Moro launches new all-rounder extra virgin olive oil

Moro Spanish extra virgin olive oil has just launched a new blend, created specifically for chefs. 

Moro Versátil EVOO was designed so that it can be used across a range of culinary applications, from pan-frying to marinades to dunking with sourdough bread.

Delivering a fruity flavour with a mild peppery finish, Moro Versátil EVOO is produced from a blend of Spanish olive varietals Hojiblanca and Picual to deliver character without overpowering dishes.

The aim behind the product was to eliminate the need for multiple olive oils in the kitchen. It’s mild enough for cooking but flavoursome enough for dressings and drizzles, as well as being a suitable alternative to butter in baking, so you only need the one tin.

It’s also the only EVOO on the Australian market with the Australian Olive Oil Association (AOOA) certification, so chefs know what they're getting.

Moro has been bringing Spanish olive oils to Australia for over 60 years, and with this latest blend it’s focusing on the foodservice industry. 

“This EVOO was developed out of passion and expertise in olive oil and matched to Conga Foods’ understanding of what quality EVOO needs to deliver in food service,” says Kristen Moxey, marketing and innovation manager at Conga Foods, the Australian family-owned company behind the Moro brand.

Moro Versátil is available in four-litre tins now.

Find out more here.