The Oil 2009

Tuscan Blend, Estate Bottled, Extra Virgin Olive Oil 2009 harvest

"First taste is a fantastic buttery melon, light grass, then into green banana and pineapple. The mid tones are not overly complex, but have solid fruit, mild nuttiness, and really pleasant lasting notes, finishing with only a mild rather than robust pepper catch lingering. This oil seems to be slightly more balanced toward the fruitiness and away from the harder elements, namely that of pungency and bitterness. The fruit flavours are delicious!

This is a terrific oil to lavish on toasted sourdough by itself, however you could also combine with cured meats, reggiano parmigiano, good tomatoes, buffalo mozzarella, spicy rocket... actually most things, but never cooked with - its way too good!"

Also served with bread, drizzled over salads and freshly steamed veges or swirled through hot winter soups.
Try an organic poached egg on toast with a light splash of Extra Virgin Olive Oil....mmmmmmm

We are selling this oil in limited quantities in the following sizes and prices

• 500ml $25.00

Extra virgin olive oil is obtained from the fruit of the olive tree solely by mechanical means without the addition of chemicals or heat to aid the extraction process. To be classified as extra virgin in New Zealand, olive oil must meet/exceed chemical criteria based on the standards set by the International Olive Council. These are:
Free Fatty Acid level must be less than 0.5%.
Peroxide Value less than 15mEq per kg.
The standards for extra virgin olive oil set by the IOC are less than 0.8% FFA and a Peroxide Value of less than 20mEq per kg.

Ruby Bay Olives Extra Virgin Olive Oil had been tested by the Cawthron Institue in Nelson to have the following levels:
Free Fatty Acids 0.14 g/100g (.14%)
Peroxide Levels 3.8 mEq/kg