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THE
EXTRA VIRGIN PROCESS
 Considered
the top grade of olive oil, extra virgin olive oil is made from
the first pressing of the choicest olives and represents the purest
(virgin or unprocessed) form of the oil. To make it into the premium
grade, the oil must have less than 1 per cent acidity and no defects
in flavour, colour or aroma. It should have an intense, strong
flavour, distinctly reminiscent of the olive fruit. Chemical analysis
will also reveal that it is rich in natural anti-oxidants and
contains the full complement of the olive's nutrients.
Extracted
by the traditional mechanical cold-pressing method, where no chemicals
or heat assistance is used, our extra virgin olive oil is essentially
unadulterated olive juice that is filtered to remove any impurities.
With low extraction rates and exacting processing requirements,
only a limited quantity of this highest quality oil is produced.
 CERTIFICATION:
All our oils have been certified 'Extra Virgin' by the Olives
New Zealand sensory panel to give you the assurance that they
meet (and exceed) the exacting standards of the International
Olive Oil Council. This guarantees you that Karaka Olive oil is
New Zealand origin and Extra Virgin.
If
you like its strong fruity or peppery flavour, add it to food
just before serving, to make rich salad dressings, enliven cold
dishes or enhance hot foods. It is somewhat wasted as a cooking
oil, given that heat impairs its full flavour.
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