To make fine olive oil you need to start with the olives themselves. While we originally handpicked the varieties we thought would provide the best flavours and yields, we have refined our varieties over the years.



Late May, early June is harvest time in Nelson. As different varieties ripen at slightly different times we judge what and where to pick, selecting only the fruit that has reached a stage where it's nearly fully ripe.
While some fruit on the trees may have gone almost black, other olives on the same tree may still be a yellow/ straw colour.
We are always mindful of beating the heavy frosts, as frost before harvest can lead to fruit rot.

By selecting 'nearly ripe fruit', the oil content may be slightly less than optimum but we know from experience that the taste and flavour characteristics are at their most pronounced and delicious.



Olives are gathered from the grove in Wakefield, and taken to be pressed. Villa Grove Estate olives are pressed in the modern centrifugal press.
It is extremely important that pressing occurs within 24 hours of picking to ensure optimum quality and freshness.

The oil obtained from the press is quite cloudy which is due to particles of suspended solids. As we all enjoy the 'clear, rich' look of premium oil, it is than left to settle in tanks and then filtered. It takes time and patience to make fine Villa Grove oil!

When clarity has been achieved the oil can be laboratory tested for oleic acid and peroxide values and bottled. The International Olive Council accredited AsureQuality Laboratory in Auckland.
To obtain the top quality 'extra virgin' status, the oil must have a reading of less than 0.8% oleic acid content and a peroxide value of less than 20. (Previous pressings of Villa Grove Olive Oil has registered at approx 0.1%!) These tests ensure that the quality of the Extra Virgin Olive Oil, in addition to tasting delcious, meets industry standards.



Oil in bottles should be stored in a cool dark environment, as heat, light and air will gradually deteriorate the quality.

Whether you drizzle it on your favourite salad with balsamic vinegar, use Villa Grove oil for bruschetta, pesto, for everyday cooking or as a dip with Mediterranean dukkah, the taste of Villa Grove estate Oil is simply sublime.

To enjoy the olive oil that took top honours at the inaugural New Zealand Olive Oils Awards, order here for the Villa Grove Estate, current season.

"And with the sprig of a fruited olive, man is purified in extreme health".

-Virgil, The Aeneid