Jingilli is proud to have been featured in this article in The West Australian article by Jessie Papain. Here is our national sales manager Tony Castiello chatting about WA-produced EVOO.

Article below as printed in The West Australian – read the full article by Jessie Papain here

The Mediterranean diet has been lauded by health experts, with recent studies claiming it can prevent heart attacks, ward off diabetes and cancer and generally promote longer life.

A large focus of this lifestyle revolves around using extra virgin olive oil as the main added fat, with the ingredient rich in antioxidants and healthy fatty acids.

And WA has no shortage of top-range olive oil, with one of Australia’s largest producers of both EVOO and table olives, The Frankland River Olive Oil Company, based in the State.

Groves in the Frankland River and Moore River regions are home to more than 270,000 trees that produce gallons of the liquid gold every year for the Australian and international markets.

Jingilli national sales and marketing manager Tony Castiello said there were many reasons to buy WA-produced EVOO.

“The simple answer is the freshness of locally produced versus imported oils,” he said.

“Australian olive oil standards lead the industry when compared with international standards.

“Imported oils often are aged as we get the leftover from what has been sold in their domestic markets. The product is also refined whereas the Jingilli EVOO is packaged within 24 hours of harvest, producing the best results for flavour and health benefits.

“Spring and summer is the perfect time to enjoy Jingilli EVOO, when harvest is completed and our oil is fresh and at its best, as it is sensitive to age, heat and sunlight.”

The unique locations of Jingilli’s groves replicate a Mediterranean growing environment, ideal for the Tuscan tree varietals leccino and frantoio.

Castiello says the climate brings out the richness of the fruit and negates the use of any preservatives or additives.

“All you need is 20ml of EVOO per day to gain a healthier lifestyle,” he says.

“It makes a salad dance with flavour or just dip some crusty bread into it and soak up the flavour that way.”

Did you know that EVOO is best consumed within the year it is produced? This is the time that its fresh aromas and flavours are at their peak and it’s providing plently of healthy vitamins and minerals. Unlike wine, olive oil does not mature with age, so the closer to the harvest date that you purchase and use it, the better.

However, the higher levels of natural antioxidants and the higher proportion of mono-unsaturated fats (good fats) generally found in EVOO means that the oil remains fresher longer than other refined edible oils. This is provided that it is stored in a cool, dark place (e.g. pantry).

The majority of Australian EVOO’s will retain good flavour, aroma and freshness for at least 2 years.

The role of packaging

Heat and sunlight glaring through a clear bottle will affect the freshness of oil so at Jingilli we have introduced innovative cask packaging which puts freshness and flavour first. Jingilli cask packaging enhances the freshness of the olive oil and protects it from sunlight and air contact.

Don’t forget to always store your olive oil in a cool, dark place to preserve the quality for even longer.

Australian EVOO is natural oil (freshly squeezed) from quality olives picked straight off the tree. EVOO is processed as soon as possible without the use of any chemicals, or heat, which ensures that the oils remarkable health benefits, flavour and freshness are maximised.

Australian EVOO is renowned for its unique low level of saturated palmitic acid and high level of mono-unsaturated oleic acid which is highly regarded for its health benefits. It also contains natural antioxidants.

EVOO has a distinctive olive fruit aroma and flavour which creates a tasty experience for a wide variety of dishes from Mediterranean through to Asian dishes.

EVOO can be intensely flavoured and can be bitter and pungent. Many ‘early harvest’ styles fit this category. Other EVOO can be fruity with only hints of bitterness and pepper, while ‘late harvest’ styles are typically mild with very ripe fruity flavours.