We have been cultivating olive oil for thousands of years. Whilst is exact origins are a little contentious, it has been a stable in many European and middle eastern diets.
The ancient Europeans held belief that olive trees were godly, providing them with not only delicious oil for eating but also for lighting lamps, cosmetics and were long considered medicinal.
In Greek mythology, Diana was called Artemis, and is associated with fertility and nature. A fitting name for Diana Olive Oil for the fruitful opportunity the business provided to the family.
In 1989, Diana Olive Oil established its first press, a second hand basket press using traditional methods. The old Pieralisi pneumatically pressed synthetic mats with the crushed olive paste, like a wine basket press. This process separates the oil from the solid components that were later modernised with centrifugation, which are more efficient and yield higher-quality oils.
Olive oil has a complex mixture of various compounds, including triglycerides, free fatty acids, phenolic compounds, sterols, and vitamins. The composition of fatty acids contributes to its unique properties and health benefits with oleic acid the most abundant - between 55% to 85%.
The International Olive Council classify oils into the following classifications.
Extra Virgin Olive Oil has oleic acid of not more than 0.8gms per 100gms.
Virgin Olive Oil has not more than 3.3gms per 100gms
Olive oil tasting is very similar to wine tasting with three styles judged. Mild, medium and robust that are influenced by the maturity of the olive when harvested, the process used to extract the oil, the type of olive and the terroir.
When tasting oils, the flavour profiles are broad to reflect these possible variances. Depending on your tasting experiences, the robust oils will be intensely aromatic, herbaceous and peppery. Mild and medium take on more ‘nutty and fruity’ profiles and are more palatable for less experienced palates.
Producers often blend different batches or varieties to achieve a desired flavour profile or consistency for more commercial markets.
Today, Diana continues to provide full services of planting, harvesting, processing and packaging to control quality standards that meet Australian food standards and the Australian Olive Oil Association Code of Practice Certifications. Their most noted oil is the ‘Novello EVOO’. It is blended from select batches that offers intense, herbaceous aromas with spicy rocket leaf characters. The mouthfeel is smooth and creamy that finishes dishes with flair and flavour. "Caring for the grove, harvesting, processing … these are skill and techniques that have been learned from previous generations, that are then constantly changing and evolving as newer techniques and technology is integrated." Domenic Scarfo
Diana Olive Oil is available at good providores, quality grocers and online.
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