Kalaparee Olive Oil @ South Melbourne MarketPosted by: Scott Ko
Kalaparee Olive oil is a family operated olive grove situated in the foothills of the Victorian countryside. The business has won a host of awards for its full-bodied and light blends supplying high profile hotels and restaurants with its varietals.
What are the health benefits?
The Mediterranean diet is famed for its use of olive oil, with extended lifespan a hallmark for the proven benefits of this golden liquid. This monounsaturated fat (MUFAs) is considered a healthy dietary fat with studies showing that regular consumption of olive oil resulted in a reduced likelihood of :
- Cardiovascular disease
- Breast cancer
- Alzheimer’s disease
What is extra virgin olive oil?
Extra virgin olive oil is the highest quality of olive oil.The quality of olive oil must be quantitatively assessed before being classified as ‘extra virgin’ by measuring levels of free fatty acids. The presence of these acids is indicative of degradation due to poor handling and processing methods. According to Australian standards, the maximum level of free fatty acids is 0.8 %. What’s so spectacular about Kalaparee Olive oil is that their fatty acid level is 0.01%.
Extra virgin olive oil also contains Oleocanthals, a compound responsible for the ‘ pepperiness’ taste, as well as possessing anti-inflammatory and anti-oxidant properties.
Why is good quality olive oil more expensive?
Similar to fine wine, there are also differences in the quality and cost of olive oil. Cheaper olive oils are plucked and processed using highly automated machinery which lower production costs. These methods are more likely to damage the olive resulting in the degradation process discussed above. Good quality olive oil is more likely to be hand harvested, protecting the olive from damage.
How not to cook with olive oil?
Olive oil and extra virgin olive oil should not be used for frying as heating causes flavour loss. Olive oil is best suited in uncooked dishes to enhance and build depth of flavour. The flavour profile, texture and uses of the olive oil will differ depending on the variety of olive used. It also balances acidity, great for drizzling over salads, pastas or for dipping bread. ( See further uses below)
The Kalaparee Range
1. Frantoio: Main variety of olive originally sourced from Tuscany, characterised by a light fruity taste accompanied by a peppery linger. The Frantoio range has particularly high levels of oleocanthals associated with prevention of heart disease and antioxidant properties. This product is great for salad dressings and dipping as an all-round oil.
2. Estate Blend: Full bodied bend of Tuscan leccino and pendolino varieties characterised by a robust fruity taste with a strong front of mouth flavour. This product is great for marinades, barbeques, red meats and infusing.
3. Lemon Infused: Blend of ‘Estate blend’, Frantoio and cold pressed lemon oil. This is a full flavoured fruity oil with a slightly tropical taste. This product is great for chicken, fish, cakes, desserts and salads.
4. Garlic Infused: Blend of ‘Estate blend’, Frantoio and cold pressed garlic oil. This is a bold full flavoured oil great for bruschettas, red meats and sauces.
5. Herbs of Provence: Blend of ‘Estate blend’, Frantoio and infused with warm fragance of wild herbs – thyme, sage, fennel and bay leaves.
So there you have it, I never knew that olive oil could be as complex as wine. For award winning olive oil visit the Kalaparee Olive stall situated in the South Melbourne Market.