River Estate Products
2020 Oils are listed below are quite strong this season due the hot dry summer. Some start smooth and then finish a gentle peppery taste, others have a stronger consistent taste.
These olive varieties are grown and processed on our estate in Whitford, Auckland, New Zealand.
Chemlali (North Africa)
A North African variety originating from Algeria, which produces very small fruit.
The oil starts off smooth with a hint of nuttiness before finishing with a gentle peppery taste.
Excellent with cheeses and Dukkah.
Excellent for cooking. Will also complement both red and white meats when used for cooking.
Bronze medal - Oliveti Olive Oil Competition 2019
This oil initially starts very smoothly with a hint of green banana fruitiness, then finishes with a peppery and pungent aftertaste.
Ideal for cooking with red meats or other strong flavours.
Bronze medal - Oliveti Olive OIl Competition 2019
Tuscan Blend (Italy) Sold out for season
A blend of three popular Italian varieties - Leccino, Pendolino and Frantoio.
This is only blend that River Estate does regularly, due its popular demand.
Represents a good European flavour.
This oil starts off very smooth and fruity, finishing with a very gentle but slight hint of a peppery finish.
Excellent with Dukkah, drizzled over salads and for cooking with delicate meats eg chicken and fish.
Gold medal in the Oliveti Olive Oil Competition
A jar of Olives is $10.00 for 200 grams of net drained weight. For the 2020 season we have a limited supply due to seasonal influences and limited quantity of quality of olives. The olives are all cured by the natural fermentation process. The natural fermentation process takes 6-12 months to complete the process. They are soaked in a brine solution until ready to package.
You will notice that we are referencing the previous year for table olives. That is because of the time it takes for natural curing to take place.
At River Estate we grow the following varieties of table olives:
- Manzanillo (Spain)
- Kalamata (Greece)
- Picual (Spain)
River Estate Dukkah
Dukkah originates from an old traditional Middle Eastern food. It was developed by camel drivers after the day's journey, roasting nuts, spices and seeds, then crushing and eating with bread lavishly dipped in olive oil. It is also known as Zatar amongst some Middle Eastern countries.
River Estate Dukkah will give you a new total taste experience as all the different nuts, spices and seeds flavours vibrantly excite taste buds when you dip your favourite bread in River Estate Extra Virgin olive oil and Dukkah. What makes River Estate Dukkah unique is the very low level of salt in our dukkah mix with no added preservatives or anti -caking agents.
However, Dukkah is not just limited to dipping with olive oil and bread. It has many other uses like sprinkling on salads, soups and most meats and fish when cooking. It can be placed in pita bread and used when stuffing meat fillets.
Our Dukkah has been rigorously tested for 12 months alongside our olive oil tastings. The results have been overwhelmingly positive, with comments like; "this the best Dukkah I have ever tried" and "When can we get it? The sooner the better!"
Warning -our Dulkkah contains sesame seeds and nuts.
Frantoio (Italy) Sold out for season
A very popular Italian variety.
The oil starts off smooth with a fruity complexity and slight citrus flavours. The oil finishes with a peppery finish.
Excellent for dukkah, dipping bread and cooking with both strong flavours like meats.
An extremely popular oil which is very strong this year on the palate. Good for Dukkah, dipping or with strong cheeses
Gold medal and Best in Class - Oliveti Olive Oil Competition 2019
A Greek variety that produces very small fruit that is difficult to pick.
The oil is starts with smooth floral herbaceous flavours flowing into of green tea flavours.
It has a strong robust peppery finish.
Recommended for dipping, drizzling over salads and cooking with red meats and venison. An extremely popular oil.
Silver medal - Oliveti Olive Oil Competition 2019
A popular Spanish variety that is usually late to ripen.
This year the oil is smooth with its green capsicum peppers flavours but finishing with a smooth lingering gentle peppery flavour.
Recommended for dipping, drizzling over salads and cooking with strong flavours like red meat and venison.
Bronze medal - Royal Easter Show Olive Oil Awards 2019