The Olivado story began at the very beginning of the 21st century, in Kerikeri in the beautiful Bay of Islands near the top of New Zealand’s North Island.
An innovative team, comprising a former chef, a legal brain, a marketing whiz, an internationally renowned food scientist, and an international investor, working together with scientists at Massey University, New Zealand’s premier Food Science University, pioneered and perfected the process of oil extraction from the avocado.
The unique process they developed is used exclusively in the Olivado production plants. Olivado’s process uses just the pulp of the avocado - that's all.
The company now has two production plants: the original factory in New Zealand, which processes mainly Hass avocados from central and northern North Island, and a more recently established base in the lush Central Highlands of Kenya, which produces Fair Trade and Organic Certified avocado oil from avocados purchased directly from independent family-owned farms. Their Fair Trade and Organic programme in Kenya now supports more than 1,350 farmers, more than half of whom are women.