Highly awarded olive oil
Harvest methods are gentle on the fruit and their olives are cold pressed immediately on-site, producing delicious, fresh and natural extra virgin olive oil.
Thanks to Anne Rathjen (business manager) and Joan McGovern (managing director) from Camilo for approaching me to try their award winning Extra Virgin Olive Oils, Honey Balsamic Glaze and Olive Salt. Arriving in a tightly packaged box it was time to taste test amongst my work colleagues with some freshly baked sourdough baguette for dipping. Having just been awarded 11 medals for their products between the Sydney, Melbourne and Perth Fine Food Awards I was very interested to try.
One of the standout oils that impressed most of the tasters was the distinctive and refreshing Blood-Orange infused olive oil which was also one of my favourites. The Garlic infused olive oil was also well liked and if dipped into the Olive Salt or Spanish Olive Salt made with Murray River Salt Flakes gave that extra hit of flavour. We did find the flavoured salts quite salty so having them in very small moderation was the key to obtaining a good balance on the palate but perhaps are better used as a condiment or in cooking. I think they’ll be great with ripe tomatoes like a tried at the MasterChef Live SAXA stand. The Ligurian olive oil has won a few awards including Silver in the Sydney Fine Food Awards (small commercial) and Silver in the Royal Melbourne Show Fine Food Awards (single estate medium) and possessed a clean taste which matched nicely when dipped in the popular Honey Balsamic Glaze made with honey from Camilo’s own property hives. The Fruity Blend olive oil was slightly different to the Ligurian and as implied had a slightly fruitier note.
In the end the Blood-Orange infused and Garlic infused olive oils were the most popular and would work well as a dipping oil or as part of a salad dressing while the Ligurian and Fruit Blend oils were possibly considered more for cooking with and for salad dressing. Apparently Camilo also produce olives in different flavours of Sicilian, chilli, sweet Thai & lime and garlic, and lime & chilli, which sound pretty yummy and might be worth trying.
SNAPSHOT REVIEW:
PROS: Premium quality, Cold pressed, Tasty infused flavoured oils, Award winning, Australian made
CONS: No NSW stockists listed and mostly available in Victoria
MUST TRY: Blood-Orange infused Extra Virgin Olive Oil, Olive Salt
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Extra Virgin Olive Oils, Honey Balsamic Glaze and Olive Salts to sample
(Left to Right) Ligurian Extra Virgin Olive Oil, Fruity Blend Extra Virgin Olive Oil, Blood-Orange infused Extra Virgin Olive Oil, Garlic infused Extra Virgin Olive Oil
Olive Salt, Spanish Olive Salt
Olive Salt
Spanish Olive Salt
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