glossy photographs.
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The Makers
By Rita Erlich, publisher Hardie Grant Media. The story of food, the Baggio family and passionate ‘home-made’ producers, who brought a wealth of culinary heritage to Australia
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Tomato
Written and published by Penny Woodward, Janice Sutton & Karen Sutherland. Covers everything you need to know about selecting, growing and using the best and tastiest tomatoes in all dishes and climates.
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Reclaiming the Urban Commons
Edited by Nick Rose & Andrea Gaynor, UWA Publishing. The past, present and future of food growing in Australian towns and cities. Community supported agriculture at its best.
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Weed Forager’s Handbook
By Adam Grubb & Annie Raser-Rowland. For the edible weed appreciator a comprehensive guide to edible and medicinal weeds in Australia. Adam wrote in his dedication that ‘he could learn a lot about wild food from Lina.” Hyland House Publishing.
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The Cook’s Table
Author Stephanie Alexander for Penguin Random House. From feeding a crowd to Christmas lunch – who could do it better than Stephanie Alexander?
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