Pour with purpose.
What to Know Before You Drizzle
Not all olive oils are created equal. In fact, many don’t even whisper the truths of their origin. At Tara Iti, transparency is part of the experience. Here’s how to ensure the olive oil you’re buying is worthy of your palate and your pantry.
Look for Extra Virgin
“Extra virgin” isn’t a marketing flourish, it’s a legally protected classification. It means the oil is made purely from the first cold pressing of fresh olives, with no chemicals or high-heat processing. It’s the freshest, most flavour-rich category.
Know the Source
Great olive oil tells a story of place. Look for origin transparency: a named estate, grove, or region. Terms like “Mediterranean” often hide lower-quality sourcing. At Tara Iti, our grove of 600 trees speaks for itself, grown in he golden sands of Mangawhai.
Check for a Harvest Date
Unlike wine, olive oil doesn’t improve with age. The fresher the better. Look for a clearly marked harvest date (not just “best before). Ideally, consume your oil within 12-28 months of pressing.
Observe the Packaging
Light and air are olive oil’s natural foes. Choose dark glass bottles or protective packaging that blocks UV rays – like our signature travel tube, designed to guard both taste and shelf life.
Taste (and Trust) the quality
The good oil will treat your tongue with balance – fruitiness, bitterness, and a slight peppery bite. There should be no greasy residue or fatness. Tara Iti Olive Oil offers a smooth, evolving flavour profile: buttery entry, herbaceous heart, clean finish.
When in doubt, follow your sense and let the oil do the talking. Because true quality never needs to shout.
