Take a peek behind the scenes of what happens at formal olive oil tastings and how the rest of us can also be empowered to navigate the complex world of olive oil Learn why a professional tasting panel is still the only approved method for quality control in olive oil grading, when completed in tandem with physicochemical lab analysis. Read about the factors that influence tasting accuracy and the steps and protocols that tasters observe to ensure accuracy of sensory assessments. Find out how a guided tasting with a sommelier can help the rest of us become more empowered co ..read more

Learn what great extra virgin olive oil should REALLY taste like and how to pair different flavour profiles with your favourite food and ingredients. In this final part of a 3-part blog series we share about Taste and Extra Virgin Olive Oil from our perspective as certified olive oil tasters and home-cooks, like you. You will learn what great EVOO and infused olive oils should REALLY taste like so you can make better buying decisions. You will also find 2 comprehensive food pairing guides within the post, so you can start exploring Olivo New Zealand olive oils according to how you cook and pre ..read more

Learn why observing certain time-related tips can enhance the taste and health benefits of extra virgin olive oil (EVOO) In this second part of a three-part series blog post divided into Temperature, Time and Taste, we discuss how Time plays an important role in our pursuit of optimal taste and health benefits when cooking with and consuming extra virgin olive oil. As with the previous article about Temperature, you will find research-based findings and pick up some easy tips. Also watch out for an equally fascinating Part 3, where we will share about the exquisite tastes of extra virgin oliv ..read more

The people and the land that bring you exceptional olive oils “Do olive trees grow in New Zealand?” is probably the most frequently asked question we have encountered since we started doing business in Singapore. This blog post introduces Olivo, our flagship brand while providing you a brief look at why olive trees not only grow but thrive in New Zealand.   Oldest commercial olive grove in the Wairarapa region of New Zealand Olivo is the oldest commercial olive grove in the Wairarapa. It was planted in 1991 by pioneers of the New Zealand olive industry, Robin and Ian Lockie, and first st ..read more

Learn why extra virgin olive oil can be used for frying, even deep frying in part one of this blog series In this three-part series blog post, we share with you Why and How you can maximize the health and taste benefits of cooking with extra virgin olive oil (EVOO). The series is divided into Temperature, Time and Taste. Within each part you will find research-based findings and some easy tips. Last Updated: 24 June 2021 | Cooking/Culinary Temperature One of the benefits of homecooking is knowing exactly what goes into the preparation of our meals. The starting point of deciding what to cook ..read more

Extra virgin, cold-pressed, early-harvest and the myriad of label information It is not uncommon for us to see shoppers at grocery stores looking slightly overwhelmed at the olive oil shelves, shopping list in-hand trying to get through the essential errand for the day. If this sounds familiar, we hope this article will help you get through your shopping list quicker on your next trip for groceries. Last Updated: 10 March 2021 | Buying Guide Extra Virgin The first and most important step when scanning the shelves is to look for the words “extra virgin”. Olive oil is graded is three broad ca ..read more