RESEARCH demonstrates that a Mediterranean diet is one of the healthiest to eat. The basis for much of this type of eating is olive oil.
Now there are good oils and not-so-good oils, so you should be discerning about what you buy. In addition, oils don’t last forever so like any food, it’s better when oils are fresh. That’s why we’re so excited to offer new season 2009, fresh, 100 per cent Australian, 100 per cent pure, extra virgin olive oils from both South Australia and the Hunter Valley.
If you’ve looked through Maggie Beer’s latest magnificent cookbook Maggie’s Harvest, you’ll find in the entry under ‘Extra virgin olive oil’ a glowing description about Dr Rod Mailer, principal research scientist with the NSW Department of Primary Industries. ‘At the forefront of olive oil industry research, he has worked for many years to define the right harvest times and the best storage conditions to produce optimum-quality olive oil,’ Maggie writes.
I’m very pleased to say that the two oils we’re stocking at Granny Smith Natural Food Market have both been personally recommended to me by Dr Mailer, so you know they represent the best in terms of quality, genuine provenance and flavour.
The Bunna Bunoo olive oil from the Hunter Valley is made by Chris and Irma Iacono from their olive vineyard at Vacy. It is delicious, grassy and deliciously flavoured. Our own brand oil comes from the Limestone Coast of South Australia. Its perfect Mediterranean climate has imbued this expertly blended oil with a mild yet distinctively olive flavour you can use on everything.
We want you to enjoy olive oils as part of your day-to-day eating so we’ve worked hard to offer these premium products at an everyday price. Come on in and ask to taste one!