2023 Early Harvest Parameters
Origin: Upland Organic Estate, Wellington
Oleologist(s): Edmund Oettle
Harvest Name: "Saman"
Harvest & Press Date: 30 April 2023
Harvest Method: Picked by Hand
Extraction Method: Same Day Cold Extraction, Oliomio
Yield: 10,2%
Storage: n/a
Filtration: Unfiltered
Cultivar(s): Frantoio & Leccino (Multicultivar)
Oil Colour: Iridescent Topaz
Harvest Conditions: Picked Early Afternoon (15 Degrees Celsius), Partly Cloudy
FFA as Oleic Acid (%m/m): 0,20 (International Olive Oil Council Standard: ≤ 0,8 & Ultra Premium Standard: ≤ 0,3) *
Peroxide Value (mEq/kg): 11,30 (International Olive Oil Council Standard: ≤ 20 & Ultra Premium Standard: ≤ 9) **
Oleic Acid (%m/m): 74,10 (International Olive Oil Council Standard: 55,0-83,0 & Ultra Premium Standard: ≥ 65) ***
Total Polyphenols & Flavonoids (mg/kg): 163 (Ultra Premium Standard: ≥ 130) ****
Additional Analytes Measured:
Total Mono Unsaturated Fatty Acid (g/100g): 75,40
Iodine Value: 82,20 (International Olive Oil Council Standard: 75,0-94,0)
UV Absorption @ λ 232: 1,71 (International Olive Oil Council Standard: ≤ 2,50)
UV Absorption @ λ 270: 0,11 (International Olive Oil Council Standard: ≤ 0,25)
Total Produced: < 25 Litres
Tasting Notes/Organoleptic: A ethereal, decadent and solace-inciting fruit molasses. Floral notes (olfactory aromas) of unripe banana, basil microgreen and Genmaicha (green tea with roasted brown rice) (top notes); summer-sweet melon and Herbes de Provence (middle notes); baby asparagus, coast-kissed Fynbos and pineapple-leaf (base notes). Flavour notes (including retronasal olfaction) of toasted green almond, earthy pine needle and freshy-brewed wild White Peony tea. The presence of young Frantoio olive fruit is welcomingly perceived as a piquant-like sensation in the lower throat while the introduction of the Leccino variety into this year’s harvest reveals a floral fancy of delicate garden-gems evocative of arugula pesto and crisp clover salad. This communion culminates in a harmonious, complex and dynamic oil suitable for all manner of gastronomical celebrations
Palette Finish Categorisation: Medium
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: Upland Organic Estate, Wellington
Oleologist(s): Edmund Oettle
Harvest Name: "Saman"
Harvest & Press Date: 30 April 2023
Harvest Method: Picked by Hand
Extraction Method: Same Day Cold Extraction, Oliomio
Yield: 10,2%
Storage: n/a
Filtration: Unfiltered
Cultivar(s): Frantoio & Leccino (Multicultivar)
Oil Colour: Iridescent Topaz
Harvest Conditions: Picked Early Afternoon (15 Degrees Celsius), Partly Cloudy
FFA as Oleic Acid (%m/m): 0,20 (International Olive Oil Council Standard: ≤ 0,8 & Ultra Premium Standard: ≤ 0,3) *
Peroxide Value (mEq/kg): 11,30 (International Olive Oil Council Standard: ≤ 20 & Ultra Premium Standard: ≤ 9) **
Oleic Acid (%m/m): 74,10 (International Olive Oil Council Standard: 55,0-83,0 & Ultra Premium Standard: ≥ 65) ***
Total Polyphenols & Flavonoids (mg/kg): 163 (Ultra Premium Standard: ≥ 130) ****
Additional Analytes Measured:
Total Mono Unsaturated Fatty Acid (g/100g): 75,40
Iodine Value: 82,20 (International Olive Oil Council Standard: 75,0-94,0)
UV Absorption @ λ 232: 1,71 (International Olive Oil Council Standard: ≤ 2,50)
UV Absorption @ λ 270: 0,11 (International Olive Oil Council Standard: ≤ 0,25)
Total Produced: < 25 Litres
Tasting Notes/Organoleptic: A ethereal, decadent and solace-inciting fruit molasses. Floral notes (olfactory aromas) of unripe banana, basil microgreen and Genmaicha (green tea with roasted brown rice) (top notes); summer-sweet melon and Herbes de Provence (middle notes); baby asparagus, coast-kissed Fynbos and pineapple-leaf (base notes). Flavour notes (including retronasal olfaction) of toasted green almond, earthy pine needle and freshy-brewed wild White Peony tea. The presence of young Frantoio olive fruit is welcomingly perceived as a piquant-like sensation in the lower throat while the introduction of the Leccino variety into this year’s harvest reveals a floral fancy of delicate garden-gems evocative of arugula pesto and crisp clover salad. This communion culminates in a harmonious, complex and dynamic oil suitable for all manner of gastronomical celebrations
Palette Finish Categorisation: Medium
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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