Our Products
Premium Table Olives
Compared to imported olives, the freshness of our local product is evident from the moment you taste one. With a large, firm, juicy texture and a surprisingly small pip, these flavoursome olives have set a new standard for olive eaters which leaves them wanting more!
Procedures
Hand picked each year around April/May, Eden Valley Olives are then hand sorted maximising the quality of the delicate flesh before they are put into a solution, developed specially by the Bradica family, for a period of approx 5 to 6 months. During this time acidity levels are reduced in the olives (bitterness) and the natural flavours are left to develop. Once this process is complete, the premium olives are then packaged using special pickling recipes unique to Eden Valley, and are then ready for sale.
The EVO Advantage
Although clearly visible if you see and try an award winning Eden Valley Olive a few reasons why they are so different to ‘the normal’ are:
- Olive Varieties - Through DNA testing we were able to plant and now produce the biggest, fleshiest varieties so you get more olive and way less pip!
- Ripened Longer - Green olives turn black, and we leave them on the tree that little extra to get those real juicy black olives! Most imported olives are hard green varieties that haven’t developed as much flesh and have been artificially blackened, (mostly to disguise the flaws!).
- Hand Picked - Extra care is taken during the picking of the delicate olives to minimise any bruising or fruit damage.
- Hand Sorted - Any irregularities or damaged fruit can be kept to a minimum allowing only the premium olives to get through.
- Solution Treatments - We use a more traditional way of treating the olives to bring out their natural flavour over time. Other methods use caustic soda to quickly treat the olives but sacrifice taste quality.
- Pickling Process - Once out of the solution our olives are pickled using special recipes, developed by our family, for that unique Eden Valley flavour, and packaged for sale.

