News from Truly Tasmanian

Making Honey Cake with Truly Tasmanian Barnea Oil

Posted by Glenys Rowe on

HONEY AND WALNUT CAKE RECIPE

 

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Making Honey Cake with Truly Tasmanian Barnea Oil

Posted by Glenys Rowe on

HONEY AND WALNUT CAKE RECIPE

 

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The Glenys Rowe Fact No 3 About Our Delicious Extra Virgin Olive Oil

Posted by Glenys Rowe on

Brand new Barnea variety olive oil just arrived today!  It's the olive variety first bred in Israel- the Ottolenghi favourite!

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Brand new Barnea variety olive oil just arrived today!  It's the olive variety first bred in Israel- the Ottolenghi favourite!

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What To Do On A Wet Weekend

Posted by Glenys Rowe on

What to do on a wet Sunday?  I like to head to the kitchen to make hay while the sun isn't shining.  It might seem ridiculous, but one of the really Good Things that I like to have up my sleeve, or in the fridge actually, is a store of fried-in-Truly- Tasmanian-olive-oil onions.  A wet Sunday is the perfect opportunity to get some going.

They smell great as they cook, and then once Tupperwared away, you have an instant flavour base for a stew at short notice, to add to a grilled steak, or to smear on a sandwich.  A quick get ahead kitchen tip from the house of Truly Tasmanian

Order your Frantoio oil now! Enjoy!

GR

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What To Do On A Wet Weekend

Posted by Glenys Rowe on

What to do on a wet Sunday?  I like to head to the kitchen to make hay while the sun isn't shining.  It might seem ridiculous, but one of the really Good Things that I like to have up my sleeve, or in the fridge actually, is a store of fried-in-Truly- Tasmanian-olive-oil onions.  A wet Sunday is the perfect opportunity to get some going.

They smell great as they cook, and then once Tupperwared away, you have an instant flavour base for a stew at short notice, to add to a grilled steak, or to smear on a sandwich.  A quick get ahead kitchen tip from the house of Truly Tasmanian

Order your Frantoio oil now! Enjoy!

GR

Read more


The Good Oil. Quick Foodie Facts: Which oil has the strongest flavour?

Posted by Glenys Rowe on

Truly Tasmanian has olive trees in Blackman’s Bay and Little Swanport in Tasmania.

At the moment, our big trees are mostly the Tuscan Frantoio and the French Verdale. But depending on the crop size in any one year, olives grown by our neighbours Geoff and Gwen Price are also used for our oil. Their olives are in Sorell, about fifty minutes out of Hobart. The climate there particularly suits the Israeli originated olive variety Barnea.  It’s a modern dual-purpose cultivar bred originally from Kadesh Barnea in southern Israel by Professor Shimon Lavee. It’s a big cropper and very disease resistant and copes with the vagaries of the Tasmanian drought very well.  The oil has a strong flavour with a hint of green leaf. We think of it as our second strongest oil, with the Tuscan olive, Frantoio the strongest. As you can see from the picture, Frantoio olives look pretty normal, but the flavour is anything but.  The oil is big and punchy and is the No 1 pick in the Truly Tasmanian household. We still have a few bottles of the 2018 Frantoio oil left at the moment. You can order it here.

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Truly Tasmanian has olive trees in Blackman’s Bay and Little Swanport in Tasmania.

At the moment, our big trees are mostly the Tuscan Frantoio and the French Verdale. But depending on the crop size in any one year, olives grown by our neighbours Geoff and Gwen Price are also used for our oil. Their olives are in Sorell, about fifty minutes out of Hobart. The climate there particularly suits the Israeli originated olive variety Barnea.  It’s a modern dual-purpose cultivar bred originally from Kadesh Barnea in southern Israel by Professor Shimon Lavee. It’s a big cropper and very disease resistant and copes with the vagaries of the Tasmanian drought very well.  The oil has a strong flavour with a hint of green leaf. We think of it as our second strongest oil, with the Tuscan olive, Frantoio the strongest. As you can see from the picture, Frantoio olives look pretty normal, but the flavour is anything but.  The oil is big and punchy and is the No 1 pick in the Truly Tasmanian household. We still have a few bottles of the 2018 Frantoio oil left at the moment. You can order it here.

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The Glenys Rowe Fact No 2 About Olive Oil, not hippie nonsense.

Posted by Glenys Rowe on

Extra virgin olive oil made from Tuscan olives has the highest concentration of polyphenols.

Polyphenols are chemical compounds naturally found in plants, which contribute to olive oil health benefits. They’re also antioxidants with myriad health benefits, such as combating cell damage and fighting diseases like heart disease, high blood pressure, cholesterol and some cancers. Due to the high polyphenol level in Tuscan olives from Italy, their olive oils often taste peppery, pungent and grassier than Spanish or French olive oils.  The typical Tuscan olive is the Frantoio olive, which is what we at Truly Tasmanian use for signature oil.  Most of our Frantoio olives are grown by Bill Lawson (some of you will remember Bill because he came and stayed with me in Coogee and built my beautiful kitchen benches) in Swansport, which is about an hour from Hobart.  He has 150 acres there, all cultivated beautifully.  Bill also makes our gorgeous cheese boards.

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Extra virgin olive oil made from Tuscan olives has the highest concentration of polyphenols.

Polyphenols are chemical compounds naturally found in plants, which contribute to olive oil health benefits. They’re also antioxidants with myriad health benefits, such as combating cell damage and fighting diseases like heart disease, high blood pressure, cholesterol and some cancers. Due to the high polyphenol level in Tuscan olives from Italy, their olive oils often taste peppery, pungent and grassier than Spanish or French olive oils.  The typical Tuscan olive is the Frantoio olive, which is what we at Truly Tasmanian use for signature oil.  Most of our Frantoio olives are grown by Bill Lawson (some of you will remember Bill because he came and stayed with me in Coogee and built my beautiful kitchen benches) in Swansport, which is about an hour from Hobart.  He has 150 acres there, all cultivated beautifully.  Bill also makes our gorgeous cheese boards.

Read more