Olives from around the world
Don Vica Gourmet has many years’ experience sourcing the finest table olives from around the world. We look for consistency and quality when making our selection. Understanding the history of olive growing, the growing cycle, and everything that follows is essential to making a great tasting product.
All olives are green at first and slowly change colour as they ripen, to black. They have a strong bitter taste when picked, which is why olives have to be cured before they can be enjoyed. Curing can be done by a number of processes: soaking in water, oil, or brine; lye treatment; drying; or packing in salt.
Most olives are grown in Spain, Greece and the USA, however Australia has a rapidly increasing number of growers producing quality product.
The majority of olives sold by Don Vica Gourmet are the popular Greek halkidiki green and kalamata. We sell them in a variety of formats including whole, pitted, and stuffed. Then we marinate them in fresh and tasty ingredients, combined with dried herbs, spices, oil and vinegar to give delicious flavour combinations loved by Australians.