These firm, green-hued kalamata olives are the result of an early harvest, brought forward to minimise the risk of damage from seasonal rains. Grown using certified organic and biodynamic practices on the Rosnay farm in Canowindra, NSW, they offer a crisp texture, bright acidity, and a mildly peppery finish that sets them apart from more mature kalamatas. Handpicked and traditionally fermented, they reflect both the integrity of the land and the careful timing of a responsive harvest.

Why it’s special

These certified organic and biodynamic olives were harvested earlier than usual to reduce the risk of damage from wet weather. The result is a firmer olive with a bright, slightly greener hue and a distinctive flavour — still fruity, but with a gentle peppery finish and a touch more tang. Picked at early maturity, these olives are ideal for those who prefer a firmer bite and a more savoury, nuanced profile.

Culinary uses

• Serve with fresh cheese or flatbreads for a vibrant appetiser

• Add to grain salads, couscous, or lentil dishes for a tangy twist

• Use in olive tapenade for a slightly sharper, peppery character

• Toss through pasta or roasted veg for added briny depth

About the farm

Rosnay is a certified organic and biodynamic farm located in Canowindra, New South Wales. Family-run since 1997, the Stathams focus on regenerative farming and low-intervention processing to create olives, wines, figs, and preserves with real character. Read more about the family and their approach on our producer bio page.

Ingredients: Early harvest kalamata olives, water, Murray River salt, organic apple cider vinegar.

FAQs

Why are these olives greener than usual?

These olives were picked earlier in the season to avoid damage from wet conditions. Their greener appearance and firmer texture are a result of this early harvest.

Are they pitted?

No, these olives contain pits.

How are they cured?

The olives are fermented naturally over 8–18 months using traditional lacto-fermentation in salt brine. No caustic soda or preservatives are used.

What gives them their tangy, peppery finish?

Early harvest olives tend to retain a slightly sharper flavour profile, with subtle peppery and grassy notes that mellow slightly during fermentation.