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Mmmmm…artichokes, sundried tomatoes, grilled red peppers, green and black olives…a delicious mix preserved in an organic infusion of sunflower and extra virgin olive oils along with salt, wine vinegar, and Italian herbs. Please keep this in your pantry, ready for a quick appetiser with fresh bread, or use it as a gourmet topping for pizza and bruschetta.

At Ceres Organics, we believe in the integrity of ‘real’ plant-based ingredients. These green olives are carefully selected from organic olive trees, grown under the Mediterranean sun. Plump and flavourful, they are great in salads, pasta, or simply straight from the jar!

At Ceres Organics, we believe in the integrity of ‘real’ plant-based ingredients. These Kalamata Olives are carefully selected from organic olive trees, grown under the Mediterranean sun. Plump and flavourful, they’re fantastic in salads, pasta, or simply straight from the jar!

At Ceres Organics, we believe in the integrity of ‘real’ plant-based ingredients. These Kalamata Olives are carefully selected from organic olive trees, grown under the Mediterranean sun. Plump and flavourful, they’re fantastic in salads, pasta, or simply straight from the jar!

Cockatoo Grove Signature brings to you a taste of the season - a delicious celebration of our annual harvest. It is a delightful result of our dedication to quality and flavour, when tending our grove throughout the annual growing cycle. We select our finest olives each season and press within hours of picking, helping to ensure freshness, a vibrant fruity taste, a pleasant peppery finish and to maximise antioxidants. Committed to the development of the Australian extra virgin olive oil industry since 1996, our family is proud to continue producing organic extra virgin olive oils of exceptional quality and flavour at our grove on the banks of the Murray River near Cobram. We hope you enjoy Cockatoo Grove Signature as much as we do.

***This is a general guide, and the contents of the box may vary based on availability.
Fruits:
Bananas, blueberries, cantaloupe, grapes, kiwi, lemon, lime, oranges, strawberries, and pineapple.
Vegetables:
carrots, chives, cucumbers, eggplant, green beans, lettuce, olives, potatoes, zucchini.

Below are items recommended for a Low FODMAP Diet. These items are just a guide & can be found on our website.
Protein:
Eggs, firm tofu, plain cooked meats (beef, pork, chicken, fish), tempeh.
Dairy and Alternatives:
Almond milk, lactose-free milk, rice milk, coconut milk, hard cheeses (like cheddar, brie, feta), and lactose-free yogurt.
Grains:
Rice, oats, quinoa, corn flour, gluten-free bread, pasta (made with low FODMAP flours), and sourdough spelt bread.
Nuts and Seeds:
Almonds (limit to 10-15 per serving), macadamia nuts, peanuts, pumpkin seeds, walnuts (limit to 10-15 per serving).
Sweeteners:
Maple syrup, rice malt syrup, table sugar, and dark chocolate.
Condiments and Sauces:
Soy sauce, mayonnaise, and some chutneys.

Mount Zero Organic Kalamata olives are medium to large and picked black. They are firm in flesh, with a rich olive flavour. Kalamata olives are the classic table olive variety and are also fantastic in salads. Brine curing leaves these olives a dark burgundy colour and ensures the characteristic fruitiness of the Kalamata is preserved.

Mount Zero Organic Kalamata olives are medium/large in size and picked black. They are firm in flesh, with a rich olive flavour. Kalamata olives are the classic table olive variety and are also fantastic in salads. Brine curing leaves these olives a dark burgundy colour and ensures the characteristic fruitiness of the Kalamata is preserved.

Brand Name
Mount Zero

Certification
BDRI

Origin
Victoria

Weight / Volume
2kg

Mount Zero Organic Kalamata olives are medium to large and picked black. They are firm in texture, with a rich, olive-like flavour. Kalamata olives are the classic table olive variety and are also fantastic in salads. Brine curing leaves these olives a dark burgundy colour and ensures the characteristic fruitiness of the Kalamata is preserved.

Mount Zero Organic Kalamata olives are medium/large in size and picked black. They are firm in flesh, with a rich olive flavour. Kalamata olives are the classic table olive variety and are also fantastic in salads. Brine curing leaves these olives a dark burgundy colour and ensures the characteristic fruitiness of the Kalamata is preserved.

Weight / Volume
2kg

Origin
Victoria

Certification
BDRI

Brand Name
Mount Zero

A mix of the best seasonal olives at Mount Zero. Always containing Kalamata and Wild olives, this mix may also contain Blonde Kalamata, Arbequina, Manzanilla and Ligurian olives (depending on availability). The variation in size, shape, colour and flavour within this mix presents beautifully and offers something for everyone.

Brand Name
Mount Zero

Certification
BDRI

Origin
Victoria

Weight / Volume
2kg

A mix of all our Australian-grown olives, including Blonde Kalamata, Manzanilla, Black Kalamata, Arbequina and Leccino olives. The variation in size, shape, colour, and flavour within this mix presents beautifully. It offers something for everyone—a fantastic table eating option, as well as an excellent choice for marinating & presenting with cornichons & caper berries.

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOMEBONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Swordfish are becoming more popular food fishes in Australia. Swordfish is often described as the most “meat-like” of all fishes. The steaks have very high oil content, with a dense, meaty texture and a slightly sweet taste. The flavour is not overpowering, allowing for stronger flavours to be used in its preparation. An interesting way to prepare swordfish is to poach steaks in a strong fish stock, infused with olives. Dress with dried red capsicum, dried tomatoes, olives and oven-roasted garlic, and serve on a bed of angel hair pasta with a mash of salsify. Swordfish is also suited to grilling, frying and baking. Alternates to Sword fish, such as Striped Marlin have flesh that is darker and more strongly flavoured. It is firmly textured and quite low in moisture. Most suited to grilling, marlin can also be prepared by baking, poaching, shallow frying or smoking, or eaten raw as sashimi. Simply sear marlin on a hot grill and serve with a citrus and pecan salsa. Or you may wish to add spicier Thai flavours. Try char-grilling but keep the centre rare to avoid dryness.

These olives are cured using a traditional brine method, before bottling with a little wine vinegar and extra virgin olive oil topping. Ready to eat.

Origin
SA

Certification
NA

Brand Name
Willunga Hills