Sinclair Foods, a family business, was established 1947.
John Sinclair, son of the founder, took over the business in 2004 and decided to incorporate a range of chutneys, jams and sauces, based on his mother’s home-made recipes.
The delicious sauces go with hamburgers, but the jams go with whatever the user can think of – you are limited only by your imagination.
For example, you can make a great dip with 50% jam and 50% crème fraiche or yoghurt. The possibilities and combinations are endless.
Then, five years ago, Sinclair Foods purchased 1000 olive trees in the upper Murray region of Cobram,Victoria, a region synonymous with fine wine and food production. In an area surrounded by ancient forests of red
gums, ordered rows of olive trees thrive in deep red soil. Cool, sunny winters and long, hot summers allow the olives to ripen perfectly. The trees are of Italian, Spanish, and Israeli origin and include Frantoio Correggiola, Nevadillo Blanco, Leccino, Manzanillo, Koroneike and Arbequina. Sinclair olives are pressed in under four hours of harvesting, then stored in oxygen-free stainless steel tanks prior to bottling, eliminating the potential for contamination.
Sinclair Foods’ latest products include this Extra Virgin Olive Oil from Cobram, and also quiches. Soon pates and pies will be added to the range.