2009 Oils and Tasting Notes
2009 gold medal - Frantoio, Leccino, Koroneiki intense blend
This oil has complex herbaceous and peppery characteristics renowned in Tuscan varieties with hints of fruit so typical in Greek varieties. Free fatty acid level <0.07% and peroxide value -3.0 meq 02/kg fat.
Serving suggestions:
Magnificent drizzled over beef, or lamb. Use to make salsa verde, aioli, tapanades and pestos. Slow roast tomatoes, garlic, artichokes or root vegetables to enhance their organic flavours.
Wine match:
Pinot Noir or Rose
2009 Leccino single estate medium blend
Early autumn rains contributed to a slightly delicate fruity intensity with a peppery finish. Free fatty acid level <0.07% and peroxide value -4.5 meq 02/kg fat.
Serving suggestions:
Drizzle over salads, green vegetables, and new minted potatoes. Add a zing to fish or poultry with a squeeze of fresh lemon or lime juice. Serve as a dipping oil with fresh bread and antipasta platter.
Wine match:
A citrus sauvignon blanc
2009 citrus infused Olive Oils
Lemon, lime and mandarins are pressed with the olives to produce a sensational citrus zing. These oils come from our award-winning neighbour, Stone Valley.
Serving suggestions:
Try mandarin oil drizzled over poached scallops, pork or sweet potato. Drizzle lemon oil on broad beans or asparagas, and lime oil mixes well as a vinagarette with chilli and coriander or drizzle over fresh fish or poultry. Drizzle over ice cream for a mouth-watering citrus fusion
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