Summertime and Lavender 'Pacific Blue' and Lavender 'grosso' flowering amongst the olive trees at Mt Grey Olives
Lavender and olives grow so well together and the owners sourced their chosen lavender varieties from Banks Peninsula and planted during the first winter on the grove.
Enjoying the same conditions as olives the lavender has responded well to the stoney well-drained high-lime soil.
The bulk of the essential oil is retained for Hancocks products but small quantities are available for purchase.
Lavender bags, culinary quality lavender oil, lavender soap and handcream are displayed below.
Water is poured into the bottom of the empty tall stainless cylinder and heated with a gas burner underneath.
Once the water is boiling the lavender is packed into the heated stainless basket and lowered back inside the stainless cylinder. The cylinder head is then placed on top and attached to the condenser.
The cylinder is then sealed with rye dough. Steam from the boiling water rises up through the flowers releasing the precious contents.
The steam is now laden with oil which rises to the top of the cylinder and channels into the water-cooled condenser where it reverts to water and oil.
Lavender Pana Cotta
2 cups cream
2 cups milk
1/2 cup sugar
3 drops Lavender 'Pacific Blue'
3 tsp gelatine
Strawberries or raspberries for topping
'Pacific Blue' (L. angustifolia) always flowers first and harvest is usually early January. The flowers are hand scythed including a short length of stem. Very high quality oil is produced in small quantities. A superb culinary lavender (see Pana Cotta recipe below) and also chosen for use in Hancock's Olive and Lavender Handcream.
The taller-growing and abundant oil-producing L.'grosso' (Lavandula angustifolia x L. latifolia) flowers later. This is a very good quality, multipurpose oil with low camphor content.
Heat cream, milk, sugar and gelatine until steaming and gelatine dissolved.
Add the lavender essential oil.
Pour the panna cotta into small glasses, reserving 1/2 cup.
This will need to refrigerate for at least 5 hours (or overnight).
Blend the reserved liquid with fruit (strawberries or raspberries) until light and frothy .........
When the precious oil and hydrosol passes out of the bottom of the condenser it enters the copper escencier where separation occurs:
The oil flows into the glass flask
The lavender water (hydrosol) runs into the stainless container
Set aside for about 1 1/2 hours until the panna cotta in fridge has cooled a little.
Pour some of the foam into each glass and return to fridge.
Serve garnished with more of the berries on top.
Olive oil based cream using our beautiful home grown/distilled Lavender angustifolia 'Pacific Blue' essential oil.
For regular use all day but try applying at night time and enjoy the scent of sleep-inducing lavender - sweet dreams for you and restoration of your hands.
95g tube $20.00