This year, its Ligurian style olives brought home a gold medal and the title of Champion Olive in the table class.

The Manzanillo style olives were awarded a bronze medal and in the olive oil class, the Grove won a silver trophy for its Extra Paragon Virgin Olive Oil.

The Gibsons say the annual competition, which looks at fine foods across everything from chocolate to aquaculture, ensures their products maintain their high quality.

Greg Gibson said being awarded another championship, along with a bronze and silver award, shows that they remain high quality and are on track.

They've now been entering their products in the Sydney Royal Fine Food Show for more than 14 years, consistently achieving well.

They have previously won three Champion Products - in 2010, 2015 and 2017 - and multiple gold, silver and bronze medals.

Mr Gibson said this year and last year have been tough because of the drought, but they try their best to maintain their quality.

The Gibsons began growing olives on their block more than 22 years ago.

Gibson's Grove produces three varieties of table olives including Manzanillo, Ligurian Style and Kalamatta style olives.

It produces extra virgin olive oil from Paragon, Manzanillo and Corraggiola olives.

All of its table olives are hand-picked and placed into natural brine within two hours of picking.

After being matured in brine for nine to 12 months, the olives are removed and sorted for quality before being placed into jars.

The olives Gibson's Grove uses for oil are shaken out of the trees by seasonal workers.

The Gibsons settle out the olive oil several times at a steady temperature until it is ready to be bottled.

Gibson's Grove products are available both here in Forbes as well as in major centres.