George and Haroula grow their olives in nearby Axedale, 20 kilometres from Bendigo. They are a family owned business and use traditional recipes to make their table olives and produce three varieties of pure Extra Virgin Oil and a fourth that is a blend. Oil flavours are robust, nutty, fruity, mild and grassy. The table olives are preserved in Extra Virgin Oil- plain and marinated selections and are a favourite alongside our function charcuterie plate of locally cured meats.
Jars of olives are available for purchase at the restaurant – look for the pantry section!
Axedale kalamata olives bring a salty element to the filling in this popular dish, 'B&B Basil fried zucchini flowers, Axedale olives, Simply Green Tomatoes, Meredith fetta, kasundi'
Bursts of olive flavour can be discovered when enjoying a Summery tomato salad with pickled zucchini, tahini yoghurt, dried Axedale olives and cheese crisps