06 Jul

Cable Bay extra virgin olive oil simply the best

Already known for their award-winning wines, Waiheke Island’s Cable Bay Vineyards have now scooped an international plaudit for their extra virgin olive oil.

Competing against olive oils from all over the world – including traditional Mediterranean olive-growing countries such as Greece, Italy, Spain and Portugal – Cable Bay’s 2006 Extra Virgin Olive Oil won a gold medal at the 2007 Los Angeles International Extra Virgin Olive Oil Competition.

Olive oil, like wine, is complex and varied says Cable Bay shareholder, Margaret Edwards, who has been growing the vineyard’s olives and turning them into oil for more than 15 years.

“Extra virgin olive oils are terrifically varied in taste, quality and style, so taste them as you would a wine and match them to food.

“For example, delicate extra virgin olive oils are best served with fish or chicken, intense oils with strongly flavoured foods, while medium-style all-purpose oils are great for dipping with bread or vegetables.”

Cable Bay’s award-winning 2006 Extra Virgin Olive Oil is an excellent, medium-style oil with a wide range of uses from dipping with bread to drizzling over chicken, pasta, vegetables and salads to enhance their flavour she says.

All diners at Cable Bay Vineyards Restaurant are able to taste this award-winning oil, which is presented with bread as a complementary dish.

It is also available for sale exclusively through the winery.

Neill Culley, Cable Bay managing director, says the gold medal reinforces Cable Bay’s reputation for excellence in all it produces.

“Our wines are world class, our food is prepared by renowned chef Will Thorpe – who perfected his craft while working with Gordon Ramsay – and now our olive oil has also been recognised as a world-beater.

“This is testament both to Margaret Edwards’ skill as an olive oil maker, and the ethos of excellence that is behind all of Cable Bay’s produce.”

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