Why Olivani is the olive oil you expect
/Made in Spain from 100 per cent Spanish olives, the new Olivani olive oil range from Goodman Fielder Foodservice covers every commercial need from finishing oils to high volume frying solutions. Goodman Fielder General Manager Joe D’Andrea says the range has been developed to deliver quality, consistency, authenticity and performance, and its availability in Australia is part of a global launch by Goodman Fielder’s parent company.
“We have established a centre of excellence in Andalucia, Spain, right in the heart of the olive growing region, which enables us to work with thousands of olive growers and guide every step from cultivation and harvest through to extraction and bottling,” Joe explains. “We’re picking the best olives, getting the best yield and developing fantastic flavour profiles to ensure we can deliver premium taste, quality and consistency at excellent value. The time we’ve invested in understanding the organoleptics of olives means we’re now able to deliver exceptional product on a global scale.”
“The fact that we own the process from end to end means we can ensure consistency across the entire value chain”
Spain is the world’s biggest producer of olive oil, drawing on 100 years of expertise and technological production. Both Italy and Greece rely on imports of Spanish olive oil because their internal consumption is greater than what they can produce themselves. “The yield we’re getting in Southern Spain is terrific and the fact that we own the process from end to end means we can ensure consistency across the entire value chain,” Joe emphasises. “What many people may not understand is that a lot of the olive oil on the Australian market, especially in the foodservice space, is blended from a variety of sources and that can lead to variations in taste, appearance and consistency over time as the blends change.”
Consistency of flavour and presentation
In contrast, the Olivani range is all single origin, ensuring consistency of flavour and presentation. The flagship product in the range is Olivani Extra Virgin Olive Oil, which has been cold-extracted below 27°C using only mechanical methods, with no solvents or chemicals. “This is a premium oil which is ideal as a finishing flavour enhancer, enabling the chef to add value to dishes, as well as an indulgent dipping choice,” Joe says. “As a salad topping, on pasta or pizza and much more, it delivers a clean, fruity, medium-bodied flavour profile which can really elevate your dishes. We’ve even experimented with using it in desserts like panna cotta – it’s so crisp and clean and it imparts those indulgent, fruity notes.”
The second product in the range is Olivani 100% Pure Olive Oil, which features earthy flavour notes with a mild, neutral body and peppery aftertaste, making it the perfect choice for basting, marinades and finishing sauces. “We’ve developed it as a versatile oil which is equally suitable for shallow frying as it is for putting in a dressing,” Joe says. “It’s an economical choice while still delivering great quality with a cleanly refined taste.”
Finally there’s Olivani Pomace Olive Oil, which is suitable for both deep and shallow frying. “We’ve designed this as an alternative to seed oils – if you don’t want to use canola, for example, this will give you the full benefits of an olive base with a neutral taste,” Joe advises. “It performs very well at low temperatures and delivers exceptional value.”
‘You’ll always have great olive oil on hand’
All three products in the Olivani range are certified Halal and Kosher and suitable for vegans, as well as being gluten free and non-GMO.
“We’re very excited about the range – we’re using the tagline ‘the olive oil you expect’ and certainly the early feedback from chefs is that the flavour profile is excellent and the more they sample it, the more they love the performance,” Joe says.
He adds that both Olivani Extra Virgin and 100% Olive Oils come packaged in 4 litre cans, in recognition of the fact that olive oil in glass containers is highly susceptible to light. “It oxidises very quickly, so a can is the most effective carrier for foodservice in that it maximises shelf life while maintaining structural and flavour integrity. We’ve packaged it with a breathing hole so it won’t glug – it pours out beautifully into your squeezy bottle, which you simply refill from the resealable can as needed, ensuring you’ll always have great olive oil on hand.”
