OUR OLIVE VARIETIES

We have three olive varieties -- NZJ5, Leccino, and Koroneiki. Our first small harvest was in 2003. We were thrilled to learn then, as we do each year, through laboratory analysis required by the International Olive Oil Council (IOOC) and olive aficionados that our olive oils are among the best in the world.

Our 2009 NZJ5 was a Silver Medal winner at the Los Angeles International EVOO competition that had 477 entries from 19 countries.

Our three varieties have different natural features of excellence, such as taste, aroma, low acidity, and low oxidation---

• NZJ5 -- a variety that has been grown in New Zealand for over 100 years. Named for one of 5 varieties propagated by a Far North nursery grower by the name of Johnson, it has a medium green, fresh, fruity flavor with a slight peppery finish.
• Leccino -- a Tuscan variety that produces a more robust flavor with a peppery finish, often providing a "catch up bite" upon swallowing.
• Koroneiki -- a Greek olive with hints of fresh herbs, milder and buttery in flavor, with a slight hint of pepper.
  Please note: Because we have fewer Koroneiki trees, this oil is currently only available in New Zealand.

Like wine, our oils have subtle changes from vintage to vintage. We bottle the oil from each variety separately so you can be assured of buying your favorite again.

Sometimes a bit cloudy, our oil is not filtered as high pressure filtering can alter the composition of the oil. Instead, we allow the small particles of olive flesh to find their way to the bottom of our storage vessels through natural gravity and then decanter the oil for bottling. Our oils maintain a satisfying, defined consistency and are not thin or runny.

Nothing is added to the oil, so the flavor you enjoy is all natural to that variety. You may find that adding balsamic vinegar, garlic or other herbs for specific uses will further enhance your enjoyment. Many of our customers like to use our oil without additions, achieving different tastes by having more than one of our varieties available. Restaurant chefs often use several oils in that way.

Our oil varieties are sought in New Zealand and America. We continue to make our limited Estate olive oils available at specialty food shops, delis, quality supermarkets, winery tasting rooms and selected farmers markets. We are also pleased that a number of fine restaurant chefs have chosen our Far North New Zealand Olive Oil for specialty menu offerings and as compliments to their bread.