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Olives hot off the press

The extra virgin olive oils are made on site at Greytown’s, The Olive Press. PHOTO/SUPPLIED

GIANINA SCHWANECKE
[email protected]

Take part in a traditional olive harvest ritual and sample freshly pressed olive oils from Wairarapa growers at the Olive Press tasting session in Greytown this coming weekend.

This is the first year the extra virgin olive oil tasting sessions have been run and they will include visiting international oil maker and judge, Pablo Voitzuk.

The Olive Press specialises in making olive oils – Olio Nuovo, as it is referred to by the Italians – using olives sourced from award-winning Wairarapa producers.

“We’ve been going for close to 20 years,” chairman Rod Lingard said. “It’s a very successful press operation.”

Lingard has organised the event to showcase the range of olive oils produced by Wairarapa to those in the fine food industry, other olive growers and those interested in the craft.

“Wairarapa makes arguably the best olive oil in the country with international recognition,” he said.

Most of his customers are small to medium growers, which makes it difficult for them to run their own events

Some of the oils set to feature are only hours old.

“How good is it when it’s come straight out of the press,” Lingard said. “It’s going to be a great night.”

The main tasting from 3pm Friday is a free two-hour masterclass for those from the food, wine and olive oil industries, followed by olive-themed canapes by Michelin Star chef Adam Newell of Union Square.

A second tasting will be held on Saturday from 3pm and will be followed at 6pm by a five-course degustation also prepared by Newell.

Those wanting to attend Friday’s tasting are asked to email Lingard at [email protected] or text him at 027 443 5996. This event is free but primarily industry focused.

For Saturday’s events contact Union Square in Martinborough directly on [email protected] or 06 306-9350. Seating for the tasting costs $30 and degustation $145 a person, or $150 a person for both.

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