4 Must Try New Zealand Olive Oils
New Zealand has long been celebrated for its wine, now, its olive oils are earning similar acclaim. In just a few decades, the country’s olive industry has grown from a handful of experimental groves into a highly regarded scene, producing extra virgin olive oil (EVOO) that is internationally renowned.
Late Bloomer
Olive trees were first introduced to New Zealand in the early 19th century, but commercial production only took off in the late 1980s, thanks to pioneering growers who recognised the potential of the country’s diverse climates and fertile soils. Today, olive groves flourish from subtropical Northland to the sun-drenched terraces of Central Otago to temperate regions like Wairarapa and Banks Peninsula. Each area imparts its own distinct character to the olives and the delectable oil they yield.
In New Zealand, olives are generally grown on a modest scale, and the boutique olive oil industry thrives on meticulous, small-batch craftsmanship. Olives are typically hand-harvested at peak ripeness and cold-pressed within hours, preserving their fresh, nuanced flavors and high levels of polyphenols. When you combine this artisanal approach with the country’s unique geography and micro-climates, the result is oils that are rich, nuanced, and reflective of local terroir – a true taste of place in every drop.
Allpress Olive Groves’ Koroneiki EVOO
In 1997, Michael Allpress, along-time Waiheke Island local and creator of Allpress Espresso, planted his first olive trees at Rangihoua Estate. He began milling from his own fruit in 2016, and in 2021, purchased Rangihoua Estate along with neighboring olive grove number29. Allpress Olive Groves officially launched later that year.
Today, Allpress Olive Groves is both a producer and a destination, offering tastings, mill tours, seasonal events and luxury holiday homes set among the groves. Their new bistro champions simplicity and seasonality, serving dishes that let their olive oil shine. With a sunny courtyard and pizza kitchen, it’s the perfect spot for long Waiheke afternoons.
Creamy, fruity and spicy, Allpress Olive Groves’ Koroneiki EVOO is milled from hand-harvested olives, delivering a fresh and ripe lift to any dish.
Awanui Extra Virgin Olive Oil
Awanui’s olives are grown on the banks of the Clutha River in Clyde and cold-pressed locally in Central Otago. Owners Michael and Jannette Hope nurture their 25-year-old grove of around 170 mature olive trees (including Barnea, Frantoio, Manzanilla, Ponder, Verdale, Nabili and Leccino), alongside almonds, fruit trees and extensive gardens. Central Otago’s long, hot summers and freezing winters help their olives thrive. Each May and June, the olives are hand-harvested and immediately cold-pressed, producing exceptional EVOO that’s as fresh as it gets.
Awanui’s gold medal-winning Extra Virgin Olive Oil is a rich, flavorful blend of several olive varieties, offering subtle fruity and herbaceous notes, with a gentle peppery finish.
Blue Earth Intense olive oil
Blue Earth began in 1996, when its founders fell in love with a stony river terrace overlooking Te Muna Valley in Martinborough. What started as bare grazing land became a flourishing grove of 550 olive trees, soon followed by a vineyard planted on the advice of winemaker Bill Brink. Today, seven acres of Pinot Noir and Pinot Gris vines grow alongside more than 1,100 olive trees. Years of dedication have transformed the land into a thriving estate that now produces over twenty tonnes of olives annually. The name pays tribute to Mike’s Minnesota hometown, where the rich soil appears blue when freshly turned.
Blue Earth’s Intense Blend is a bold EVOO crafted from Manzanillo and Koroneiki olives, delivering powerful flavour that pairs beautifully with hearty dishes. The 2025 vintage earned multiple top awards in New Zealand.
Bracu Estate olive oil
Set among the rolling hills of Bombay, near Auckland, Bracu Estate is a Mediterranean-inspired oasis built on New Zealand’s largest privately owned olive grove. Croatian-born founder Ivan Simunovich planted the first trees in 1999, laying the foundation for what has become a renowned destination for dining and events.
Today, under new ownership, the estate honours Ivan’s legacy, embracing seasonal food, environmental stewardship and unforgettable events. Its 25,000 olive trees produce a variety of award-winning oils and provide a beautiful backdrop for Bracu’s elegant pavilion and acclaimed restaurant.
Bracu Estate combines rich, earthy black truffles with smooth, well-balanced EVOO to create their Truffle Infused Olive Oil. It’s perfect for drizzling over pasta, risotto, roast vegetables, mashed potato or cured meats.