By Allie Godfrey
Dried olives are a delicious twist on the traditional olive, offering a more intense flavour and a slightly chewy texture that makes them perfect for snacking or cooking. Made from pitted Kalamata olives, they are semi-dried over 24–30 hours, allowing the natural flavour of the olives to concentrate while still keeping them soft and juicy. Once dried, they are tossed with a variety of herbs and spices, creating a range of unique flavour profiles.
One standout blend is the Aussie Bush variety. This flavour celebrates native Australian ingredients, combining native thyme, saltbush, pepperberries, lemon aspen, and Tasmanian mountain pepper. The olives are finished with a touch of wood-smoked olive oil, giving them a subtle smoky depth that pairs beautifully with the earthy bush spices.
Another popular option is the Moroccan or Middle Eastern–inspired blend. This variety uses a tajine-style spice mix, often including warming spices, a hint of paprika, and aromatic herbs. The result is a rich, fragrant olive with a gentle warmth that works wonderfully in Mediterranean-style dishes.
For those who enjoy classic Italian flavours, the Tuscan variety features garlic, oregano, chilli, and thyme. These olives deliver a savoury, herbaceous flavour with a mild sweetness at the start and a slight chilli warmth at the finish. The balance of sweet, savoury, and spicy notes makes them incredibly versatile.
Dried olives can be enjoyed in many ways. They are fantastic on a cheese platter, where their concentrated flavour pairs perfectly with cheeses and cured meats. They also work beautifully tossed through salads, adding bursts of flavour and texture. In cooking, they can be stirred through pasta dishes, roasted vegetables, or rice, or simply enjoyed on their own as a snack.
Simple, natural, and packed with flavour, dried olives bring something different to the table. With a variety of herb and spice combinations, they offer a delicious way to explore bold flavours while enjoying the richness of quality olives.
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