Olive Envy

Olive Envy Olive Envy is my way of contributing to this evolving culture of good food, simply prepared. However, our passionate interest in good food begins much earlier.

History of olive envy

We began offering a selection of quality olive and antipasto side dishes to farmers market food lovers in February 2012. In 1976 our customers first acquired a taste of our fresh produce in a busy countrystyle store in Grantham, at the foot of the Toowoomba range. This passion for delivering a diverse range of quality produce evolved over the next three and a half decades,

to thriving markets on the Gold and Sunshine Coasts of Queensland. We have always enjoyed catering to those who remember childhood foods from other cultures; and procuring favourite regional foods was always paramount. Now with the plethora of these delicious foods being grown here, we can all experience those flavours without travelling too far. Flavours from our Herb and Chilli Farm at Cootharaba in the Noosa Hinterland to your table.

Lazy Sunday is made for lazy eating. 🌿🫒☀️When you can’t be bothered catering, antipasto is the answer.A long table on th...
30/05/2026

Lazy Sunday is made for lazy eating. 🌿🫒☀️

When you can’t be bothered catering, antipasto is the answer.

A long table on the back verandah, a few tubs opened, some good bread, something creamy, something briny, maybe a bottle of something cold, and suddenly everyone’s fed without you being stuck in the kitchen all afternoon.

That’s the beauty of it. No fuss, no last-minute panic, no heroic effort. Just proper things put out nicely, and people helping themselves as they go.

Olives, feta, dips, chutneys and all the little extras do a lot of the work for you. Which, on a Sunday, feels only fair. 😉

Brisket on the smoker this weekend? 🥩🔥🌿Here’s a good way to give it a bit more love.Make a rough paste with DD’s Pickled...
30/05/2026

Brisket on the smoker this weekend? 🥩🔥🌿

Here’s a good way to give it a bit more love.

Make a rough paste with DD’s Pickled Onions, Olive Envy Wicked Worcestershire, our salted capers, smoked paprika, cracked pepper, sea salt, garlic powder, onion powder, a touch of mustard and a little brown sugar. Rub it all over your brisket and leave it overnight.

Smoke low and slow at 110–120°C for around 8–12 hours, depending on size. Once it hits the stall at about 70–75°C, wrap it and keep going until it reaches 90°C and feels tender right through.

Then rest it well. At least an hour. Two is better.

Sharp, smoky, savoury and properly worth the wait. Very good with pickles, slaw, soft rolls on the side and a glass of something with spirit. 😉

Just your friendly Friday reminder. 🌿🫒Before the weekend rolls around, there’s a fair bit going on our end. Tubs being t...
29/05/2026

Just your friendly Friday reminder. 🌿🫒

Before the weekend rolls around, there’s a fair bit going on our end. Tubs being topped up, bottles lined up, lists checked, and all the little bits sorted so each market is ready to go bright and early.

That’s the rhythm of it for us. Three markets, a full weekend, and plenty of good food heading out with us.

Saturday at Kawana Waters has the easy coastal buzz. People doing the rounds, coffee in hand, picking up produce and a few good things for the weekend.

Saturday at Yandina has more of that country market feel. Familiar faces, a bit of hinterland charm, and plenty of regulars coming back for their weekly top-up.

Then Sunday at Noosa has its own pace altogether. A wander, a browse, and usually something delicious tucked into the bag before heading home.

So if you’re planning your market morning, that’s where we’ll be. Olives, feta, dressings, chutneys and all the little extras ready for tasting and taking home. 🧺☀️

Kawana Waters Farmers Market | Saturday 6am–12pm
Yandina Country Markets | Saturday 6am–12pm
Noosa Farmers Market | Sunday 6am–12pm

A little Thursday update from us. 🌿🫒While we’re busy gearing up for the weekend, topping up tubs, lining up bottles and ...
28/05/2026

A little Thursday update from us. 🌿🫒

While we’re busy gearing up for the weekend, topping up tubs, lining up bottles and getting everything ready for the stall, a few Olive Envy favourites are also sitting quietly on the shelves

So if you’re up that way during the week and find yourself short on olives, chutney, or something tasty to rescue lunch, you needn’t wait till Saturday. Very handy, really.

And for those following the travels of the Olive Envy tote, yes, the bag has officially made it to New Zealand. Milford Beach, no less. Not a bad effort for a market bag. 👜🌊

Back here on the Coast, we’ll be bright and early as always this weekend, with plenty ready to taste and take home. 🧺

Kawana Waters Farmers Market | Saturday 6am–12pm
Yandina Country Markets | Saturday 6am–12pm
Noosa Farmers Market | Sunday 6am–12pm

Pomona's Little Pantry

Got anywhere to go with friends tomorrow? Here’s your Sunday sorted. 🌿☀️🫒Start with a wander through Noosa Farmers Mark...
23/05/2026

Got anywhere to go with friends tomorrow? Here’s your Sunday sorted. 🌿☀️🫒

Start with a wander through Noosa Farmers Market while everyone’s still cheerful and coffee is doing its job.

Pick up a few good things for lunch. Olives, feta, bread, tomatoes, maybe something from the fishmonger, and whatever else looks too good to leave behind. Then find a shady spot and turn it into an easy picnic without making a whole event of it. 🧺

After that, all that’s really left is an afternoon coffee somewhere nice and a bit of a stroll to make it look as though the day was beautifully planned from the beginning. . 😉

If you’re showing people around Noosa.... this is a very decent way to do it.

Noosa Farmers Market | 6am–12pm

Need some dinner inspiration? 🌿🫒🍽️Here’s a week of dinners the way our kitchen tends to work. Start with leftovers, lean...
22/05/2026

Need some dinner inspiration? 🌿🫒🍽️

Here’s a week of dinners the way our kitchen tends to work. Start with leftovers, lean on something easy in the middle, do fish on Friday as you should, and give Sunday over to a proper roast.

Monday
🥧🫒 Leftover roast veg tart with feta and olives
A good clear-out dinner. Odds and ends from the fridge, a crumble of feta, a few olives, and suddenly it looks like you meant it.

Tuesday
🍗🥭 Chicken tray bake with Judy’s Mango Chutney glaze
Chicken, onions, carrots, and a spoonful of chutney doing a lot of the work. Sweet, gently spiced, and very handy for a Tuesday.

Wednesday
🎃🧀 Roast pumpkin with whipped feta, chilli oil and pepitas
One of the veg nights. Soft autumn pumpkin, creamy feta and just enough heat to keep things interesting.

Thursday
🥩🌿 Lamb cutlets with green olive salsa and crispy potatoes
A nice one for when you want dinner to feel like a bit more than a weeknight. The olive salsa does wonders.

Friday
🐟🍋 Pan-fried fish with DD Tartare Sauce, crushed potatoes and greens
Friday is fish day. Crisp fish skin, lemon, warm potatoes, something green on the side, and proper tartare where it belongs.

Saturday
🍝🫒 Garlicky olive pasta with lemon and pangrattato
A pantry dinner, but a good one. Olives, garlic, olive oil, lemon and crunchy breadcrumbs. Fast, punchy and very easy to like.

Sunday
🍖🥔 Roast chicken with feta Yorkshire puddings and all the trimmings
Sunday is roast day. As it should be. Add roast potatoes, something green and gravy, and no one will complain.

A few tubs, a bottle or two, and the whole week starts looking much more capable. We won’t judge if you mix the days around to suit yourself. 😉

Friday, and a little answer before the weekend begins. 🌿🫒First things first, for everyone asking about the travelling to...
22/05/2026

Friday, and a little answer before the weekend begins. 🌿🫒

First things first, for everyone asking about the travelling tote, the photo was taken at Milford Beach in Auckland. Not a bad little outing for an Olive Envy bag. 👜🌊

Back here at home, it’s still Queensland Small Business Month, (Australian Made Week started on the 18th)!. Feels like a good time to do what we can and buy local, buy small, and keep the good things going.

For little businesses like ours, it really does matter. Every tub, bottle and pouch that goes home with someone helps keep the early starts, the market mornings, the making, the preserving and the turning up week after week ticking along.

So if you’re heading through the markets this weekend, pop a few local things in the Olive Envy bag while you’re there. Olives, feta, bread, flowers, produce, all of it helps. And you’ll eat very well besides. 💛🧺

Kawana Waters Farmers Market | Saturday 6am–12pm
Yandina Country Markets | Saturday 6am–12pm
Noosa Farmers Market | Sunday 6am–12pm

The bag’s gone travelling again. 👜🌊We’d like to say it asked permission, but that would be a stretch.Tell us where you t...
20/05/2026

The bag’s gone travelling again. 👜🌊
We’d like to say it asked permission, but that would be a stretch.

Tell us where you think this little Olive Envy sighting was snapped. 🌿😉

RECIPE: Little feta Yorkshire puddings. 🧀🌿A nice little twist on the usual, and a very good way to use up that lovely oi...
16/05/2026

RECIPE: Little feta Yorkshire puddings. 🧀🌿

A nice little twist on the usual, and a very good way to use up that lovely oil left in the feta tub.

The trick with Yorkshire pudding batter is to make it the day before if you can. It settles nicely, the flour has time to do its thing, and the puddings tend to rise better for it.

You’ll need:
• 1 cup plain flour
• 1 cup milk
• 3 freerange eggs
• A good pinch of salt
• Olive Envy feta oil, for the tin
• A little extra feta to crumble in, if you like

How to make them:
The day before, whisk the flour, milk, eggs and salt into a smooth batter. Cover and leave it in the fridge overnight.

When you’re ready to cook, heat the oven to 220°C.

Pour a little of the leftover feta oil into each hole of a muffin tin, just enough to part-fill the bottom. Put the tray into the oven until the oil is properly hot.

Give the batter a quick whisk, then carefully pour it into the hot tin. If you like, add a little crumble of feta to each one.

Bake for about 20–25 minutes until puffed, golden and crisp. Try not to open the oven door while they’re doing their thing.

Very good alongside a roast, or filled with something lovely and served as little canapés.

A proper little helper when you want to make it look like you’ve gone to more effort than you actually have. 😉

Buy local if you can this weekend. 🌿🫒There’s a lot of talk around the Coast at the moment about getting behind local sma...
15/05/2026

Buy local if you can this weekend. 🌿🫒

There’s a lot of talk around the Coast at the moment about getting behind local small businesses, and fair enough too. May is Queensland Small Business Month, and Sunshine Coast Council’s Buy Local Day campaign is set to kick off on 14 May ahead of the big local celebration in June.

For little businesses like ours, it really does matter.

When you buy from a local stall, a farm gate, a market table or a family-run shop, you’re helping keep all the good stuff going. The early starts, the paddock work, the preserving, the making, the chatting, the turning up every week with the best we can manage.

So if you’re heading out this weekend, shop local where you can. Buy the olives, pick up the feta, grab the bread, take home something made by someone who lives here too.

It helps more than you might think. 💛🧺

Kawana Waters Farmers Market | Saturday 6am–12pm
Yandina Country Markets | Saturday 6am–12pm
Noosa Farmers Market | Sunday 6am–12pm

Address

Sunshine Coast
Cootharaba, QLD

Opening Hours

6am - 2pm

Telephone

+61412371463

Website

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