In line with the organic philosophy of farm diversity, olives are grown amongst the Rosnay vineyards. Planted in 1999-2001, the olives include both the greek Kalamatas for table fruit, and the Italian varieties for olive oil. In 1999, 800 Kalamata olive trees were chosen for planting after a taste test of the different varieties available. After four years the first olives were picked and experimentation began on the most effective pickling methods. Picked in May, the olives are pickled without slashing in 200 litre drums of Murray River salt brine for a period of 5-8 months. By November the fruit is ready for hand grading and bottling into jars. The Rosnay olive oil varieties are Mediterranean (pollinators for Kalamatas), Corregiola (premium oil variety from Italy), Pendulino (pollinators for Corregiolas) and Barnea. The oil is pressed by Billimari Olive Processors using the best Italian presses, then settled, blended and bottled into 250ml & 500ml bottles.

Rosnay now produces a unique product using approximately 20% of the pickled olives which are the ripest at bottling, and kept aside for making into a deliciously full flavoured olive paste. This ideal addition to soups, dips or sauces, in salad sandwiches or on its own with toast, includes a little rosemary and thyme or organic chilli. Unlike a tapenade, this is purely the flavour of Kalamata olives and does not contain anchovies or capers.  

In addition to the olive groves, in 2002 the Stathams took fig tree cuttings from the collection at the Gosford Agricultural Research Station, and planted them at Rosnay. A total of 14 different varieties were planted. In spring 2005, 200 trees were propagated and planted again. Florence has been developing a delicious Fig in Syrup recipe over the years, aiming to preseve the flavour and texture of the fresh fig as much as possible. At present the figs are still available from the farm only, until they are available in large enough volume for wholesale sales.