As the hoarder that I am, I tend to collect… well, stuff. I have less than 10 different types of olive oil in my pantry and now a very proud and delighted owner of a bottle of Manzanillo Extra Virgin Oil from Cobram Estate. Manzanillo, a single varietal Extra Virgin Olive Oil (EVOO) is finally on the shelves after 9 years of development and a deserving great additional to Cobram’s Ultra premium range. It is currently available in Essential Ingredient stores and leading restaurants in Sydney and Melbourne as well as the Black Pearl Epicure in Brisbane.
The Manzanillo has a very nice smooth and silky texture. The delicate notes of artichokes and sweet strawberries is very well balanced. It had a subtle sweet finishing and I thought it will work well in a very simple seasonal fennel and kohlrabi salad.
And also I have roped in 2 other fellow bloggers, Shellie & Agnes to help me with 2 other delicious ways to create dishes from this premium olive oil, Manzanillo. Thanks ladies! I am so glad that you enjoy the olive oil as much as I did.
Olive Oil Chocolate Mousse by Shellie of Iron Chef Shellie
The silky smooth texture and sweet notes of the Manzanillo make this eggless chocolate mousse a delight to eat. The olive oil taste isn’t overpowering or strong, it is mellow and just brings the chocolate and cream to life. ”
Apple & Olive Oil Pudding by Agnes of Off the Spork
“Manzanillo olive oil in the pudding gave it delicate, grassy, strawberry notes, which complemented the tart apples – making me think of summer sunshine in a wintry pudding.”
I willl be sharing the recipes with you soon. So be patient.
Thanks to Cobram Estate, I have 8 bottles of Manzanillo Extra Virgin Olive Oil to giveaway to my readers! All you have to do is to answer a very simple question by leaving a comment. You can enter this once a day! This competition will end at Midnight AEST 24th of September 2010. (Please note – Only Australian residents can enter)
How will you use this beautiful bottle of Manzanillo Extra Virgin Olive Oil?