With extra virgin olive oil’s reputation for health and flavour, authenticity matters more than ever. But how do you know if you’re getting the real deal — not a blend with cheaper oils or a substitute?
Dr Kirill Lagutin, Dr Andrew Lewis and Thomas Austin from our Biotechnology Group have put local oils to the test, comparing the quality and composition of NZ extra virgin olive oils to international offerings as part of a recent market surveillance study. Read the full report in NZ Food Magazine, pg. 28-29:
