08/05/2024
Our Ollie’s Olive Oil is certified Extra Virgin so you’re assured of the quality in every bottle. 😋
NOT ALL OLIVE OILS ARE CREATED EQUAL
OliveMark certified New Zealand Extra Virgin Olive Oil (EVOO) is simply the best! The highest grade of olive oil and the freshest.
Highest Grade because the OliveMark sticker guarantees consumers they are buying authentic NZ EVOO that has been tested and certified to pass the International Olive Councils (IOC) high chemical and sensory requirements for EVOO.
Freshest because NZ EVOO comes straight from the producer, unlike imported oils. Olive oil is not like wine, it does not improve with age. Two years from the date of harvest is the maximum age for the best health and flavour benefits. Then consumed within 2-3 months after opening.
WHAT ARE THE TYPES OF OLIVE OIL
Extra Virgin Olive Oil (EVOO) - the highest grade of olive oil you can buy for purity, freshness and taste. Oil is produced by cold extraction (below 30C), without solvents or refining methods. The 'Extra' means it shows no sensory defects (superior taste and aroma) and chemical analysis shows a free fatty acidity of no more than 0.8%, or 0.6% for OliveMark (an indicator of quality) and peroxides lower than 20meq/kg (indicator of freshness).
If the olive oil has minimal defects and is found to have a free acidy between 0.8 and 2.0, it is graded as Virgin Olive Oil
Virgin Olive Oil - is a natural, unrefined oil, it can be processed at higher temperatures resulting in an much lower quality oil. It is not as tasty or healthy as EVOO.
Olive Oil/Pure Olive Oil/Light Olive Oil - are a blend of refined (subject to chemical processing) and EVOO. They look the part and cost less, but are simply not as good for you. These oils are generally not produced in NZ.
