Don Carlo is the most intense of the extra virgin olive oils in Morgenster’s range of acclaimed olive oils. It is extracted from a new international olive cultivar, recently established for the first time in South Africa at the Morgenster Estate. Morgenster has the sole right to propagate and distribute this patented variety in South Africa.
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|Nose||The first whiff is of freshly cut grass and olives. By warming the oil slightly with your hand the secondary aromas of medium to high fruity notes of olive and tomato leaf will become more evident.|
|Tasting Note||When tasting an olive oil, you should put enough oil in your mouth to roll around your mouth and cover your tongue. To get the most off the palate, suck some air into your mouth to aspirate the oil – this will allow you to notice the flavours of the individual component oil and its characteristics. You will also notice the consistency of the oil. This Don Carlo Extra Virgin Olive Oil will present you with intense peppery flavours, with a slightly bitter taste. Characteristic green flavours of artichokes, green tomato and tomato leaf will follow. As you swallow the oil you will notice a peppery tickle in the back of your throat that will develop over time to a gentle burn that may make you cough – all signs of a good quality, fresh olive oil|
|Region & Altitude||Somerset West , 50m - 235m|
|Production Method||Continuous extraction using a state of the art Pieralisi press.|
|Analysis||Acidity less than 0.8%|
|Serving Suggestion||This is an intense oil and is perfect to combine with dishes with bold flavours and unflinching ingredients; think of hearty winter soups especially those with beans as a base; drizzle them lavishly with the oil and serve with crusty bread. Use on any dish or ingredient that you would normally enhance with the addition of pepper – the peppery taste of the oil will bring out the very best from your ingredients. Don Carlo is Kosher Certified Pour it, don’t store it!|
Flos Olei is a successor to L'Extravergine, an annual Guide last published in 2009 after nine editions, also edited by Marco Oreggia. www.flosolei.com
Los Angeles International Olive Awards
This is one of the premier olive oil competitions in the world, bringing together the highest standards of integrity and professionalism in awarding medals to the best oils from around the globe. Northern and southern hemisphere judging is done separately to ensure that international extra virgin olive oils are judged at their freshest and best quality. www.laoliveoilcomp.com
Terra Olivo Israel
The Terra Olivo competition held annually in Jerusalem since 2010 is organized to award the best extra virgin olive oils from all over the world; promote the nutritional benefits of olive oils to consumers; encourage the international market to notice the exceptional qualities of olive oils produced by different countries; promote and make perceptible olive oil markets in the Mediterranean and the rest of the world; increase the international consumption of olive oils. www.terraolivo.org
SA Olive Awards:
L'Orciolo d'Oro, Italy:
The L'Orciolo d'Oro competition is held annually under the patronage of the Italian Ministry of Agriculture, Food and Forestry and organised by the Enohobby Club dei Colli Malatestiani with a panel of international tasters. The name refers to a terracotta jar used in the past to store oil. The jars are now awarded as trophies. Morgenster was the first South African extra virgin olive oil to win the L'Orciolo d'Oro award in 1999 when the competition was opened to international producers. Morgenster has subsequently received an award each year it has entered. www.enohobby.it
L'Extravergine was an annual Guide to the best certified quality olive oil in the world, last published in 2009 after nine editions, and edited by Marco Oreggia. It was succeeded by Oreggia's annual Flos Olei Guide.
Sol is the most important international exhibition dedicated to quality extra virgin olive oil, providing an opportunity for buyers and producers to meet each year. www.sol-verona.com