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Camilo Extra Virgin Olive Oils

Straight varietals and blends of Camilo extra virgin olive oils are cold extracted on-site using Camilo expertise and European processing equipment that ensures a superior quality of product. The oils are harmonious, giving a lovely balance of fruit, bitterness and pepper. They range from grassy to buttery to very fruity and all are delicious.

Premium Blend was created too late for shows but is just scrumptious! A medium extra virgin oil, Camilo’s Premium Blend is a crisp, elegant oil with a fresh green aroma. This blend has a beautifully balanced flavour, starting with the crispness of green apples and olive leaf, and finishing with the pepper of green capsicum and just a hint of rocket. Camilo’s Premium Blend with its smooth texture leaves a delightful buttery flavour and a clean feel in the mouth, that has you going back for more. It is a very versatile oil, for any of your culinary needs – dipping with crusty bread, dressing salads, and as the ideal accompaniment for any meat or vegetable dish.

Ligurian. We have sold out of this year’s harvest but look out later this year for this great oil that was listed in Flos Olei 2011 (an Italian guide to the world’s best extra virgin olive oils). In 2010 it won best regional oil PLUS a silver medal at both the Royal Melbourne Fine Food Awards and the Sydney Royal Fine Food Awards as well as a bronze medal at the Perth Royal Show’s extra virgin olive oil show.

The grove’s ‘signature oil’ is a Ligurian-style extra virgin olive oil that has a nutty aroma, and a distinctly spicy flavour with a late and long-lasting pepper finish.

All available in 250 and 500 ml bottles and 1 or 5 litre cans.

Rewards

  • Silver for 2016 Fruity Blend at 2016 Australian Olive Association (AOA) National Show
  • Gold for 2015 Classic Ligurian at 2015 Australian Olive Association (AOA) National Show
  • Silver for 2014 Farm Blend at 2015 New York International Olive Oil Competition
  • Gold for 2014 Fruity Blend at 2015 Olive Japan
  • Silver for 2014 Ligurian at 2014 Royal Melbourne Fine Food Award

 


Camilo Extra Virgin Olive Oil

Blends of Camilo’s extra virgin varieties are premium cold-pressed olive oils with a superior fruit taste. They range from medium to robust flavours and are favourites for foodies.

All available in 250 and 500 ml bottles and 1 or 5 litre cans.


Camilo Extra Virgin Olive Oil - Garlic Infused

Garlic infusion won a bronze medal at the 2010 Royal Melbourne Show Fine Food Awards.
Extra virgin olive oil with garlic infusion: A great, flexible infusion. Use in pastas, marinades and salads or brush on mushrooms, corn on the cob, tomatoes or on meat before roasting or grilling.

All available in 250 and 500 ml bottles and 1 or 5 litre cans.


Camilo Extra Virgin Olive Oil - Rosemary Infused

Rosemary infusion in Camilo’s extra virgin olive oil: This versatile infusion is great in soups, vegetables, meats (especially lamb), fish, chicken or in marinades.

All available in 250 and 500 ml bottles and 1 or 5 litre cans.


Camilo Extra Virgin Olive Oil - Chili Infused

Chilli infusion in Camilo’s extra virgin olive oil: Spice up any dish, drizzle over pizzas, dip with crusty or flat bread. Great for stir fries, use on vegetables, meat and in soups.

All available in 250 and 500 ml bottles and 1 or 5 litre cans.


Camilo Extra Virgin Olive Oil - Lime Infused

Lime infusion in Camilo’s extra virgin olive oil: A great dressing for vegetables, salads and even desserts. Use to cook or dress any fish or poultry.

All available in 250 and 500 ml bottles and 1 or 5 litre cans.


Camilo Extra Virgin Olive Oil – Lemon Infused

Lemon infusion in Camilo’s extra virgin olive oil: Add zing to salads, sautés, marinades, chicken, seafood, vegetables. Grill, steam, drizzle or toss to finish.

All available in 250 and 500 ml bottles and 1 or 5 litre cans.


Camilo Extra Virgin Olive Oil – Lemon Myrtle Infused

Lemon Myrtle infusion in Camilo’s extra virgin olive oil: Infused with the Australian native herb lemon myrtle. Sweet lemon, lime and lemongrass flavours work well anywhere citrus is called for. Add towards the end of the cooking cycle.

All available in 250 and 500 ml bottles and 1 or 5 litre cans.


Camilo Extra Virgin Olive Oil – Orange Infused

Extra virgin olive oil with orange infusion Orange infusion: Great with grilled poultry, in spinach salads and with oven-roasted root vegetables.

All available in 250 and 500 ml bottles and 1 or 5 litre cans.


Camilo Extra Virgin Olive Oil – Blood Orange Infused

Blood orange infusion won a bronze medal at the 2010 Royal Melbourne Show Fine Food Awards.

Extra virgin olive oil with blood orange infusion: This oil is great just on a salad or on Asian dishes that love terrific citrus flavours. Great on fish. Terrific in orange muffins and as a dressing for desserts.

All available in 250 and 500 ml bottles and 1 or 5 litre cans.


Camilo Extra Virgin Olive Oil – Gift Pack

Camilo Extra Virgin Olive Oil Gift Pack - with a random selection of infused flavours including garlic, basil, lemon myrtle, lemon, chilli, orange, thyme, rosemary, mandarin, lime.


Camilo Olive Salts

Just after it was created, Camilo’s Olive Salt took home a bronze medal at the 2010 Sydney Royal Fine Foods Awards. Comprising half dried olives and half pink Murray River salt flakes, this is delicious on baked veggies, home made potato wedges and is great sprinkled lightly over a green salad to give a nutty, olive taste. The black and pink flakes also make for an interesting garnish. Use sparingly in place of regular salt. Use less salt on your food but get much more flavour.

The Spanish Olive Salt was created too late for the shows but has since become a great favourite with Camilo customers. Comprising 50% dried olives and much less salt plus herbs and spices, this can be a condiment but is also great for cooking with chicken and fish or simply dip with bread and some of Camilo’s great extra virgin olive oil.

 

Salts available in 45 g and 250 g sachets or 1 kg bag for caterers.