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Come with me to the magical land Down Under! I make the journey to Australia at this time every year to hunt for the freshest olive oil for Club members. Oz has a dynamic New World olive culture with the opposite harvest season from the Mediterranean. Though I’ve been visiting for more than 20 years, I remain fascinated by the sights, sounds, and, of course, the aromas and tastes I encounter. As you savor each of the selections in this quarter’s trio, know that my Merry Band of Tasters and I captured the essence of Oz in these three exquisite blends.
*See the recipe section for bolded dishes.
It’s not hyperbole to say that I travel to the four corners of the world to find Club members the freshest and food-friendliest extra virgin olive oils on the planet. Though my annual visit to Australia is the longest trip I make each year—close to 24 hours in the air—I always look forward to it because the island continent is like no other: the people, the landscapes, the food.
*See the recipe section for bolded dishes.
Reach for this oil when serving grilled meats like beef or lamb; duck; oilier fish such as mackerel or sardines; hearty soups or stews; roasted root vegetables, including cruciferous vegetables like brussels sprouts; dark breads; and stronger cheeses. Splash it on chocolate or vanilla ice cream, or drizzle over yogurt.
Olive oil producer Annie Paterson, the talent behind Nullamunjie, shared with us a simple recipe for spaghetti that is popular with her family and patrons of The Pressing Shed Cafe, the restaurant she built on her farm in Tongio, Victoria.
Serves 4 — Recipe courtesy of Annie Paterson
The proprietress of Nullamunjie, Annetta “Annie” Paterson, served these delectable crostini to me and my Merry Band of Tasters at a dinner at her home in Melbourne. We loved them and implored her to share the recipe, which she adapted from one of the many cookbooks in her collection.
Serves 4 — Recipe adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghiby Yotam Ottolenghi (Chronicle Books, 2011)
Annie Paterson, the multitalented proprietress of Nullamunjie Olive Oil in Australia, generously shared one of her signature recipes when we got together. The hazelnuts provide another punch of healthy fats. Serve slices with fresh berries and, for a touch of indulgence, vanilla ice cream or a dollop of whipped cream.
Serves 8 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
At this time of year, with the Northern Hemisphere harvest still a few months off, the freshest olive oils come from thousands of miles away in the Southern Hemisphere. Relative newcomers to crafting EVOO, Aussie producers have made a name for themselves in a short time, combining Old World inspiration with New World innovation to create award-winning oils celebrated around the globe. Down Under, olive trees thrive in a climate that’s nearly identical to that of the Mediterranean, with hot, dry summers and cool, wet winters. But it takes the talents of skilled producers to coax beautiful oil from the fruit. And, as always, many were put to the test this year but for a surprising reason: an unusual lack of weather drama in the groves.
*See the recipe section for bolded dishes.
This oil is perfect for fall, a great complement to your seasonal menus. I urge you to try it with grilled or roasted meats; jacketed baked potatoes; pizza; hearty soups, stews, and braises; tomato-based sauces, like Bolognese; meat pies (see a recipe for this Aussie favorite below); Chinese broccoli; duck; game meats; Japanese eggplant; or chocolate desserts.
This is a powerful oil, a match for beef or lamb; duck or game birds; salmon or mackerel; tomato-based dishes such as marinara or pizza; aged cheeses; roasted root vegetables; dark, robust greens; cruciferous vegetables; kidney or black beans; and dark chocolate.
Distinctly bold, this oil complements grilled, braised, and roasted meats like lamb, beef, and veal; roasted vegetables, like brussels sprouts and squash; fried peppers and eggs; focaccia; cold-weather soups and stews like cioppino and minestrone; Asian dishes; salads featuring bitter greens; and dark chocolate desserts.
This muscular, herbal oil is the one to reach for when grilled meats and/or vegetables are on the menu—beefsteak, lamb shoulder or chops, kebabs, etc. It will also complement sautéed bitter greens; cabbage; baked, pan-fried, or roasted potatoes; tomato sauce; wild mushrooms; black bread; mackerel or bluefish; or stronger cheeses. We also urge you to try it with premium dark chocolate. Amazing!