Firm, crunchy, and fruity but savoury kalamata olives.
Grown wholly on the Rosnay farm using certified organic and biodynamic methods, these olives are picked at early to medium maturity before they are black, in order to get firmer, nuttier olives.
Immediately after picking they are immersed in water to prevent oxidation or blackening of the fruit, after which the leaves and damaged olives are removed by hand and washed, before being transferred to salt brine containing natural Murray River Salt from the Austalian desert.
The olives cure through lacto-fermentation over 8 to 18 months before they are again hand graded them to remove all of the over-ripe olives, washed again, and immediately bottled with minimal oxidation, into a brine containing fresh Murray River salt and organic apple cider vinegar.
Kalamata olives, Murray River salt, apple cider vinegar, extra virgin olive oil
Place of origin