Our Olive Trees & Olive

We have a number of olive varieties, each producing their own unique flavours. Some are used for oil, some for table olives, and some for both. The olive trees start 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 green to fully black, each stage producing a different flavour. Olives are harvested for oil when they are about 1/3 green, 1/3 turning 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. Hence the reason for having a mix when picking and sending to be processed.

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 ONZ certification sticker. This is your guarantee that it is a premium quality product.

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

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.

Olive oil is best consumed within one to two years after it has been pressed.

Table Olives

Currently, these are available in pouches at the farmers market and a few outlets. See list.

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

Olive Oil Soap and Olive Leaf Tea

2017 has seen the introduction of these products

Old French Road Extra Virgin Olive Oil Bottle

Frantoia, Manzanillo, kalamata, and Blend

250ml bottle: $20
500ml bottle: $30

Old French Road Extra Virgin Olive Oil Bag in the Box, 4 Litre

Frantoia, Manzanillo, Kalamata and Blend

$100 per box +GST. 

Gift Box $50

Choice of three.

Table Olives Green

Kalamata, Sevillano, Picholene and Manzanillo varieties may be available 

370g: $10.00

Table Olives Black

Kalamata, Sevillano, Picholene and Manzanillo varieties may be available 

370g: $10.00

Table Olives Mixed

Kalamata, Sevillano, Picholene and Manzanillo varieties may be available 

370g: $10.00

Olive Leaf Tea $5

Soap approx 80g $4