I was so excited when I was contacted by The Village Press to try and review their New Zealand Extra Virgin Olive Oil. I love making flavored oils at home. It’s much easier and cost-effective. I immediately knew I wanted to make a garlic olive oil for dipping or topping.
The Village Press bag-in-box Olive Oil has a tap for easy use and is very easy to store and helps to retain the integrity of both the flavor and the nutrients present in the oil by blocking out harmful ultra-violet rays.
Olive oil in a box is a wonderful way to reduce costs for food service establishments and those who use a decent amount of olive oil in their everyday life.
The Village Press Bag ‘N’ Box is sleek, easy to store, and has a tap. It holds 1 liter of oil. The appearance of the oil is a deep yellow to greenish hue and has a bold almost spicy taste…it’s delicious.
About: The Village Press is a single cultivar, first press, cold press, unfiltered, additive-free, kosher & halal certified, extra virgin olive oil. Founded by Wayne and Maureen Startup 12 years ago as a boutique grove on their home property, The Village Press produce d 105,000 liters of extra virgin olive oil in the 2011 season and is expected to produce 185,000 liters in the 2012 season. Boutique compared to mass market producers, The Village Press grow, harvest and press by variety is fully integrated with all of its New Zealand produced olive oil – being the grower, harvester, transporter, processor, storer and packager.
The Village Press First Cold Pressed Extra Virgin Olive Oil comes in a 340oz light-block box, fitted with an anti-oxygen tap to ensure the integrity of the oil is never compromised by impurities or rancidity. Its versatile square shape lends itself to ease of storage and stability when in use, allowing chefs and home cooks to prepare meals and ingredients without having to handle a bottle.
Produced in the Hawke’s Bay province of the North Island of New Zealand, the temperate climate assists olive growing conditions and allows The Village Press to produce outstanding flavorsome olive oils.
Here are some reasons why it’s a great way to package and store EVOO:
- No sunlight penetration of the oil: The integrity of the oil is maintained and rancidity is eliminated
- No air oxidization of the oil: Since the bag collapses on itself air does not enter and the integrity of the oil is maintained.
- No-drip tap: Allows for drip flow to be controlled by the user and is ideal for recipes that require the slow addition of olive oil, i.e. Hollandaise sauce.
- Hands-free: Allows chefs and home-cooks to prepare and cook without having to handle a bottle.
- Versatile shape: Square shape lends itself to ease of storage, transportation and stability when in use.
- Earth friendly: Box, bag and nozzle are fully recyclable
This delicious oil would make a great gift for the holidays. On their website they also have gift variety packs of different flavors for sampling. And, on top of that, they have some pretty good recipes on their website.
You can visit and purchase The Village Press here
Garlic Infused Olive Oil
- 2 large garlic heads
- 2 cups The Village Press Olive Oil
- 2 sprigs fresh thyme
- Pop the cloves out of the head of garlic
- Place the garlic in a ovenproof pot and pour the olive oil over them.
- Add the thyme.
- Cover with a lid or foil and bake in a preheated 300 degree oven for 45 minutes to 1 hour.
- Carefully, remove the garlic from the oil and set aside.
- Strain the oil into a bowl and let cool, then pour into an airtight container. The oil will keep in a cool and dark place for at least a month.
- You can use the garlic oil in just about anything.
This is a great olive oil for drizzling over bruschetta and salads. The oil has an assertive flavor that adds depth to any dish. It’s absolutely delicious when served with a baguette for dipping.
A few days later I was craving one of my favorite lunches grilled artichokes and instead of making my normal dipping sauce I decided to lightly salt my grilled artichokes and immediately drizzle with the garlic olive oil and it may just be my new go to instead of dip.