Spicy Blonde - Wild Fermented Olives
Hand picked and wild fermented in the Mediterranean tradition. Our Australian olives are fermented for a minimum of 18 months in natural spring water and Australian kiln-dried sea salt, this process allows us to remove all the bitterness, while preserving the natural flavour of the olive. Ensuring we bring the beautiful to your kitchen.
Sourced from unirrigated groves in the Victorian High Country, as our estate trees are still coming into maturity at 10 years old. We grow 8 dedicated table olives varieties, including: Kalamata and Koroneiki from Greece, Manzanillo, Hojiblanca and Sevillano from Spain and Azapa from Chile. Our olives are flavoured, where possible with estate grown herbs and spices, including saffron, lemon myrtle, bay laurel, lemon, chilli and basil.
When olives start to change colour to black, but don't have a chance to fully ripen, they're called blonde olives, as the skin pigment is lost during the fermentation, but they maintain some of those sweeter ripe flavour characteristics.
Our Spicy Blonde olives are such olives, flavoured with estate grown basil, garlic and green jalapeno chilli, they have a bright vibrate flavour, perfect for summer salads, pasta and eating straight out of the pack.
They are a blend of different varieties, some small olives like Koroneiki others big like Wallace. Find your favourite!
Silver - Sydney Royal Fine Food Show 2021
Silver - Sydney Royal Fine Food Show 2023
Ingredients: Australian Olives, Salt, Spices, Water
Best Before is 2 years