Olives

Ripe olives have been used and are characterised as having a slightly ‘woody’ flavour, and are not as bitter as the green olive after processing. Ideal as a nibble with drinks, added to an antipasto platter or warmed and added to various meats and poultry dishes.

Ripe olives have been used and are characterised as having a slightly ‘woody’ flavour, and are not as bitter as the green olive after processing. Sliced Olives are ideal in pasta, salads and frittatas or on pizzas.

Ripe olives have been used and are characterised as having a slightly ‘woody’ flavour, and are not as bitter as the green olive after processing. Sliced Olives are ideal in pasta, salads and frittatas or on pizzas.

Ripe olives have been used and are characterised as having a slightly ‘woody’ flavour, and are not as bitter as the green olive after processing. Pitted Olives are ideal in sauces, pastas, casseroles or Mediterranean dishes.

Ripe olives have been used and are characterised as having a slightly ‘woody’ flavour, and are not as bitter as the green olive after processing. Pitted Olives are ideal in sauces, pastas, casseroles or Mediterranean dishes.

A lower grade, un-calibrated olive that is ideal for manufacturing or reprocessing, and can also be used for brushetta toppings, pastes, dips or as an input ingredient in biscuits.

Hoijiblanca olives have been used and are characterised as having a slightly ‘woody’ flavour. They are ideal in sauces, pasta or casseroles.

Unmistakable for their elegant almond shape, their eggplant colour and full-bodied flavour, these olives are ideal with feta in Greek salads, as part of an antipasto platter or simply served on their own. Also available in a 11.1kg pail.

Unmistakable for their elegant almond shape, their eggplant colour and full-bodied flavour, these sliced olives are ideal used in pastas, salads, frittatas or on pizzas. Also available in a 11.1kg pail.

Unmistakable for their elegant almond shape, their eggplant colour and full-bodied flavour, these pitted olives are ideal used in sauces, pastas, casseroles or Mediterranean dishes, or minced and mixed with anchovies and capers to make tapenade. Also available in a 11.1kg pail.

With a similar taste and look to the Kalamata Olive, these Kalamata Style Olives are perfect for use in Greek Salads, as part of an antipasto platter or simply served on their own.

With a similar taste and look to the Kalamata Olive, these Sliced Kalamata Style Olives are ideal used in pastas, salads, frittatas or on pizzas.

With a similar taste and look to the Kalamata Olive, these Pitted Kalamata Style Olives are perfect for use in sauces, pastas, casseroles or Mediterranean dishes, or minced and mixed with anchovies and capers to make tapenade.

Hoijiblanca olives that have been stuffed with a pimento paste providing a subtle peppery contrast to the natural bitterness of the olive. Ideal served as a nibble with drinks or part of an antipasto platter, or added to salads, sauces, pasta and Mediterranean dishes. Chopped, they are great to make an egg, capsicum and mayonnaise macaroni pasta salad.