First Drop Extra Virgin Olive Oils

First Drop Olive Oils - Finest Taste, Premium Quality
Aside from taste, two good indicators of premium quality oils are low acidity and peroxide levels. Low levels of both indicate that very good care was taken of the fruit when picked and that fruit was clean and pressed VERY quickly after picking. Located at the very northern tip of New Zealand, the First Drop olive groves are spread between two attractive bays: Doubtless Bay and Bay of Islands. This allows First Drop growers to take advantage of the excellent soil, the sub-tropical weather and the warm, moist air off the bays to produce three outstanding varieties of extra virgin oils.
The Exceptional Characteristics of First Drop Oils Acidity First Drop extra virgin olive oils have consistently achieved less than 0.1% acidity, which is eight times lower than the 0.8% level required to be called “extra virgin” oils. This low acidity is a hallmark of all First Drop Extra Virgin Olive Oils and is a product of the care taken in picking and pressing our olives at exactly the right time to capture the very best in taste and quality. Peroxide Due to our consistent very low peroxide levels, First Drop extra virgin olive oils have a 2-year “Best Before” date of usage. (The lower the peroxide level, the longer the oil will keep). Notes: All oils are Estate pressed, filtered and bottled Prices are in New Zealand dollars and include GST but exclude freight First Drop welcomes retailer enquiries 2009 Harvest Extra Virgin Olive Oils Koroneiki: Single cultivar extra virgin olive oil (250ml) Te Rima (formerly J5): Single cultivar extra virgin olive oil (250ml) The Three Tuscans: generally a mix of three premium Tuscan cultivars, such as Frantoio, Leccino and Pendolino extra virgin olive oil (250ml) Tasting Notes: Koroneiki - Originally from Greece, Crete and the Middle East. The First Drop single cultivar "Koroneiki" combines the pungent grassy flavours from the inland Kerikeri groves with the stronger olive fruit flavours from the coastal groves.Classed as a medium oil, it also has an attractive long lasting flavour. Superb with fish, ripe tomatoes, drizzled over fresh corn on the cob and absolutely perfect with grilled or BBQ’d calamari. Not to forget that it’s a perfect oil for dipping. Te Rima (formerly J5) Unique to Northland and one of New Zealand’s oldest cultivars. It has adapted incredibly well to Northlands humidity and can be found growing both inland and right on the beach. The First Drop single cultivar "Te Rima" is our signature oil and can be classed as a stronger tasting oil. The many flavours of grass and citrus combine to produce a piquant taste sensation punctuated by a pungent, peppery after-taste. It is uniquely Northland and emphasises again the complimentary tastes produced by our inland and coastal groves. An exceptional oil to compliment steak and meat dishes. The Three Tuscans This beautiful oil is produced by mixing the three classic Tuscan oils – Frantoio, Leccino and Pendelino. The three cultivars are picked and pressed together before the oil is mixed in – we do not blend – from each grove. Each year the oil is subtly different, enhanced by the individual flavours of The Three Tuscans to produce a well balanced oil with a mildly intense pepper taste. We are proud to let nature do it’s own thing with this oil. Every year it's different – it will always reflect that years sunshine levels and each grove’s microclimate and soil type. An excellent all purpose oil for cooking and dipping.

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