Coriole's 21 Seasons of Extra Virgin Olive Oil

THURSDAY, NOVEMBER 26, 2009

CORIOLE'S 21 SEASONS OF EXTRA VIRGIN OLIVE OIL; 1989-2009

Mark Lloyd was first inspired by olive oil after working in olive oil factories in Greece in the late 1970's. At that time, Coriole Vineyards in McLaren Vale was amongst the remnants of a forgotten 19th Century olive industry. Our early settlers had a surprisingly Mediterranean vision for South Australia.

The late Emmanuel Giakoumis started making olive oil for informed locals from the early 1970s, and it was about this time when the last of the old 19C olive presses ceased production at nearby Samuel's Gorge.

It was a natural progression to move to the production of Olive Oils and then Table Olives. The opportunity to offer a higher quality, local product was embraced, and Coriole in 1989 produced, and marketed nationally, one of the first Australian Extra Virgin Olive Oils for many years.

The market for Australian olive oil improves as increasingly questions are raised about the quality and integrity of imported oils. Opportunities in export also improve as the integrity of the Australian industry begins to shine.

Coriole produce two extra virgin olive oils each season, First Oil and EVO.

The First Oil is a reminder that we should take every chance to taste new seasonal oils while at their freshest and best. 2009 First Oil is produced from Koroneiki olives and has a Free Fatty Acid rating of 0.11%. Available in 250ml.

EVO Season 2009 is blended from Frantoio, Pendolino and Leccino olives with a Free Fatty Acid of 0.12%. EVO is produced in 500ml, 750ml and 2L casks and 4L drums.

The trophy for the Kalamata Olives follows similar success as the "Best Australian Table Olive" at the Australian Expo in both 2008 and 2007.

Recent Awards;

First Oil '09 - Best of Show Trophy and Gold - Olives SA / Royal Adelaide Show '09
Kalamata Olives - Best of Show Trophy and Gold - Olives SA / Royal Adelaide Show '09

Back to: Latest News Index