They look like black cherries - the olives are ripe (and some are passed it). The Orchard up at the school has been left to its own devices, it was planted ages back by someone who is no longer at the school - they did as student excercise preserve some olives last year, but this year some other project has taken that slot - so there are I would guess 50 trees - many barely waist high and oliveless and shaped by the bitter wind (This IS Flinders). About 20 of them have anything from 10 to a hundred olives on them. Two or three have many more. I think Olive oil may be beyond me at this stage (unless done by hand-squeezing?) but I hope we'll get some olives brined and in Olive oil and vingegar and olive oil and lemon juice. Until you've eaten home made olives... you might think olives in a bottle were good. Yes, I adore olives.
The school is about a km away, and so very convenient. I just wish I knew what the varieties were! (the pictures are of fruit on different trees).
And yes I am squeaking with excitement! I've been dying to do my own olives again for 20 years.