Firm, crunchy, and fruity kalamata olives. Grown on Rosnay 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 Australian 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.

Why it’s special

These certified organic, biodynamic kalamata olives are grown and cured on Rosnay’s family farm in Canowindra, NSW. Handpicked at early to medium maturity, they offer a firm, nutty texture and rich, fruity flavour. Carefully fermented in brine over many months and hand-graded multiple times, this is an uncommonly careful process for truly exceptional olives.

Rosnay’s method preserves the natural integrity of the fruit — no caustic soda, no shortcuts. Instead, natural lacto-fermentation and minimal oxidation result in a briny, tangy olive that’s as close to homemade as you’ll find on the shelf.

About the farm

Rosnay Organics is a certified organic and biodynamic farm in Canowindra, NSW, run by the Statham family since 1997. Their regenerative practices and low-intervention methods aim to produce food with character and integrity. Read more about the family and their farm on our producer bio page.

Culinary uses

• Serve with cheese and charcuterie boards

• Add to Greek salads, tapenades, or pasta

• Roast with potatoes, rosemary, and garlic

• Pair with crusty sourdough and extra virgin olive oil

Ingredients: Kalamata olives, water, Murray River salt, organic apple cider vinegar.

FAQs

What variety are the olives?

These are kalamata olives, harvested at early to medium maturity for their firm texture and robust flavour.

Are these olives pitted?

No, these olives contain pits.

How are they cured?

The olives are naturally fermented in salt brine using lacto-fermentation. No caustic soda or artificial preservatives are used.

Why are they not jet black?

Rosnay harvests these olives before full ripeness to retain firmness and prevent mushiness. Their lighter colour reflects their early harvest and traditional curing process.