Blending was the focus of attention from New Zealand olive oil producers who participated in the New Zealand Savantes series.

Given a taste of a wide range of excellent extra virgin olive oils from the Mediterranean for comparison, making a different olive oil is the challenge.

One trend in the New Zealand oils tasted was the availability of more delicate oils to fill that end of the market. However, even the more delicate oils were considerably more robust than the very delicate oils from Liguria (Italy), Catalunya (Spain), Provence (France) and Messinia (Greece).

Given the high level of fish consumption in New Zealand, there is a place for these delicate oils in the local cuisine. Producing the full range of intensities of olive oil will also provide more flexibility in blending medium intensity oils.

The international award winners from Spain, Italy and Greece were tasted with enthusiasm and favourable comments made on the diversity of flavour and complexity. One conclusion was the winning extra virgin olive oils took the taster on a sensory journey of flavour, while with the run of the mill oils one has to search for aroma and taste descriptions.

Using their own olive oils with a little help from varietals provided by the organisers, participants successfully differentiated their blends to meet the flavour requirements of the full spectrum of consumers.