OUR OIL

Top quality extra virgin olive oil should be regarded more as a delicious condiment than as a cooking medium.  It is best appreciated when used to dress cooked or raw food just before serving.  Of course, it can also be used for cooking and premium olive oil can be heated to a high temperature.  It is the lower quality oils which have a low smoke point and have lead to many misconceptions about cooking with extra virgin olive oil.
It’s a good idea to have at least two styles of extra virgin olive oil in your pantry so you can choose the right one to suit the food you are preparing. 

With this in mind, we have produced two styles of oil, each determined by the varieties of olives used, the time of picking and the skill of blending.  The oils vary a little in flavour from year to year, similar to the variations seen in wine from different vintages, but the essential characteristics remain the same.

Our “Intense Fruity” style is a robust, peppery style of oil perfect for matching to strong-flavoured foods.  It has a balance of intense fruitiness, moderate bitterness and a spicy, peppery finish. It goes well with foods such as red meat, game, roasted vegetables, bruschetta, salads and hearty soups.  It is wonderful when used as a dip for crusty bread.

The “Fresh Fruity” style is a slightly milder oil, but still has a fruity, full flavour, with less pungency and bitterness than the “Intense Fruity” style.  It adds another dimension to finer-flavoured dishes such as risotto, fish, chicken, potato, salads, sauces and desserts.  Use it also as a dip for bread or as a substitute for butter when mashing potato.

For your convenience, both styles of our oil are available in 100ml, 250ml and 500ml bottles, as well as 2 litre casks.  The Intense Fruity is also available in 4 litre casks.