RES Olive Oil 2019 – Entries are now open

Download  entry form here 2019 Olive Oil Schedule

Olive Oil Research Project

The aim of this recent project was to investigate the widespread perception that olive oil has a low smoke point at high temperatures and is thus unsuitable for frying. The study evaluated four samples New Zealand EVOOs, two imported oils (one from Australia and one from Europe) and  sample of typical canola oil.

Key findings were:

  • All oils in this study did not smoke until over 190deg C –  a good result
  • In any event, smoke point is not a good indicator of suitability of an oil for frying
  • The NZ EVOOs tested all performed very well under long term testing at a high temperature (10 hours at 180deg C).
  • The authors concluded that NZ EVOO is entirely suitable for use in frying and has added health benefits not found in other oils.

This trial was also reported very favourably in the  Listener June 29

Read here the research paper  Olive Oil Paper

Royal Easter Show Olive Oil Awards/Gourmet Oil Awards 2018

We have had great support once again for the 2018 Royal Easter Show Olive Oil Competition and Gourmet Oil Competition and we congratulate all this year’s medal winners.

Olive Oil Awards 2018 / Gourmet Oils 2018

The Logan Campbell Trophy and Supreme Award for 2018 go to David and Helen Walshaw at Kapiti Olives for their Koroneiki, which was also Class Champion in the Delicate class.

The top award in the Gourmet Oil Awards went for the third year running to Uncle Joes of Marlborough, this time for their delicious Hazelnut Oil.



RES Wine Awards 2019

The annual Royal Easter Show Wine Awards is New Zealand’s oldest national wine competition.

Results from the 2018 competition is available at