Parafield Table Olives are grown using organic principles. The Olives are naturally ripened on the tree, in the Mediterranean climate of Wagga Wagga, N.S.W, then hand picked and pickled in a salt brine for 15 months. There is no caustic used in the process. This process retains the olives health benefits and enhances their natural flavours.
Parafield Olives have collected a medal for every category entered in the Sydney Royal Fine Food Show. They won gold for their green Wallis variety, three silver and four bronze in the competitive national show.