Olives New Zealand

Bulk EVOO For Sale and Wanted

Please note, if you are wishing to use the OliveMark on oil purchased from another grower then:
1. the transfer of ownership of the oil must be registered with Olive NZ and a Certification certificate issued to the purchaser (there is no charge for this)
2. the purchaser must be a current OliveMark licensee
3. the label to be used on the oil must be approved by Olives NZ.
To check that the oil you are purchasing is certified refer to the list of Certified Oils. If the oil is not specifically  listed then it is probably NOT certified and therefore not going to be eligible for use of the OliveMark.

Members who buy bulk NZ EVOO award winning oil from another member may apply to Olives New Zealand to use the respective medals subject to the approval of the seller and provided they are an OliveMark licensee and their label is approved by Olives New Zealand.

2017 Certified EVOO Available

White Rock Olives in Martinborough has for sale 100 litres of Certified Pendolino Extra Virgin olive oil from the 2017 harvest. Please contact Ray Lilley on 021 222 2100. 

  2017 Certified EVOO Wanted

WANTED –  Cold Pressed olive oil of mild to medium intensity up to 500L. Preferably from Marlborough/ Nelson area. Please contact Chris Piper 035702177 or 0274985404

2017 Olive Oil For Sale

Far North Olive Growers has approx. 600 litres of 2017 J5 available. While this oil was not certified it did pass the FFA and PV tests at the time of harvest. For more information please contact Charlie Pancerzewski  charlspa@msn.com

2016 Certified EVOO For Sale

D’Arc Grove, Martinborough have 120-180 litres of their 2016 certified grove blend (Barnea, Frantoio, Manzanilla) available in multiples of 60 litre lots.
Contact Peter or Kay Goldfinch on 027 8273239/40.

If you are wanting to buy or sell bulk certified EVOO please contact Olives New Zealand if you wish to be listed here or for Olives NZ to act as your referral point. The following are tips taken from the “Selling Bulk EVOO” presentation given by John Arthur at Conference 2012:

  1. Harvest your fruit at the optimal time
  2. Ensure the fruit is processed as soon as possible after harvesting
  3. Process olive varieties separately – purchasers prefer to buy specific oil varietals
  4. Process your fruit at a plant with high standards and a current Food Safety Plan
  5. Store your oil in stainless steel tanks at between 15 and 18 degrees Celsius
  6. Have your oils certified by Olives New Zealand

Remember – the sooner you have your oil certified, the sooner you will be able to sell it.

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