Our Extra Virgin Olive Oils
Cairnmuir Olives produces certified extra virgin olive oil from two different olive varieties, namely Frantoio and Leccino.
Both varieties are from Tuscany in central Italy and the oil is Tuscan in character. Because of the risk of frost damage to
the olives they are picked when they are relatively unripe. The relatively unripe fruit in combination with the hot dry
summers and the cool nights in autumn produces an oil that is uniquely Central Otago.
Certification by Olives New Zealand provides the consumer with an assurance as to the quality of the oil. To achieve
certification, an oil must undergo both chemical and sensory analysis and must comply with the criteria set by Olives New
Zealand and the International Olive Council.
Cairnmuir Olives’ 2008 extra virgin olive oils have been certified and both have won medals at the 2008 Olives New
Zealand Extra Virgin Olive Oil Awards.
Leccino
The Leccino olive is one of the pre-eminent olive varieties of Tuscany. It is well adapted to
Central Otago’s climate, being one of the most cold tolerant varieties available in New Zealand.
In Central Otago, the olives ripen during the autumn and early winter. The warm days and cold
nights in autumn produce an oil with a well developed fruit flavour and aroma. The Cairnmuir
Olives Leccino Extra Virgin Olive Oil has an aroma of cedarwood/caramel with an intense
flavour and a strong peppery finish.
Analysis
Free fatty acid : 0.08%
Peroxide value : 4.7 meg/kg
Fruitiness score : medium
Awards
2009 Olives New Zealand Extra Virgin Olive Oil Awards - Gold Medal
2008 Olives New Zealand Extra Virgin Olive Oil Awards - Silver Medal
2007 Olives New Zealand Extra Virgin Olive Oil Awards - Silver Medal
2006 Olives New Zealand Extra Virgin Olive Oil Awards - Silver Medal
Royal New Zealand Show Gourmet Oil Competition - Silver Medal
2005 Not entered
2004 Olives New Zealand Extra Virgin Olive Oil Awards - Gold Medal
Frantoio
The Frantoio olive is another of the pre-eminent olive varieties of Tuscany.
It ripens later than the Leccino olive and produces a medium flavoured oil, rather than the
intense oil produced by the Leccino olive.
The fruit flavour and aroma is well developed. The aroma is floral/grassy with medium fruit and
a light peppery finish that develops some minutes after the oil is swallowed.
Analysis
Free fatty acid : 0.07%
Peroxide value : 4.7 meg/kg
Fruitiness score : medium
Awards
2009 Olives New Zealand Extra Virgin Olives Oil Awards - Silver Medal
2008 Olives New Zealand Extra Virgin Olive Oil Awards - Bronze Medal
2007 Olives New Zealand Extra Virgin Olive Oil Awards - Silver Medal
2006 Olives New Zealand Extra Virgin Olive Oil Awards - Silver Medal
Royal New Zealand Show Gourmet Oil Competition - Silver Medal
2005 Canterbury A and P Show Gourmet Oil Competition - Bronze Medal
2004 Not entered
