30 September 2013
Dal extra virgin olive oils, created in Martinborough have been made champion at two top New Zealand competitions.
At the Olives New Zealand Awards, held in Christchurch on Saturday 28 September 2013, Dali Picual was awarded Best in Class and Gold Medal for intense olive oil.
Only six extra virgin olive oils were selected as Best in Class at the Olives New Zealand Awards, and Dali was the only Best in Class from the Wellington and Wairarapa region.
At the Easter Show Olive Oil Awards, judged this month in Auckland, Dali Frantoio won Champion and Gold Medal for delicate olive oil.
Dali Frantoio was one of only three oils chosen as Champion and Gold Medal at the Easter Show, which attracts the top olive oil producers across New Zealand.
Olive Oil Maker, Ross Vintiner said Dali olive oils had been recognised by international and New Zealand judges for their superior flavours and balance.
Dali Extra Virgin Olive Oil is produced in Martinborough from 1100, eight year old trees.
Picual, a Spanish olive varietal produces intense oil for stronger foods and Frantoio, an Italian olive varietal, is much less intense and is used with salads, sautés and dipping.
Ross Vintiner said the record 2013 harvest had produced many top New Zealand olive oils. In both competitions oils must be certified as “extra virgin”, which means passing strict international chemical and sensory tests.
“We are proud of our trees which have produced two national champions this year. The international judges have commented that New Zealand produces some of the top extra virgin olive oils in the world. It is an honour for Dali to be one of them.”
Dali Extra Virgin Olive Oil