Title: Olive oil in New Zealand – In Olio Veritas
Headings: Olive oil in New Zealand
Olive oil in New Zealand
Olive oil in New Zealand, a marginal production?
Rain, wind and cold…
Low yields
A not very profitable activity
The mild taste of New Zealanders
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Content: It happens sometimes that, facing bankruptcy, one decides to pull up their olive trees and replace them with chickens or cows, which are much more profitable on the market. This barrier to entry explains why very few new olive groves are currently emerging, and why young New Zealander people are not interested in this crop. Much to the regret of the passionate people we met. John would like to ease off, but doesn’t know who will take over. – © In Olio Veritas
As the production costs of quality extra virgin olive oil in New Zealand remain high, at least NZ$12 per litre according to Aquiferra, the selling price is necessarily not very competitive compared to Australian or even Spanish olive oils, imported for NZ$3 per litre. New Zealand olive oils are actually sold in small quantities (250 mL), often as gifts, or to gourmet restaurateurs who are willing to pay a fair price for locally made products, such as Roots restaurant in Littleton, close to Christchurch. The mild taste of New Zealanders
In New Zealand, since the arrival of the British, dairy farming and butter have a central role. Local cuisine is therefore more familiar with that animal fat than with olive oil. Cows in the middle of Cornwall’s olive trees: to make butter?