I love visiting Pat and Lina at their stall, Patlin Gardens, at the Showgrounds Farmers’ Market in Adelaide and this time I found out its not just the customers at The Garden Shed and Pantry who love their olives and oils. They have won several awards now, from the Australian Olive Society.
Now available from Patlins are the jumbo kalamatas, picked before fully black, to retain their exquisite flavour and texture plus the shiny, black manzanillos. I have ordered a barrel of each and they will be available from Dec. 8th.
Lina’s favourite method of preparing the olives is to soak them in water for a few days to reduce the salt from the brine then bathe them generously in a mixture of olive oil, crushed garlic, lemon pepper and dried oregano.