At the Olive Grove, we grow five varieties of Olive trees. Frantoio, Leccino, Picual, Pendalino and Koroneiki.
The Kapiti Coast area has the ideal temperate climate for the trees. It is warm and mild with good sunshine hours.
The Kāpiti Coast has a cool maritime climate with warm summer days of around 24 degrees, but cool nights of around 10 – 12 degrees. This creates enough stress on the trees to ensure they produce robust fruit that is packed full of flavours.
We harvest the fruit as soon as it starts to ripen and send it to the press within hours. This means the fruit is in perfect condition and the resulting oil retains all the pure olive flavours and health giving properties.
Our focus is to ensure Kāpiti Olives is a natural, sustainable business. The olives are cold pressed which gives us our EVOO Extra Virgin Olive Oil. Our aim is to keep producing the best EVOO our trees can produce.
We know it has wonderful health benefits as well as the delicious flavours we have become accustomed to. Kāpiti Olive Oil has a long history of producing award winning oil.
When choosing your oil, Leccino will typically be at the milder end of the scale, moving up to Frantoio then to Picual and Koroneiki for your more robust flavours.
Season 2021 – the Frantoio won Best in NZ and Supreme award at the Royal Easter Show.
Leccino
The Leccino tree is a Tuscan variety, similar to Frantoio. A well balanced, fullbodied medium oil but is milder and sweeter all round.
It typically has the aroma of freshly cut grass , green fruits such as apple and artichokes and fresh herbs. This is nicely balanced with a warm peppery aftertaste.
It is great on it’s own for dipping and drizzling on warm bread.
It’s light freshness makes it perfect for drizzling on salads, pasta, pizza and fish. Other uses are in baking or drizzling over your favourite dessert.
Frantoio
The Frantoio tree is a Tuscan variety and well suited to growing here on the Kapiti coast. The fruit is large and green colour at harvest.
The Frantoio oil is a well balanced , full bodied medium oil. It typically has the aroma of freshly cut grass, green fruits such as apple and banana and fresh herbs. This is nicely balanced with a warm peppery aftertaste.
It is great on it’s own for dipping and drizzling on warm bread.
It’s freshness makes it perfect for drizzling on salads, pasta, pizza and meat. Other uses are in baking or drizzling over your favourite dessert.
Picual
The Picual Olive tree is a Spanish variety. It produces a large purple fruit for harvest.
Picual is typically a stronger oil and more full bodied, great with cheeses and dipping.
Good to cook with it adds a fresh flavour to any food.
Fantastic drizzled on red meats, salad dressings, and great to use for marinades for barbecued vegetables or meats.
Koroneiki
The Koroneiki tree is a Greek variety, typically a smaller tree with small olives.
The oil obtained from these olives is rich green colour with an amazing aroma.
The fresh fruitiness has more of a tropical hint with a delicate flavour and it’s signature peppery after taste.
Koroneiki oil is great with great with tomatoes, pasta, and any Asian style salads or vegetable dishes. Also amazing on warm bread, bean dishes and sauces.
