Olive oil is best consumed soon after it has been pressed. It will retain its fresh flavour for much longer if it is sold in dark coloured glass bottles and stored in a cool place away from bright light. The appreciation of fine quality olive oil is a new concept for New Zealanders, but people who live in Mediterranean countries are always excited about the delights of tasting, discussing and even arguing over the new season's fresh pressed oil. The rich, vibrant, fruity flavours and that wonderful fresh grassy aroma are a delight to behold!

Contrast this to the cheap, imported olive oils that arrive on our shores in clear bottles, stored on brightly lit shelves. No wonder they usually taste bland.

Next time you buy olive oil, look for a bottle of New Zealand Extra Virgin Olive Oil with a little red sticker on it. This is Olive New Zealand's guarantee that it is a premium quality product.