<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>We produce our own estate blend of extra virgin olive
oil from several varieties of 150 year old trees as
well as producing another blend from our own grove and
e.v. olive oil produced from other selected groves.
Blending extra virgin olive oil requires some skill
and experience to achieve the desired flavour profile.
We also produce some infused e.v olive oils and the
process is much the same. We never put any herbs or
solids in the bottle. The quality and style of oil
used is always extra virgin. We produce our infused
oils by adding a small quantity of concentrated
infused extra virgin olive oil to a much larger
quantity of extra virgin olive. We infuse oils with
chilli, garlic, lemon myrtle, ginger and even
parmessan cheese. We don't put any uncooked herbs,
garlic etc in the oil so as to avoid botulism. By
using dry ingredients we avoid the risk of botulism or
by cooking fresh ingredients in e.v olive oil to kill
bacteria and remove water we achieve the same result.
We make infused oils in smaller batches.
Flavours are imparted in the infusion process and then
the small concentrated infusion is added back to the
much larger proportion of non infused e.v. olive oil
until we achieve the desired flavour concentration.

Tony