Good Faith Farm


Good Faith Farm is dedicated to non-destructive methods of farming. They use a traditional lye-free, salt brine method for their olives which highlights the fruit’s natural probiotic enzymes and showcases the subtle flavors of the olive. During a cold cure of 6 to 18 months the olives go through a natural lactic fermentation and retain all of their live probiotics, digest enzymes, bacteria, & yeasts making them truly raw. This old-world technique has sadly been lost in most modern day olive production where shelf life and a quick turnaround have won out over flavor and nutrition.