2005 OUR FIRST COMMERCIAL CROP
2005 BEST WESTERN AUSTRALIAN OLIVE OIL PERTH ROYAL SHOW
AND THE ONLY GOLD MEDAL AWARDED TO A WESTERN AUSTRALIAN OLIVE OIL IN CLASS 2
2005 HIGH SILVER NATIONAL AWARDS CANBERRA
2006 SILVER MEDAL PERTH ROYAL SHOW
2007 SILVER MEDAL NATIONAL AWARDS CANBERRA
2007 Our Extra Virgin Olive Oil was classed as one of the top 200 certified Extra Virgin Olive Oils in the World by Marco Oreggia and a panel of world renowned judges. Our oil was one of only 2 Western Australian oils and one of only 6 Australian oils that were classed to be certified Extra Virgin Olive Oils.
MARCO OREGGIA COMMENTS ABOUT OUR 2007 EXTRA VIRGIN OLIVE OIL:
Marco Oreggia L’Extravergine
A guide to the worlds best Certified Extra Virgin Olive Oils
A really excellent debut into the guide from Forest Edge Farm that delighted the panel of judges with special products. Jim and Anne established the grove in 1999 at Forest Hill near Mount Barker. The grove comprises of 7 hectares, 1,700 tress frantoio variety. From the 2 samples we selected the late harvest into the guide.
It appears a beautiful light golden yellow colour, clear; its smell is powerful and complex, fine and vegetable with tones of artichoke, chicory, lettuce and balmy grass - sage, mint and sweet basil. Its taste is winding and fine, endowed with tones of wild vegetables and finishing with intense sweet almond. Strong and harmonic bitter and pungent. It is ideal on marinated tuna, legumes, pore mushroom salads, vegetable soups, main courses with shellfish, roast fish, grilled red meat and mature cheese.
2008 SILVER MEDAL NATIONAL AWARDS CANBERRA
2008 Once again our Extra virgin Olive Oil was selected by the panel of judges to be included in Marco Orreggia’s book Guide to The Worlds Best Certified Extra Virgin Olive Oils.
Marco Oreggia’s comments
For the second year in a row Forest Edge Farm has presented the panel with another exceptional Extra Virgin Olive Oil.
It appears a beautiful fine, gilded clear gold colour.
On the nose it gives a complex and harmonic aroma with hints of vegetables, artichoke, chicory, lettuce with balsamic notes of mint, rosemary and basil.
On the pallet it has character and personality, yielding tones of green tomatoes, pine nuts and spiccater, notes of sweet almond. The finish is balanced, bitter and spicy.
The oil is excellent as a marinade for tuna, hour d’ oeuvres of octopus, with salads and vegetables, porcini mushroom soup, shell fish, fish, grilled pork pasta and matured cheeses.
Each year approximately 3,000 Extra Virgin Olive Oils from around the world are judged, by Marco Oreggia and a panel of judges. The top 400 oils only are selected and accepted for entry into the book:
L'Extravergine
A guide to the Worlds Best Certified Extra Virgin Olive Oils
Link to Marco Oreggia's website: www.marco-oreggia.com
