Morgenster Extra Virgin Olive Oil is produced with the most up-to-date expertise and plant material; a blend of several Italian cultivars renowned for the excellent oil they produce; each contributing specific characteristic to the final product.
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|Nose||The first whiff is intense freshly cut grass. By warming the oil slightly with your hand the secondary aromas of green tomatoes, almonds, artichokes and perhaps even green apples will become for 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 oils. You will also notice the consistency of the oil. The Morgenster Extra Virgin Olive oil will present you with medium to intense concentration of fruit flavours, it's an intense oil that leaves you with a very clean finish. As you swallow the oil you will notice a pleasant bitterness on the roof of your mouth and a peppery burn down the back of your throat - both distinct characteristics of an excellent quality oil.|
|Region & Altitude||Somerset West , 50m - 235m|
|Cultivar(s)||Blend of various Italian cultivars known for the superior oil that they produce.|
|Production Method||Continuous extraction using a state of the art Pieralisi press.|
|Analysis||Acidity less than 0.3%|
|Serving Suggestion||Morgenster's Extra Virgin Olive oil makes a fabulous salad dressing just as it is. Use it to drizzle over toasted Bruschetta, your favourite Italian bread or on your morning toast instead of butter. Drizzle on grilled fish, roast vegetables or stir fries. It makes excellent mayonnaise and you can even try your hand at making Olive Oil Ice-cream. 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