Processing a table olive naturally by curing in brine takes time... but its worth the wait

 Fresh olives from the tree, ready for the sorting table

Fresh olives from the tree, ready for the sorting table

Barrel fermentation

Our olives are hand picked and sorted (to minimise bruising), washed and same day placed into brine.  Over a 12-18 month period (depending on whether the olive is green or black) the olives ferment enhancing the natural flavours while maintaining a firm texture to the bite.


 The processing shed at Main Ridge Olives

The processing shed at Main Ridge Olives

Fermentation verses "lye"

Almost all commercially available table olives are processed in lye (caustic soda).  This de-bitters the olive and allows processing over a period of a few weeks.  Unfortunately this method removes much of the natural olive flavours.  Your table olives should have the flavour of a complex and fresh extra virgin olive oil.  If not, they have been processed in lye.