Featuring the oil of Lakelands Olives
Lakeland Olives organic olive oils... reflect the varietal characteristics and maturity of the olives used, resulting in distinctive and exciting flavors. They are best used as dressings and for delicate cooking.
Be innovative and explore the flavor of Lakelands oils on pasta, fish, in vegetable soups, salads, in marinades and with many other healthy and tasty dishes.
Free fatty acids (FFA) are an indicator of oil quality. FFA levels for Extra Virgin oils have to be below 0.8% according to international standards. Lakeland produces oils with FFA levels well below, thus providing oils of the highest quality.
Olive oil deteriorates with exposure to air and light. We recommend keeping it in an air-tight bottle or container protected from heat and light.
However, the best protection of its quality is to use and enjoy it generously!
Characteristics of our 2007 Biodynamic Organic Frantoio Extra Virgin Olive Oil
Characteristic |
Description |
Color: |
Gold with deep green hues |
Aroma: |
Fresh grass and green vegetable aromas |
Flavor: |
Rich grass, fresh soft herb and vegetable characters with hints of fresh chilli on the finish. |
Viscosity: |
Medium – Naturally gravity filtered |
Acidity |
FFA Less than 0.2 ppm at time of processing |
Peroxide Value |
8ppm at time of processing |
Antioxidant Content |
Approx. 230 ppm at time of processing |
Olive Varieties Used: |
Frantoio |
Crush and extraction technique: |
Hammer Mill, Disc Crusher & De-pitter with Centrifugal Seperation and Cold Decanter Extraction. |
Characteristics of our 2007 Biodynamic Organic Special Reserve Extra Virgin Olive Oil
Characteristic |
Description |
Color: |
Deep green gold |
Aroma: |
Apple and artichoke aromas. |
Flavor: |
Elegant olive flavour with apple and artichoke undertones balanced with a full flavoured and pungent finish. |
Viscosity: |
Medium – Naturally gravity filtered |
Acidity |
FFA Less than 0.2 ppm at time of processing |
Peroxide Value |
9ppm at time of processing |
Antioxidant Content |
Approx. 265 ppm at time of processing |
Olive Varieties Used: |
Corregiola; Manzanillo; |
Crush and extraction technique: |
Hammer Mill, Disc Crusher & De-pitter with Centrifugal Seperation and Cold Decanter Extraction. |