Olive Oil & Olives

Blacklea olives are harvested in April/May and processed within 12 hours to maximise freshness.  While there are an endless variety of olives, there are only three categories into which they all fall – delicate, medium and robust.

This year we have four  (4) varieties of EVOO.  Currently available in 250ml and now 500ml bottles are:

  1. PICHOLINE ( a French variety) – a robust oil
  2. FRANTOIA (an Italian variety) – a delicate oil
  3. LECCINO  (an Italian variety) – a medium oil

and this year, due to weather conditions, we pressed our Kalamatta olives into a wonderful robust oil.  Only a limited supply will be available and only in 250ml bottles.

To order you only need click on the product you are interested in and a full description will appear with pricing.  Then, just add it to your cart.

EXTRA VIRGIN OLIVE OIL

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  • Kalamatta EV Olive Oil 500mlevo

    Blacklea olives are harvested in April/May and processed within 12 hours to maximise freshness. Once cold pressed, extra virgin olive oil (EVOO) should have the flavour of “freshly mown grass”, your assurance that the oil is not only fresh, but contains an endless list of serious health benefits. SERVING SUGGESTIONS: Due to difficult weather this [...]

  • Picholine EV Olive Oil 250mlevo

    Blacklea olives are harvested in April/May and processed within 12 hours to maximise freshness. Once cold pressed, extra virgin olive oil (EVOO) should have the flavour of “freshly mown grass”, your assurance that the oil is not only fresh, but contains an endless list of serious health benefits. FOOD SUGGESTIONS: The 2011 EV Olive Oils [...]

  • Picholine EV Olive Oil 500mlevo

    Blacklea olives are harvested in April/May and processed within 12 hours to maximise freshness. Once cold pressed, extra virgin olive oil (EVOO) should have the flavour of “freshly mown grass”, your assurance that the oil is not only fresh, but contains an endless list of serious health benefits. FOOD SUGGESTIONS: The 2011 EV Olive Oils [...]

  • Leccino EV Olive Oil 250mlevo

    Blacklea olives are harvested in April/May and processed within 12 hours to maximise freshness. Once cold pressed, extra virgin olive oil (EVOO) should have the flavour of “freshly mown grass”, your assurance that the oil is not only fresh, but contains an endless list of serious health benefits. FOOD SUGGESTIONS: The 2011 EV Olive Oils [...]

  • Leccino EV Olive Oil 500mlevo

    Blacklea olives are harvested in April/May and processed within 12 hours to maximise freshness. Once cold pressed, extra virgin olive oil (EVOO) should have the flavour of “freshly mown grass”, your assurance that the oil is not only fresh, but contains an endless list of serious health benefits. FOOD SUGGESTIONS: The 2011 EV Olive Oils [...]

  • Frantoia EV Olive Oil 250mlevo

    Blacklea olives are harvested in April/May and processed within 12 hours to maximise freshness. Once cold pressed, extra virgin olive oil (EVOO) should have the flavour of “freshly mown grass”, your assurance that the oil is not only fresh, but contains an endless list of serious health benefits.  A gold medal winner in previous years, [...]

  • Frantoia EV Olive Oil 500mlevo

    Blacklea olives are harvested in April/May and processed within 24 hours to maximise freshness. Once cold pressed, extra virgin olive oil (EVOO) should have the flavour of “freshly mown grass”, your assurance that the oil is not only fresh, but contains an endless list of serious health benefits.    FOOD SUGGESTIONS: The 2011 EV Olive [...]


INFUSED EVOO

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  • BASILBasil

    Infused with home grown, garden fresh basil. Serving Suggestions: Basil has to be everyone’s favourite herb. Drizzle over salads or pasta or over tomato and sliced Spanish onion on crusty bread.

  • ROASTED GARLICGarlic

    Infused with home grown garlic. Serving Suggestions: Toss over steamed vegetables, or dress a salad with Roasted Garlic oil to add a hint of “something special”. It’s also great drizzled over roast beef prior to baking.

  • ROSEMARYrosemary

    Infused with home grown rosemary. Serving Suggestions: Lather your leg of lamb and roast vegetables with Rosemary Oil as well as adding several sprigs of rosemary to the dish before baking. It’s also incredibly aromatic when, as the finishing touch, it’s drizzled over a homemade potato pizza.

  • PARMESAN CHEESEparemsan-cheese

    Infused with good quality parmesan Serving Suggestions: For a special mayonnaise, whisk the yoke of an egg, a squeeze of lemon juice and teaspoon of Dijon mustard while slowly drizzling Parmesan Oil until the mayonnaise resembles soft cream.

  • LEMON THYMElemon-thyme

    From our own estate grown lemon thyme plants. Serving Suggestions: This oil will add a special lemony flavour to any steamed vegetables or to pan fried fish or chicken. Try using to sauté chopped zucchini, garlic & onion and then tossing in a handful of green prawns or scallops to serve with your favourite pasta.

  • CHILLIchilli

    Infused with the estate grown Long Cayenne Chilli. Serving Suggestions: The perfect way to add a pleasant zing to any dish, or the only way to sneak in some chilli warmth if your partner is not such a hot head.

  • NATHAN’S CHOICEnathans-choice-ioo

    A unique blend of Roasted Garlic, Parmesan, Basil and Chilli EVOO. Serving Suggestions: Nathan (our Executive Chef) calls this ‘my ultimate pasta oil’’. Pour generously over fresh pasta and rocket lettuce for a very tasty dish with real health benefits.

  • SAGEsage

    Sage is a difficult herb to grow and our Sage Infused Oil will enable you to use its delightful flavour all year round. Serving Suggestions: It is especially nice to use with crushed garlic to sauté pumpkin or use it to shallow fry veal schnitzel.

  • ROSEMARY 500ml

    Infused with home grown rosemary. Serving Suggestions: Lather your leg of lamb and roast vegetables with Rosemary Oil as well as adding several sprigs of rosemary to the dish before baking. It’s also incredibly aromatic when, as the finishing touch, it’s drizzled over a homemade potato pizza.


TABLE OLIVES

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  • Kalamatta Table Oliveskalamata-olives

    SOLD OUT

  • Picholine Table OlivesPicholine_olives

    The Picholine olive is a French variety and when picked ‘green’ is known as the ‘Martini Olive’. The availability of table olives varies according to the olive yield in a particular year.  Our current Picholine stocks are more ripe and deeper in colour and flavour. Available in 300 ml jars in marinade. Delicious. Serving Suggestions: [...]

  • Sevillano Table OlivesSevillanoOlives

    All Blacklea Sevillano Olives are bathed in brine for 12 months. Then, for a further 6 months, the olives are cured in a variety of marinades. The availability of table olives varies according to the olive yield in a particular year.  It is suggested you contact us directly to discuss your olive requirements in the [...]

  • SALTED OLIVESsalted-olives

    Sevillano olives are usually picked green but for salting they are left to ripen (turning black). These are then put into salt for 6 to 12 months.   They can be served as is or rehydrated in EVOO with orange peel, garlic and chilli before serving. Serving Suggestions: Wonderful with a cold beer or glass [...]