2022 Early Harvest Parameters
Origin: Waterleliefontein Estate, Bot River (www.waterleliefontein.co.za)
Oleologist(s): Jo & Tessa Neser
Harvest Name: "Omotenashi"
Harvest & Press Date: 30 March 2022
Harvest Method: Picked by Hand
Extraction Method: Same day Cold Extraction, Alfa Laval Centrifugal
Storage: Air-tight Floating Dome 500l Stainless-steel Tank
Filtration: Gravitational method
Cultivar(s): Kalamata (80%) & Delicata (20%)
Oil Colour: Radiant Green
Harvest Conditions: Picked Early Morning (18 to 22 Degrees Celsius), Clear
FFA as Oleic Acid (%m/m): 0,11 (International Olive Oil Council Standard: ≤ 0,8 & Ultra Premium Standard: ≤ 0,3) *
Peroxide Value (mEq/kg): 4,10 (International Olive Oil Council Standard: ≤ 20 & Ultra Premium Standard: ≤ 9) **
Oleic Acid (%m/m): 76,20 (International Olive Oil Council Standard: 55,0-83,0 & Ultra Premium Standard: ≥ 65) ***
Total Polyphenols & Flavonoids (mg/kg): 526 (Ultra Premium Standard: ≥ 130) ****
Additional Analytes Measured:
Total Mono Unsaturated Fatty Acid (g/100g): 77,40
Iodine Value: 86,10 (International Olive Oil Council Standard: 75,0-94,0)
UV Absorption @ λ 232: 2,03 (International Olive Oil Council Standard: ≤ 2,50)
UV Absorption @ λ 270: 0,20 (International Olive Oil Council Standard: ≤ 0,25)
Total Produced: < 50 Litres
Tasting Notes/Organoleptic: A resonant, effervescent and textured jade juice. Floral notes (olfactory aromas) of green tomato, wild arugula and unripe plantain (top notes); freshly-trimmed wheatgrass and Mediterranean cucumber (middle notes); young chestnut fruit, mustard seed and Lapsang Souchong tea (base notes). Flavour notes (including retronasal olfaction) of baby endive, green cacao bean and fresh wakame. The presence of young Kalamata olive fruit is pleasantly perceived as a tactile eucalyptus-like sensation in the lower throat while the introduction of the Delicata variety into this year’s harvest reveals a melodic masala of warm spice notes evocative of Ceylon cinnamon, all-spice and black cardamom. This communion culminates in a harmonious, complex and dynamic oil suitable for all manner of gastronomical celebrations
Palette Finish Categorisation: Robust
Throat-feel: Tactile, Peppery
Pairing Suggestions: Use as a finishing oil to elevate fresh produce, sashimi, gazpacho, fresh pasta, cured meats/cheeses and gelato
Storage Suggestions: Keep vessel in a cool place, away from direct heat and light
Origin: Waterleliefontein Estate, Bot River (www.waterleliefontein.co.za)
Oleologist(s): Jo & Tessa Neser
Harvest Name: "Omotenashi"
Harvest & Press Date: 30 March 2022
Harvest Method: Picked by Hand
Extraction Method: Same day Cold Extraction, Alfa Laval Centrifugal
Storage: Air-tight Floating Dome 500l Stainless-steel Tank
Filtration: Gravitational method
Cultivar(s): Kalamata (80%) & Delicata (20%)
Oil Colour: Radiant Green
Harvest Conditions: Picked Early Morning (18 to 22 Degrees Celsius), Clear
FFA as Oleic Acid (%m/m): 0,11 (International Olive Oil Council Standard: ≤ 0,8 & Ultra Premium Standard: ≤ 0,3) *
Peroxide Value (mEq/kg): 4,10 (International Olive Oil Council Standard: ≤ 20 & Ultra Premium Standard: ≤ 9) **
Oleic Acid (%m/m): 76,20 (International Olive Oil Council Standard: 55,0-83,0 & Ultra Premium Standard: ≥ 65) ***
Total Polyphenols & Flavonoids (mg/kg): 526 (Ultra Premium Standard: ≥ 130) ****
Additional Analytes Measured:
Total Mono Unsaturated Fatty Acid (g/100g): 77,40
Iodine Value: 86,10 (International Olive Oil Council Standard: 75,0-94,0)
UV Absorption @ λ 232: 2,03 (International Olive Oil Council Standard: ≤ 2,50)
UV Absorption @ λ 270: 0,20 (International Olive Oil Council Standard: ≤ 0,25)
Total Produced: < 50 Litres
Tasting Notes/Organoleptic: A resonant, effervescent and textured jade juice. Floral notes (olfactory aromas) of green tomato, wild arugula and unripe plantain (top notes); freshly-trimmed wheatgrass and Mediterranean cucumber (middle notes); young chestnut fruit, mustard seed and Lapsang Souchong tea (base notes). Flavour notes (including retronasal olfaction) of baby endive, green cacao bean and fresh wakame. The presence of young Kalamata olive fruit is pleasantly perceived as a tactile eucalyptus-like sensation in the lower throat while the introduction of the Delicata variety into this year’s harvest reveals a melodic masala of warm spice notes evocative of Ceylon cinnamon, all-spice and black cardamom. This communion culminates in a harmonious, complex and dynamic oil suitable for all manner of gastronomical celebrations
Palette Finish Categorisation: Robust
Throat-feel: Tactile, Peppery
Pairing Suggestions: Use as a finishing oil to elevate fresh produce, sashimi, gazpacho, fresh pasta, cured meats/cheeses and gelato
Storage Suggestions: Keep vessel in a cool place, away from direct heat and light
GLOSSARY
* Free Fatty Acids (FFA) are formed due to breakdown of the triacylglycerols in oils during extraction. Fatty acids are "free" when the are no longer bound to any other molecules. An elevated level of FFA can indicate poor quality or mishandled fruit, too much time between harvesting and extraction, poor storage and/or high temperature during extraction
** Peroxides are primary oxidation products that are formed when oils are exposed to oxygen causing defective flavors and odors. Primary measurement of rancidity in oil. Higher peroxide levels indicate oxidized and/or poor quality oil & give an idea of the freshness & storage conditions
*** The major fatty acid in olive oil triacylglycerols is Oleic acid making up 55 to 85% of olive oil. The higher the oleic acid monounsaturated fat content translates to increased durability and shelf-life
**** Phenols are healthful anti-oxidant substances in olive oil which aid in slowing down the natural oxidative processes. Phenolic content (measured as Gallic Acid) decreases over time and is an indicator of freshness, with higher amounts improving shelf-life and oxidative stability
* Free Fatty Acids (FFA) are formed due to breakdown of the triacylglycerols in oils during extraction. Fatty acids are "free" when the are no longer bound to any other molecules. An elevated level of FFA can indicate poor quality or mishandled fruit, too much time between harvesting and extraction, poor storage and/or high temperature during extraction
** Peroxides are primary oxidation products that are formed when oils are exposed to oxygen causing defective flavors and odors. Primary measurement of rancidity in oil. Higher peroxide levels indicate oxidized and/or poor quality oil & give an idea of the freshness & storage conditions
*** The major fatty acid in olive oil triacylglycerols is Oleic acid making up 55 to 85% of olive oil. The higher the oleic acid monounsaturated fat content translates to increased durability and shelf-life
**** Phenols are healthful anti-oxidant substances in olive oil which aid in slowing down the natural oxidative processes. Phenolic content (measured as Gallic Acid) decreases over time and is an indicator of freshness, with higher amounts improving shelf-life and oxidative stability
Reserve your share of 2023's harvest by completing the form below:
Reservations will be confirmed via email subject to availability and are limited to 2 bottles per person. Payments and collections are to take place at the Olive Branch Deli
Reservations will be confirmed via email subject to availability and are limited to 2 bottles per person. Payments and collections are to take place at the Olive Branch Deli
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