Olives New Zealand

Certification

To qualify for ONZ 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.

These are:

Chemical Analysis: 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.

Sensory Analysis:This is undertaken by the ONZ Sensory Panel at the Plant & Food 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.

Labelling: the label on the oil must meet the required NZFSA standards, and have the month of pressing on it.

Containers: oil must be in dark glass bottles or if clear bottles or light glass
bottles are used they must be packaged in a container that will
exclude light.

Those oils that meet all the above requirements are eligible to use the OliveMark once the Certification Licensing Agreement has been signed by the grower.