2018 Awards - Oliveti Olive Oil Competition


'Best in show and Best in class' 


Picual and Frantoio:

Silver medals

Gift box range


Due to increasing demand for high quality New Zealand produced products; River Estate has expanded the options for their olive oils in wooden gift boxes (see pictures on right).


We have a choice of 3 quality wooden boxes specifically locally manufactured for us, all packaged with wood wool.  Ideal as Corporate gifts for companies looking for a unique gift package


  • Our original single 250ml bottle option presented in a wooden gift box

  • 2 x 250ml bottles of oil of your choice presented in a wooden box.

  • 2 x 750ml bottles of oil of your choice presented in a wooden box 

  • There are other options with the 2 x 750ml box.


It can be 2 x Dukkah instead of second bottle or olives (when they are available) and/or a handcrafted olive spoon.


Please contact us for the options available. They can be tailored to individual requirements.


Please note that the current 250 and 750 ml bottles as shown, have  changed.

We are slowly changing our bottle styles due to unavailability of current designs. We are changing to  Dorica style bottles which are slightly shorter for the 250 ml bottles and are cylindrical in shape.

A new label has been designed and will be available in 2018. The photos will be changed when the new labels are available. the 750 ml bottle will also change sometime in 2018 when current stock levels are depleted.

Thank you for your patience.

2021 Year Growers comment

Winter was quite dry and not that cold. We did record a dry year of rainfall for 2020.

We had a very unusual situation in the olive grove which we have never experienced before. The  majority of the trees  started flowering a month earlier than what was' usual.' We were still pruning and quite a few of the pruning's were in full flower and had set fruit. Those flowers remaining on the tree did set fruit.(usually they die off if they flower early) Then we had a second wave of flowering a month later and they also set fruit. From December right through to harvest we had continually high humidity . We decided to harvest earlier than normal by approx 2-3 weeks.

Because of the high humidity, the first fruit set from Chemlali and  Koroneiki  was starting to deteriorate, so there was urgency to get it harvested. Unfortunately, Anthracnose disease was also prevalent with the high humidity and started attacking the more ripe fruit. We attempted a manual removal of the infected fruit to prevent a degradation of the quality.

As a consequence, the oleic acid content was high this year. Leccino and Chemlali did not qualify as extra virgin olive oil and Koroneiki just squeezed in to the international  standard of free fatty acid content.


2020 Year Growers comment

The  winter was back to normal with respect to rainfall after the previous 2 years of record high rainfall. 2020 was a 'on season' for olives. We had a good spring, a little dry though - and the summer started off as usual. Started to dry up before Christmas and the Christmas rain was the last of any decent rainfall until May. The oil is  very good quality due no rain, but the fruit remained small as no rain to plump them up. The oils are consequently strong and robust this year. 


2018 Year growers Comment


Winter of 2017 started off the new season with a warm wet winter, but with a few good frosts. The winter daytime temperatures were very mild; but the night temperatures dropped down with 21 frosts and some hail. The temperature would drop to nearly zero degrees at night, but rise to 17-19 degrees during the day, hardly enough to call winter chilling, or be of benefit to the trees that we are seeking.


 The spring growth started quickly but soon turned to a dry spring, almost in drought conditions by November. December was definitely in drought conditions with it being very dry and warm. There was reasonable flowering on most varieties - but it took about a month for the flowering to be completed due to the weather conditions. Flowering usually takes approx. 14 days


The new years summer months started with cyclones and gales in January. Rainfall got worse with only March below 100mm for the  month, right through to the winter months. Summer never really eventuated-_ with nothing like 2016 summer.  We did have a high number of very hot and humid days throughout the summer and Autumn.


Concern was mounting with the humidity and plenty of rain to propagate the anthracnose disease. The birds arrived ‘on cue’ and were taking the olives, even though they were not even ripe. The bird problem continues every year. Harvesting started at end of April and early May due the concerns with the humidity and the effect it was having on the fruit quality. Harvesting continued until end of May/June. We had trouble getting the Picual to ripen as the temperatures were still too wet and warm.


 Koroneiki oil is quite strong with fresh flowers and a strong finish – very good oil this year, but a very poor yield. Frantoio was a  good crop this year. Our very popular Chemlali had another disappointing crop this year.

Picual is back with a reasonable crop with its traditional capsicum flavours this year, though more pungent. Leccino produced reasonably consistent this year.

 The oils in general this year are much softer and smoother, probably the rain and lack of heat having a major impact, even though we had to harvest about 3 weeks early.


Manzanillo produced a reasonable crop of table olives, but Kalamata again was disappointing - and with the humidity ruining  of the all of the last picking. Picual again had some good quality olives available.