NEWS

The Great Taste Awards is the most trusted and recognised food and drink awards! Last week we learnt that Oleifera had been awarded 2 Gold Stars. To set the scene, here are some more details of exactly what this means ...

For 2011, over 7400 products were judged over an intense two-month period. The Awards’ organiser, the Guild of Fine Food constantly refines the judging mechanics and this year was no exception. Before gold is awarded, a minimum of twelve experts, often 16 taste, discuss and agree. For two- or three-stars, up to 20 judges must unanimously agree an entry has achieved absolute perfection. Over 350 experts including key buyers, retailers, chefs and food writers blind tasted entries to ensure they are fairly and independently assessed. Every entry starts with 25 points and marks are deducted when faults are identified and constructive feedback offers suggestions to the producers how entries could be improved.

Of all the UK’s food award schemes, the GREAT TASTE AWARDS is the most important. Completely independent and uncompromisingly rigorous, it is trusted by retailers, buyers and consumers. GREAT TASTE is to speciality food and drink what MICHELIN is to fine dining.

Needless to say, here at Oleifera HQ, we are thrilled !!

Honey Glazed Kohlrabi, Apple & Walnut Salad with Mustard Seed Dressing

Serves 4 

For the Salad

500g kohlrabi, peeled and cut into 2cm cubes

2 tbsp rapeseed oil

1 tbsp runny honey

50g walnut halves

1 red eating apple

1 lemon, juiced

2 large handfuls rocket

For the Dressing

1 tbsp wholegrain mustard

1 tsp Dijon mustard

1 tbsp soft brown sugar

3 tbsp red wine vinegar

4 tbsp rapeseed oil

1 tbsp parsley, finely chopped

Preheat the oven to 190c / 375f / Gas Mark 5. Place the kohlrabi in a roasting tin with the oil and honey, season with salt & black pepper & toss all the ingredients together. Cook in the preheated oven for 15 - 20 minutes, then add the walnuts and cook for a further 5 minutes. Meanwhile core and slice the apple, squeeze over a little lemon juice to prevent browning, and set aside. Wash the rocket & drain well.

For the dressing, combine all the ingredients in a bowl and whisk together well. Pile the rocket, apple, kohlrabi and walnuts on 4 plates and drizzle with the dressing.

We were very thrilled to see Oleifera being used on Saturday Kitchen this weekend, when James Martin made a dish of Marinated prawns with roasted lemon mayonnaise and asparagus. Click here to pick up the full recipe.  A stuning looking dish using the very best British cold pressed rapeseed oil.

Woop Woop! Get the champagne out! After a lot of hard work and effort, we've recently received notification that we are now BRC 'A grade' accredited.

 .... Needless to say, we are thrilled to have achieved this standard. Currently we are the only cold pressed rapeseed oil producer able to offer this level of commitment to quality and service. 

Some months ago we were asked if we could supply some bottles of our fabulous oil for a forthcoming Television programme called Cookery School. The daily cookery competition turns ordinary cooks into great chefs, as Michelin-starred Richard Corrigan and cookery mentor Gizzi Erskine reveal the secrets of the pros. 

Britain has lost the art of cooking - Cookery School is going to change that. In this daily cookery competition, Richard Corrigan and Gizzi Erskine teach people from basic to advanced levels - the secrets of great cooking. From soufflés to sauces, spatchcocking to spun sugar, every 'cheffy' secret is revealed as, each week, six home-cooks from around the country are pushed to make the perfect dish while battling to win a place in the finals. The pupils have to master three mouth-watering recipes. Those who don't make the grade are sent home.

Now showing weekdays at 14:05 why not tune in and see if you can spot the Oleifera bottles!

Click here to find out more

Sue Richmond from Kenyon Communications talks about Oleifera: farming's healthy product.

Featuring news about our new 'Essentially English' brand and the growth of our farming co-operative, this two page article explains how Oleifera is going from strength to stength.

Special recipe from our very own local food champion and TV Chef Rachel Green and lots of useful tips about how to make best use of our healthy and versatile cold pressed rapeseed oil.

To read the article please do so here

Oleifera are pleased to be the culinary oil of choice for the Food local Food 'Everything but the turkey' hamper this Christmas. 

Passionate about our region and in conjunction with other local producers, we have joined together to create a hamper which provides you with everything you need for Christmas and Boxing Day for up to 6 people. 

No list required, this grocery deal will give you everything you need and even a FREE planner to help you organise your days with all the recipes you will need.  Click here to see the hamper contents.

The East Midlands Food and Drink Festival is taking place at Brooksby Hall, near Melton on Saturday October 2nd and Sunday October 3rd.

Chef Rachel Green will be at the festival, demonstrating with a wide range of local produce.

Tickets are £6 on the door and children under 16 go free www.eastmidlandsfoodfestival.co.uk

You can view an article about the event in The Leicester Mercury from September 23rd and see Rachel Green with her Oleifera bottle on standby ready for demonstrating here

Oleifera has featured in the second edition of The Larder - The guide to Scotland's food and drink, which can be purchased from The Larder's website.

Oleifera cold pressed rapeseed oil was selected as a product to be included in the 'Yellow Fever' feature of this particular edition which was published at the start of the Scottish Food and Drink fortnight. To see the feature, click here.

Oleifera has featured in August editions of both Women's Fitness and Cook Vegetarian!

Women's Fitness featured Oleifera as a top product and focused on the health benefits that come from the high levels of omega-3, vitamin D & E and just 6% saturated fat that Oleifera contains. To see the feature, click here.

Cook Vegetarian! featured one of our recipes, rapeseed and tomato dressing - that was created in conjunction with chef Rachel Green, who also features on the same page. To view, click here.