Gamila at Beechworth's Wild Fermented Olives are brined for 18 months in Australian spring water and kiln-dried sea-salt - a process that aids in removing the sharp bitterness of the raw olive, while maintaining its distinct flavour. 

During the fermentation process when the olive skin begins to change pigment from motley green to black but have not fully matured, they're known as 'Blonde Olives'. While retaining the sweeter, ripe flavours, Gamila's 'Spicy Blonde's are flavoured with estate grown basil, garlic and jalapeño chilli, giving them a spicy quick and a vibrant flavour. These Spicy Blondes are a mix of olive varieties and are perfect for eating straight from the pack, warmed slightly and served as tapas, tossed through pasta or as a part of a summer salad.