Issue 13: An Olive and Kiwi Medley in New Zealand

When visiting olive growers in the southern hemisphere, a frequent topic raised is the competitiveness of local olive oil products at home and abroad.  Local consumers, despite evidence to the contrary, sometimes believe that imported olive oils are better.  Price points for imported oils are usually lower than domestic oil due to government subsidies provided to olive growers elsewhere.  Olives New Zealand has sought to highlight the quality of local oil by establishing a voluntary accreditation program in which growers submit their oil for rigorous analysis. Standards are more stringent than the IOC standards (< 0.5% FFA and < 15 mEq peroxide as compared to IOC standards of < 0.8% FFA and < 20 mEq peroxide).  Domestic oils that pass these tests bear a sticker that should reassure buyers of the quality of the oil.   This encouraging initiative stands in contrast to the disappointing rejection of a move to adopt national standards for both domestic and imported oil.  It may be awhile before the industry gets help from the government.  Check it out here.