Elevated, free draining, stony soils with low cropping and little chance
of frost deliver full and rewarding flavours.
Our warm summers, cool nights and long autumns result in a slow ripening of the fruit enhances the complexity and intensity of the oil.
We have deliberately planted a mix of barnea (Israeli), manzanillo (Spanish), frantoio (Italian) and Koroneki (Greek) trees to ensure that Blue Earth Olive oil is rich, textured and vibrant.
We tend our grove using organic principles and close attention to the health of our trees and our soils – fruit is pressed within 30 hours and stored in our wine cellar guaranteeing freshness.
The result is an extra virgin olive oil that far exceeds the taste, chemical analysis and storage standards set by International Olive Oil Council and Olives New Zealand. It is no wonder that Blue Earth Olive Oil has developed a strong and loyal following .