| Extra Virgin Olive Oil |
|
| Ingredients: |
| Australian Premium Cold Pressed Extra Virgin Olive Oil |
| Facts: |
| |
Awarded a “gold medal” at the Great Taste Awards, London UK (August 2005). |
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Complex, fruity & smooth (not peppery) |
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This oil is the base olive oil used for the VPC infused olive oils and wine dressings. |
| Usage: |
| |
Great for cooking, drizzling over salads & dipping in fresh, crusty bread. |
| General Information |
| Weight: |
| |
375ml (gourmet bottles), 1 litre (retail/food service), 5 litres (food service only). |
| Shelf Life: |
| |
24 months (from production). |
| Storage: |
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No refrigeration required |
| Facts: |
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Australian cold pressed extra virgin olive oil from olive groves in the Murray Valley region in north-west Victoria. |
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The olives are cold pressed on the same day and left to naturally filter before decanting. |
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Made with a combination of Nevadillo Blanco, Corregiola & Frantoio olives to create a complex, fruity & smooth olive oil. |
