Tasmanian Table Olives

From branch to bottle, our Tasmanian Table Olives are crafted slowly and carefully at Wattle Hill Olives. Each olive is hand-picked and individually sorted from our Nevadillo and Manzanillo varieties, before being naturally cured and preserved for more than 12 months in nothing more than pure sea-salt brine.

And now, they're officially award-winning — our Tasmanian Table Olives took home Silver and Best in Class for Medley Table Olives at the 2026 Royal Adelaide Olive Awards.

The judges described them as small, dark olive green olives with a clean, perfumed brine aroma, semi-soft flesh and skin, and a good, lingering olive flavour.

With no additives or chemicals, we let time, sea salt and traditional curing methods do the work. The result is a naturally cured olive with a rich, savoury character, soft texture and plenty of true olive flavour.

Enjoy them straight from the jar, alongside a Tasmanian cheese board, in salads, or as part of your next antipasto platter.