Waiheke Island’s micro-climate is ideal for olive growing therefore no chemical spraying is necessary to produce perfectly sun-ripened olives. Once the olives are harvested, the oil is cold extracted within hours to optimise and retain the olives health enhancing qualities and taste.
The olives are picked and processed separately and then the oils are blended, or not blended, according to their quality and taste to produce the following range:
Koroneiki – a Greek olive that comes from the Kalamata region. So that we can capture it’s unique taste, it is harvested and processed separately as a single varietal oil.
Picual – a Spanish olive that is also kept as a single varietal oil. It has a very intense green colour and equally intense earthy flavour.
Frantoio Blend – a blend of Italian olives: Frantoio, Leccino, Pendolino and Morialo. It is very reminiscent of a Tuscan olive oil.
Waiheke Blend – a unique blend to Waiheke Island as it combines Ascalano (Italian) Verdale ( French) and Mission. It is a very complex oil that is popular because of its fresh green, robust traits.
Visit our online shop for specific tasting notes on our range.