2009 Gold medal: frantoio, Leccino, Koroneiki intense blend

This oil won a gold medal at the Royal New Zealand Gourmet Oil Awards in Christchurch on 2nd November 2009. Judges described the oil as a clear bright oil with tropical flavours and long, lingering peppery finish.

Free fatty acid level <0.07% and peroxide value -3.0 meq 02/kg fat.

 
   

2008 Silver medal: frantoio, Leccino Medium Blend

Our 2008 silver medal Tuscan blend had fruity hints of banana and passionfruit with herbacious, grassy midtones and a light peppery finish.

Free fatty acid level - <0.3% and peroxide levels of 7.3. The oil was quick to sell out.

 

 

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