certified extra virgin

extra virgin, extra special, extra good

Extra Virgin Olive Oil (EVOO) comes from the first olive press. It is cold pressed and is the most pure of all olive oils. It contains nothing but oily olive juice. Other olive oils such as virgin, pure, lite and pomace are extracted by industrial means using heat and chemicals . They don't have the same nutritional value as extra virgin olive oil.

olive mark of quality

Olives New Zealand introduced the red OliveMark seal in 2004 as a compliance measure to ensure our oils meet the rigorous certification standards set by the International Olive Oil Council in Madrid, Spain. Each year our oils undergo two tests - an independant chemical analysis that measures free fatty acids and peroxide levels, and blind tastings carried out by a skilled sensory panel who judge the oils against other New Zealand oil entrants. The panel often include judges from outside new Zealand, such as Italy.

health benefits

Extra virgin olive oil is low in saturated fatty acids and high in monounsaturated fat. These good fats are important in lowering the risk or heart desease. Research also shows that the high levels of anti- oxidants, sterols and polyphenenols may contribute towards enhancing human health and longevity, play a role in preventing cancer, and slowing tissue aging.

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