All Things Olive - Part of the 2009 Fireside Festival

In May the olives are picked from the 300 Corregiola trees growing down by the Molonglo River (guests are always welcome to walk down to see the grove, and the vineyard). Chef Tony has been busy marinating 200 kilograms of olives to use and sell in the cafe. No chemicals are used and the olives take some weeks to prepare, with frequent washing in clean water, then a couple of washes in a brine solution. The olives are then packed into containers with lemon slices, garlic and herbs, all topped up with the last of the 2008 olive oil. After a few weeks, when they have absorbed these flavours, they are truly delicious! Once they are ready to eat, Tony will also make olive pastes and tapenades.

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Join in and delight in 'All things Olive' at this year's Fireside Festival!