Dunford Grove

Dunford Grove, established in 2005 and expanded in 2007 by Jocelyn Robinson and Sandy Black, is located beside Lake Dunstan in Central Otago, New Zealand. The grove cultivates Tuscan olive varieties—Leccino, Frantoio, and Pendolino—suited to the region’s extreme climate, characterised by cold winters and hot, dry summers. This environment supports naturally healthy, disease-resistant trees, enabling a spray-free growing regime. Olives are pressed using standard extraction methods, with pomace (leftover paste) composted and returned to the grove alongside mulched prunings and biochar produced from larger branches. Seaweed teas and organic practices enhance soil health without chemical inputs. By-products include olive oil soap made from residual oil and woodcraft items fashioned from pruned branches. Sustainability drives all operations, aiming to repurpose all waste and maintain ecological balance.