Award winning Lemon infused Olive oil
This new product won Bronze Medal at the International Los Angeles County Fair. This freshly pressed lemon infused oil with the combination of spicy pepper makes it perfect for dipping and complimentary to fish and salads. |
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ōriwa 2008 is a complex perfectly balanced extra virgin olive oil in a medium style. Ripe tomatoes, sweet tropical fruit, olive leaves, nougat and spice are all present on the nose, while the palate offers hints of creamy almond nuts and the bitterness of a mesclun mix of salad leaves. These savoury and sweet elements mingle with rising chilli pepper to create a superb persistent and lingering finish.
Release its delicious flavours by drizzling over warm fish, meat or vegetables. Enhance salads and pasta with its spicy freshness. Create a real taste treat by using it as a dip for fresh bread.
ōriwa is a blend combining the unique taste attributes of the Tuscan Frantoio and Leccino varieties, along with Spanish Picual, all grown in the cool maritime climate of New Zealand. It is a quintessentially New Zealand extra virgin olive oil – fresh, natural and healthy. Olives are sourced from selected groves in Nelson at the top of the South Island and pressed at our press in Tasman. Excellence is our only focus, and complete quality control is maintained throughout.
ōriwa’s extremely low acidity and peroxide values indicate very high quality oil, with excellent keeping ability.
Lemon Infused Oils
Lemon infused ōriwa
has a crisp, zesty lemon aroma and flavour with a creamy smoothness and spicy peppery finish. This combination creates a tangy lemon culinary sensation to be used as a condiment with fish, fresh green salads or as a dipping oil with Dukkah and your favourite crusty bread.
Lemon infused ōriwa is produced from a blend of extra virgin olive oils combining the unique taste attributes of the Tuscan Frantoio and Leccino varieties, along with Spanish Picual, all grown in the cool maritime climate of New Zealand. It is a quintessential New Zealand olive oil – fresh, natural and healthy. Olives are sourced from selected groves in Nelson at the top of the South Island and pressed at our press in Tasman. Excellence is our only focus, and complete quality control is maintained throughout.
Ravishing Winter Recipes
ōriwa Olive Oil combines a balance of fruitiness with bitterness and peppers to add a natural, yet unique flavour to any recipe.
Soups, winter roast veggies, mashed potatoes, roasts, fish, home made chips...everything tastes better with ōriwa! More recipes...
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Meet Our Nose and Palette
Rachel has been blending with us for the past 7 years and is an expert in her field. She is a regular attendee at the International Professional Olive Tasting and Blending Programme in Australia, known as Savantes.
Her tutor at Savantes is international taste and flavour expert, Judy Ridgway. Under Judy's tutelage Rachel has learnt to understand and recognise the taste and flavour characteristics in Extra Virgin Olive Oil and enhanced her own 'memory bank' regarding aroma.
There are 4 components in Extra Virgin Olive Oil which give complexity to its flavour and aroma. These are freshness, fruitiness, bitterness and pepper. All olive cultivars grown anywhere in the world encapsulate distinctive flavours in their olive fruit and within each growing season the characteristics in the oil will vary.
Each season Rachel uses her acquired skills and knowledge to achieve a consistency of aroma and flavours in the ōriwa Extra Virgin Olive Oil blends.
Rachel's involvement in the Savantes programme and her participation as a member of the Olives NZ Sensory Panel has given her the expertise to create a rich, complex and irresistible blend of ōriwa Extra Virgin Olive Oil year on year.
The Good Oil
Olive Oil is high in monounsaturated fat which provides many health benefits. Research shows that those who regularly consume Olive Oil have lowered rates of heart disease, diabetes, colon cancer and asthma.
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