Naturally fermented Australian table olives.
Craig McClory and Andrea Chick’s passion for producing olives came to fruition in 2006 when they founded Toolunka Creek Olives. From humble beginnings, the pair have been growing, harvesting, processing and packaging premium, naturally fermented black and green olives from their South Australian estate on the Murray River. They have roughly 8,000 olive trees and produce six varieties.
Toolunka Creek olives are grown naturally without fertilizers or chemicals. Within 24 hours of picking, the olives are pickled in a natural brine that can take up to 18 months to cure the fruit. The olives are processed without chemicals, artificial flavourings or colourings to ensure no compromise in taste or quality. The brine ingredients are natural and sourced locally. The olives are packaged in their brine.
All olives are graded for size and imperfections prior to pickling and then hand-graded during the packaging process.
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