Everything we produce here at Elmswood is a little different each season. Nothing is ever the same. And that’s just one thing I love about growing food.
We don’t live in an area where water security is high, and the rain over the past nine months has proven what a gift it is, creating a bumper olive crop. We harvested six different varieties of olives over a few weeks. If the crop was smaller, we’d have bottled it all by now, but not this year.
Organic Extra Virgin Olive Oil is best added just before serving a dish or meal to enjoy its flavour benefits fully. Use it more like a condiment. Part of your top-quality salad dressing, soups, dips or, my favourite, poured over a grilled slice of bread (with a rub of fresh garlic too). Naturally, add anything on top of that crispy toast.
This year, to meet Australia Post’s delivery standards, we are using 750ml bottles and posting them as a fragile item.
Store the unopened bottles in a cool, dry place, and they will remain fresh and flavoursome for up to two years.
I hope you and your friends can share in the ordering if six bottles are too much. This will be the only box we’ll be selling, unlike previous years when we sold three in a box.
While tins and casks can be used, bottling remains the best way to store olive oil in your home. Olive Oil freshness and flavour is compromised by heat, light and oxygen. Each time you open up a large tin oxygen enters so by the time you get to the end of it it’s often past its best if not actively rancid. Glass bottles allow you to use VIRGO Olive Oil generously, with one hand.
