19.5 C
Byron Shire
January 21, 2022

The taste of the Mediterranean in Byron Bay

Latest News

First Byron Shire Council meeting postponed

Byron Shire Council’s first meeting of newly minted councillors was to take place today, 20 January, however, the storm of COVID-19 that is taking place across the country led to it being postponed.

Other News

Eva Ramsey says she will be her own woman on Ballina Council

One of Ballina's new councillors in B Ward is independent Eva Ramsey, who was elected as part of Sharon Cadwallader's team and is joining council for the first time. So why now, and what does she stand for?

Mullumbimby Indian Restaurant

The Mullum Indian Restaurant is situated, conveniently, a short drive from town, at the Mullumbimby Golf Club and...

Cartoon of the week – 19 January, 2022

The Echo loves your letters and is proud to provide a community forum on the issues that matter most to our readers and the people of the NSW north coast. So don't be a passive reader, send us your epistles.

Holy Joe: premium cold-drip coffee and medicinal mushrooms

After a long addiction to regular espresso and an urge to try something new, lifelong tinkerer James Bullock hammered...

Lismore Women’s Festival cancelled

Due to the ongoing COVID-19 crisis that is sweeping NSW and other states in Australia the Lismore Women’s Festival has been cancelled.

Man dead after Lismore stabbing

NSW Police say a man has died, and two others have been injured, following a stabbing in Lismore overnight.

Antoine Quezel of Byron Bay Olive Co.

Story and photo Eve Jeffery

Antoine Quezel’s range of olives, sweet pickled garlic, antipasti, tapenades and cheeses at the Byron Bay Olive Co, brings the taste of France to the Northern Rivers, using as many local and organic ingredients as they can.

Produced in their kitchen in the Byron Industrial Estate, the inspiration for the recipes comes from Antoine’s family’s authentic traditions back in Sanary-Sur-Mer, a beautiful village in the South of France.

‘Since 1989 my parents have had a daily market stall where they sell a variety of olives, garlic and spices at the Sanary Farmers Market.

‘I grew up in my parents’ stall working for them when I could. My first job at the market was to scoop the spices for customers when I was just five years old.’

Byron Bay Olive Co.

Antoine says he first arrived in Byron Bay in 2014. ‘It was one of those perfect days where the water glistened and the surf was pumping. I visited the markets in the area and noticed that none really offered olives or Mediterranean flavours. I opened our first market stall at Bangalow in June 2015. We sold out all of our stock and realised how much the local area desired quality olives and other Mediterranean products.

‘From there we grew the number of market stalls, and in 2018 we opened La Cuisine, our deli shop, out the front of our kitchen.’

Antoine says his customers love Byron Bay Olive Co products. ‘The support from the local community as we’ve grown as a business has been great. We are extremely grateful for the relationship we have built with our customers – the result of our hard work throughout the years.’

Byron Bay Olive Co.

Antoine says that Australians have introduced many Mediterranean recipes into their diet for health reasons. ‘Our customers value the quality of our products because they know we select them carefully to create amazing recipes.

‘We have customers who visit us every week. Some of our customers have bought from us for years, and are always willing to try new flavours’.

Antoine says that the Byron Bay Olive Co is registered as a COVID Safe business and they have taken the necessary measures to provide quality service to their customers and a safe environment for their staff.

Antoine says he is not alone anymore and is very grateful for his staff. ‘I want to acknowledge and give thanks to the support of my amazing team. We will keep trading at our markets in the region, offering our products and sandwiches at our deli shop, online and to various retail shops.

‘We are also looking forward to soon releasing our 100% organic, NSW-made Extra-Virgin Olive Oil.’

And Antoine’s best seller? ‘The sweet marinated garlic. It doesn’t give you bad breath or an after-effect and has an amazing flavour. It’s great as a snack, sliced up in a salad, on top of pizzas or pasta, or on some sourdough bread with some of our tapenade. We know your taste buds will love it, and it’s healthy too!’

You can find the Byron Bay Olive Co and La Cuisine Deli Shop at 2/29 Brigantine Street, Byron Bay and online at: byronbayoliveco.com.

Support The Echo

Keeping the community together and the community voice loud and clear is what The Echo is about. More than ever we need your help to keep this voice alive and thriving in the community.

Like all businesses we are struggling to keep food on the table of all our local and hard working journalists, artists, sales, delivery and drudges who keep the news coming out to you both in the newspaper and online. If you can spare a few dollars a week – or maybe more – we would appreciate all the support you are able to give to keep the voice of independent, local journalism alive.


Please enter your comment!
Please enter your name here

1,051 new cases of COVID-19 for Northern Rivers

The Northern NSW Local Health District (NNSWLHD) saw 1,051 new cases of COVID-19 were confirmed to 8pm last night (19 January) while there were...

Can you volunteer to help Friends of the Koala in Lismore?

Lismore’s Friends of the Koala have been on the frontline of saving koalas for many long years and are looking for volunteers to help them keep the species alive.

Ocean Shores DA threat to biodiversity, say residents

A proposal to subdivide one lot (2,097m2) into three lots, and build two dwellings and three secondary dwellings, in densly forested riparian land in North Ocean Shores would create ‘Gold-Coast-style overdevelopment’, say residents.

Disaster prevention pledge welcomed

The Australian Local Government Association (ALGA) has welcomed a pre-election commitment from Federal Labor to invest up to $200 million per year in disaster prevention and resilience.