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.

In April 2025, Jess and Chad became the proud new caretakers of Dunford Grove, continuing the legacy of quality olive production. The grove now comprises over 1,000 olive trees alongside 400 hazelnut trees, adding variety to the harvest. The operation remains committed to sustainability, with olives pressed using standard extraction methods. Pomace (leftover paste) is 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 such as olive wood dipping bowls and spoons fashioned from pruned branches. Dunford Grove's commitment to repurpose all waste and maintain ecological balance has resulted in award-winning extra virgin olive oil with a unique flavour profile characteristic of Central Otago's terroir.