Organic Kalamata Olives
Using natural Murray River Salt for the brine, the fruit pickles (ferments) over six to eight months before hand grading them to remove all of the over-ripe olives, with minimal oxidation and without separating the green olives, hence the natural mix of dark and light olives in each jar. They are bottled with 8% Murray River salt and gluten free vinegar, with a layer of Rosnay olive oil on top.
Silver Medal, 2010 National Table Olive Awards
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