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The highest grade of olive oil mechanically extracted from the fruit of the olive tree. This process is done via mechanical or centrifugal pressing at ambient temperatures and without chemicals to maintain flavour and aroma. At Ollie's we use a centrifugal press, and minimal processing for our oil.

It means the oil is extracted by mechanical pressing and there’s little or no heat used. Cold-pressed oils usually have a darker colour, stronger natural flavour and are higher in antioxidants such as vitamin E and polyphenols.

Extra virgin olive oil stand up to heat remarkably well, but loses some of its flavour when heated up. To best enjoy your olive oil, drizzle over your salad, cooked pasta or vegetables, use in marinades and sauces, or use instead of butter or margarine on freshly baked bread.

“Published studies show that no other food comes close to Extra Virgin Olive Oil for the prevention and treatment of chronic disease.” Associate Professor Mary Flynn, Brown University. According to the Olive Wellness Institute Australia, extra virgin olive oil has many well-evidenced health benefits as an individual food and as part of the Mediterranean diet. Extra Virgin Olive Oil is the main source of fat, and the ubiquitous cooking medium, in the Mediterranean Diet. The Mediterranean Diet is now well established through multiple systematic reviews and meta-analysis to reduce overall risk of mortality, cardiovascular disease, coronary heart disease, myocardial infarction, overall cancer incidence, neurodegenerative diseases and diabetes.

No would be our answer - use it! Good quality EVOO doesn’t last forever and the degradation of oil will happen more quickly when exposed to light and oxygen. If EVOO is stored in a dark coloured bottle away from heat and light, it will stay fresher for longer. Consume ideally within 12 months, but up to 24 months with good storage conditions.

To qualify for Olives New Zealand Certification, New Zealand olive oil must meet specific requirements. These include bottling and labelling standards as well as the chemical and sensory criteria that Olives New Zealand has based on the International Olive Council (IOC) standards for extra virgin olive oil. Those oils that meet all these requirements are eligible to use the OliveMark® This mark has been trademarked and is your guarantee that the oil is actually Extra Virgin Olive Oil.