http://www.hawkes-bay.co.nz/blog/the-olive-industry-in-hawkes-bay/ Jock Hewitt Rural Blog Thu, 17 Jun 2010 02:02:30 +0000 hourly 1 http://www.hawkes-bay.co.nz/blog/the-olive-industry-in-hawkes-bay/comment-page-1/#comment-13 Jock Hewitt Thu, 17 Jun 2010 02:02:30 +0000 http://www.hawkes-bay.co.nz/blog/?p=98#comment-13 Thanks for this useful and constructive comment. I don't think European olive oils automatically stored for a year to make them older, rather I assume that its the distance and supply chain that inevitably gives fresher local oils an advantage. Certainly the European olive oils I have tasted have had a very mildly ranced taste. I believe New Zealanders are definately becoming educated to high quality local olive oils but its certainly been slow going compared to the NZ wine industry. I grew up drinking Blenheimer Muller Thurgau from cardboard boxes and now drink infinately better NZ bottled varietals as do nearly all Kiwi's. New Zealand olive oils will never substantially replace European oils for basic cooking but in the long term will (hopefully) follow the wine example. Thanks for this useful and constructive comment. I don’t think European olive oils automatically stored for a year to make them older, rather I assume that its the distance and supply chain that inevitably gives fresher local oils an advantage. Certainly the European olive oils I have tasted have had a very mildly ranced taste.
I believe New Zealanders are definately becoming educated to high quality local olive oils but its certainly been slow going compared to the NZ wine industry. I grew up drinking Blenheimer Muller Thurgau from cardboard boxes and now drink infinately better NZ bottled varietals as do nearly all Kiwi’s. New Zealand olive oils will never substantially replace European oils for basic cooking but in the long term will (hopefully) follow the wine example.

]]>