Olive oils

We tested 20 from New Zealand, Australia, Africa and Europe to see if they meet "extra virgin" standards.

Our test and tasting were conducted by the IOC-accredited NSW Department of Primary Industries Oil Testing Service at the Wagga Wagga Agricultural Institute.

About our test

We carried out three chemical tests and a sensory (tasting) analysis of the oils. All oils passed the chemical and sensory tests, so were lined up in a blind tasting by IOC-accredited tasters. They rated the oils out of 100 and were looking for well-balanced oils with good aromas and lots of fruity flavours.

The IOC requires oils to be free from defects and have positive characteristics (such as fruitiness) when tasted by an IOC-accredited sensory panel. Oils are warmed to 28°C and tasted “blind” in special blue glasses so the colour isn’t identifiable.

IOC-accredited panellists tasted the oils “blind” and gave each oil a score out of 100.

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