How We Make Olivado Oils
Exceptional oils are only as good as the produce used. We only use the best from locations that bring out the very best flavours and health benefits. Our Kenyan avocado growers are certified organic, Fair for Life and sustainable. Our olive oils come from the very best olives from Spain and Australia. Ingredients for our other oils are painstakingly selected to produce what we believe are the best oils in the world.
Only the very best produce is used in the production of our avocado oils, grown using sustainable, organic practices across the globe. We work with our organic farmers on constantly improving soil health, sustainable yield processes and fruit quality.
Our avocados are checked by hand for ripeness and imperfections, before being de-stoned and skinned, resulting in a pure, delicious, and healthy avocado oil.
Extra virgin oils are produced using mechanical means only (no chemicals or preservatives) and using minimal heat, less than 40°, to extract the oil. This method preserves all the goodness of the fruit or vegetable from which the oil is extracted. In our extra virgin range we have avocado, olive, macadamia, coconut, sweet almond, peanut and sesame.
When it comes to our award-winning extra virgin avocado oil, we only use our pioneering cold-pressed extraction method. This method for avocado oil was invented by us, right here in New Zealand.
By keeping the temperature below 40 degrees Celsius, we ensure all the nutritional content of the avocado is kept and ends up in the finished product. No chemicals are used, no solutions, and no dangerous compounds. Our pioneering method is now standard industry practice, something we are very proud of. The label “extra virgin” means something to us, and we take our oils and our reputation very seriously.
Refined cooking oil is typically vegetable oil which has undergone chemical treatment. There are different oil refinement processes, sometimes used in combination with each other or as a single treatment. These include:
- Distilling – A process which heats the oil in order to burn off chemical solvents which are used during the extraction process.
- Degumming – This process involves passing hot water through the oil to filter out gums and proteins that are soluble in water but not in oil. Once dissolved, the water is then discarded.
- Neutralization – Also known as deacidification, this process treats the oil with sodium hydroxide/carbonate.
- Bleaching – Bleaching removes colour in the oil by treating it with clay, followed by heating, filtering, then drying to recoup the oil.
- Dewaxing – Sometimes called winterizing, dewaxing increases clarity of cooking oils that are intended for refrigeration. It does this by bringing the temperature down and then removing any solids that form.
- Deodorizing – High-heat pressurized steam is used to evaporate compounds that might cause “unusual” smells or flavours.
- Preservatives – After high-temperature processing, oils are less stable, so preservatives are added. These typically include antioxidants such as butylated hydroxyanisole, butylated hydroxytoluene, and tocopherol.
Why do we refine?
Refined oils are very common on our supermarket shelves. Refining it is not only cheaper in the long term, but creates a product that’s uniform in taste, smell and appearance. They also have a longer shelf-life, making them more appealing to shoppers on a budget. There are many different ways to extract oil and to refine it, and not all of them are bad. At Olivado we refine naturally without the use of Hexane or harsh chemicals. Hexane is an unbranched alkane, which is a neurotoxin. High levels of exposure to hexane causes mild damage to the central nervous system, including dizziness, nausea, and headaches.
Obviously use of such a harsh chemical is not good for your health, with even Apple banning the use of Hexane in their production factories.
Hexane is just one example of the chemicals and solutions used during oil refining.
Cooking and Eating with Olivado Oils
Not all oils are equal, and high-quality oils not only make a huge difference when cooking, but also in the taste of the final product.
Different oils have different uses, and Olivado oils come in a wide range of options, so you’re sure to find the perfect one for your recipe.
Each oil has its own pros and cons, all differing in culinary uses.
Some are for high-heat cooking and deep-frying, while others complement certain dishes, adding a touch of flavour to brighten up a meal.
High-quality oils should have the taste characteristics of the fruit or vegetable they come from.
Our award-winning avocado oil tastes like avocados, and that’s because we keep the fruity goodness from tree to bottle.
Our organic extra virgin olive oil is robust, with herbaceous and peppery flavours and tastes like fresh olives.
Our organic extra virgin coconut oil tastes like a mouth full of fresh coconut that has just been hulled.
Our extra virgin peanut oil taste like a fresh peanut has been cracked open.
Our extra virgin sesame oil is produced using fresh sesame seeds not like the toasted refined sesame oil of some of our competitors.
Our extra virgin sweet almond oil like the almond nut.
With an Olivado oil, you can taste the goodness.
The Goodness of Olivado Oils
Each and every one of our oils brings with them an array of health benefits.
Each oil in the Olivado range is carefully chosen for its individual health characteristic.
Our Extra Virgin AVOCADO OIL is not only crammed full of minerals and vitamins, but is high in monounsaturated fat which lowers cholesterol. Avocados also contain high levels of Vitamin E and are loaded with potassium, helping with everything from lowering blood pressure to keeping your muscles and nerves working properly.
Our Extra Virgin OLIVE OIL has a peppery flavour confirming a high content of polyphenols. With over 360mg/kg of phenolic compounds when bottled, it exceeds the requirements of the EU EFSA health claim: “daily consumption of 5mg of olive oil polyphenols contributes to the protection of blood lipids from oxidative damage”, with 5.4mg in a 15ml serving.
Our Extra Virgin MACADAMIA OIL contains one of the highest levels of monounsaturated fats (84%) amongst all food oils, contributing to a nutritious and balanced diet. It is also very high in natural antioxidants and contains Omega 3 and Omega 6.
Our Extra Virgin COCONUT OIL. The active ingredients, around 60%, in coconut oil are lauric acid and caprylic acid, both medium chain fatty acids, also found in breast milk; they are anti-inflammatory and anti-microbial, easily digested to boost the metabolism and help the body use fat.
Stability is very important when it comes to high-quality oils. When an oil becomes unstable, it turns rancid.
Oils high in acidity quickly become unstable, and therefore unusable. Our avocado oil is created in a manner that makes it stable for five years, with a minimum shelf-life of 4 years.
A good extra virgin oil should have low acidity.
This means that it has not only been produced to the highest standard, but it also makes it a much more stable oil, particularly if its vitamin E levels are high.
Olivado uses a standard of 0.8% for its extra virgin avocado oil.
Why Olivado is the best
We don’t cut corners here. From the soil in which we grow our trees through to the bottles our oils are contained, every step of the Olivado process is of the highest standard.
One of the first things you’ll notice about a good cooking oil is the bottle it comes in.
Good oils should only come in dark glass bottles that keep out light and oxygen to stop the oil from going rancid.
Plastic or PET bottles allow the diffusion of oxygen, turning the oil and giving it an unpleasant smell and taste.
Like most things in life, you get what you pay for. Not all oils are created equal, and if you buy cheap, you get cheap.
Spending a little extra on high-quality cooking oil is worth it for the remarkable range of health benefits alone, let alone the taste and flavour a good cooking oil brings to a meal.
Remember, it is better to use a little amount of quality oil than a large amount of cheap oil.
If you do buy a good cooking oil, then buy it in small quantities. As soon as a bottle of oil is opened and exposed to oxygen, it will begin to deteriorate.
Buying in bulk may seem cost-effective, but it will quickly go rancid and much of it will be wasted.