Olives of Australia at Macedon Grove

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Australian Growers and Processors of Olives		Organically grown, premium cool-climate table olives

Our Varieties

Like fine quality wines, the creation of the very best table olives is a labour of devotion and the endless pursuit of excellence.

We have some 700 trees covering 6 varieties of the world’s most cherished of stock, including: Californian Queen, Nabtamri, Sevillano (Queen of Spain), Manzanillo, Kalamata and the very tasty Ligurian type variety.

We believe that because we have a relatively small number of trees, we can give them the care and attention they deserve.

Our 3 main varieties are:

Other varieties available in the future:

	Sevillano Also known as Queen of Spain. These trees produce a large olive which is pickled green due to its delicate fruit.
	Nabtamri Originally from North Africa. This is one of our favourites. It has a very full flavour. Currently pickled green but can also be pickled black.
	UC13 A6 Also known as Californian Queen. This is another large round olive that can be pickled green, blush or black. We currently pickle blush (turning colour) or black.

	Manzanillo A medium sized olive pickled green or black has good texture.
	Kalamata The classic Greek variety. Not easy to grow in cool climates but worth the extra effort on our part.
	Ligurian Style These are only young trees at present. This rare variety is popular with chefs and restaurateurs worldwide. Only a very few ‘mother’ trees exist in Australia so we will be proud to offer these olives in the long term. A very small olive pickled black. It has a nutty flavour with raisin overtones.

is approximately 420 metres above sea level, at the foot of Mount Macedon in Victoria. The very cool winter is ideal for a good chilling, which benefits fruit production in summer. Southern Victoria’s relatively mild summers mean that our olives can ripen and mature slowly, holding in the flavour that would otherwise be lost by excessive, prolonged heat during maturation.
Our olives are hand-picked to avoid bruising and are processed immediately. They are washed, salted with natural rock salt, and then left to ferment for more than twelve months to bring out the delicious flavours.

As we are committed to be totally organic, only natural spring water is used during the fermentation and final filling stages.

We are committed to use the best organic methods in our production

Growers and Processors of Organic Premium Cool-Climate Olives, Tapenades and Olive Paste (Olivatas).

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