Kalamata Olives infused with Native Thyme, Sea Parsley and Kunzea

 Lovingly handmade in Western Australia. These hand-picked organically grown Kalamata olives are harvested between April and May then undergo a natural fermentation process which takes at least six months to complete. This traditional method of slow curing olives ensures the best quality and flavour. We then infuse them with some of our favourite Australian native herbs and spices, creating a delicious tasting olive.

Gluten Free, Vegan, All Natural

Serving Suggestions

Our olives are the perfect addition to your stylish charcuterie board or salad (best served at room temp) or added to your favourite pizza, pasta, casserole, tagine or bread.

Storage

After opening keep refrigerated.