Telegraph Hill extra virgin olive oil features in the new e-book Remarkable Recipes by international olive oil expert Judy Ridgway. It is used in the recipes for Feta and Olive Dip And for Telegraph Hill Fish and Chips. Judy remembers with nostalgia her very first visit to New Zealand when she stayed in a cottage on the estate and enjoyed an excellent dinner with Rose Gresson, then running the Telegraph Hill groves.
All 76 recipes in the book come from olive growers and olive oil producers around the world because, as Judy says, who knows more about cooking with extra virgin olive oil? “Some of the most interesting and delicious dishes I have ever eaten have been served at the tables of the olive growers and oil producers”, she comments.
The recipes are arranged in sections according to the time taken to prepare the dishes with great fast food dishes followed by quick and easy breakfasts, snacks and suppers as well as salads and cold dishes. Savoury dishes that take a little longer come next with a final section on baking with extra virgin olive oil. Some of the recipes are traditional, others are family favourites and yet others are modern creations from gifted cooks but one thing Judy is sure of is that they are all quite different to the recipes found in general cookbooks of the various regions.
The e-book is available in kindle form from Amazon and in a form suitable for iPads, tablets and the like from iTunes for iBookstore.
NEVOO is dance in your mouth flavour, splash it on everything and enjoy the aliveness of this fresh from the press olive oil. Harvested on the 17th May 2013 this oil is at its best right now. I'm really enjoying it on steamed vegetables in season right now is broccoli and cauliflower. Pop into the Olivery to get yours or visit Bellatino's in Havelock North.
This is a quick video of Andrew machine harvesting olives on the Telegraph Hill Villas grove. You can see a fair amount of olives falling outside the net, unfortunately a cost of harvesting! I have been known to get on my knees and pick these up, but its really not worth the time!
It has been two months since we picked the first green olive, so it is nice to move on to the next phase in the process. This is when we nurture the olives in their barrels and vats so that we get the best natural fermentation starting. Salt and pH levels are monitored and adjusted as necessary, but really we are just guiding the olives to do their own thing for the next 6-8 months.
Here is a video of the mechanical harvester emptying into a bin.