Our Team

Davide Bruno is an internationally trained olive oil technician whose career spans Italy, Australia, and France. Born in Liguria, Italy, his passion for olive cultivation began in childhood and evolved into a lifelong dedication to mastering the art and science of olive oil production.

With over 15 years of experience in Italy as a Production & Processing Manager, Davide developed expertise in precision extraction, quality control, and sensory analysis. His work across regions like Liguria, Tuscany, and Corsica refined his skills in both milling and grove management.

Since 2018, Davide has led production at Kyneton Olive Oil in Australia, combining traditional Italian techniques with modern innovation. He oversees advanced processing systems, high-polyphenol extraction, and the production of fresh Olio Nuovo, ensuring excellence at every stage.

A certified olive oil taster and internationally recognised technician, Davide brings deep technical knowledge and an uncompromising respect for the fruit.

Together with Domenic Labbozzetta, he co-leads the Olio Nuovo Club, delivering the freshest seasonal olive oils from both Australian and Italian harvests.

Guided by the philosophy “Respect the land. Protect the fruit. Extract excellence,” Davide ensures every harvest reflects both tradition and precision.

Carmelo Tramontana brings a lifetime of hands-on farming experience shaped between Italy and Australia. Born in Italy to an Australian mother and Calabrian father, he grew up immersed in traditional olive and citrus farming, developing a deep connection to the land from an early age.

In 2014, Carmelo moved to Australia and worked on a large-scale olive farm near Bendigo, managing up to 80,000 trees. There, he developed strong expertise in high-density grove management, irrigation systems, mechanical harvesting, and yield optimisation.

His precision and work ethic quickly stood out, leading to his connection with Domenic “Mick” Labbozzetta. After returning briefly to Italy, Carmelo joined Kyneton Olive Oil in 2019.

Today, he manages over 21,000 olive trees across Kilmore and Sunbury, overseeing all aspects of grove operations—from pruning and soil health to irrigation and harvest preparation.

During harvest, Carmelo ensures seamless coordination from tree to mill, working closely with Master Miller Davide Bruno to preserve freshness and quality. His disciplined approach plays a vital role in producing vibrant, high-quality extra virgin olive oil.