Most of our oil comes from our home block, 10 minutes south of Hastings.

We grow 8 olive varieties: 4 that we use for oil, 3 that we supply to Telegraph Hill where they're brined and packed as table olives, and Pendolino as a pollinator.

We have 9 acres, with about 6 acres planted in olives: 634 trees in total.

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. A pantry or cupboard is ideal. Good storage keeps its flavour fresh for longer.

It depends how you treat it.

Kept in a cool, dark 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 lose flavour.

The best before date is on the back of the bottle.

Single-varietal oils show the character of one olive variety, while blended oils combine several varieties for a balanced, rounded flavour.

Try it on its own first. Sip a spoonful or dip a small piece of bread to get the aroma, flavour and mouthfeel before you add it to a dish.

At the moment we ship within New Zealand. Get in touch for the latest 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 work to keep our environmental impact low. Get in touch for more detail on our methods.

Yes. Our extra virgin olive oil has a moderate smoke point, so it suits sautéing, roasting and light frying. It’s also great as a finishing oil over salads, pasta or fresh bread.