$15.00 inc GST
Waiheke Island’s enviable micro-climate means no chemical spraying is necessary to grow perfectly sun-ripened olives. Cold extraction within hours of picking retains all their health giving attributes and ensures a top-class quality oil.
Description
“I wanted an oil that you could enjoy in the simplest ways, drizzled over asparagus or artichokes or to enhance spanking fresh garden produce. One that’s so delicious is impossible to resist dunking in another crusty piece of bread. An oil that would shine in a salad dressing, and that brings flavours together when drizzled over dishes. Thanks to this collaboration with Rangihoua Estate I’m thrilled to share a taste of our idyllic island’s outstanding olive oil with you.” Julie Biuso
Tasting Notes
A rich green olive nose leads to a taste of buttercrunch lettuce leaves, opening up to sorrel and arugula, deepening to a rich taste of artichokes, then building to a mouth-filling, satisfying richness of creamy pine nuts and cashews, and ending with a sprinkle of cracked pepper.
Try in a fresh herb dip, as a dunk for crusty bread or as a drizzle over seafood, meats and vegetables, to finish pasta dishes and risotto and in salad dressings.
Waiheke Island’s enviable micro-climate means no chemical spraying is necessary to grow perfectly sun-ripened olives. Cold extraction within hours of picking retains all their health giving attributes and ensures a top-class quality oil.
Grown, produced and bottled on Waiheke Island by Rangihoua Estate.
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