Mount Zero Mandarin Pressed Extra Virgin Olive Oil is produced in the Agrumato style of cold pressing halved mandarins and olives together. This combines the fruity olive character with the zest of mandarin peel for delectable results. Savour this limited-release oil with fish, grilled meats and vegetables.
Silver Medal, Australian International Olive Awards
The Australian International Olive Awards (AIOA) is one of the most comprehensive olive oil and table olive competitions in the world. Its aim is to professionally judge extra virgin olive oil, flavoured olive oils and table olives from around the globe, uncover those with the highest quality and flavour and then award them medals and trophies in recognition of excellence.
Our Mandarin Pressed EVOO was a hit with the judges this year, with them awarding us with a Silver Medal. Here's what the judges had to say about it:
"Authentic mandarin fruit and freshly peeled zest aroma. Natural and uncomplicated transfer to the palate. Oil is light and compliments with a mild bitterness and pungency which persists with a soft pepper mouth."
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; 178 parts per million. Biophenols are the antioxidants that give extra virgin olive oil its great flavour (pepperiness & bitterness) and incredible health properties. Typical oils range between 120 ppm and 350 pmm.
- Free Fatty Acid (FFA); 0.19%. 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 indicates the fruit’s condition at the time the oil was extracted. It's essentially a freshness quotient.