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When it comes to exceptional extra virgin olive oil, good things don’t always take time. This organic, cold-pressed, unrefined Australian olive oil is made from olives pressed within four hours of picking, making it one of the finest extra virgin olive oils on offer.
ROAR Extra Virgin Olive Oil is produced from certified organic olives from a single origin estate on Australia’s Murray River. It is pressed at very low temperatures – to preserve the oil’s flavour and health properties.
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Extra virgin olive oil* (*certified organic).
This gorgeous olive oil boasts big, bold, grassy flavours with a peppery aftertaste. Drizzle liberally over salads, pastas, roasted vegetables and soups or add to magnificent sauces and marinades. Also ideal for medium to high heat cooking (i.e. everything but the deep fryer) or simply enjoying with your favourite freshly-baked bread.
The vibrant green colour and powerful aftertaste indicate that it is unrefined and contains a good amount of natural polyphenols, which are characteristic of top quality extra virgin olive oils. And it the polyphenols that are indicated in all the heart health giving properties of olive oil. ROAR Extra Virgin Olive Oil contains 33mg per 100ml of polyphenols.
The high polyphenol content of ROAR olive oil can sometimes be evidenced in colder whether when it can solidly into cloudy clumps. For some people this may concern them if they are unused to high quality oil. But in mediterranean countries where olive oil originates it is well recognised as being the highest standard of olive oil and fetches a 30%-50% premium. They often call it ‘white olive oil’.
It is the molecules that ‘clump’ in colder temperatures that give olive oil both its flavour and health properties.
500ml
