The Oil
Our award winning oils are intended to be used in everything and often – exceptional quality to be used everyday
Once harvested, oil is extracted within 12 hours by us at the Estate. This way you are assured of premium quality and freshness. Our oils are single varietals – oils that have the unique characteristics of each tree variety enhanced by the qualities of each growing season.
Oils can be classed as Robust or Mild and this, along with aroma and taste can help you decide what oil to use. Robust oils have strong bitterness and/or pungency and typically display herbaceous aromas and flavours. Mild oils on the other hand by definition have low bitterness and pungency but can still exhibit intense aromas and a complex palate.
Mild oils are best used on delicately flavoured foods, whilst robust oils better complement strongly flavoured foods. Ultimately, just like wine, it comes down to personal preference.
2011 Harvest
Growing Season – A mild Summer and copious rainfall has produced mild to delicate oils this year.
Frantoio (Mild)
Good intensity of freshly cut grass and nettles with an underlying floral note. Flavours were sweeter, with avocado and dried mint. Finishes with a moderate level of bitterness and a tight persistent pungency.
Leccino (Mild)
Delicate aromas of avocado and almond. Round subtle flavours of cut grass, avocado and a fresh almondy note. The flavour was very persistent and matched with a late gentle pepperyness. Excellent freshness throughout.
Picual (Mild)
Intense fresh vibrant aromas of green tomato and green banana. Interesting upfront flavours of tomato and green almond. Excellent persistence of sweeter flavours and a medium and lingering chilli like pungency.
2010 Harvest
Growing Season – Consistently hot weather but with higher rainfall compared to 2009.
Frantoio (Robust)
Nutty and green pepper aromas. Firm bitterness with herbaceous flavours on finish. Late pungency.
Leccino (Mild)
Ripe peaches, honey melon aroma. Complex and delicate nose. Pronounced fresh notes on the palate with long lasting flavours. Well balanced. Creamy, pleasant and clean aftertaste.
Picual (Mild)
Tomato leaf and green vegetables aroma. Good carry through on the palate. Mild bitterness and pungency.
2009 Harvest
Growing Season – Consistent dry, hot conditions produced robust oils. Irrigation was required throughout the Summer months.
Frantoio (Robust)
Soft delicate fragrant aromas and flavours. Robust finish.
Leccino (Robust)
Mild olive aromas and rich creamy flavour. Distinct and persistent pungency.
Picual (Mild)
Intense clean herbaceous aromas. Distinct fresh green banana flavours with medium levels of bitterness and pungency. Very persistent fresh fruit flavours and lingering finish.
Caring for your
Extra Virgin Olive Oil
If kept in a cool, dark place with minimum exposure to air a shelf life of one to two years can be expected. Decant into a smaller glass, ceramic or stainless steel bottle to keep oxidation to a minimum.
Guarantee
Extra Virgin Olive Oils must have a free acidity level under 0.8%. Strathbogie Ranges Estate oil is premium Extra Virgin Olive Oil (EVOO) with average free fatty acid levels of 0.1%.
The peroxide index must be below 20. Our oils have an index between 5 and 7. A low peroxide index is a measure of the stability of the oil, resulting in a long shelf life.
