Winner Winner! We are thrilled to announce that our new season 2022 Frantoio Extra Virgin Olive Oil is off to a great start, taking out a GOLD MEDAL at the world's premier olive oil competition, the NYIOOC World Olive Oil Competition.
Frantoio is an Australian-grown Italian varietal that has a wonderful herbaceous aroma with a hint of citrus. This is a medium-style oil that has notes of bitter almond, fresh herbs and a delicious peppery finish. A versatile oil that can be used for all applications including frying, finishing your favourite dishes, or as part of a marinade. We love to use it as the base for homemade pesto!
Bag-in-Box Freshness is the key to quality olive oil and with that in mind we have developed the perfect packaging for our larger volume (2L and 15L) EVOO products. The 'bag in box' protects our oil from its two greatest enemies - light and oxygen, keeping the oil fresher, for longer.
Our Premium Promise All Mount Zero Olive Oil is cold-pressed (room temperature) just hours after harvest to maintain premium quality. Similarly, our 100% Australian olive oils come from the first pressing of the olives which is what the term 'extra virgin' refers to.
Don't Spill a Drop! We've added a new and improved tap system to the 2L bag-in-box products and want to make sure you don't lose a drop! To eliminate wastage and mess, please turn the tap off until you feel a 'click'. And voila! Fresh extra virgin olive oil for the life of the product.
Chemistry / Nutrition:
- Total Biophenols; 316 parts per million. Biophenols are the antioxidants that give extra virgin olive oil it's great flavour (pepperiness & bitterness) and incredible health properties. Typical oils range between 120 ppm and 350 pmm. Anything over 300ppm is considered a robust oil with incredible health properties.
- Free Fatty Acid (FFA); 0.24%. To be considered extra virgin olive oil the oil must have a free acidity, expressed as free oleic acid, of no more than 0.8 grams per 100 grams and no sensory defects. In a sense the FFA level is an indicator of the condition of the fruit at the time the oil was extracted-- it's like a freshness quotient.