The Really Stuffed Olive Co.

The Really Stuffed Olive Co.

Purveyors of individually hand-stuffed olives, infused oils, balsamics and stackable bottles

Chilli Olive Oil:

“Felfel” in Arabic, “Togarashi” in Japanese, “Pilipili hoho” in Swahili and in Italian it’s called “Diavoletto” meaning devilish, indicating the satanic piquancy of this spice. Whatever name that Chilli goes by, this infused oil is guaranteed to spice up any dish, salad dressing or sauce.

Lemon Myrtle Olive Oil:

Lemon Myrtle is the worlds richest source of citral which is also the essential oil found in Lemongrass. With it’s delightful Lemon, Lime and Lemongrass aroma and flavour it is the perfect addition to chicken, any seafood dish, Asian cooking, soups, cheesecake recipes and pancake batter.

Balsamic Vinegar:

Matured in wooden barrels after age old traditions from the home of Balsamic, Modena in Italy. This exceptional balsamic vinegar will enhance everything from sauces to salads, fish to pheasants.

Caramelised Balsamic Vinegar:

We take our traditional balsamic vinegar and using an old Danish recipe, create this divine caramelised blend. There are now many Australian families out there making their own Caramelised potatoes or as we call then in Danish, "brun kartofler" using our product.

It can be used to make caramelised baby onions and asparagus spears, a dipping sauce with your favorite spice or to make marinated duck breast, quail or pork. Even over ice cream and strawberries is one method being used by some of our customers.

It is also great on seafoods like bbq prawns, wok fried abalone and scallops, chargrilled swordfish just to name a few.

This exceptional balsamic is perfect in sauces and makes “to die for” dressings. In an article in Sydney Morning Herald's Good Living, Lynne Mullins used our Caramelised Balsamic in a dish of panfried asparagus and served it with barbecued salmon and ocean trout. It was also swirled over strawberries, sprinkled with black pepper and served with a vanilla bean ice-cream.

Sweet Pomegranate Balsamic:

This delightful infusion of pomegranate and balsamic creates a luxuriance of both flavours that you’ll fall in love with. Perfect over salads or as a dipping sauce with our Egyptian Dukkah, you’ll find countless ways to enjoy this delicious product. As a marinade we suggest you take a kangaroo backstrap, smear with our Sweet Pomegranate Balsamic. Pan sear. The meat turns a nice dark red colour and the taste is divine!

Or why not try a Middle Eastern-inspired rack of lamb. Wrap in pork caul and sear. Then using our Egyptian Dukkah, brush the rack with a mix of Dukkah and the Pomegranate Balsamic. Slow roast. Place on a bed of baba ghanouj. Finally top with a soft goat’s cheese salad and a golden disc of fried eggplant. Enjoy!

All bottles are re-sealable.

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