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  • Lupi Olive Oil : Imported into New Zealand supermarkets by William Aitken & Co
    000 years to when the first trees were cultivated in the Syrian Iranian region of the Middle East The sunny climate of a bountiful land Italy and the tender care and dedication of one man Guiseppe Lupi created in 1880 a unique oil Lupi Olive Oil A tradition that is still alive today Lupi Olive Oil also has a history in this part of the world In New Zealand Lupi

    Original URL path: http://lupi.co.nz/Home/0,2712,11232,00.html (2016-05-01)
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  • Quality Assurance - William Aitken
    again before being bottled at one of our Italian sites and only if it meets the strict standards of the International Olive Council is it permitted to bear the Lupi Extra Virgin label Lupi Extra Light in Taste Olive Oil is prepared by a similar process but the crude olive oil is refined to remove the naturally occurring components that give Extra Virgin Olive Oil its colour and flavour Extra Light in Taste Olive Oil is ideal for higher heat cooking or for applications where a strong olive flavour is not desired eg baking Lupi Pure Olive Oil is simply a mixture of Extra Virgin and Extra Light Olive Oils giving a multi purpose product with wide appeal QUALITY TESTING The International Olive Council specifications for Extra Virgin Olive Oil are comprised of 35 tests to determine the purity and quality of the Olive Oil and to check for defects such as rancidity which cause the oil to lose its health benefits and may also reduce its shelf life Some of the key tests involved are Acidity Acidity tests measure the level of free fatty acids in an olive oil Damage to the fruit before the olives are pressed causes natural enzymes to be released These enzymes start to break down the olive oil releasing free fatty acids which affect the flavour of the oil and reduce its shelf life Peroxide Value The Peroxide Value is an indicator of rancidity Deterioration of olive oil causes the release of natural peroxide which ultimately lead to rancidity Rancid oils develop unpleasant flavours and are also harmful to health Organoleptic testing Taste testing of the oil under controlled conditions by a panel of trained experts is used to identify defects in flavour and aroma including rancidity LUPI QUALITY ASSURANCE Lupi Olive Oil is

    Original URL path: http://lupi.co.nz/Quality-Assurance/0,2720,12032,00.html (2016-05-01)
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  • Olive Oil FAQ - William Aitken
    temperature drops below 10 C and the first sign is cloudiness Often one batch will be affected while another remains perfectly clear Or one batch may become turbid while another develops tiny globules The way that a batch of Olive Oil responds to cold temperatures depends on the varieties of olives and their proportions in that batch which region the olives were grown in climatic conditions during growth ripeness at

    Original URL path: http://lupi.co.nz/Olive-Oil-FAQ/0,2727,12732,00.html (2016-05-01)
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  • Green Pea & Mint Risotto - William Aitken
    chopped 2 Tbsp butter 1 cup Arborio rice 3 cups chicken stock 1 1 2 cups frozen peas 4 Tbsp Lupi Extra Light Olive Oil 1 3 cup Parmesan cheese grated 120g ricotta cheese grated zest of a lemon Strip the leaves from the parsley and mint Bring a saucepan of water to the boil and toss in the herbs After 10 seconds drain them in a sieve set over a large bowl containing the frozen peas Remove the sieve once the boiling water has drained into the bowl of peas then run cold water through the herbs Drain the peas in a colander Melt the butter in a saucepan and soften the onions or shallots over low heat for 5 minutes Heat the chicken stock to simmering point in a saucepan Stir the rice into the shallots then add 1 4 cup of boiling chicken stock and raise the heat to medium Stir continuously adding the chicken stock bit by bit as soon as the previous quantity of stock has been absorbed Once all of the stock has been added add the peas stir in the Parmesan cheese and season to taste Cover and leave the risotto to stand

    Original URL path: http://lupi.co.nz/Green-Pea--Mint-Risotto/0,2731,13132,00.html (2016-05-01)
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  • Balsamic chicken with aubergine (eggplant) - William Aitken
    2 Tbsp salted capers rinsed ¼ cup Lupi Balsamic Vinegar 2 Tbsp Lupi Extra Virgin Olive Oil 2 Tbsp brown sugar ¼ cup fresh basil leaves Freshly ground black pepper to taste Pre heat oven to 200 C Spray an ovenproof dish with Lupi Extra Virgin Olive Oil Pump Spray Slice aubergine lengthwise into 4 thick slices and place these in the bottom of the oven dish Top each slice

    Original URL path: http://lupi.co.nz/Balsamic-Chicken-with-aubergine/0,2722,12232,00.html (2016-05-01)
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  • Fusilli with Broccoli and Anchovy Sauce - William Aitken
    Break the broccoli into florets and peel the stalks then boil in salted water until just tender Drain through a sieve into a large saucepan and bring the cooking water back to the boil adding more boiling water and salt so that there is plenty to cook the pasta Add the fusilli and simmer until al dente Meanwhile place the Lupi Extra Virgin Olive Oil chopped anchovy fillets and crushed

    Original URL path: http://lupi.co.nz/Fusilli-with-Broccoli-and-Anchovy-Sauce/0,2726,12632,00.html (2016-05-01)
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  • Classic Beef casserole - William Aitken
    250g wiped 1 ½ cups hot water 1 ½ cups red wine 2 bay leaves Measure the flour marjoram salt and pepper into a large plastic bag and shake to combine Trim any excess outer fat from the steak and cut into fairly even sized cubes then add to the bag and toss to coat Cut the top and bottoms off the pickling onions pour boiling water over them in a bowl and leave them to stand for a couple of minutes Drain cool them under cold water then you should be able to peel off the softened browned skins much more easily then you would otherwise Heat the Lupi Olive Oil and butter in a large heavy saucepan or casserole dish with a close fitting lid Add the whole peeled onions and cook stirring frequently until the onions have browned slightly Stir in the mushrooms and cook stirring frequently until these too have browned lightly Remove onions and mushrooms with a slotted spoon and set aside Add a third to half of the floured beef and cook stirring occasionally over a high heat until browned on all sides Remove the first batch from the pan then repeat this process

    Original URL path: http://lupi.co.nz/Classic-Beef-Casserole/0,2723,12332,00.html (2016-05-01)
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  • Roasted Tomato Soup - William Aitken
    leave it chunky for texture For a completely vegetarian soup simply replace the chicken stock with vegetable stock or water 1kg very ripe tomatoes 1 small onion chopped 3 garlic cloves sliced 3 sprigs each basil and coriander 4 Tbsp Lupi Pure Olive Oil 4 sun dried tomatoes 1 Tbsp tomato paste 2 Tbsp Lupi Balsamic vinegar 500ml hot chicken stock water To serve Lupi Extra Virgin Olive Oil and basil leaves Heat the oven to 200 C Halve the tomatoes and arrange in an oiled roasting pan Strew over the onion garlic slivers and herbs and drizzle with Lupi Pure Olive Oil Sprinkle with salt and grind over black pepper and roast for 15 minutes Scatter over the sun dried tomatoes baste with the pan juices and return to the oven for another 15 minutes or until the tomatoes are very soft Scrape everything into a bowl and stir in the tomato paste and Lupi Balsamic Vinegar Cover with a plate and leave to marinate until just warm Puree the tomato mixture in a blender or food processor and pass through a sieve into a large saucepan Heat to a simmer then stir in the hot stock or water

    Original URL path: http://lupi.co.nz/Roasted-Tomato-Soup/0,2721,12132,00.html (2016-05-01)
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