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tasting notes
the varieties of frantoia, koroneiki, manzanillo and leccino
golden, green
herbaceous and fruit characters prominent
the freshness of the olive fruit combines with the bitterness and pungency to achieve a balanced oil
a long dry summer, cool autumn rains promoted the accumulation of a high quality of oil
technical data
a 2-phase extraction process was used to maintain polyphenol levels and minimise loss of antioxidants
May/June 2006
July 2006
awards and reviews
2006: Perth Royal Show Extra Virgin Olive oil competition, Class 2, Silver Award; 2006: Australian Olive Association 10th National Extra Virgin olive oil competition, Class 1, Bronze Award; 2006: Sydney Royal Fine Food Show category 46, Bronze Award; 2006: Olive Producers (NE Vic)Inc 7th Annual Golden Olive Awards, Class 3, Bronze Award