Nestled in the heart of the Victorian High Country, on a sunny north facing slope, just outside of Beechworth, lies a little plot of gold.

At Gamila at Beechworth, we take pride in our commitment to tradition and innovation, as we hand harvest award winning olives and saffron to craft unique and premium delicacies that celebrate the Victorian High-Country terroir. Every product is a testament to the passion, care, and expertise we pour into each creation.

We celebrate the incredible world of saffron, and everything that comes with it. We began growing our own saffron in 2009, and it brings us great satisfaction to be one of the oldest continuous producers of saffron in mainland Australian. Since that time, we have found true joy in learning to cook with it for our dinner table and challenging ourselves to create unique artisan products, including our award-winning Australian Saffron Extract.

With 13 different varieties, and 8 dedicated table varieties, our olives are wild fermented for a minimum of 2 years, using only the yeasts on their skins, Olsson Salt and our natural Beechworth Spring water. Handpicked and placed into their brine within 6 hours of coming off the tree, you can’t rush flavour, as they are slowly co-fermented with estate grown herbs like basil, garlic and chilli or saffron and lemon myrtle.

Our farm-to-table philosophy ensures that you not only taste the freshness but experience the heritage of this region in every bite, including cherries from the Warby Ranges, blueberries from Whitlands and walnuts from the King Valley. Our products are continually recognised for their outstanding quality, with medals from the Sydney Royal Fine Food Show, and Australian/Melbourne Food Show, including 7 Gold medals, a Champion and countless Silvers.

Elevate your culinary journey with our extraordinary selection of olives, saffron-infused treasures, and other delectable offerings.