Nevadillo Blanco (Spain)
Also known as Picual, Nevadillo Blanco is a cold resistant hardy variety, yielding medium quality oil with extraordinarily high stability due to a high polyphenolic content, which gives this oil a long shelf life, making it a fabulous oil to blend with other oils that have low stability, such as Arbequina.
Vibrant green clear coloured oil, with a smooth buttery, mild pepper taste and wonderful fragrance. Nevadillo Blanco is also well balanced oil that stands alone easily and is excellent for all cooking uses or simply drizzled over salads, pasta and some cheeses. Also a treat served with fresh crusty bread.
Also known as Picual, Nevadillo Blanco is a cold resistant hardy variety, yielding medium quality oil with extraordinarily high stability due to a high polyphenolic content, which gives this oil a long shelf life, making it a fabulous oil to blend with other oils that have low stability, such as Arbequina.
Vibrant green clear coloured oil, with a smooth buttery, mild pepper taste and wonderful fragrance. Nevadillo Blanco is also well balanced oil that stands alone easily and is excellent for all cooking uses or simply drizzled over salads, pasta and some cheeses. Also a treat served with fresh crusty bread.
Frantoio (Italy)
Also known as Paragon, Frantoio is the world’s best known and most highly acclaimed oil producing olive. Excellent quality, well balanced oil with good stability due to an excellent balance of acids. Used widely as a blending oil to increase the flavour of less distinct cultivars this oil also stands beautifully on its own. Frantoio is green, slightly cloudy oil, with a wonderful, fresh, cut grass aroma and a smooth, buttery, medium pepper pallet. Frantoio is considered one of the most versatile oils in the kitchen and can be used for any method of cooking including fish, chicken, pasta, salads and savoury slices. A treat served with fresh crusty bread.
Also known as Paragon, Frantoio is the world’s best known and most highly acclaimed oil producing olive. Excellent quality, well balanced oil with good stability due to an excellent balance of acids. Used widely as a blending oil to increase the flavour of less distinct cultivars this oil also stands beautifully on its own. Frantoio is green, slightly cloudy oil, with a wonderful, fresh, cut grass aroma and a smooth, buttery, medium pepper pallet. Frantoio is considered one of the most versatile oils in the kitchen and can be used for any method of cooking including fish, chicken, pasta, salads and savoury slices. A treat served with fresh crusty bread.
Koroneiki (Greece)
Koroneiki is considered one of the best oil varieties in the world with its oil considered of excellent quality. It is a vibrant green, clear Olive Oil with a pleasant fresh grassy, slightly unripe banana aroma. Its chemical characteristics are excellent, with high levels of oleic acid making it very stable oil with a long shelf life; it also has very high levels of polyphenols and is excellent oil for blending with less stable oils such as Arbequina.
A very versatile oil in the kitchen, it can be used for any method as for Frantoio and Nevadillo Blanco. Also great as a dipping oil with fresh crusty bread and Dukkah!
Koroneiki is considered one of the best oil varieties in the world with its oil considered of excellent quality. It is a vibrant green, clear Olive Oil with a pleasant fresh grassy, slightly unripe banana aroma. Its chemical characteristics are excellent, with high levels of oleic acid making it very stable oil with a long shelf life; it also has very high levels of polyphenols and is excellent oil for blending with less stable oils such as Arbequina.
A very versatile oil in the kitchen, it can be used for any method as for Frantoio and Nevadillo Blanco. Also great as a dipping oil with fresh crusty bread and Dukkah!
Arbequina (Spain)
Internationally considered an excellent, well charactered olive oil, with good organoleptic characteristics, however, due to its reduced levels of oleic acid and relatively low levels of polyphenols this oil has low stability, resulting in a reduced shelf life. Arbequina can improve the flavour of just about any oil and this factor along with its shorter shelf life makes it perfect oil for blending.
Arbequina is pale yellow, sometimes cloudy oil, with a buttery, silky smooth texture and a soft floral fragrance; it has absolutely no bitterness or pepper pallet.
Arbequina is Glendale’s mildest Extra Virgin Olive Oil, it is wonderful used for drizzling over salads, baking cakes, muffins, savoury slices and any other dish that could be sensitive to adding a strong flavour. Also a great oil to add herbs and garlic to when mixing your own salad dressings.
Internationally considered an excellent, well charactered olive oil, with good organoleptic characteristics, however, due to its reduced levels of oleic acid and relatively low levels of polyphenols this oil has low stability, resulting in a reduced shelf life. Arbequina can improve the flavour of just about any oil and this factor along with its shorter shelf life makes it perfect oil for blending.
Arbequina is pale yellow, sometimes cloudy oil, with a buttery, silky smooth texture and a soft floral fragrance; it has absolutely no bitterness or pepper pallet.
Arbequina is Glendale’s mildest Extra Virgin Olive Oil, it is wonderful used for drizzling over salads, baking cakes, muffins, savoury slices and any other dish that could be sensitive to adding a strong flavour. Also a great oil to add herbs and garlic to when mixing your own salad dressings.
Correggiola (Italy)
Correggiola is intense green coloured, clear oil, with a pleasant grassy aroma. It has a smooth, buttery pallet initially, followed by medium bitterness and medium to strong lingering pepper at the back of the pallet; it is considered an excellent olive oil with a long shelf life due to a very high polyphenol content (hence the bitterness).
Correggiola can be least favoured, due to it’s bitterness. It can be blended with one of the better charactered oils such as Arbequina, Frantoio or Nevadillo Blanco or all three.
One of the greatest benefits of Extra Virgin Olive Oil is its antioxidant content, however the higher the antioxidant levels, the more bitter the oil will be.
Choose carefully what dishes you use this oil for, casseroles or other dishes with plenty of flavour is a good choice.
Correggiola is intense green coloured, clear oil, with a pleasant grassy aroma. It has a smooth, buttery pallet initially, followed by medium bitterness and medium to strong lingering pepper at the back of the pallet; it is considered an excellent olive oil with a long shelf life due to a very high polyphenol content (hence the bitterness).
Correggiola can be least favoured, due to it’s bitterness. It can be blended with one of the better charactered oils such as Arbequina, Frantoio or Nevadillo Blanco or all three.
One of the greatest benefits of Extra Virgin Olive Oil is its antioxidant content, however the higher the antioxidant levels, the more bitter the oil will be.
Choose carefully what dishes you use this oil for, casseroles or other dishes with plenty of flavour is a good choice.
Manzanillo (Spain)
Manzanillo is ranked as the world’s number one table olive and is one of the most widespread varieties in the world. It is also one of the most dual purpose cultivars in Australia producing very good quality oil and large spherical fruit ideal for pickling.
Manzanillo is yellow coloured clear oil with a pleasant unripe banana aroma and a strong, robust, lingering pepper pallet. It’s an excellent choice when cooking red meat dishes, curries and stronger flavoured meals. Other uses may include basting roast meat before putting in the oven to cook or frying steak and sausages or use as a marinade base.
Manzanillo is ranked as the world’s number one table olive and is one of the most widespread varieties in the world. It is also one of the most dual purpose cultivars in Australia producing very good quality oil and large spherical fruit ideal for pickling.
Manzanillo is yellow coloured clear oil with a pleasant unripe banana aroma and a strong, robust, lingering pepper pallet. It’s an excellent choice when cooking red meat dishes, curries and stronger flavoured meals. Other uses may include basting roast meat before putting in the oven to cook or frying steak and sausages or use as a marinade base.