Chapman Hill Extra Virgin Olive Oil is available in three single varietal releases: Frantoio, Leccino and New Norcia.
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We grow three different types of olives - Frantoio, Leccino & New Norcia - to produce our single variety Extra Virgin Olive Oils, each with their own distinctive culinary flavour.
Other producers tend to grow a variety of olives but press them all together. At Chapman Hill we pick and press each variety separately providing you with the rare opportunity to experience the distinctive properties of the three magnificent individual olive varieties we grow.
Our new season's oils have just been released, the oils are a reflection of the growing conditions experienced in the past year. We had a tight Spring, average Summer and dry Autumn, so this years oils are ä reflection of this, in that they are intense and hearty. As ever, the varietal differences are quite apparent.
Frantoio is a rich, robust Italian variety, and is named after the traditional olive press that entire Italian villages bring their olive fruit to be pressed each season.
The 2013 Frantoio is highly aromatic with notes of hay, rocket and bay leaf.
On the palate it is punchy with lemon and white pepper flavours and a very creamy texture.
Use: Frantoio is a versatile oil and perfect partner for drizzling on fish and Moroccan dishes.
En premise: Sarti Restaurant in Melbourne and True South in Black Rock.
Leccino is a Tuscan varietal, accustomed to seasonal snowfalls. The variety enjoys a colder climate, with Chapman Hill’s Leccino trees thriving in the Heathcote region winters.
The 2013 Leccino is a bold and robust oio, with a rich buttery viscosity and Provencal and herb notes. Lifted green pear and tarragon aromas, with linear length of flavours and a rounded finish on the palate.
Use: Our Leccino complements and can handle the full flavours of slow roasted dishes, charcuterie and will complement a pasta or ragu.
Enhance freshly cooked vegetables or serve with your favourite artisan bread.
En premise: La Luna Restaurant in Carlton North and Gorski & Jones in Collingwood.
New Norcia is a variety which evolved through naturally occurring cross-pollination over a century ago at the New Norcia Monastery in Western Australia. The Benedictine monks at the monastery harvested the olives and produced the beautiful olive oil alongside baking their own bread. Chapman Hill is one of a handful of Australian groves cultivating this variety, which enjoys the hot, dry summers and cold, windy winters of the Heathcote region.
This full flavoured Australian varietal has upfront aromas of lemon, apple rind and cut grass and herbaceous characters. The rich viscosity of the 2013 New Norcia carries nettle and green olive notes with a spicy peppery finish.
Use: This intense oil is a great partner for tomato, fresh basil and salad leaves.