Find a sumptuous savoury tart on our recipe page from our favourite food editor Rita Erlich, as well as some mouth watering ideas for our vegetarian tapenades.

Just in time to cook up a storm and impress those guests for Christmas!

Take the time to pop into Rita's website, inspiring ideas, and reviews a must read for the foodie in all of us.
http://www.ritaerlich.com.au

The start of November saw Camilo jet setting off for the Sydney Royal Fine Food Awards.
A delightful evening of fabulous award winning food, the company of fellow award winning producers, and the distinct pleasure in accepting our Championship trophy and sash for our lovely Ligurian extra virgin olive oil.

A very proud moment for the team at Camilo Olives.

Listed for the second year running in 'Flos Olei 2012 - a guide to the world best extra virgin olive oil'. After scoring 88/100 in the international Flos Olei competition, Camilo's Ligurian, Max's Blend and the Premium blend EVOOs are in the 2012 edition that showcases the world's best EVOO.

Ligurian
Champion - Sydney Royal Fine Food Awards
Gold - Sydney Royal Fine Food Awards
Silver – National Extra Virgin Olive Oil Show
Silver – Royal Melbourne Show Fine Food Awards

Max's Blend
Silver – National Extra Virgin Olive Oil Show
Bronze – Sydney Royal Fine Food Awards

Premium Blend
Bronze – Royal Melbourne Show Fine Food Awards

Lemon & Lime Infused
Bronze – Sydney Fine Food Awards

Spanish Olive Salt
Bronze  – Royal Melbourne Show Fine Food Awards

On October the 13th Camilo had the honor of hosting the Governor of Victoria, His Excellency Alex Chernov and his wife Mrs Elizabeth Chernov.
The Governors visit coincided with our annual chef's tasting and education morning.

More of this story on our Blog.

Very exciting news for Camilo!
2011 Ligurian has won Gold at the Sydney Royal. 
Gaining gold in Italian varietal, then going on to win Champion varietal extra virgin olive oil against the spanish and greek varietal winners.
The Ligurian has also won a silver in Melbourne.
Our delicious Max's Blend won a bronze in Sydney and the Premium won bronze in Melbourne. Our lime and lemon infusion also won a bronze in Sydney.

 Flos Olei 2011 – a guide to the world's best extra virgin olive oils is used by olive oil experts and buyers across Europe and the US. Flos Olei is a world-wide competition that attracts more than 1000 groves each year. A panel of 35 – 40 experts in Italy taste oils from groves that enter the competition in the northern and southern hemispheres.

The judges then score the oils and groves and showcase  the best in the book that results from the competition.
The oils are judged out of 100.In the 2011 edition Camilo’s score was 86. Based on international scoring, 85 out of 100 is equal to a gold medal – and getting such an accolade on an international stage has given Camilo a great deal of pride.

What the Flos Olei judges said about Camilo’s Fruity Blend:
“It is a beautiful light limpid golden yellow colour. Its aroma is ample and rotund, endowed with delicate vegetal hints of chicory and lettuce, together with spicy notes of black pepper. Its taste is elegant and mellow, with fine fragrant hints of mint and rosemary and notes of dried fruit, especially unripe almond and pine nut. Bitterness and pungency are present and harmonic. It would be ideal on mayonnaise, chickpea appetizers, steamed spiny lobster, ovoli mushroom salads, marinated bass, broad bean soups, fish cous cous, grilled shellfish, fish fry, soft fresh cheese, yeast-raised cakes.”

 
Ligurian
Best in Region-Geelong & District Olive Association Maxine Gollings Memorial Trophy
Silver – Sydney Fine Food Awards
Silver – Royal Melbourne Show Fine Food Awards
Bronze – Perth Royal Show

Fruity Blend
Silver – Sydney Fine Food Awards
Silver – National Extra Virgin Olive Oil Show
Bronze – Royal Melbourne Show Fine Food Awards

Picual
Silver – Royal Melbourne Show Fine Food Awards

Garlic Infused
Bronze – Sydney Fine Food Awards

Orange Infused
Bronze – Sydney Fine Food Awards

Honey Balsamic Glaze
Silver – Royal Melbourne Show Fine Food Awards

Olive Salt
Bronze  – Royal Melbourne Show Fine Food Awards

Packaging
Silver – Royal Melbourne Show Fine Food Awards

As  former editor of The Age Good Food Guide,  Rita Erlich is one of Melbourne’s best-loved food & wine writers, the author of many books for cooks and a journalist with a passion for her subject. www.ritaerlich.com.au


 

 

Rita says:

“The olive salt is excellent! What makes it so good is that the flavour of the olives is clear and clean. So far, these are the uses I have found for it:

• Sprinkle it over a salad of ripe tomatoes, fresh mozzarella and basil.
• Sprinkle it over grilled red peppers dressed with olive oil and a splash of vinegar.
• Finish a goat's cheese bruschetta with a dusting of olive salt.
• Mix a little into unsalted butter and add a pat to grilled steak, grilled lamb chops, or use it under the skin of a chicken before you roast it.
• Chop some mixed herbs (parsley in particular, a little oregano, chives) and add a spoonful of breadcrumbs and a spoon of olive salt. Sprinkle that generously over halved big ripe tomatoes, add a thread of olive oil, a few whole unpeeled garlic cloves, and bake for an hour in a moderate oven, until the tomatoes are soft.
• Add a pinch to a vinaigrette.”

Rita also thought it would be excellent with grilled snapper or swordfish, as well … and as a seasoning in a garlicky mayonnaise for prawns.

“I think the rule is that if the ingredient or the dish likes salt, or olives, it will love olive salt,” she said.

Rita said she had brushed the glaze over a roast chicken, just before it's cooked and thought it would go well with a treacle tart, too.

“It would also be really good with pork chops ... but I need to get cooking with it,” Rita said.