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Us Kiwis really love our avocados.
For many people visiting from overseas, they’re always surprised to find avocado trees growing in people’s gardens!
Although avocados are originally from Mexico, we often feel that New Zealand is the adoptive nation for avocados, like somehow they “belong” here.
This love affair brings its own rewards – as a result of our fascination with this delicious fruit, we’ve found ways to get the most out of it, taste-wise and nutritionally.
That process has been taken to another level with our cold-pressed extraction method, which has now taken the rest of the world by storm.
Let’s start at the beginning
Almost 20 years ago, a team of enterprising businessmen and scientists got together and created Olivado.
From humble beginnings up in New Zealand’s Northland in Kerikeri, the company grew quickly and is now one of the world’s largest producers of high-quality avocado oil.
By 2007 we had found that the NZ supply was not going to be enough for international demand for avocado oil so we looked further afield. This time in Nairobi, Kenya, and within six months we had over 400 small farm holdings, providing certified organic avocados.
The factory was so successful, another one followed in 2012, and today, over 2000 Fairtrade small farm holdings supply Olivado with avocados, producing over 300 metric tonnes of extra virgin avocado oil per year, which is then shipped all over the globe.
What is avocado oil NZ method?
This is where our innovation has made us a giant in the on the global stage and our oils stand out from our competitors.
Usually oils come from the seed of the fruit – think sunflower, canola, or almond oil – but avocado oil is extracted from the pulp of the fruit.
Our extraction process begins with all our avocados being checked by hand. This way we can stop any rotten or overripe fruit from entering the process before it even starts.
The avocados are then washed in a giant water bath. After being given a thoroughly good scrubbing, the skins are removed, along with the stones inside.
Then comes the part which put Olivado, and New Zealand, on the map for Avocado oil…
Our pioneering cold-pressed extraction method
Once we have only the pulp left, it’s all mixed up into a giant blender, resulting in something that looks like guacamole.
This is then added to a centrifuge, which spins the pulp with enough force to separate the oil and the water contained within.
Up to this point, it sounds exactly like the traditional method of extraction, but there is one key difference; the temperature.
Our incredible cold-pressed technique never lets the temperature rise about 50 degrees, thus allowing the pulp to retain its nutritional benefits.
Not only does all the natural goodness survive the process, like vitamins and nutrients, but also the flavour and colour too.
It was this, the avocado oil NZ method, which helped Olvadio create some of the finest oils in the world – no matter where the avocados come from.
The cold-pressed method is now industry standard and is how nearly all the top oil manufacturers produce their goods.
All thanks to a wee Kiwi company in Kerikeri.
Continuing to create the world’s best avocado oil
Extra virgin avocado oil has been proven to be one of the healthiest and most versatile of all cooking oils.
We are very proud of our part in bringing about a healthier oil through our pioneering cold-extraction method, and even happier to grow into a global producer.
We are open and transparent about our manufacturing process, happy to share our story with the world.
We dedicate our business to Fair Trade practice, believing in equality, fairness, and accountability, and as a Kiwi business, we want to continue on with our country’s long and proud history of fighting for human rights.
If you would like to know more about our incredible cold-pressed extraction process, please feel free to contact us.
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