This is a premium quality single estate cold pressed organic extra virgin olive oil. Produced and bottled on the estate by the family owned Toscana Olive Grove in the Grampians, Victoria.
A full bodied medium olive oil, best used as a table or finishing olive oil. It displays fruity olive characteristics, with a subtle hint of pepper and an overall smooth mouth feel. It is well balanced so is perfect to complement and enhance almost any dish. Enjoy with pasta, salads, crusty bread, roast vegetables, drizzling etc.
NASAA organic certification (Cert. No. #3232P).
History and Production
The Toscana Olive grove is one of the oldest groves in Australia with the trees originally planted in 1943. We visited the grove recently to learn more about the grove and their production approach and were impressed by the dedication and vast horticultural experience the family have brought to bare to turn Toscana into one of the best premium organic extra virgin oil producers in Australia today. Organic farming, a unique mix of rare varieties, the right climate and the age of their trees is what creates the unique quality and flavour of this oil. Toscana's NASAA organic certification (Cert. No. #3232P) is your assurance that their farming practices are sustainable (improving the soil rather than depleting it), with olives grown and processed the way nature intended, free of toxic chemicals that could damage your health.
Climate and Varieties
The Grampians Mediterranean climate is perfect for producing quality olive oil with hot dry summers and cool wet winters. Their trees comprise 27 traditional and now rarely planted varieties including Verdale, Boquettier, Mission, Benito and some unnamed selections which are rarely found elsewhere in Australia. The trees are dry planted and unirrigated which produces a lower yield but much higher flavour output. The tree spacing is traditional 10m x 10m, rather than the super intensive trellis/hedge row plantings of modern groves. Also compared to some varieties planted in young modern groves these mature trees produce oil with excellent flavour characteristics and quality, but lower yield. The grove produces a relatively small amount per hectare of high quality premium extra virgin olive oil. Quality not quantity is the ethos here! That philosophy is clear in everything they do.
Handling and Storage
Heat, light and air are the enemies of quality of olive oil. The moment an olive is picked from the tree its quality is deteriorating. Toscana cold press olives immediately (as little as 30 minutes) after they are harvested unlike many other so-called high quality oils on the market. The olives are cold pressed and oil transferred into air-tight stainless steel storage tanks, with a blanket of inert gas to prevent any residual oxygen reacting with the oil. Here at Amfora, we maintain this quality by storing in a temperature controlled environment in either vacuum containers or small 20l vats topped with food grade inert gas and bottling on demand.
Extra Virgin Olive Oil Standards
This oil consistently meets and exceeds the extra virgin olive oil standards. The oils are independently tested by the NSW Government DPI laboratory to ensure it meets the IOOC chemical and organoleptic standards for extra virgin olive oil. Toscana's production is committed to extremely high quality paying careful attention to strictharvesting & handling methods, cold pressing their olives immediately once harvested. As a result these premium oils have always exceeded these standards. As recognition of this Toscana are a signatory to the Australian Olive Association's code of practice (ID#268).
Awards and Recognition
Toscana have achieved an impressive array of awards over the years with over 14 in recent years alone, including the Royal Melbourne Fine Food Awards, ABC Delicious Produce Awards and the Royal Sydney Show. Toscana's oils are also used in a number of fine restaurants throughout the state, from the Royal Mail Hotel, Dunkeld to a range of well known restaurants in Melbourne.