Creating The Perfect Oil

When the oil is ready to be extracted, the paste is passed through a centrifuge which separates the oil from the water and dehydrated olive paste (pomace). This oil then flows into a stainless steel vat where food-quality nitrogen is pumped into it to minimise oxidation. This maintains the integrity of our oil.

After this, the oil is left to stand, allowing sediments to settle naturally. Olea’s ‘liquid gold’ is then bottled at the right time for you to enjoy. When you pour any olive oil from Olea Estate fresh from the bottle, you’ll see it still retains a slightly cloudy appearance. This shows that no extra refining takes place. A product as natural and unprocessed as possible is exactly what we are aiming for.

The olives are cold-pressed, meaning that the process takes place at room temperature with no extra chemicals or mechanical tampering. It also certified by Olives New Zealand which consists of meeting specifics chemical and sensory analysis requirements and is based on the International Olive Council (IOC) standards for extra virgin olive oil. These factors are what define Olea’s oil as a New Zealand extra virgin olive oil.

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