Products
Olive OilsLa Casa Toscana olives are distinctive in flavour. This was first proven at the 2009 New Zealand Olive Awards where our Manzanillo won the coveted Best in Show Award and our Frantoio and Sevillano Blend won Silver Awards. Our Frantoio also won a Silver Medal at the 2009 New Zealand Gourmet Oil Competition, run in conjunction with the Royal New Zealand Show and was judged Best Olive Oil in the 2010 Grill magazine tastings. In 2011 both our Manzanillo and Kalamata olis were awarded Gold Medals and judged Best in Class. Our Frantoia gained another Silver medal. Our single varieties of olive oil are available to suit different palates and occasions. They include: Frantoio, Manzanillo and Kalamata, each being of increasing intensity. La Casa Toscana has one specially blended oil available: a combination of Sevillano / Picual / Picholene / UDP olives which results in an intense but creamy, green herbacious oil. Our extra virgin olive oils are cold pressed. They contain no cholesterol and are low in saturated fats and high in mono-unsaturated fats making them the ‘healthy oil’. All our oils meet the stringent Olives New Zealand Certification criteria. Always look for the red ONZ Certification sticker to ensure that the olive oil you buy is of certified Extra Virgin quality. Our oils are ideal for dipping bread, dressing pasta, salads and vegetables. They are superb for baking fish and chicken or as a marinade for red meats. Our favourite is as a dressing for avocado with just a little salt to add piquancy. Each variety is currently available in 250 ml bottles with a pourer cap. They will soon also be available in 1 litre and 5 litre quantities.
Table OlivesWe have not produced table olives for sale this year but but the varieties of olives available from La Casa Toscana include Picholene, Sevillano/Uovo De Piccione and Kalamata, all superb eating olives which hope to make available again in the future.
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