Aside from Sun protection, moisturiser is one of the most important elements of any skincare routines.  The skin is the biggest organ in your body and organs need water. Moisturiser just doesn’t add water back into your skin, but it traps the water you already have in there, plumps it up and protects it.
 
There’s nothing worse than dry skin.  I live for that daily moment where I can smear on moisturiser and feel that instant relief from that itchy tight feeling.  Isobel Olives Healing balm works really well for me, what was once flaky snake skin is now soft and smooth. The healing balm is so rich and I love that it comes in a jar. 
 
What makes the formula of Isobel Olives healing balm so great is just how rich it is. A little goes a long way. A pea sized dab is enough to deliver a creamy hydration to your entire face or hands, or wherever you need it. It slowly melts into the skin without feeling sticky or tacky. That’s in part to the blend of Olive Oil which delivers the ingredients into your skin. The ingredients are wonderfully New Zealand and include Manuka Honey and our natives Kawakawa and Totara..
 
This healing balm has never left my skin slick or greasy, even when I overdose on it, which is kind of a miracle.  If I’m using it on my face, my makeup goes on smoother and I don't have nasty dry patches pop-up throughout the day. I also really love the fact it is unscented. It doesn’t interfere with any other fragrance I may use and it makes the whole moisturizing experience a little more decadent without feeling perfume-y. I've been using this cream every day for more than a month, and it's quickly become my favourite moisturiser.  I even smear it all over my hands, and they are no longer like snake skin. It's just that good.

​I recently stayed with some friends of mine. As a thank you for having me, I took them an Isobel Olives 500ml Robust Extra Virgin Olive Oil. They were very thankful and pleased with the gift, and I hope I taught them something.  The conversation went like this…

Friends: We can’t cook with this as it’s olive Oil?
Me:  Yes you can – domestic cooking rarely reaches the smoke point of Olive Oil
Friends: Well the olive oil we use reaches that smoke point very quickly.
Me: Is it extra virgin Olive oil?
Friends: Yes – look.

They brought out a bottle of Olivani Extra Virgin Olive Oil bought at the local supermarket from their cupboard. I pointed out the label may be Extra Virgin Olive Oil, but it has no certification with Olives New Zealand. The Oil probably came from overseas, in which case other oils may have been added to it, or it might be passed off as an Extra Virgin Olive Oil, but in fact could be a lesser Virgin Olive oil.  This is a very common practice, particularly in Italy. Further it was stored in a clear glass jar so as light could get in, the oil would break down in quality very quickly.

My friends started reading the label. Produced in Auckland, but nothing about where the oil comes from, nothing on a harvest date, No best buy date. Nothing. That was a huge warning sign that it is really not Extra Virgin Olive Oil despite claiming that on the label.

This is really the scandal about Olive Oil buying in New Zealand. There is a huge investigation going on in Italy at the moment about Fake Extra Virgin Olive Oil.

https://www.cnbc.com/2015/11/13/italys-slippery-extra-virgin-olive-oil-scandal.html

Yes you can pick up cheap Olive Oil in the Supermarket, but it will often will not be the real deal.

Always look for the Olives New Zealand Mark of Integrity when you are buying Olive Oil. This ensures you are really buying true Extra Virgin Olive Oil made here in New Zealand. These oils go through a strict regulation process so you know you are getting top quality. Always look for a Harvest Date and a Best Buy date. Buy fresh, and use your oil up, don’t let it sit around forever. Always buy your Oil in a dark bottle where light can’t get in and degrade the oil.

​And use it for everything. Baste that roast chicken and roast vegetables. Add it to soups and stocks, make wonderful salad dressings, pour it on your toast, use it as a dip with fresh bread.  You’ll be doing your body a favour as it’s full of good health benefits.

Let’s cut to the chase, you’re here because you want to know about the health benefits of Koroneiki olive oil. So let’s get into it: ​

If you’re concerned about skin health, or repetitive outbreak of acne, EVOO can be your best friend. Apply Koroneiki olive oil directly to the skin surface to create a moisture locking barrier and keep your skin looking elastic and youthful. ​

Enjoy with an olive oil bullet proof coffee. ​

​
​Worried about fake EVOO? Check out this blog. ​

Scientific research continues to discover many health benefits of Extra Virgin Olive oil. These include the following...
​

• Cholesterol free and helps to reduce harmful cholesterol levels, thus reducing the risk of heart disease.
• Natural source of Vitamins E,  A and K.
• Minimise clotting in the blood stream and it also helps lower blood pressure
• Excellent source of antioxidants that fight against 'free radicals' which have been linked with cancer.
• Found to reduce oxidative damage to DNA which may be a factor in preventing cancer.
• Benefits non-insulin dependent diabetics because it's a monounsaturated fat.
• Beneficial for brain function due to naturally occurring fatty acids and omegas.
• Oleocanthal in olive oil has been found to have the same anti-inflammatory response of Ibuprofen.
• Increased consumption has been linked to a decreased risk of developing rheumatoid arthritis.
• Oleic acid has been found to be effective against breast, colon and prostate cancer cells.
• Elderly people who consume olive oil daily have fewer strokes than those who do not.
• Builds bones

So pick up a bottle of good health and enjoy!

“I now believe NZ produces the best EVOO in the world “ – Roberto Zecca, International Judge

New Zealand is rapidly becoming one of world’s most promising new producers of extra virgin olive oil. We have excellent growing conditions for the worlds’ best olive varieties and we’re able to produce oil that tastes great and wins international awards.
The benchmark for quality extra virgin olive oil in New Zealand is the certification which is awarded by Olives New Zealand. This red certification sticker or Olive Mark that is placed on Extra Virgin Olive Oil (EVOO) bottles, preserves the authenticity, superior quality, exceptional taste and the health benefits inherent in premium olive oil.
Olive trees were first brought to NZ in the 1800s by early settlers from Europe. Some of these trees are still to be found today.. In the 1980s serious propagation began in Blenheim with the introduction with new varieties from Europe. This saw olive groves established over New Zealand from the 1990’s. The terrain and climate in New Zealand support many varieties traditionally grown in Italy, Spain, Greece, Israel and France and there are now more than 1000 hectares of olive groves in New Zealand
Olives New Zealand is the Industry Association of Olives Groves with approximately 200 members. They run the certification program for New Zealand olive oil in an internationally acclaimed testing facility at the department of primary industry in New South Wales. For consumers, bottles with this certification tells you that the olive oil you buy is authentically EVOO and you can buy in confidence.

​To be classified as extra virgin the oil must meet international standards which dictate specific chemical parameters, and the olive mark is only available for oil grown and produced in New Zealand. It is the consumers guarantee that the oil is extra virgin, is free of defects, and has the incredible extra virgin taste.
Unfortunately some independent tests have shown that some oils are labelled extra virgin yet do not meet international standard. These oils are not certified and may contain unsuitable fruit, may have been processed incorrectly, or they may have been chemically refined or mixed with other oils.
Any oil which displays the Olive NZ olive mark has undergone a rigid certification process and must meet the following requirements.:

• Chemical Analysis: The Free Fatty Acid level measured as oleic acid must be less than 0.5% and the Peroxide Value less than 15mEq per kg. The standards for extra virgin olive oil set by the International Olive Council (IOC) are less than 0.8% FFA and a Peroxide Value of less than 20.
• Sensory Analysis: This is undertaken by an IOC approved Sensory Panel. The oils are evaluated for the absence of defects and the presence of the required desirable attribute, namely fruitiness.
• Labelling: the label on the oil must meet the required NZFSA standards, and have the month of pressing on it.
• Containers: oil must be in dark glass bottles or if clear bottles or light glass bottles are used they must be packaged in a container that will exclude light.

Those oils that meet all the above requirements are eligible to use the OliveMark® once the Certification Licensing Agreement has been signed by the grower. The OliveMark®  has been trademarked and is your guarantee that the oil is actually Extra Virgin Olive Oil.
Unlike wine, EVOO is best when it’s fresh. NZ EVOO is usually available shortly after bottling. Fresh EVOO will bring to mind, fresh green grass, artichoke, fresh green olives, green herbs, nuttiness and even fruitiness like apple or banana. Storing the oil correctly is also important to retain its quality.  Heat and Light are a threat. The oil should be stored in dark glass bottles, box containers, or tins. It does not need to be refrigerated but it should be stored in a cool dark place out of direct light.
When buying EVOO the fresher the oil the better The oil can be consumed up to two years from pressing, but good oil will still retain quality for some time after the best buy date. It’s important to buy from a retailer than turns over stock quickly, or buy directly from the grower and always look for the Olive Mark.
The exceptional freshness of NZ olive oil is what makes it amongst the finest in the world. Celebrated chefs and clued up home cooks know the importance of using the best ingredients and certified NZ EVOO qualifies as the best.

Extra Virgin Olive Oil can be readily substituted  where margarine or butter is used for frying or sautéing. Sometimes olive oil and butter are  used together to enhance each other's flavor in some recipes.

The conversion chart above is appropriate for most cake and pastry recipes where quantities are critical. All of our recipes in our Isobel Olives Recipe Book we use extra virgin olive oil instead of butter and we have tested each recipe! We have the extra pounds around our waist to prove it!

Taste factor should also be considered when using olive oil. A mild tasting olive oil should be used in most cake and pastry recipes because cooking will get rid of the aromatic olive oil flavors. Our delicate and Koroneiki  extra virgin oils are perfect for this. Our stronger flavour oils - Medium and Robust are perfect for most main courses and meals that you want flavour to be important.

Have fun experimenting!

"According to the International Olive Council, Marlborough Extra Virgin Olive Oil is of exceptional quality and usually exceeds international Standards".

Chris Piper, from Isobel Olives, in our local paper this morning.  (Blenheim Sun 18/7/2018)

ExMyth
Noun
a widely held but false belief or idea.
 
We find them everywhere. They spring up out of nowhere and take a life of their own. Mostly the source of where it began is never found. Social media perpetuates them and before long, the majority of people believe it to be true, and it gets harder and harder to cut through to the actual truth. Cue the latest research!
 
There’s a widely held but false belief that Olive Oil is unsafe to cook with, that it breaks down and produces compounds that may be detrimental to health. I hear it from people all the time.  IT IS NOT TRUE, and it’s one of those myths that do the rounds all the time.
 
The latest research out has found that Extra Virgin Olive Oil is one of the most stable and safest oils for cooking with. Australian researchers compared the effects of heating extra virgin olive oil (EVOO) and an array of other common cooking oils and found EVOO to be the safest and most stable even when used at high temperatures. The investigation also dispelled several erroneous beliefs associated with cooking oils.
 
You can check out the research yourself here

But in a nutshell, it was found that EVOO produced the lowest amount of harmful substances when heated, yet other refined oils such as Canola, Peanut, or Coconut oils produced much more. The study also used much higher temperatures than those used in common cooking.  This research provides unequivocal and definitive evidence that should finally dispel this myth. It shows that extra virgin olive oil is not only safe during heating at regular cooking temperatures, but is the desirable cooking oil when compared with others. The production of potentially harmful polar compounds and trans-fats was markedly lower in EVOO.
 
In yet another study:
 
“Compared with seed oils, EVOO is preferable for frying, especially in home cooking (IOC). Under proper temperature conditions, without overheating, it undergoes no substantial changes and its performance is usually equal or superior to refined vegetable oils, due to its balanced composition regarding both major and minor components (Santos and others 2013).”
 
Frying in extra virgin olive oil provides the potential for preventing cardiovascular diseases as indicated by the lowering of atherogenic and thrombogenic indices in fish and vegetables pan‐fried in EVOO. In addition, when EVOO is used for frying, several health promoting microconstituents like phenolics, tocopherols, phytosterols, squalene, and terpenic acids, enrich the fried food and become part of our diet.
 
So – next time you are doing a stir-fry or roast, grab your bottle of Isobel Olives Extra Virgin Olive Oil and apply generously. You’ll be doing your health a very big favour!   To purchase your bottle - click here!