Three Varieties
Superb choices for you
We grow three different types of olives — Frantoio, Leccino & New Norcia — to produce our mono-variety extra virgin olive oils, each with their own distinctive culinary flavour. Other producers tend to grow a variety of types of olives, then press the fruit and combine all of the oils together. At Chapman Hill, we provide you with the rare opportunity to experiece the distinctive properties of the three magnificent individual olive fruit varieties we grow. Frantoio
The principle Tuscan variety, which produces a rich fruity oil, which is aromatic, highly sought after and of high quality.
Distinctive first press extra virgin olive oil with vibrant characteristics of green olives and artichoke. Displaying a moderate bitterness and balanced pungency with a clean and pleasant finish. Ideal for cooking, drizzled over light salads, roast vegetables and fish or dipping with bread. Leccino
Another Tuscan variety which produces high quality, robust and peppery oil.
A delicate oil combines a good balance between bitterness, pungency and fresh grassy aromas. A complex green apple flavour, mouth filling creaminess and an elegant clean finish. The fruity aroma and fresh flavour of Leccino makes it a perfect partner for crusty bread or drizzling on light salads, chargrilled meats and fish. New Norcia
An Australian bred variety which is a sport of Frantoio. New Norcia produces a high quality, rich and fruity oil which has received numerous awards in Australia.
The 2007 New Norcia Extra Virgin Olive Oil is produced from a small planting of trees. It is fresh and vibrant with aromas of freshly mown grass and almonds. The flavour is fruity and robust with a rich bitterness before the peppery finish. Serve with crusty bread or use to dress hot vegetables.
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Chapman Hill Extra Virgin Olive Oil
is available in three single varietal releases:
Frantoio, Leccino and New Norcia.
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