So a number of years ago was in Athens on a food walking tour, and came across a bright green olive oil, made from local Greek olives.  I hadn't seen bright green olive oil before, and although I loved the look and sweet taste of that variety, I never bought a bottle {facepalm}

 

I've been hunting the internet, plus shops/markets in my area, and I still can't find some - although I'm certain there's plenty out there.  The main issue is that 95% of olive oil comes in a dark bottles to protect the oil from light and such.  I re-contacted the food walking tour company but they weren't much help.  I can find green olive oils on overseas websites, but none so far that deliver to Oz.  This is what I have in mind  -

 

 

I'm hoping the foodies/cooks/chefs of SNA can help out with recommended brands/web links etc.  Am happy to try different brands/varieties, but am keen on the luminous green coloured oils...

Edited March 4, 201610 yr by Kaynin

If you've found it overseas, and they won't deliver to Australia; Have you considered using a mail forwarding service? That's how I purchased my Oneplus One (phone) back in 2014. The additional cost was minimal.

If you've found it overseas, and they won't deliver to Australia; Have you considered using a mail forwarding service? That's how I purchased my Oneplus One (phone) back in 2014. The additional cost was minimal.

 

Yeah, this is an option and have considered that so far, in particular -

 

http://www.amazon.com/Olio-Verde-Virgin-Sicily-Bottle/dp/B000ALLKSU

 

 

But I'm convinced there will be either a local product I can find, or someone who has already imported a similar product and I can get directly from them.  Using a mail forwarding service seems a bit extreme for me in this case...and I have concerns of QC, especially if they let the oil sit in a hot warehouse for too long...

The only way you will get it will be from the door . That is how the first press comes out. I visited several olive oil pressing plants when I was in Italy and it looked exactly like that coming out of the press. It will change colour after very little time.

There are end products that remain green though, such as -

 

 

and

 

 

 

 

 

It's finding a product like this in Australia that's proving difficult...

Yum, I love all things olive!

 

I make a simple spaghetti dish using only olive oil, anchovies, garlic and parsley the some say is the best food ever put into there mouths.

 

I'd love to try some of this...

Oh yes of course you can get bottled Green Olive Oil but it is not that luminous green like it is straight off the press

It's finding a product like this in Australia that's proving difficult...

 

hi kaynin just wondering have you asked any local producers s I wonder the reason ?

Yum, I love all things olive!

 

I make a simple spaghetti dish using only olive oil, anchovies, garlic and parsley the some say is the best food ever put into there mouths.

 

I'd love to try some of this...

 

*cough* recipe *cough*

Oh yes of course you can get bottled Green Olive Oil but it is not that luminous green like it is straight off the press

 

 

Ah, okay, I see what you mean.  My knowledge of olive oil isn't great, I'm working on improving it, so I see your point on the bright luminous colour at the time of press...

 

I'll go green olive oil (minus the bright luminous colouration) if you have any ideas...

Yum, I love all things olive!

 

I make a simple spaghetti dish using only olive oil, anchovies, garlic and parsley the some say is the best food ever put into there mouths.

 

I'd love to try some of this...

 

 

Sounds like a traditional pasta recipe to me...a few of the very best and freshest ingredients...voila!

hi kaynin just wondering have you asked any local producers s I wonder the reason ?

 

 

No, haven't spoken to any producers, TBO.  Have spoken to a couple of importers, but they say they only source traditional golden coloured oil.

 

As mentioned, I spoke to the Athens food walking company, they say there will be heaps of Australian producers...haven't found to many just yet...

 

It all starts with the olive being used to start with, as I understand ( ), so depends on the vines being used...

*cough* recipe *cough*

 

Nothing much to say really, just get the best ingredients you can find and...

 

Chop 1 flower of garlic to taste (I like  to chop by hand as I find the inconsistent pieces improves flavor and mouthfeel)

Chop as much parsley as you like (I usually go i bunch)

4-5 anchovies (depending on quantity and saltiness)

Chopped chilli (optional but I love it)

 

Cook spaghetti al dente

When this is nearly done throw garlic, anchovies and a liberal dose of olive oil into a pan and fry until garlic golden brown.

 

Drain spaghetti sprinkle with a bit more oil and toss, then throw into pan with garlic.

 

Lightly fry for another min or so tossing constantly, add chilli and or parsley and remove from heat.

 

Serve with some nice shaved parmesan cheese.

 

(I also sometimes like to throw in a can of chunky cooked tuna into the cooked garlic)

Edited March 4, 201610 yr by Tubularbells

Cook spaghetti al dente

 

 

What spaghettI?

 

For many years I've used San Remo, but am now trying other varieties.  Have found Jamie Olivers range ok, but I really need to get to a delicatessen...

 

EDIT: without making my own pasta, of course, as that would be best...

Edited March 4, 201610 yr by Kaynin

What spaghettI?

 

For many years I've used San Remo, but am now trying other varieties.  Have found Jamie Olivers range ok, but I really need to get to a delicatessen...

 

EDIT: without making my own pasta, of course, as that would be best...

 

As im about 15mins away from Conga Foods I usually get this one but in all honesty im not overly fussy and most decent brands will do

 

http://www.congafoods.com.au/brand/rummo/

Is this where I make the gratuitous comment about my dad owning an olive farm and producing his own olive oil

http://www.wirragambaolives.com.au/

Unfortunately he doesn't make a bright green oil, but feel free to ask him

Sent from my 0PJA10 using Tapatalk

Is this where I make the gratuitous comment about my dad owning an olive farm and producing his own olive oil

http://www.wirragambaolives.com.au/

Unfortunately he doesn't make a bright green oil, but feel free to ask him

Sent from my 0PJA10 using Tapatalk

 

Wow this is what I love about SNA there are experts in every field and a wealth of resources to tap into.

Is this where I make the gratuitous comment about my dad owning an olive farm and producing his own olive oil

http://www.wirragambaolives.com.au/

Unfortunately he doesn't make a bright green oil, but feel free to ask him

Sent from my 0PJA10 using Tapatalk

 

 

...absolutely, if not here then where?

 

I wish my old man owned an olive farm.  Or a brewery...

 

 

Thanks for the post 2Loud, I will shoot him an email.  Sometimes, some things can be difficult to find, even with the wondrous net...

 

Nothing much to say really, just get the best ingredients you can find and...

 

Chop 1 flower of garlic to taste (I like  to chop by hand as I find the inconsistent pieces improves flavor and mouthfeel)

Chop as much parsley as you like (I usually go i bunch)

4-5 anchovies (depending on quantity and saltiness)

Chopped chilli (optional but I love it)

 

Cook spaghetti al dente

When this is nearly done throw garlic, anchovies and a liberal dose of olive oil into a pan and fry until garlic golden brown.

 

Drain spaghetti sprinkle with a bit more oil and toss, then trow into pan with garlic.

 

Lightly fry for another min or so tossing constantly, add chilli and or parsley and remove from heat.

 

Serve with some nice shaved parmesan cheese.

 

(I also sometimes like to throw in a can of chunky cooked tuna into the cooked garlic)

 

 

It is the personal touches that makes a recipe for me.

No, haven't spoken to any producers, TBO.  Have spoken to a couple of importers, but they say they only source traditional golden coloured oil.

 

As mentioned, I spoke to the Athens food walking company, they say there will be heaps of Australian producers...haven't found to many just yet...

 

It all starts with the olive being used to start with, as I understand ( ), so depends on the vines being used...

Olives don't grow on vines. They grow on trees.

So that's why I can't find what I'm looking for...

Anyhoo, anyone have any suggestions of where I can get green colored olive oil, I'd appreciate it. I'd prefer not to have to buy bottle after bottle in trial and error...

A relative that had a massive importing business could have had such an oil in stock however the business was sold last year

So I searched and found this - http://www.goldenolive.com.au

Also there are lots of Australian producers to ask for availability of first pressing oil otherwise known as Extra Virgin

http://www.boundarybend.com

Thanks @@Full Range, the first link for the golden olive is in Oakleigh which isn't too far from me.  I'll send them an email first and see what advice they can provide, hopefully they'll carry a product that I'm after!

 

Yeah, I agree that it appears the green colour comes from fresh pressings, and being unfiltered at any stage.  The Athens food tour mentioned this, and to go for cold pressed and extra virgin.

 

Thanks

Mmmm nothing like a good drop of fruity olive oil and some salt and bread.....and wine.....and cheese....and...

It's funny....the first few times I tried "proper" olive oil that way, I didn't really like it....wasn't used to the "fresh" taste....or something.

"Acquired taste" and all that, I suppose....

Have had some really nice ones from wineries around the place.

I seem to recall a couple of good ones in the Margaret River region.

Possibly Hunter Valley as well.....

Mmm

Hope you find what you're looking for Kaynin

Edited March 5, 201610 yr by Dirty_vinylpusher