In line with the organic philosophy of farm diversity, olives are grown amongst the Rosnay vineyards. Planted in 1999-2001, the olives include both the greek Kalamatas for table fruit, and the Italian varieties for olive oil. In 1999, 800 Kalamata olive trees were chosen for planting after a taste test of the different varieties available. After four years the first olives were picked and experimentation began on the most effective pickling methods. We are wery proud of our olives, which we beleive are among the best in Australia.

Picked in May and June, the olives are placed directly into 200 litre drums or 800 litre vats into fresh water without slashing. After a couple of rinses over a period of a few weeks the water is replaced with a salt brine, suing delicious Murray River salt. A fermentation begins which can take a period of 5-8 months to complete. By November the fruit is ready for hand grading and bottling into jars.

Occasionally there is an ongoing fermentation in the jar which is minimised by bottling with brine heated to 70 degrees Celcius (pasteurisation), salt adjusted to 8% and pH adjusted to less than 4 using vinegar. We find that in general it is better not leave them in the vats for too long, or some of the fruit becomes too soft, so timing is critical. In rare cases where the fermentaion is not complete there will be a slight "fizz" when you open the jar, as CO2 is released. You may choose to change the brine, and possibly also add garlic cloves, lemon slices and so on to enhance the flavour. Also note, it is not necessary to refrigerate the olives after opening the jar, as this will cause the olive oil layer on the top of the brine to congeal. Olives are a fermented product, and therefore a naturally preserved, but living food. You may notice a fine grey mould grow on the surface of the brine after a few weeks. This is natural and harmless, but rinse the olives before eating them anyway.

The Rosnay Extra Virgin Olive Oil is equally natural and delicious. it is a blend of early and latepicked fruit, of several varieties. The varieties are Mediterranean (pollinators for Kalamatas), Corregiola (premium oil variety from Italy), Pendulino (pollinators for Corregiolas) and Barnea (from Israel). The oil is pressed by Billimari Olive Processors using the best Italian presses, then settled for 2-3 months, blended and bottled unfiltered into 750ml bottles and 4 litre tins.

Rosnay also produces a unique product using approximately 20% of the pickled olives which are the ripest at bottling, and kept aside for making into a deliciously full flavoured olive paste. This ideal addition to soups, dips or sauces, in salad sandwiches or on its own with toast, includes a little rosemary, thyme and chilli to add aroma and length. Unlike a tapenade, this is purely the flavour of Kalamata olives and does not contain anchovies or capers.  

In addition to the olive groves, in 2002 the Stathams took fig tree cuttings from the collection at the Gosford Agricultural Research Station, and planted them at Rosnay. A total of 14 different varieties were planted. In spring 2005, 200 trees were propagated and planted again. Florence has been developing a delicious Fig in Syrup recipe over the years, aiming to preseve the flavour and texture of the fresh fig as much as possible. At present the figs are still available from the farm only, until they are available in large enough volume for wholesale sales.