Extra virgin and cold pressed olive oil from Lot Eight in Martinborough. Lot Eight use only fresh raw ingredients for their range of cold-pressed fragrant olive oils with exotic flavours - from Harissa to Yuzu. 250ml and 750ml glass bottles.
Reserve showcases the Greek cultivar Koroneiki, blended with a selection of compatible olive varieties to ensure refined notes. This 100% extra virgin unfiltered olive oil is perfect as a dipping oil or to provide the finishing touch to a dish.
Herbes de Provence is a blend with fennel, thyme, bay leaves, oregano and rosemary - herbs widely used in Mediterranean cuisine. Use this fragrant oil made with New Zealand grown herbs to coat meat before searing, roasting or grilling, or add a few drops to soups and casseroles.
Spicy Harissa is for those who like their food spicy. This blend is made by pressing fresh olives with chillies, coriander, cumin, oregano and other spices. Use with meats, fish, stews, couscous, pasta and vegetable dishes or drizzle over hummus.
Citrus is a pressing of fresh New Zealand citrus - lemons, limes and mandarins - with this season’s olives. This golden blend bursting with real citrus notes is superb in sweet or savoury baking and as a finishing oil on salads and warm vegetables.
Yuzu is made by pressing olives with the much prized Yuzu citrus, also New Zealand grown. Regarded as a tree of eternal youth and revered for it’s highly fragrant skin, Yuzu is used in Japanese cooking from green salads to raw fish or in a Ponzu dipping sauce.
Flavours of Aotearoa combines olive oil with the earthy flavours of Kawakawa and the peppery citrus notes of Horopito, both revered by Maori as therapeutic plants. Use to dress raw or steamed seafood, soups, roasts and casseroles.
Chef Blend premium cooking oil contains extra virgin olive oil, which provides a clean taste. The addition of vegetable oil increases the smoke point, making it ideal for sauces, marinades, pan frying, roasting, grilling and wok frying.