Ollie's Olive Oil

Ollie's Olive Oil is a small batch EVOO producer making oil from olives grown on the stony, free draining soils of the Bannockburn and Cromwell groves in Central Otago, New Zealand. Using a blend of predominately frantoio and leccino varieties (as they are more frost tolerant) Ollie's fruit is pressed within hours of picking, and yields robust EVOO. The olive groves are managed without direct pesticide sprays and only minimal weed control, benefitting from the region's cold winters, low rainfall and humidity which keep disease pressure low. The business began in the early 2000s when the founder's mother and local growers installed an Italian press, and today the oil is produced at the estate by the founder's husband Steve and his team, who continue the family commitment to quality and the taste of Central Otago.

Ollie's Oil is harvested early in the season to avoid frost damage, and when the fruit is still mostly green, which means our oil is robust in flavour with intense fruitiness, bitterness, and pungency, and also a high reported polyphenol count that contributes to its distinctive taste.