As is the style of boutique oils our oil varies from year to year and variety to variety, much the same as wines vary by vintage and variety of grape. Central Otago oils show strong character and have distinctive flavours, often with a peppery finish. The oil tends to have a greener colour as the chlorophyll content of the olive is still quite high when we pick. This comes through to the oil when it is pressed.
We hand pick the olives using hand held rakes to comb the crop onto nets spread on the ground below the trees. The olives are washed and pressed locally to ensure the freshest possible oil is produced. We settle the bulk oil in stainless steel vats for 2-3 months before filtering and bottling.
We bottle in 200ml and 750ml bottles and chose to bottle our oil in dark glass to ensure it maintains its qualities for as long as possible and is protected from the degrading effect of light. This restricts our choice of bottle styles and capacities as the selection in dark glass is not so great as clear.