The Village Press Olive Oil

The Village Press olive grove is sited in the golden wine triangle of Hawke’s Bay (seven kilometres from Hastings adjacent to major wine company vineyards) and is managed by people fully involved in the olive industry.

Over 20 varieties of olives are available in New Zealand and have been imported from the main olive producing nations including Spain, Italy, Greece, Israel and California. These vary in their growth habits, frost tolerance, fruit yield, fruit size and shape, and oil content.

Barnea is the most widely grown variety in New Zealand. Other main varieties include Manzanillo, Frantoio, Leccino and Picual.

The Village Press extra virgin olive oil is produced from quality olives pressed on one of New Zealand’s largest modern centrifugal presses. The process is gentle and pure to ensure smoothness of texture and depth and purity of taste. The extra virgin olive oil is sold in 250ml, 500ml bottles and 1 2 & 4 Litre Bag n Box designed for bulk sales and the restaurant trade.

Varietal Olive Oil

EXTRA VIRGIN OLIVE OIL

  • Olives have been cultivated since 2,000 BC.
  • An estimated 800 million trees worldwide are used for producing olive oil; 93% of them are in the Mediterranean area, the home of the olive.
  • The olive tree is a small, evergreen tree with many thin branches and averages six metres (20 feet) in height. Its leaves are about 55 millimetres (2 1/4 inches) long, a smooth, pale green above and silvery below. The bark is pale grey and the flowers numerous, small and creamy white.
  • The dark purple fruit is about 20 millimetres (3/4 inch) long, oval and often pointed, the fleshy part filled with oil. The thick, bony stone has a blunt keel down one side and contains a single seed.
  • The trees bear fruit in their second year and, in New Zealand, take eight to 10 years to come to full production. The yield per tree increases until the tree is nine years old when its production stabilises, usually at about 30 kilograms.
  • All fresh olives are bitter and the final flavour of the fruit depends on how ripe it is when picked and the processing it receives.
  • The quality of olive oil is tested by its taste and acidity; the higher the quality of the oil, the lower the acidity level.
    Global demand for olive oil has grown by about 170,000 tonnes annually over the last five years. Olive oil consumption in New Zealand has increased from just under 295,000 kilograms in 1988 to more than 3.2 million kilograms in 2000 with trends continuing to grow.
  • Medical and health reports show that the Mediterranean diet, which includes olive oil, lowers the incidence of heart attacks and strokes. As more people become health conscious, there is a growing appreciation of better quality olive oil together with an increased demand.

Size: 1 litre

AVOCADO OIL
Fresh, healthy and buttery. A delicate flavour, perfect for dressings, marinades, dipping, dunking and drizzling.

Size: 250ml

GARLIC & ROSEMARY INFUSED OLIVE OIL
The perfect combination of garlic and rosemary make this oil the best dipping oil for fresh bread. Sublime with roast lamb!

Size: 250ml

FENNEL INFUSED OLIVE OIL
The hint of fresh aniseed means this oil is ideal for all Mediterranean dishes especially seafood, or drizzle over a fresh greek salad.

Size: 250ml

GARLIC INFUSED OLIVE OIL
Infused with roasted garlic, drizzle this delicious oil through fresh pasta, mashed potatoes or homemade bruschetta.

Size: 250ml

LEMON INFUSED OLIVE OIL
The lively citrus tang of this oil makes it the perfect accompaniment to roast chicken, fresh prawns or any asian influenced dishes.

Size: 250ml

BALSAMIC VINEGAR
Rich, dark and complex with a hint of sweetness and intrigue. Fantastic drizzled over parmesan and fresh fruit.

Size: 250ml

HARISSA TAPENADE
Our classic Tapenade with a chilli kick! Harissa is a hot red pepper paste mainly used in North African cooking.

Size: 195g