“Made from our selected olives, it has a most exquisite taste”

Selection extra virgin olive oil is evidence that olive oil is not merely oil. Selection olives are mainly early harvested olives which are hand picked with utmost care. After the picking and before the process, the Selection olives are sorted whereby only the olives larger than 16 mm. and only ones without any damage are used. The damaged ones are discarded unlike many other producers in the region, the olives are crushed with disc type of crusher and under cold conditions. The oil produced is then stored under a nitrogen enriched environment to prevent oxidation and then bottled unfiltered when needed. Organoleptic Chracteristic: The Sienna Municipality Taste Evaluation Commission has described Selection as slightly fruity, with an appetising taste and has accepted this olive oil in the Extra Virgin Category. And the jury of the Northern Olive Oil Show in Australia has described it as having a good green banana aroma , reasonably firm palate with moderate flavours and bitterness. Chemical Characteristic: Maximum acidity of 0.5 %, peroxide less than 8 meg02/kg. , Vit E level max 197 mg/kg. at the production time. These values are not stable, even under best preservative conditions values might deteriorate by time. Therefore, please utilise before the expiration date.

500 grams diced lamb
30 small onions
1 tablespoon tomato paste
2 tomatoes
2 tbs olive oil
salt
cummin (preferably)
Water
Place olive oil in pan. Add diced lamb. Brown meat, allowing all juices to evaporate.Add tomato paste and stir through for two minutes. Add peeled and chopped tomatoes.Cook until tomatoes soften. Add 250 ml water, salt, stir, cover and cook for a further 5 minutes. Add peeled whole onions, stir and cover. Simmer until meat and onions are cooked. Before serving add a sprinkling of cummin powder. Serve hot.