Wymah organic extra virgin olive oil

2021 Australian Olive Industry Awards

Exciting News!
The results are in for the 2021 Australian Olive Industry Awards, and we’re thrilled this year to announce that we were awarded GOLD and BRONZE medals.

We won…

Gold Medal: Certified Organic Extra Virgin Olive Oils (Class 2)

Bronze Medal: Certified Organic Kalamata Olives (Class 14)

The AIOA awards are one of the largest and most comprehensive olive oil and table olive competitions in the world and are all about uncovering olive oils and olives with the highest quality and flavour, along with recognising production excellence.

After last year winning several golds for our table olives (Best in Category, Best in Australia and Best Olives Both Hemispheres), we were proud this year to win for our Mid Harvest Extra Virgin Olive Oil.  As as a small local operator, this is the first batch I’ve personally pressed so it made this award even sweeter…

Read more about the 2021 Australian International Olive Award.

Click here to shop OILS and TABLE OLIVES.

 

 

 

 

 

 

 

 

ABOUT KALAMATA OLIVES

In addition to injecting a unique, salty Mediterranean flavor into your favorite dishes, Kalamata olives provide a number of important health benefits. They are full of rich antioxidants and studies link diets including regular servings of olives with a number of impressive results….

  • Reduce risk of heart disease
  • May help reduce onset of Alzheimer’s
  • Nutritious, providing our bodies with…
    • Iron
    • Calcium
    • Copper
    • Vitamin A
    • Vitamin E
    • Magnesium
    • Phosphorus
    • Potassium
cauliflower recipe

Steamed Baby Cauliflower Recipe with Crushed Nuts and Moroccan Tapenade  

Try our favourite cauliflower recipe for a delicious vegetarian meal.  Perfect for your next ‘Meatless Monday’ or any time you’re craving a wholesome, veg-based meal!

Cauliflower has become one of the trendiest vegetables going, and cancauliflower recipe be cooked deliciously in a number of ways.  A delicate accompanying dish or a lovely meal in itself.

Ingredients:

  • Handful of nuts and/or seeds (whichever you prefer – I used walnuts and almonds)
  • Handful fresh herbs, chopped (coriander and parsley work best)
  • Whole small cauliflower
  • Extra Virgin Olive Oil
  • Wymah Organic Moroccan Tapenade

Method:

In a mortar and pestle (or other device), crush your nuts and/or seeds.  Any you have in the pantry will work, though I used a mix of almonds and walnuts to create this recipe.  Combine with fresh green garden herbs – preferably parsley and coriander – finely chopped.

Blitz or crush until a chunky paste is forming, adding in fresh extra virgin olive oil as you go until the right consistency – like that of a tapenade or pesto – is achieved.

Next, steam the cauliflower with the yummy green leaves left on.  Before doing this, insert your knife longways into the base of the cauli  several times to let the steam in up the main stalk and up into the little branches of the vegetable.

Sit your cauliflower in a saucepan or steamer to steam/boil until its cooked through.  Alternatively, you can par-boil or steam the cauli, then roast in the oven drizzled with oil to brown the outside.

When the cauliflower is cooked to your liking, top with the nutty tapenade in the green leaves.

We like to serve this cauliflower recipe with potatoes boiled in turmeric-laced water, with our zesty Moroccan Tapenade for an extra kick.

olive paste organic

Olive Paste AKA Olive Tapenade Recipe Ideas

There are so many delicious uses for olive paste (also called tapenade by us Aussies) so we thought we’d share some of Mary’s favourite recipe ideas with you this month.olive paste

There is more to be done for sure than simply using it on a cheese platter!  Olive pastes have been used as a way of boosting flavour and goodness in foods – in a similar way to pickles and chutneys – for centuries.

Olive pastes are great for enhancing vegan and meat dishes alike, and can add a welcome depth and richness to simple ingredients.

Plain fermented and pasteurised olive paste gives those with food allergies and other specific dietary requirements a way of making their food not only less bland – but also more flavoursome and nutritious.

Here are five useful ways in daily life to take what’s in the fridge or locally available, and turn it into a gourmet meal!

Serving Suggestions for Olive Paste / Tapenade

  1. Chicken & fish.  Rub plain or lemon zest and Italian-style tapenades into chicken or fish before cooking or dollop on afterwards
  2. Eggs and cauliflower also pair well with plain or lemon zest and Italian-style tapenades.  Toss cauliflower through before roasting and spoon onto poached, scrambled or fried eggs.
  3. Light green salads are delicious with a plain or lemon zest tapenade dressing.
  4. The robust but gentle flavours of roasted vegetable casseroles or traybakes, poached mushrooms, small beef or lamb fillets or even mince are all favourites to add Moroccan flavoured tapenade or olive paste too.
  5. All tapenades make pasta dishes taste fuller in body and more complete – also, try spreading garlic bread with tapenade for an extra kick.  Here’s a recipe we found which also includes cheese for a truly decadent starter!

Don’t overdo adding it to prepared food, because while it is certainly better for you than tomato sauce, it’s still a concentrated food.

Other Tips

  • If you don’t eat all of your tapenade in the first go and the jar needs to go back in the fridge, push the paste down in the jar and flatten the top surface.  Add some oil to help preserve it and stop it drying out.
  • When you buy the jar keep it in the fridge even before opening to lengthen the shelf life.
  • Make food plans to use it all up once it’s opened, with some of the above suggestions as inspiration!

We hope these ideas gave you some encouragement to get in the kitchen and start using your olive paste or tapenade in many more new and delicious ways.

 

why is dexter beef better

Why is Dexter Beef Better?

Have you wondered in the past exactly why is Dexter Beef better?  Better in terms of taste, better to farm, and even better for the environment?

dexter beef

Allow us to explain – as farmers of organic Dexter Beef (along with our olives, olive oil and lamb), we know a thing or two about it!

Organic grass fed beef is a healthier choice, in general.  It contains over 3 times more Omega 3 fatty acids than grain fed beef, and it  is overall lower in fat.  Organic grass fed cattle have a lower carbon foot-print than grain fed or finished conventional beef.  In addition, at Wymah we use rotational grazing, and we also don’t use dogs to boss our cattle around, causing stress.  Instead, the cattle move themselves around or we walk behind them to encourage if needed.  Less stress = more tender beef.

The breed we farm is the smaller Dexter cattle, originating from Ireland.  The cuts of meat yielded are smaller, it’s cheaper to buy, and is celebrated as one of the most delicious beefs you can taste.

Being smaller, Dexters are also less damaging to the soil because of their lower weight.  They perform a special job at Wymah Organic; by rotating them with our Wiltpol sheep, it allows us to reduce the intestinal worm burden for both mobs.  Fun fact: Dexter cattle are generally docile creatures and if they’re around people a lot, they’re easy to halter-train.  Kids enjoy walking them like a dog!

By choosing this meat you are ensuring less chemicals are being used on the planet, the soil is less compressed and as well, you’re getting a good feed!  As Butcher Magazine explains, ‘Dexter beef is the right choice when choosing high-quality, environmentally-friendly meat.’

OUR DEXTER BEEF PACKS

Wymah Organics sell fresh and frozen cryovac packaged individual cuts of Dexter Beef.

CLICK HERE to see our bulk packs.  Individual pieces and other cuts are available during our annual event of selling this lovely meat which begins late July and runs until sold out.

SERVING SUGGESTION:

Drizzle with Wymah Organic Moroccan Tapenade for extra flavour and beautiful presentation!

Better Homes & Gardens Meets Wymah

Recently, I was very excited to be approached by the team behind Better Homes & Gardens Australia.  They were planning a special focused on the mighty Murray River, and were looking for farms in the area to include.

I was happy to have them (naturally!) and hosted host Johanna Griggs and chef Karen Martini at the farm shortly afterwards.

They were very complimentary about the farm and loved tasting the olives in the brining room, at different stages of fermentation.  Karen Martini even created a beautiful recipe using my lamb and olives, which tasted as good as it looks.

To view the segment and to download Karen’s recipe, please click the image below.

To shop the olives used in the recipe, please head to our SHOP.

 

 

organic farming no longer niche

Consumer Demand Confirms Organic Farming is No Longer a Niche

From article published in NSW Farmers website blog, Oct 2019.

 

THIRD-GENERATION farmer Stuart Larsson was greeted with puzzled looks and the occasional “hippie” reference when he ventured into organic farming more than 20 years ago.

Today, he and wife Katina are the proud creators of Mara Seeds, a diverse 3,240-hectare family enterprise that produces certified organic soybeans, livestock feed, fertilisers, pasture seed and beef at Mallanganee, near Casino on the NSW North Coast.

Stuart is now regarded as a pioneer in the NSW organic industry and the modest Larsson farm that started in 1914 now supports the careers of daughters Holly and Louise, and its products are the backbone for businesses operated by son Ross and nephew Paul.

“We replaced the dairy herd with beef cattle in the early 1970s, but the cattle market crash in 1974 forced us to look at other options, and soybeans was the first choice,” Stuart says.

Soybeans were a new crop for the region and proved to be a worthy first choice, he explains. But rising input costs and flat yields eventually led to an investigation into new farming methods.

Inspired by a working holiday on Amish farms in the United States and follow-up discussions with scientists, Stuart’s organic path started with using compost to improve soil biology and structure.

“I learned over time that if you look after the soil it will look after you,” he says. “This is a key principle for organic farming, as it is for good conventional farming systems.

organic farming

READ MORE OF THIS ARTICLE HERE…

READ ABOUT WHY WE FARM ORGANICALLY AT WYMAH HERE…