2011 Novello Frantoio Olive OilNovello olive oil is celebrated as the
first oil of the season, coming straight from the tank before settling and
filtration take place. It contains a high amount of fine fruit pulp giving it a green opaque hue and limited lifespan.
The
Novello Frantoio is made from olives grown and processed on the
Gwydir River in
Moree north western
NSW by Jenni and Peter Birch. This region has a history of olive growing dating back to the 1800's when the Department of Agriculture trialled cultivation using the mineral rich
artisan bore water. Then in the 1950's a Greek family began growing and processing olives and selling the oil in their main street cafe. In 1993 Jenni and Peter started the third wave and now care for 250 hectares of olive trees, including
Frantoio,
Leccino,
Coratina,
Kalamata and Jumbo
Kalamata.
The olive harvest starts in April and goes for six weeks; in this time the olives are processed 24 hours a day using a cold press centrifugal system. Due to the warm
Mediterranean like climate, the olives are typically milder and sweeter than the
cool climate southern oils at this time of year.
Tasting Notes:
Fresh green almond, mildly herbaceous with a full palate that has lingering green apple tones.
A Fantastic Lamb Tasting was held at Berta Restaurant, where a group of Sydney chef's got together to try some of Australia's best tasting lamb. The Lambs were grown by Richard Gunner, at his families property Southern Cross, in Tintinara,
South Australia. Richard is the only person genetically selecting lambs for breeding through the use of ultrasound in a similar way to the production of wagyu beef. He applies this breeding technology to his flock, which is the worlds largest Pure Suffolk Flock. Richard was on hand to talk about Milk Fed Suffolk Lambs and answer chef's questions. Thanks to all those who joined us for a truly relaxed and fun night. Derek Nicholson
