What are the opening hours?

Monday 9am - 3pm Tuesday 9am - 3pm Wednesday 9am - 3pm Thursday 9am - 3pm Friday 9am - 3pm

Olivado

Olivado...Taste the goodness Exciting times ahead. Olivado oils are cold pressed to preserve optimum health benefits during the extraction process.

Olivado has three production facilities, one at Kerikeri in the beautiful Bay of Islands, near the top of New Zealand's North Island and the second in the highlands of the Murang'a district, 90km northwest of Nairobi, Kenya, and our latest opening in Tanzania. The Kenyan plant gives us access to Social Fair Trade and Certified Organic avocados, purchased directly from over 2000 independent, family

-owned farms. Later this year in 2021 we are building a new purpose built facility to replace our Kerikeri one, bigger, and enambling us to practise our circular economy we do in Kenya right here in NZ as well.

03/10/2024

Sweet Stem Broccoli Soup with Smoked Macadamia Crumb

This sweet stem broccoli soup with smoked macadamia nut crumb and cheesy bread is not only full of greens, but it is mighty delicious!

The crumb and cheese toast take this classic to the next level.

Prep time: 10 mins
Cook time: 20-50 minutes
Serves: 4-6

Ingredients:

2 bags sweet stem broccoli
½ onion, chopped into quarters
1 celery stalk, chopped into thirds
2 tsp extra virgin avocado oil
1 tbsp butter
1 large potato, peeled and cubed
1L chicken stock
1 ½ cup milk
½ cup grated cheese

For the smoked macadamia crumb:
1 cup natural macadamia nuts, roughly chopped
2 tsp smoked paprika
2 tsp manuka honey
½ tsp salt

Serve with:
6 slices toast
1 cup grated cheese

Method:

Heat the oven to 190C and line a flat baking tray.
Lay the sweet stem broccoli, onion and celery out on the baking tray, drizzle with Olivado avocado oil, a few dollops of butter and sprinkle with lashings of salt and pepper. Roast for 15 minutes until tender and golden.
Bring chicken stock and milk to boil in a heavy based saucepan. Add the potato and cook until tender.
Add the roasted sweet stem broccoli, onion, celery and cheese to the pot. Blitz with a hand blender until smooth.
In a fry pan over a high heat, toast the macadamia nuts and smoked paprika until fragrant and golden. Add the salt and honey and fry until caramelised. Pour out onto baking paper and let cool.
Line a flat baking tray and place the slices of bread side by side. Sprinkle with cheese and pop in the oven on high to grill for 5 minutes until golden and crispy!
Serve the soup with a sprinkling of macadamia crumb and a side of cheesy hot bread.

Devour!

26/09/2024

Baked Salmon on Leek & Fennel with Mustard Vinaigrette

Try this everyday dish - it's sure to impress your friends and family. The zingy Dijon mustard vinaigrette dressing gives a creamy kick to the salmon.

Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients:
4 portion of fresh salmon fillets (approx 130-150g each) bone and skin removed
1 leek, sliced thinly
1 bulb fennel, sliced thinly, reserve the fronds
1 tbsp Olivado EV macadamia nut oil

For the Vinaigrette:
2 tbp white wine vinegar
1 tbsp water
3 tbsp Dijon mustard
1 tsp honey
1 clove garlic, finely minced
1/2 tsp salt
A pinch black pepper
½ cup Olivado EV macadamia nut oil
2 tbsp fennel fronds, chopped

Method:
Preheat the oven to 200C.
Heat the oil in a large frying pan over a medium high heat. Add the leeks and fennel and fry for a few minutes. Lower the heat, cover and cook for 5-8 minutes or until soft but not brown. Spoon in an ovenproof dish.
Place the salmon on top of the leek & fennel, season lightly with salt and black pepper. Scatter some fennel fronds and bake for 12–15 minutes, or until the fish is just cooked.
While the fish is in the oven mix all the ingredients for the vinaigrette.
Serve the salmon with leeks & fennel drizzled with the vinaigrette accompanied by brown rice or quinoa.

24/09/2024

Honey & Orange Baked Fish with Lentil Salad

If you're looking for menu planning inspiration this week try this beautiful, quick and healthy lunch or dinner.

Serve the parcels unopened, so you can enjoy the beautiful aroma trapped inside when opening at the dinner table.

Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients
4 Fresh Cod (or other firm white fish) fillets
2 Oranges, 1 zest only, 1 sliced (use juice of 1 orange in salad dressing)
1 tsp Honey
2 tsp Dijon Mustard
4 tbsp Olivado Avocado and Lime Oil
salt & pepper
For the Lentil Salad
1 tin (400g) Lentils, drained and rinsed
2 cups Baby Rocket Leaves
¼ red capsicum, diced
1/4 orange pepper, diced
1 Shallot, diced
A handful fresh Parsley, chopped
Dressing:
1 Orange, juice only
1 tsp Dijon mustard
2 tbsp white wine vinegar
⅓ cup Olivado Avocado and Lime oil
Salt & pepper
Lemon to serve
Baking paper

Method
Heat oven to 200°C. Place each fish fillet, skin-side down, on individual squares of baking paper or foil. Mix the orange zest, honey, mustard, and oil then paste over the fillets. Season. Place orange slices on top of fish. Pull the sides of the baking paper up and fold the edges together to make individual parcels.
Place the parcels on a baking tray and bake in the oven for 10 mins or until the fish is just cooked. Mix all ingredients for the salad dressing. Season to taste. In a large bowl, combine all ingredients for the salad. Toss with the dressing. Serve fish parcels with lentil salad and lemon wedges.

Enjoy!

https://www.olivado.com/en-nz/product/avocado-oil-lime

09/09/2024

Here's a bowl of serious soul food...

Chicken thighs, spaghetti, cannellini beans, orange, mustard seeds, tomatoes, fennel sausage, chicken stock and seasoning. Topped off with fresh Coriander and our beautiful avocado and lemon zest oil.

Very, very tasty.

Thanks Chef

07/09/2024

Penne Ragu Bianco

Ragu Bianco is a meat sauce made without tomatoes. This ultra tasty meat lover's ragu sauce goes better with bold chewy pasta such as Penne than smooth spaghetti. Enjoy this everyday pasta dish today and anyday. Kids will love it too.

Prep Time: 15 minutes Cook Time: 45 minutes Serves:4

Ingredients

400g beef mince
100g pork sausage, skin removed
50g pancetta or bacon, chopped
2 stalks celery, chopped
1 onion, chopped
1 carrot, chopped
1 clove garlic, minced
1 cup Sauvignon Blanc 2020
1 sprig Rosemary leaves chopped
A handful of Sage leaves chopped
1 Bay leaf
4 tbsp Olivado Extra Virgin Olive oil
1 cup Beef Stock + ½ cup extra
Freshly ground black pepper
A handful Sage, leaves torn

350g Penne
100g asparagus, ends snapped off, sliced diagonally into 3cm pieces and lightly blanched
½ cup Parmesan cheese
Extra Basil leaves to garnish

Method

1. In a large pot over medium heat, saute the onion, carrot and celery in the olive oil until the onions are translucent. Add the rosemary and sage. Add the sausage, pancetta, and beef mince. Cook until the juices run off, breaking apart with a fork.
2. Add the wine and cook for a few minutes until slightly reduced. Add 1 cup of the beef stock, garlic, the bay leaf and black pepper.
3. Cover and cook over low heat for 50 minutes, adding some more stock if needed along the way. Just before finishing cooking add the basil and mix through.
4. Meanwhile, cook the penne according to the packet instructions to al dente.
5. Mix through some of the ragu sauce with pasta. Place in individual serving bowls, top with more white ragu, blanched asparagus and parmesan cheese. Bon Appetit!

23/08/2024

Roasted Garlic Butter Bean Hummus

Making hummus is super easy from pantry staples and delicious. We use butter beans instead of chickpeas and avocado oil instead of olive oil for a creamier than creamy texture. Hummus is great to add to meals (like our falafel bowl) or to have as a healthy high-protein snack with your favourite veggies.

Prep time: 5-10 mins
Cook time: 40 mins
Makes: 800ml

Ingredients:

Hummus:
800g (2 tins) butter beans rinsed and drained
3 tbsp tahini
4 tbsp Olivado EV avocado oil
1 garlic* head
1 lemon, juiced
½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp salt, or to taste
Water, as needed

Serve with (optional):
Baby carrots
Baby radishes
Cucumber, cut in strips
Capsicum, cut in strips

Method:

1. Preheat the oven to 200°C. Cut the top of the garlic head off so the top of the cloves are exposed. Wrap the garlic in tinfoil. Bake for 40 minutes, until deliciously roasted and completely soft. Let cool.
2. Squeeze the roasted garlic from the skins and add to a blender with remaining hummus ingredients. Blitz on high until smooth, adding water if necessary. Season to taste with salt.
3. Serve butter bean hummus in a bowl with a drizzle of macadamia nut oil and a sprinkle of smoked paprika (optional). Serve with your favourite veggies or in a falafel bowl.

*Tip 1: If you’re low on time then skip step one and add two cloves of raw garlic to the blender instead.
Tip 2: This makes a large portion so feel free to freeze half for later.

20/08/2024

BBQ Asparagus with Macadamia Herb Crumb

This show stopping dish of BBQ Asparagus smothered with a Macadamia Herb Crumb is sure to be your new dinner party go-to. This is seriously delicious and seriously healthy. Win win! Serve them as an entree or a side next time you have friends over.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4, as a side

Ingredients:
For the Asparagus:
3 bunches of asparagus, ends snapped off
A drizzle Olivado Extra Virgin Macadamia Nut Oil
A pinch Mrs Rogers Himalayan Pink Salt
A pinch Mrs Rogers Black Peppercorns, ground

For the Dressing:
2 tsp Bush Airborne Honey, melted
Juice of a lemon
1 tsp Lee K*m Kee Minced Garlic
¼ cup Olivado Extra Virgin Macadamia Nut Oil
¼ cup H**p Seeds
A pinch of salt & pepper

For the Crumb:
½ cup macadamia nuts, roughly chopped
2 slices stale bread, blitzed into rough crumbs
A handful Superb Herb Parsley, roughly chopped
A handful Superb Herb Oregano, roughly chopped
A handful of Mainland Grated Parmesan
Zest of a lemon
A pinch of salt & pepper

Method:
1. In a fry pan over a high heat, toast the bread crumbs, h**p seeds, garlic, lemon zest & macadamia nuts in a generous drizzle of macadamia oil until golden and crunchy. Season with salt & pepper. Let cool.
2. In a bowl combine the golden crunchy crumbs, parmesan, and herbs.
3. In a separate bowl combine lemon juice, macadamia nut oil, honey, salt & pepper
4. Heat the BBQ to high.
5. Brush the Asparagus with oil, sprinkle salt and pepper and BBQ until charred all over, making sure they still have a bite (nothing worse than overcooking your asparagus!). Take off the heat and spread out on a beautiful platter.
6. Drizzle the asparagus with the dressing and sprinkle with the macadamia crumb.
7. Devour while crunchy and hot!

24/06/2024

All your everyday oil needs in one great easy to purchase pack.

Our full of flavour pack contains one 250ml bottle of extra virgin avocado oil and five of our 250ml avocado oils infused with one of the following delicious flavours Lemon, Lime, Garlic, Chilli and Rosemary.

All from just $69. Purchase here: https://www.olivado.com/en-nz/product/full-of-flavour-mixed-pack & Enjoy!

31/05/2024

This herby omelette roll by .little.village is a healthy and delicious protein-rich brunch to give you a great boost of energy if you've got a busy day ahead.

Ingredients:
3 eggs (minus 2 yolks if going for low cholesterol version)
A handful of fresh basil and parsley
salt and pepper
Olivado EV Avocado Oil
Pesto of choice

Method:
Add 1 tbsp of our EV avocado oil into a medium-sized pan on a medium heat. In a blender whizz the herbs, eggs and seasoning. Pour the fluffy mixture into the pan and swirl to cover base. leave to cook for a couple of minutes until the mixture stops running on the top. Then, with a spatula, carefully roll up and serve with a dollop of pesto. Delicious!

16/04/2024

Liquid sunshine in a bottle. Olivado's extra virgin avocado oil contains the oil of 20 New Zealand grown Hass avocado. Safe for high-heat cooking but equally delicious in a dressing or smoothie, this buttery oil ensures compliments to the chef, every time!

04/04/2024

Olivado HQ, Kerikeri NZ. Forever the original home of the world's first cold-pressed extra virgin avocado oil. 💚🥑💚

03/04/2024

After an indulgent Easter we're craving nourish bowls...like this thing of beauty by our friend

Nourish bowls are a fantastic way of incorporating as many different ingredients into one bowl and if you've got a healthy stocked fridge, you can add anything suitable you find in the fridge!

Here griddled asparagus with red and yellow peppers, artichokes, nocellara olives, piccobella tomatoes, cucumber, avocado and watercress. Vegan bread and turmeric & ginger sauerkraut drizzled with a dressing made using apple cider vinager and extra virgin avocado lemon zest oil, fresh dill and **p hearts! Delicious! 🙌

Address

41 Sandys Road
Kerikeri
0295

Opening Hours

Monday	9am - 3pm
Tuesday	9am - 3pm
Wednesday	9am - 3pm
Thursday	9am - 3pm
Friday	9am - 3pm

Telephone

+6494073080

Website

http://www.olivado.com/

Alerts

Be the first to know and let us send you an email when Olivado posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Olivado:

Shortcuts

Address
Telephone
Opening Hours
Alerts
Contact The Business
Claim ownership or report listing

Want your business to be the top-listed Food & Beverage Service in Kerikeri?