tasting notes

blend:
the varieties of frantoia, koroneiki, manzanillo and leccino

colour:
golden, green

nose:
herbaceous and fruit characters prominent

palate:
the freshness of the olive fruit combines with the bitterness and pungency to achieve a balanced oil

ripening conditions:
a long dry summer, cool autumn rains promoted the accumulation of a high quality of oil

technical data

processing:
a 2-phase extraction process was used to maintain polyphenol levels and minimise loss of antioxidants

awards and reviews

awards:

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;

2009: Australian Olive Association National Extra Virgin Olive Oil Show, Silver Medal;

2010: Perth Royal Show, Bronze Award;