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Olive OilEach year following vintage, Coriole starts the harvest of our second passion - the olive. 
Fruit is sourced from our own property, Galaxidia, two local olive growers and wild trees on all the neighbouring properties. To achieve superior quality oil the fruit is pressed within one or two days of picking. (Traditional producers tend to dry the olives to maximise yield at the cost of quality.) The olives are bought to Coriole, and put through an air blower to remove leaves and twigs prior to processing through a "centrifuge decanter" in Adelaide. Other more traditional pressing techniques are available, but generally the centrifuge press will give an oil with fresher, cleaner fruit characters. Like wine, blending of the finished product is important. Initially this consists of tests on each batch to measure the level of free fatty acid to determine the oils grading: Extra Virgin, Virgin or Olive oil. Olive oils should be high in oleic fatty acid - usually around 75%. It is this oleic or mono-unsaturated fat that confers one of the health advantages of olive oil - lowering the level of blood cholesterol. (The grading term of each oil refers to the free fatty acid content and non-faulty characters of the oil. Extra Virgin olive oils must be under 1% free fatty acid and show no fault characters in aroma and flavour. Virgin is similar to Extra Virgin, but is only under 3% free fatty acid. Olive oil is oil which does not qualify for Virgin or Extra Virgin status, either because it is too high in free fatty acid, or shows distinctive fault characters, or both.) A tasting of each batch follows which determines final blending and may result in a number of separate bottlings. The 2001 harvest produced Coriole's traditional two oils: a premium extra virgin, Diva, and the standard Coriole Extra Virgin. A new release, First Oil Unfiltered, was also created. Produced from the first few weeks of harvesting, this oil is a way of show-casing the freshest, youngest and most flavoursome oil of the season. A common misconception is that olive trees don't require irrigation. Olives are indeed extremely arid resistant and survive in difficult environments. However, for good commercial production in our climate they require 400mm to 700mm of irrigation as opposed to grapes which require 100mm to 150mm. First Oil
Unfiltered, Extra Virgin Olive Oil Concept: This oil is the first press of the season. We feel it captures the freshness of the olives straight from the tree. Since 1989, Coriole has built a strong reputation for releasing high quality Extra Virgin Olive Oil. The First Oil is the latest addition. Mark Lloyd felt the need to release this oil to encapture the excitement of harvesting the product. Varieties: A blend of Mediterranean, Koroneike and Verdale olive oils. Filtration: Unfiltered Colour: Vivid olive green, with high viscosity and a slight haze due to lack of filtration. Aromas: Reminiscent of thick wet grass, with hints of spiciness, herbs and green banana. Palate: Mouth-filling texture of sweet and green fruit flavours. It shows a gentle pungency at the back of the palate. Food suggestions: Ideal for sprinkling over salads as a dressing, drizzling over freshly cooked pasta or stir fry vegetables, or dipping your favourite crusty bread into. Oil DistributorsVictoriaThe Vital Ingredient New South WalesTEI Wholesale The Essential Ingredient QueenslandPalatable Partners Western AustraliaThe Grocer TasmaniaD.S. Trading |
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Coriole Vineyards McLaren Vale, South Australia
 Ph: +61 8 8323 8305 | Email | Contact Info |