At Mount Zero, we believe there's an olive variety for every occasion and palate. Our olive range covers varieties with origins across the traditional Mediterranean olive-growing nations - Greece, Italy and Spain. However, 100% of our olives are grown right here in Australia!

All Mount Zero Olives are hand-picked and brine-cured, using the traditional Greek method of fermentation in water, salt and a splash of vinegar. This is a time consuming process, however it ensures a greater depth of flavour and natural colour.

the range

Organic Kalamata Olives

Mount Zero Organic Kalamata olives are medium/large in size. They have a firm flesh, complex olive flavour and finish with a delicious bitterness. Kalamata olives are the classic table olive variety and are also fantastic in salads. These olives are hand-picked and naturally brine-cured, which provides for the variation in colour and a flavour that can only come from time-consuming natural fermentation.  

Organic Mixed Olives

A mix of all of 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 and offers something for everyone. Fantastic table eating option and also for marinating & presenting with cornichons & caper berries.

Organic Pitted Kalamata Olives

Mount Zero organic Kalamata's 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. These Kalamata olives have been pitted for convenience and are great to use in pasta, pizza, dips and more.

Wild Olives

Our Australian Wild Olives are small but they are mighty, losing nothing in taste from their small size. Fantastic as a table olive, for nicoise salads & mixed with almonds & lightly pan heated.

Arbequina Olives

Arbequina Olives are another Spanish variety that is particularly well suited to Australian growing conditions. Well known for their lovely buttery flavour, Arbequina's have a crisp texture and slightly peppery finish. A fantastic table olive and a great garnish for salads and platters.

Blonde Kalamata Olives

Our Blonde Kalamatas are grown in the sunny, semi-arid Mildura region of Victoria. As the name would suggest, Blonde Kalamata olives originate from Kalamata in Greece. They are, however, a distinctly different variety from regular Kalamata olives and are one of the largest olives available. Due to their size, they take longer to cure than most other olives and over this time naturally change colour from burgundy (when picked) to blonde. Blonde Kalamata olives are strong in flavour and texture and are a favourite among restaurateurs due to their impressive size and ease of pitting.

Green Manzanilla Olives

Our Manzanilla olives are grown in Kialla, in the Goulburn Valley region of Victoria. The name ‘Manzanilla,’ meaning "small apple" in Spanish, perfectly describes the round shape of this variety. These extremely fleshy olives have a relatively small pip, making them an ideal table olive. However, they are also simple to pit and add to pizzas, pasta, and salads.

Pitted Green Manzanilla Olives

These Manzanillas are picked green and maintain a firm flesh that separates nicely from the pip. Pitted Manzanillas are excellent as part of an antipasto mix, stuffed and deep fried or tossed through salads or pasta.

Salt Cured Kalamata Olives

Our oh-so moreish dry cured kalamata olives are naturally fermented in dry salt rather than brine and then lightly marinated in lemon pressed olive oil. The dry salt fermentation removes any bitterness (and much of the moisture) from the olive, leaving a rich, roasted olive flavour. They are great as a snack with a drink (think a crisp lager or dry Riesling), in salads or rehydrated in braised dishes.

mount zero olive pouches

With four unique flavours to choose from, our convenient olive pouches are perfect for on-the-go snacking, picnics in the park or for a quick, fuss-free addition to a grazing platter when you have last-minute guests.

Bright, easy to stash in a backpack or tote bag and deliciously simple, each pouch contains a generous single serve of Australia's finest naturally fermented olives.

Rosemary & Pepperberry Marinated Mixed Olive Pouch

Tasmanian Native Pepperberry and Grampians Rosemary combine to produce an authentic Australian flavour. Earthy and robust, with an aromatic and pleasant zing.

Lemon & Thyme Marinated Mixed Olive Pouch

Our signature blend of mixed olives, dressed in a fresh and zesty marinade of lemon thyme and citrus zest. A worthy accompaniment to a crisp Clare Riesling!

Salt Cured Kalamata Marinated Olive Pouch

These kalamata olives have been simply cured in rock salt straight after picking. This leaves the olives with an intense "umami-ness" and pure concentrated Kalamata flavour.  After curing, we lightly marinate the olives in a mixture of fennel seeds and our freshly-pressed lemon olive oil.  Dry salt curing leaves these olives slightly shriveled like date or dried prune.

Green Olives in Brine Pouch

These delicious olives are made using the Spanish method of curing, which helps to preserve their lovely green colour. This method of curing also results in a milder, almost sweet flavour and a firm texture that makes them an absolute delight to snack on!

The perfect way to garnish a martini (use the brine too if you like your martinis dirty!), pair with anchovies and a guindilla for a tasty snack, or simply enjoy these flavoursome olives on their own.