How we measure the chemical characteristics of olive oils.
For an olive oil to be classified as an extra virgin olive oil, the oil must pass chemical as well as sensory analysis. These tests basically establish the robustness of the olive oil.
Chemical Analysis:
Each season at Lot Eight starts with samples of freshly produced oils sent to an International Olive Council (IOC) accredited lab in Australia for assessment. The IOC, prior to 2016 called the International Olive Oil Council, was established in 1955 by northern hemisphere olive growing countries to help with the classification of olive oils. In 2016, the IOOC became IOC after a decision was reached that it would also include table olives in its classification. When assessing olive oils, 2 key indicators are considered mandatory - Fatty Acid (FA) and Peroxide levels.
The FA are triclecirydes or what is commonly referred to as fats or energy reserves in olives. From the point of picking olive to pressing, the fatty acids begin to breakdown, and in that state are referred to as Free Fatty Acids (FFA). FA is comprised of five types of acids, and we look especially at the acid levels known as oleic acids, a monounsaturated omega-9 fatty acid, which is measured in grams per 100 grams. IOC requires a measure of equal to or less than 0.8g per 100gms. In New Zealand, Olives New Zealand, a voluntary body of grower members of which Lot Eight is a member, requires levels equal to or less than 0.5gs.
Peroxide levels is another measure we look to as this measure the oxidisation levels of the oil and helps determine the shelf life of the new season oils. This is measured in milliequivalents, with IOC requiring equal to or less than 20 milliequivalents per kg, whereas ONZ has a equal to or less than 15 requirement.
Sensory Analysis:
An IOC accredited lab includes the facility to carry out sensory analysis of olive oils. Sensory analysis looks for flavonoids polyphenols in olive oils and levels are recorded in three categories – Pungent, Fruity and Bitter. You’ll be pleased to know that an oil with a bitter taste is showing signs of the presence of natural antioxidants. Defects in oils like rancidity for example are detected during the sensory analysis of the olive oils. The classification results of our extra virgin olive oils can be found under each of the two blends we produce, The Oil Makers Blend and the Reserve.
Awards
Oil Makers Extra Virgin Olive Oil Extra Virgin Olive Oil
Best Blend Southern Hemisphere Olio Nuovo Judging 2023 France
Gold awarded at the Olives New Zealand 2023 Judging
Best Blend Southern Hemisphere Olio Nuovo Judging 2022 France
Gold awarded at the Olives New Zealand 2022 Judging
Best Blend Southern Hemisphere Olio Nuovo Judging 2021 France
Gold awarded at the Olives New Zealand 2021 Judging
Gold awarded at the Paris Olio Nuovo 2020 Judging
Gold awarded at the Paris Olio Nuovo Kids Selection 2020 judging
Gold awarded at the New York Olive Oil Judging 2015
Reserve Extra Virgin Olive Oil
Gold awarded at the Olives New Zealand 2023 Judging
Reserve Best in Show at the Olives New Zealand 2022 Judging
Best in Class at the Olives New Zealand 2022 Judging
Gold awarded at the Olives New Zealand 2022 Judging
Gold awarded at the Olives New Zealand 2021 Judging
Awarded Gold at the Paris Olio Nuovo 2020 Judging
Winner Gold in the 2016 New York International Olive Oil judging
Awarded Gold at the New York Olive Oil Judging 2016
Oil Makers Blend
Best Blend in the Southern Hemisphere awarded in Paris as part of Olio Nuovo 2021 Judging
Gold awarded at the Paris Olio Nuovo 2020 Judging
Gold awarded at the Paris Olio Nuovo Kids Selection 2020 Judging
Silver awarded at Olives New Zealand 2020 Judging
Gold awarded at the New York International Olive Oil 2015 Judging
Reserve Blend
Gold awarded at the Paris Olio Nuovo 2020 Judging
Gold awarded at the New York International Olive Oil 2016 judging
Gold awarded at the New York International Olive Oil 2015 Judging
Cold Pressed Citrus Olive Oil
Gold in the Olives New Zealand 2021 Judging
Yuzu Olive Oil
Gold at the Olives New Zealand 2021 Judging
Runner Up New Zealand 2018 Food Awards 2018
Nalini Baruch
Awarded ‘Pacific Woman in Business 2016‘