TWENTY minutes down the road from Wagga is a farm producing some of Australia’s finest olives.
Yarragundry’s Parafield Olives was awarded a silver medal for Kalamata table olives at the Sydney Royal Fine Food Show, a national competition discovering Australia’s best fine food producers. Parafield also won a bronze medal for Palermo table olives.
However, the big wins should come as no surprise to anyone who knows Parafield Olives founder Margaret Carter, a self-proclaimed connoisseur who can’t stand the mass-produced imports.
“It’s like going from fine wine to ‘goon;’ Ms Carter said.
“Most olives are done in caustic soda in three days, mine are done naturally in brine and while it takes 12 months they taste far better:’
