Slow Cured Australian Olives by Sandhurst

Slow Cured

“Slow Cured” is a natural process which cultivates the true flavour of our Australian Olives to shine. The secret is a slow and natural fermentation period, eliminating the use of chemical or heat.

Australian Olives

With provenance being so important to the family, we are always looking to source local produce from Aussie farmers. After many years of working with local olive growers, we are extremely excited to be one of the first to bring a full range of Australian Olives for all to enjoy.

Why Australian Olives?

Our Australian olives are grown in the gloriously fertile soils of many different regions in Australia. Our careful selection of olive groves and growers allow us to work closely with them to ensure the olives are cared for and harvested at just the right time. After they are picked it is then time to begin the process of curing. At Sandhurst we insist on the curing process to be the traditional kind, preserving the natural state of the food and keeping the authentic flavours in a way that a true olive should taste. We call it Slow Cured.

Sandhurst Slow-Cured Olives Range

Aussie Kalamata

An elongated olive with all the flavour of the Greek olive. Slighter lighter in colour than usual, though full-bodied and rich in flavour. The blonde Greek.

Hardy's Mammoth

A unique green olive - delcared to be exotic and sexy. Originally grown by the founder of the Hardy wine business, Thomas Hardy in Adelaide, Guava and passionfruit notes.