Kapiti olive oil scooped gold for the 4th in a row at the New Zealand Olive Gold Awards held in Wellington.
One of the three Raumati and Te Horo growers, Helen Walshaw, said hot days and cool nights on Kapiti Coast helped enhance the robust fruity flavour of the oil.
Kapiti Olives sends the fruit to a local press within hours of harvesting to ensure the resulting oil maintains its pure olive flavours. “It also means the oil retains its health-enhancing antioxidants,” she said. Also, the hole in the ozone layer affecting New Zealand increased the amount of vitamin D in the oil.
International judge Roberto Zecca, of Tuscany, described the Kapiti oil as “seriously, seriously good”.
There were about 135 entries in this year’s awards. Waiheke Olive Oil won best in show.
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