The Picual varietal is for stronger foods and diva moods. Dali Picual transforms itself and food during cooking – robust, rich and spicy for roasting, stews, suits Latin and Asian cuisines, wonderful with fish, crispy potato, risotto, pasta, paella. A complex, herbaceous cook’s oil, this has rocket lettuce flavour with vibrant green hue. Mexico meets the Mediterranean, made under Wairarapa skies.
Frantoio and Leccino olives originated from Tuscany in Italy.
Ideal when served with salads, new season vegetables and as a dipping oil. Use to make dressings, hummus and basil or coriander pesto. Try this with roasted vegetables and oven-baked berry fruit.
Silver Medal 2014 NZ EVOO Awards
The Hanson's deliberately planted a mix of Barnea, Manzanillo, Frantoio and Koroneki trees to ensure this oil is rich, textured and vibrant. Blue Earth Extra Virgin Olive Oil is great for bringing out the flavour, aroma and colour of your food.
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