The award-winning Lot Eight ‘Reserve’ is a release that aims to show a blend of two cultivars, Koroneiki and Frantoio, personal favourites of the oil maker, Nalini Baruch. Each year we bring together the right selection of the two varieties of olives to ensure that the resulting oil exhibits refined notes of herbs and tropical fruits.

This robust blend started with several awards including Best in Class in New Zealand to Gold Medal at the prestigious New York judging and remains true to its origin. It is perfect as a dipping oil and it also provides a perfect aroma filled finishing touch to a warm dish.

When only the best will do, this Reserve Extra Virgin Olive Oil is the one to use.

How to Use

This blend is best used raw, either as a finishing touch to a warm or cold dish, or as a dip with warm bread and a sprinkle of sea salt.

Earthy dishes like Hummus; lentil and bean-based dips - whether fresh or canned beans, are great partners of the Reserve.

You can drizzle over salads to highlight the freshness and flavour of your produce.

It can be a tasty garnish to your entrée or main course dishes, with a liberal drizzle.

For an uncomplicated, comforting meal, drizzle the Reserve over piping hot Margarita pizza dotted with anchovies. This is our oil maker’s husband’s choice, and we all agree that this combination is a real winner.

Certification:

FFA: 0.1 Peroxide: 4 Defects: none Pungent: 3.5 Fruity: 5.0 Bitter: 3.5 | Total Polyphenols: 277 (Medium)