Wild Fermented Olives | Water, Salt, Olives and Time...lots of time!
Gamila MacRury with her saffron in Beechworth

Wild fermented in natural brine, these traditional style olives are cured for a minimum of 12 months. Hand picked from irrigated local Beechworth trees, these mixed Australian olives are packed full of flavour and are perfect eaten straight from the jar, or served with cured meats and good bread.

Available online soon