June 26th

Here we have a delightful dish created using our Kangaroo Valley Olives Extra Virgin Olive Oil: Shaved Truffles, Beef Tartare, Smoked Bone Marrow Cream and Extra Virgin Olive Oil. Simple. Fresh. Classic. Our oil olives are picked individually by hand. With the only onsite olive press in Kangaroo Valley, we can ensure our olives move seamlessly (with very low food mileage) from their life-giving tree to our press to produce premium quality extra virgin olive oils (EVOO) – preserving freshness and flavour as well as again controlling all aspects of production. Our EVOO is also chosen as the oil of use by a number of premium restaurants in the Shoalhaven, South Coast, Illawarra, and Sydney region, including Caveau (award-winning fine dining restaurant which has been awarded a hat by the Sydney Morning Herald Good Food Guide every year since 2005), and Hamden Deli, Dining & School.

Our olives that are used for our Olive Oil are also picked individually by hand. To see more of our range head to our online shop.