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River Estate Products

Olive Oils

 

The 2024 Oils are listed below vary from smooth to medium intensity for this season.

  

High polyphenols are generally a reflection of the amount of 'greenness' in the fruit when it is harvested. However, this year they are milder due the low day temperatures over the summer and Autumn. No polyphenol testing was carried out on Chemlali this year, as was tested in NZ.

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These olive varieties are mostly grown and processed on our estate in Whitford, Auckland, New Zealand. 

Chemlali (North Africa)  -very mild
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  • A North African variety originating from Algeria, which produces very small fruit.

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  • The oil starts off very smooth and buttery with a slight hint of nuttiness . It finish's very softly.

    

  • Recommended for delicate foods where strong flavours not required.

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Leccino (Italy)  - medium intensity 

  • A popular Italian variety  ( Polyphenols 204 )

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  • This oil starts off smoothly and buttery with a hint of banana flavour.  It finish's with a  good peppery flavour.

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  • Excellent with most  meats and excellent drizzled over salads 

        

 

Tuscan Blend (Italy)  - medium intensity
A blend of three popular Italian varieties - Leccino, Pendolino and Frantoio. No polyphenol tests for Pendolino this year.
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  • This is only blend that River Estate does regularly, due its popular demand.

  • Represents a good European flavour.​

  • This oil starts off very smooth with a gentle bouquet of fruitiness.  Slowly finishes with a  mild  peppery finish.

      

     Excellent  drizzled over salads and for cooking with red or white meats   eg chicken and fish.

     

           

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Other Products

 

Table Olives

 

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)  one of our stronger oils this year. ( Polyphenols 272 )

 

  • A very popular Italian variety

  • The oil starts off with a gentle  citrus flavour. The oil then finishes with a mild  peppery finish.

  • An extremely popular oil.

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  •  Excellent with Dukkah, dipping with breads or strong cheeses. will also complement red meats.  

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    Gold medal in Oliveti Olive oil competition

            

                   

                   

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Koroneiki (Greece)  - mild intensity

   ( Polyphenols  183 )       

​A Greek variety that produces very small fruit which is difficult to pick.

  • The oil starts slowly with a hint of herbaceous flavours, finishing with a hint green tea flavours

  • The oil has a hint only  of  peppery finish. 

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Recommended  for  all cooking and delicate flavoured meats.

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Picual (Spain) - medium intensity
( polyphenols 270)

 

  • A popular Spanish variety that is usually late to ripen.

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  • This year the oil starts off typically with its green capsicum peppers flavours  which linger on the palate. The oil  finishes with a  good  peppery finish. 

   

Recommended for dipping,  and cooking with red meat and venison.

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          Silver medal in Oliveti Olive oil competition

 

 

 

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