24 November 2009

River Estate Olive Oil tasting

Category: Competitions, Reviews  |  Post by: Andrea Wong
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River Estate Olive Oil :: So D'lish. New Zealand's food blog website

Hasn't the New Zealand olive oil industry come a long way over the past 20-30 years, when it was only available in chemists? We have moved through the period where any old olive oil would do and sounded fancy. Now we can enjoy the oils from growers from all over the country.

Olive oils vary in taste much like wine does and it's not until you sample some good quality oils that you can really appreciate the difference. I was lucky enough to have the chance to sample some excellent oils side-by-side, from River Estate.

River Estate Olive Oil tasting

Leccino - tastes of banana and has a strong pepper finish. I could imagine cooking a dish with mango, lemongrass or scallops with this oil drizzled over the top.

Frantoio - this oil won the gold medal in the OlivesNZ Awards 2009 in the single varietal, delicate oil category. This was one of my favourites and I could taste banana and pepper again, with pear flavours coming through a bit later. Delicious for dipping and cooking with delicate meats like fish and chicken.

Tuscan blend - this oil won the silver medal in the OlivesNZ Awards 2009 in the medium blend category. The most mild of all of the oils tried, this would suit being used in salad dressings. I wouldn't use this oil for dipping as it doesn't have a strong enough flavour.

Koroneiki - the other one of my favourites, this oil tasted like summer. Fresh and grassy, this oil would be great for dipping, summer salads, chicken or fish dishes, or even eggs on toast.

Picual - this strong flavoured and bitter oil was my least favourite. I think that it would be well-suited for a red meat dish like beef or venison. We tried these oils with ciabatta bread and for me, the picual is too strong and bitter for dipping.

River Estate Olive Oils produce delicious oils that would lift and enhance your meal - or enjoy simply with a bit of bread. River Estate oils can be bought at the La Cigale French market in Parnell Auckland on Saturdays and Sundays.

What I took away from this oil tasting was that I need to buy more olive oils! More time and effort is required to sample and think about what to eat it with. It will be an enjoyable journey.

Competition

This competition has now closed. Congratulations to Simon who won a River Estate Olive Oil pack.

What dish would you cook to go with River Estate's Frantoio oil?

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  • 22/12/2009 12:58 p.m.
    Sarah

    Yummy fresh salad with lots of beans, capsicum and cherry tomatoes with a balsamic dressing made with this olive oil
  • 18/12/2009 7:58 a.m.
    tania

    Not sure what exact recipe i would use with the frantoio oil possibly a chicken and spinach pie
  • 10/12/2009 9:45 p.m.
    Marie Boyer-Blaikie

    delicious nuts:
    1 tbspn best oil live River Estate, 1 tspn rock salt, 1 tspn cumin tossed through 2 cups mixed nuts and seeds (e.g. almonds, sunflower seeds, pumpkin seeds, pistachio seeds) and baked 200degrees on fan bake for about 10 mins.
  • 07/12/2009 10:31 p.m.
    Barb Robinson

    Lemon fish
  • 07/12/2009 9:24 p.m.
    Kim

    I would toast sourdough bread and then rub garlic cloves over it with a drizzle of Frantoio oil, then alongside serve with chargrilled chicken atop rocket salad with cherry tomatoes, asparagus, and walnuts. Drizzle with Frantoio oil and a dash of balsamic vinegar.
  • 05/12/2009 9:27 p.m.
    Jo Wooller

    I would buy a fresh loaf of Ciabatta bread,slice and lightly brown the bread, cook some eggs, and then when all is ready drizzle some olive oil over the eggs and toast, and serve to my hubby while he is still in bed.
  • 05/12/2009 2:50 p.m.
    Connor

    Id bake a loaf of Sourdough to eat it with!
  • 05/12/2009 11:30 a.m.
    Linda Travers

    Fresh spagetti, with golden chicken pieces, sauted sliced button mushrooms, fresh herbs and tossed in River estate Olive Oil!
  • 05/12/2009 10:45 a.m.
    Jo

    I would use it to lightly brush my spinach and tomato filo chicken parcels
  • 05/12/2009 10:21 a.m.
    Amanda Bateman

    a pasta salad or simply for dipping with crusty bread, balsamic vinegar and dukkah
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