Robinson's Bay Extra Virgin Olive Oil  has won a gold medal at this year’s Olive New Zealand Awards which were announced recently. It was the only gold medal awarded in the Canterbury Region.

Attendance: Weekly

The Judges described the award winning oil as having “tropical aromas, well balanced, light pepper, good complexity, flavours linger”.

Chris and Annette Moore from The Olive Grove in Robinsons Bay are delighted with the gold medal award and say that it confirms yet again that the Akaroa area produces world class extra virgin olive oil.

As well as producing their award winning extra virgin olive oil, they also produce a variety of versatile and very popular infused oils and table olives which can all be purchased at The Christchurch Farmers Market at Riccarton House on Saturday mornings as well as from their own Tasting Room at The Olive Grove in Robinsons Bay.

The Olives were planted in 1994, and make up one of the most southerly olive groves in the world. Our unique climate, clear atmosphere, and the rich Banks Peninsula soil ensure that Robinsons Bay Olive Oil (and New Zealand olive oil in general) is some of the finest in the world.

We have seven different varieties of olive tree in our grove. From Tuscany there are the peppery and green Frantoio and Leccino varieties. From the dry hills of Israel we have Barnea and Souri as well as Nabali from Palestine. Finally we have the excellent pickling olive Manzanillo from Spain, and Verdale from South Australia. Each variety has its own unique character and flavour, and a delicate blending operation is required to ensure our blended olive oil has the perfect taste.

As well as producing our award winning Robinsons Bay Grove Blend extra virgin olive oil, we also infuse high quality extra virgin oil to produce a variety of versatile infused oils; Mandarin and Lemon, Garlic, Basil and Chilli. Our grove also produces three varieties of table olives.

Harvested during June and July, we ensure the highest quality taste and variety of green and black olives. These are processed naturally using a traditional method and stored in brine until ready for consumption. This process can take time and is carefully monitored for optimum taste and quality. They are then bottled with selected herbs and spices, in brine or oil.