Extra Virgin Olive oil | Certified Organic

We've finally found the perfect side kick to our spice blends. Say hello to an exquisite - and certified organic - extra virgin olive oil from Salute Oliva. 

This award winning extra virgin olive oil is cold pressed and made in small batches, from frantoio olives which lend an intense fruity aroma.

Salute Oliva is a family owned olive grove nestled in the heart of the pristine Victorian countryside, where the they plant, grow, pick and produce their unique olive oil in a simple, sustainable and environmentally conscious way. This extra virgin olive oil is from the 2018 harvest so you are guaranteed the freshest and most flavour loaded product. 

And it's so good for you. Extra virgin olive oil is packed with anti-oxidants and anti-inflammatory properties thanks to its mono-saturated fatty acids and has formed an essential part of a healthy mediterranean diet for centuries. Perfecto! 

Flavours

Well balanced, fragrant, light and floral, this extra virgin olive oil is highly versatile and great for both cooking (frying, searing, roasting & grilling) and drizzling or finishing.

It pairs well with delicate dishes such as vegetables, fish, seafood, eggs or potatoes, lending mildly sweet and buttery elements without overpowering the dish. Also wonderful with pastas, grilled meats or poultry, soups and stews.

Great with

 

• Mix 1/2 cup of olive oil for every 500g of meat, poultry, fish or seafood with 1-2 teaspoons of Sprinkle spice blends, some crushed garlic, juice of 1/2 a lemon and chopped herbs (rosemary, thyme, tarragon or oregano or all of the above!) to make a delicious marinade for beef, poultry, fish, seafood or lamb. Then grill, roast or BBQ.
• Drizzle over chopped vegetables sprinkled with one of the Sprinkle spice blends, mix well and slide into the oven. Especially delicious with sweet potatoes, cauliflower, carrots, eggplant, parsnips or broccoli.
• Mix with Sprinkle's Smoked Chilli Salt to make a bold flavoured olive oil dip for crusty breads, smashed avocado, eggs or pizza or a chilli marinade for prawns.
• Drizzle over fresh humous with a pinch of paprika and Galilee Za'atar or use as a finishing oil to drizzle over greek salad and feta with a squeeze of lemon juice, a drop of balsamic vinegar and some scattered olives.  

Provenance

Victoria, Australia