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Traditional Black 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 bottled with Murray River salt and organic apple cider vinegar.


Rich fruit flavour, firm flesh, not bitter or acid. 

Rosnay Organic Kalamata Olives

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