At first glance, they might look like just another condiment on a grazing board. But olives—whether they're plump, briny, wrinkled, or wild-coloured—are culinary powerhouses. Packed with healthy fats, rich umami flavour, and a punch of history, these little fruits (yes, they’re fruits!) have earned their spot in kitchens across the globe.
A Market Full of Colour
On a recent visit to Turkey, I stumbled across an olive stall in Istanbul that completely reframed how I saw olives. Deep purples, hot pinks, rich blacks, and golden greens—each variety representing a different curing method, fruit, or infusion. Beetroot-brined olives, wild blueberry-cured, and the beloved Gemlik black olives stood out, not just for their appearance, but for the intense, unique flavours they offered.
Turkey is one of the world’s largest olive producers, and olives here aren’t just garnish—they’re a part of daily life. Served at breakfast, tucked into meze, or paired with raki in the evening, they’re treated with the same respect Aussies give to their morning flat white or their weekend BBQ.
From the Mediterranean to the Australian Plate
Australia’s Mediterranean climate makes it perfect for growing world-class olives. Regions like the Barossa, Margaret River, and even parts of Victoria produce beautiful olives and oils—but they often don’t get the spotlight they deserve.
Olives aren’t just for cheese boards. Try these ideas to bring them into your BBQ and everyday cooking:
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Smoked Lamb & Olive Tapenade – BBQ lamb shoulder, sliced thin and served with a house-made olive tapenade adds depth and saltiness.
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Olive & Citrus BBQ Rub – Finely chopped black olives folded into a rub adds a savoury, almost anchovy-like umami note that works beautifully on beef or chicken. Think Feedlot Grasslands!
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Grilled Halloumi with Olive Drizzle – A vegetarian-friendly side that holds its own on the grill.
Why Add Olives to BBQ?
Besides the flavour, olives bring a natural richness that pairs beautifully with smoke. Whether you're using them in sauces, stuffings, or even just as a side, they cut through fatty meats and boost complexity in every bite.
They’re also packed with monounsaturated fats and antioxidants, which means you're getting a health kick while you’re at it.
Final Thoughts
That market in Istanbul was a visual reminder that good food can be bold, beautiful, and full of tradition. Australia has the goods—we just need to bring the same respect and creativity to how we use them. Whether you're tossing them into a rub, scattering them over grilled seafood, or pairing them with smoky meats, olives deserve a place at your BBQ table.