Isaacs Grove Extra Virgin Olive Oil
Isaacs Grove is on fertile elevated river flats, at Lalagooli Farm, Gunnedah, which in its previous life was a cattle grazing paddock. To prepare for the olive grove, the land was levelled to allow for water runoff, as it is vital that the olive trees do not get “wet feet”. The soil was deep ripped to allow for good root aeration and installed a drip watering system.
“The marriage of the trees to soil type has been spectacular. Whatever I do in my work, it is true to say that it is the richness of the soil that produces the real quality of the oil. I see my job as the guardian of the fruit and the olive oil.” Jenny Norman – Owner.
Owning a small grove allows Jenny the luxury of controlling the selection process at the time of harvest, by choosing individual trees at a time. Olives can ripen on the same tree irregularly, so the percentage of ripened fruit to unripened fruit is important when it is time to harvest. Gaining the right balance helps to achieve the optimum level of polyphenols, which affects the flavour strength or weakness of the oil. If the fruit was only picked once the tree was completely ripe, there would be a higher yield but less goodness in the oil itself, so in this case less really does become more.
The Corregiola olive grove produces fruit on a 2 year harvest cycle. shook from the trees, after the morning dew has dried off and before the real heat of the day, during the harvest season April – June. It is then stored in a climate controlled room before being taken for pressing on the same day. This is important because if the fruit sweats its value diminishes.
Cold pressed oil is a general term people are familiar with which means no heat or chemicals is used during pressing, however, the modern way is to use a centrifuge which lessens the oxidisation of the fruit which gives higher quality oil.
Isaacs Grove olive oil is centrifuged extracted and left unfiltered. It is stored in stainless steel vats at the farm, to rest for 6 weeks. Due to this very natural process, Isaccs Grove cold pressed extra virgin olive oil is high in antioxidants and has a spectacular flavour.
- It is said that a good olive oil helps the body digest nutrients in the food that it is accompanied with such as freshly cooked vegetables.
- Filtering oil is believed to extract approximately 30% of the antioxidants olive oil is noted for. However larger operators tend to do this as it allows them to get it to the market earlier.
“ My grove is my passion. Sometimes I am a mechanic repairing a minor breakdown to my Kubota tractor or attending to irrigation repairs after cockatoos have attacked. I am also a dab hand with a chainsaw when the trees have to be pruned. All the pruning of the olive trees feed our Black Angus cattle. This is particularly good at calving time as the olive leaves increase the milk production of the cows.
During drought we have the most beautiful happy calves being born as the olive leaves make us drought proof as far as our cattle is concerned and they do not suffer the effects of drought. I then gather up the cow pats and make what I call cow poo soup, this is used to fertilise the trees before I mulch them down to rest.” Jenny Norman – Owner.
It is very clear upon meeting Jenny, that she lovingly nurtures every stage of the process to ensure that her passions are delivered and experienced through the quality of taste in each bottle she produces.
Place your order now through your online account, available for delivery from early May.
Comments from Shalani McCray blog writer and Food Connect subscriber www.karmaspirit.com.au
“I am so excited to learn that Food Connect has now sourced, locally grown, unfiltered, extra virgin olive oil. Really great olive oil can make such a difference to the most simple of foods like a bowl of Rita’s gorgeous cherry tomatoes which just spring to life with a good grind of real salt & pepper and a drizzle of a lovingly produced olive oil.”