To qualify for ONZ Certification New Zealand olive oil must meet specific requirements. These include bottling and labeling 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. These are:
The Free Fatty Acid level measured as oleic acid must be less than 0.5% and the Peroxide Value less than 15mEq per kg. The standards for extra virgin olive oil set by the IOC are less than 0.8% FFA and a Peroxide Value of less than 20.
This is undertaken by the ONZ Sensory Panel at the Hort Research Sensory Science Facility in Auckland. The oils are evaluated for the absence of defects and the presence of the required desirable attribute, namely fruitiness.
Wairarapa Gold has a FFA of less than 0.1% and a Peroxide Value of less than 4 as analysed by AgriQuality in July 2007 (Lab Report 768762 of 26 July 2007)
Those oils that meet all the requirements are eligible to be sold under the ONZ Quality Mark. The Quality Mark guarantees that the oil is from New Zealand-grown olives and meets the appropriate standards for extra virgin olive oil.
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The essence of enjoying of olive oil is its freshness and quality; however, unlike some wine, olive oil does not improve with age. NZ Oils of the quality of Wairarapa Gold will however keep for in excess of two years from harvest if stored in a cool dark cupboard.
Extra virgin olive oil is high in Monounsaturated fat in the form of oleic acid, which helps protect the body from high cholesterol levels and reduces the build up of deposits on the arteries. Olive Oil also contains antioxidants including vitamin E, which have been shown to slow down the natural aging process. Olive oil like many other fresh foods has been linked to reducing the risk of cancer
Olive oil contains Omega 6 and some Omega 3. These are two essential polyunsaturated fatty acids that the body cannot produce its self. Essential fatty acids help the body in a number of ways including, helping mental function, vision, blood pressure an immunity. Daily requirement for these fatty acids can be supplied by 2-3 tablespoons olive oil per day.
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