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About our Olive Trees and Produce

About Olive Trees and Olives

There are many varieties of olive trees, each producing unique flavours.  Some are used only for pressing into oil, some for both table olives and oil and others for table olives only.  The olive tree starts blossoming around December locally.  Trees are wind pollinated with fruit set visible in early January. 

Our main varieties are Kalamata , Sevillano, Picholene, Manzanillo, Frantoia and UDP 

The fruit reaches maturity six months from fruit set, meaning the local harvest is in June and July.  Olives are green in colour when unripe and progress to black as they ripen.  Table Olives can be harvested for pickling from when green to fully black, each stage producing a different flavour. Olives are harvested for oil when they are about 1/3 green and 1/3 black.  The blacker the olive the more oil contained but riper olives have less of the beneficial polyphenols which provide the intense flavours and health giving properties. 

Extra Virgin Olive Oil

Extra virgin olive oil is natural olive juice without the water. It is processed directly after picking in carefully controlled conditions, without excessive heat or chemicals that damage the chemical makeup.  Extra virgin olive oil maintains the highest levels of herbaceous and healthy components.  All Olives NZ Certified olive oil goes through a rigorous testing process to ensure quality and freedom form faults.  When buying olive oil, look for the red Olives NZ certification sticker. This is your guarantee that it is a premium quality product.

Unlike wine, olive oil doesn't get better with age

Olive oil is best consumed within one to two years after it has been pressed.  It will retain its fresh flavour for much longer if it is stored away from light, with minimal air exposure and at a temperature between 14 and 18 degrees centigrade.  The appreciation of fine quality olive oil is a new concept for many New Zealanders, but people who live in Mediterranean countries are always excited about tasting the first olive oil of the year and debating the relative merits of fruitiness, herbaceous and peppery flavours.       

Table Olives

2013 has seen the introduction of table olives. Currently these are available at the farmers market loose in pottles and in a few of the outlets in pouches. See product list.

These are processed with water, salt and a small amount of acetic acid only. No other additives.

 

 



Olives