A sturdy, fast growing, adaptable variety, named from the trees first planted by the Benedictine monks at the New Norcia Mission, Western Australia, in the 19th Century.
A Margaret River classic, consistently prize-winning style. Fresh and grassy, balanced pepper and bitterness, in the Tuscan style. Popular with chefs for its robust yet harmonious character.
Serving suggestions:
All Italian dishes; pasta, bruschetta, minestrone, roasted vegetables, pestos and tapenades, well flavoured breads such as ciabatta.

Blended from the low-yielding but high quality dual-purpose [table and oil] Manzanilla and Verdale olives, a lively, mild and smooth oil, perfect where a less assertive flavour is wanted.
Serving suggestions:
Vinaigrettes, delicate French dishes, dipping, French breads, pates d'olives, and soups.

The classical Greek. From the prized Kalamata, a robust, fruity oil, with pepper and complementary bitterness on the palate.
Serving suggestions:
Marinades for fetta cheese, artichokes and olives, well flavoured Greek and Moroccan food such as tagines, moussakas, dukkah, sourdough breads.