The 2026 oils listed below vary from smooth to medium to intense for this season. We harvested 3-4 weeks early again this year because high humidity threatened the crop’s viability.  Picual is an intense oil because of the early harvest.

  High polyphenols are generally a reflection of the amount of ‘greenness’ in the fruit when it is harvested.  

We mostly grow and process these olive varieties on our estate in Whitford, Auckland, New Zealand. 

Please specify which olive oil variety you would like at checkout. Thank you!

Leccino (Italy)  – 

medium intensity  

A popular Italian variety ​

• This oil starts off smoothly with a hint of green banana flavours.  It finishes with a slight peppery aftertaste.

​​Excellent with most meats and great drizzled over salads.

Frantoio (Italy)  Polyphenols 265

 A good, robust oil

• A very popular Italian variety. The oil starts off strongly with a hint of citrus flavour. The oil then finishes with a robust, peppery finish.

• An extremely popular oil.  Excellent with Dukkah, for dipping with bread, or with strong cheeses. Will also complement red meats.  ​

​Gold medal and BEST IN CLASS – Oliveti Olive Oil Awards 2026

Picual (Spain) – Polyphenols 328

 A  strong oil

A popular Spanish variety that is usually late to ripen. This year, the oil starts with fresh, bold green capsicum/pepper flavours that linger on the palate. The oil finishes with a good peppery taste and a slight hint of bitterness. 

   Recommended for dipping and cooking with red meat and venison.

​Gold Medal and Best IN SHOW – Oliveti Olive Oil Awards 2026