The majority of our oils come from our home block 10 minutes south of Hastings.

We have 7 varieties of olives, 4 that we use for oil and 3 that we supply to Telegraph Hill where they are brined and packaged as table olives.

We have 9 acres of which about 6 acres is planted in olives, totaling 634 trees.

We have the following varieties

Frantoio (Oil)
Leccino (Oil)
Pendolino (Pollinator)
Picual (Oil)

Koroneiki (Oil)
Kalamata (Table olive)
Manzanillo (Table olive)
Uovo de piccione (Table olive)

Keep your olive oil in a cool, dark place, away from direct sunlight and heat sources. A pantry or cupboard is ideal. Proper storage will help preserve its delicate flavors and extend its freshness.

It depends how you treat it!

If it is kept in a dark, cool place the oil will last a lot longer than the date printed on the bottle.

Oil degrades over time with exposure to air and sunlight and can gradually loose flavor.

Refer to the back of your bottle for the best before date.

Single-varietal oils highlight the unique characteristics of one olive variety, while blended oils combine multiple varieties for a balanced, complex flavor profile.

Encourage customers to try your oils on their own first—sip a spoonful or dip a small piece of bread to fully capture the aroma, flavor, and mouthfeel before adding it to other dishes.

At this time, we primarily ship within New Zealand. However, we’re expanding our reach—contact us for the latest information on international shipping options.

We focus on sustainable growing practices. While not all of our oils are certified organic, we carefully tend our trees and strive to minimize our environmental impact. For more details on our methods, feel free to reach out.

Yes, our extra virgin olive oil has a moderate smoke point, making it suitable for sautéing, roasting, and light frying. It’s also fantastic as a finishing oil, drizzled over salads, pasta dishes, or fresh bread.