Extra Virgin Olive Oil

Our family truly believes that premium olive oil is the result of lovingly tended trees. Geographically and climatically similar to Tuscany, the Waipara Valley is an ideal place for growing olives.

The healthy, concentrated fruit is processed cool to retain its unique properties. The result is some of New Zealand's most flavorsome and complex extra virgin olive oil. Our blend of Tuscan varietals is fruity, herbaceous and spicy. We are proud to have been awarded Canterbury's first ever Gold Medal. 

With the vineyard as a whole being certified organic, we are working towards gaining the same certification for our olive grove. This is a lofty goal, but we hope to achieve this within the next 3 years.  

The cooler climate of the Waipara Valley means olive trees tend to be slower growing and less fruitful, giving greater concentration of flavours.

Olive harvest typically begins in June and lasts approximately four weeks. Oil is extracted from the olives within 24 hours of picking, to give purity and preserve the integrity of the oil.

Here at Terrace Edge, we grow Frantoio, Leccino, Pendolino and Minerva olives. All varieties have been chosen for their fresh, peppery and intense characteristics. The rich alluvial soils and cool climate combine on our unique site to produce outstanding olives with distinctive flavour.