The production process of New Zealand olive oil involves several stages, from cultivating olive trees in orchards to bottling the finished product. Here's an overview of the typical process:

  1. Orchard Management:

    • New Zealand's olive orchards are meticulously managed to ensure optimal growth and fruit production. This includes soil preparation, irrigation, pruning, and pest control measures.

  2. Olive Harvesting:

    • The olive harvesting season in New Zealand typically occurs in autumn (March to May). Olives are handpicked or mechanically harvested from the trees when they reach the desired level of ripeness. Care is taken to harvest the olives at the right moment to achieve the desired flavor profile and oil quality.

  3. Transportation to the Mill:

    • After harvesting, the olives are promptly transported to the olive mill for processing. Quick transportation helps preserve the freshness and quality of the olives.

  4. Cleaning and Sorting:

    • At the mill, the olives undergo cleaning and sorting to remove any leaves, twigs, or debris. This ensures that only clean and high-quality olives are used for oil production.

  5. Milling or Crushing:

    • The cleaned olives are then crushed or milled to break them down into a paste. This process releases the olive oil from the fruit's cells. Traditional stone mills or modern stainless steel crushers may be used for this purpose.

  6. Malaxation:

    • The olive paste is then transferred to malaxers, where it is gently mixed or churned to encourage the coalescence of oil droplets and facilitate oil extraction. This step helps maximize oil yield and ensures proper flavor development.

  7. Oil Extraction:

    • After malaxation, the olive paste is processed in a centrifuge or press to separate the oil from the solids and water. This results in the extraction of fresh olive oil, which is then filtered to remove any remaining impurities.

  8. Storage and Bottling:

    • The freshly extracted olive oil is stored in stainless steel tanks or barrels to allow it to settle and clarify. Once the oil has stabilized, it is bottled and labeled for sale. Some producers may opt for cold-pressing methods to preserve the oil's natural flavors and nutrients.

  9. Quality Control:

    • Throughout the production process, rigorous quality control measures are implemented to ensure that the olive oil meets the highest standards of quality and purity. This includes regular testing for acidity, peroxide levels, and sensory characteristics.

  10. Distribution:

    • The bottled olive oil is then distributed to retailers, markets, and consumers, both locally and internationally. Proper storage and handling practices are maintained to preserve the oil's freshness and quality during transportation and storage.

By following these meticulous steps, New Zealand olive oil producers are able to create premium-quality olive oil that reflects the unique terroir and flavor profile of the region.