Olives

Mum's best friend when I was growing up was a Jewish lady who came via Shanghai as a child, it's for her that our Australian grown olives are now Kosher

Normally on a farmer's return to market they come bearing the fruits of their labour, literally, but that's not the case with olives. Check out our latest blog and find out which of our crowd favourite and most awarded olives are back!

Have you ever tried an olive straight off the tree only to spit it out in horror? What you taste is the compounds that give extra virgin olive oil its natural bitterness and a number of its health benefits; however they also make unprocessed olives inedible.

There are as many variations for making your olives edible/delicious as there are villages across the Mediterranean, which simply means there is no right way or wrong way, only the method that creates the style you love.

Whenever you preserve food, regardless of what it is, you have two options:

1. 1. 1. 1. 1. 1. 1. 1. kill all pathogens and ensure that nothing can enter the food until it’s ready to be consumed, e.g. pasteurisation

What a lovely surprise to wake up to this morning. Our Egyptian Dukkha has been awarded a Gold medal in the Australian Food Awards Pantry section. We've been producing our Egyptian Dukkha for 2 years, using only the best ingredient we can get our hands on, including beautiful High Country walnuts, so it was lovely to receive the highest score for our ingredient quality and combination. The judges commented 'Very good balance, particularly salt and pepper levels. Walnut twist is very nice.'

We also submitted our Wild Fermented Olives, both Saffron and Lemon Myrtle and our Summertime blends and happily walked away with Bronze medals for both, with judges noting 'Very subtle condiments in crisp green olives.'
We sourced these Manzanillo olives from an Angus breeder in Mudgegonga who planted them for diversification, but when the 2009 fires came through his property, he decided to focus his rebuild efforts elsewhere, so it is fantastic