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Margaret Edwards
2006
The New Zealand Environment
The islands that make up New Zealand have a land mass slightly smaller (some 30,000 sq km) than Italy. The two main islands lie in the latitude of 35degrees south to 47 degrees south. Both have central mountain ranges that have a major influence on the climate. In the maritime (cool temperate) climate there are not the temperature extremes found in the traditional olive growing countries, so olive trees grow relatively rapidly and bear fruit, albeit small crops, often at three years old. There are also very adequate supplies of high quality water supplemented, in most regions, by summer rainfall.
In most olive-growing regions, the average daily temperatures are between 12 and 16 C, while all have sunshine hours above 2,000 hours. The mean annual rainfall is between 500mm and 1,200mm.
New Zealand is noted for its wind; an average wind speed of fourteen kilometres per hour is common. As a consequence, weather events come and go quickly. Summer rain may promote fungal diseases, but in New Zealand the rain usually passes quickly, the breeze that follows blows away the humid air and the olive leaves dry rapidly.
Soils
This is a geologically young country. Most regions have acid (low pH) soils and low levels of boron, one of the trace elements essential for olive trees to thrive. Therefore, in most parts of the country soils must have lime added and boron included when trees are fertilised.
Olive Varieties
Although New Zealand has no indigenous olive trees, there are many examples of 'local' trees that have been propagated from olives brought into the country in the nineteenth century. These trees have been given a variety of names, some for example after a geographical region; others after the nurseryman who carried out the original propagation. However, as there is no documentation that identifies these trees, it will require a well-funded research programme and DNA testing to establish their true identity. With the development of a commercial olive industry, the emphasis has somewhat naturally switched to the planting of named varieties imported from the Mediterranean region.
'New Zealand' Varieties
The most common 'local' varieties are: Rakino; Super; J5; J1; J2; One Tree Hill; Tamaki; Motu; Fossil Bay; El Greco and GBO1. Of these, Rakino, J5, Super and GBO1 are the trees most likely to be found in commercial groves producing extra virgin olive oil.
The Rakino variety was propagated from olive trees found on the island of Rakino in the Hauraki Gulf off the coast of Auckland. These trees are thought to be Verdale (Blanquette) and although they have not been positively identified, now thrive in some of the commercial olive groves on Waiheke Island, another of the islands in the Hauraki Gulf. They require consistent heavy pruning to keep them within a manageable size, bear heavily and produce medium quantities of good quality oil.
In Northland and Waiheke Island, J5 has been planted widely. The 'mother' tree used for the propagation of J5 still thrives on the edge of marshy land in Northland. It is not surprising that, unlike most olives, J5 trees grow well in soils that are not well-drained and tolerates relatively humid conditions very well. J5 produces good yields of oil but does have a tendency towards alternate bearing.
G.B.O. 1 was the name given by Gidon Blumenfeld to cultivars from a well-established eighteen year old tree with an especially high oil content that he had found. Like G.B.O.1, Super was propagated in the Blumenfeld nursery from a very prolific olive tree growing near a supermarket in Marlborough; hence the name. Records indicate that it may be a Verdale tree but this cannot be verified. Super olives also produce good quantities of oil. This variety is more likely to be found in the more southerly olive growing regions.
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Koroneiki variety
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Current Commercial Cultivars
During the early 1990s as the New Zealand olive industry developed, the Barnea was promoted as the olive tree of choice for any commercial olive grove, anywhere in the country. However, in many regions, particularly in the warmer northern regions, Barnea has not lived up to its expectations and has in a number of cases been replaced with more suitable varieties. Although most groves have a mix of varieties, it is the traditional cultivars that have proved to be the most reliable nation wide and are now the mainstay of the modern New Zealand industry.
Commercial olive groves in New Zealand are planted with a relatively narrow range of cultivars, namely: Frantoio, Leccino, Pendolino, Moraiolo, Koroneiki, Manzanilla, Picual, Barnea, Chemlali, Nebali, Picholene and Verdale.
The New Zealand Olive Industry Production Figures
Because the New Zealand industry is not regulated by the government, it is difficult to obtain accurate production figures. The figures below are for data collected by Olives New Zealand (ONZ), the industry association to which around 400 olive growers belong. However, there are many people growing olives and producing olive oil outside the ONZ organisation. Therefore it is likely that the actual production figures are somewhat higher.
2004: 1080 tonnes of olives for approximately 120,000 litres of extra virgin olive oil
2005: 1125 tonnes of olives for approximately 125,000 litres of extra virgin olive oil
2006: 1600 tonnes of olives for approximately 190,000 litres of extra virgin olive oil
The Current Industry
New Zealand olive oil producers are very aware that the oil they produce must be high quality extra virgin olive oil. To this end, ONZ has instituted a certification programme for New Zealand olive oils. To qualify for ONZ Certification olive oil must meet both the chemical and sensory criteria based on, but with more stringent chemical analysis criteria than the International Olive Council (IOC) standards for extra virgin olive oil. The ONZ requirements are: The Free Fatty Acid level measured as oleic acid must be less than 0.5% and the Peroxide Value less than 15mEq per kg. New Zealand oils that meet the chemical analysis standards then proceed to Sensory Analysis. This is undertaken by the IOC accredited ONZ Sensory Panel that is based at a sensory science and horticultural research centre. The oils are evaluated for the absence of defects and the presence of the fruity attribute. Oils that meet the standards display a certification seal on their bottles. This seal distinguishes certified products in the marketplace and provides assurance for consumers that the oil they purchase is extra virgin.
The New Zealand olive oil industry is young and growing. The future for the olive industry appears very positive. Effective border controls that have prevented the arrival of major deleterious olive diseases and a clean green environment are an advantage. Significantly, New Zealand new season's extra virgin olive oils are available on the market when the northern hemisphere product is six months old. It is advantageous for producers to ensure that their oil is of the highest quality possible so that New Zealand extra virgin olive oils maintain their award winning status in the world's niche olive oil markets.
Processing
When it comes to olive processing for oil there is a major advantage in being a young industry; that is the ability to incorporate some of the latest technology. In consequence, the vast majority of the processing is carried out using centrifugal equipment of varying capacity manufactured in Italy. Whilst some boutique oil producers, regardless of size, prefer to undertake their own processing in most regions one or two large processing facilities have been established by contractors to service the rapidly increasing volumes of olives.
The Production Zones
Olive trees have been planted from the north almost to the southern-most regions. In general, plantings of olive trees follow the regions where grapes are grown for the production of wine. Apart from the very high rainfall western coastal areas, no region is particularly unsuitable for olives but there are specific issues. For example, in the warmer more humid areas of the north, fungal disease is generally worse whereas frost is a problem in the south of the country. Olive fly and olive knot are absent but birds are a problem everywhere.
As in most olive growing countries of the world New Zealand's industry is regionalised. Currently, the main growing regions are Nelson, Marlborough, North Canterbury and Central Otago in the South Island and Kapiti, Wairarapa, Hawkes Bay, Bay of Plenty, South Auckland, Waiheke Island and Northland in the North Island. To date each year, each of the regions has produced several oils that consistently win gold medals in both New Zealand and overseas extra virgin olive oil competitions.
Full bloom occurs first in the northern part of the country, around mid-November and then continues progressively to mid-December in North Canterbury in the South Island. However, in the southern most olive growing region of Central Otago flowering could be as late as mid January.
Likewise the harvest dates change with the location, the season and the cultivars grown in each region. The harvest begins in Northland around mid-April followed closely by Waiheke Island. The central growing regions usually begin their harvest in late May but in the southern-most area the olives will not be harvested until mid to late June unless the groves are threatened by frost.
Thanks to Graeme Harris for preparing the map of the Major NZ olive-growing regions
Northland
This region has the mildest climate, but is also noted for its comparatively high rainfall and humidity. However, in areas with specific micro-climates, olive trees flourish and this is the region where records show some of the first olive trees in New Zealand were planted. Of note in Northland is the 'mother' tree for the 'local' variety, J5. Some 200,000 trees are thought to be planted but many are very young. The most common cultivars here are Koroneiki, Frantoio, Leccino, Pendolino, Picual and J5. This is the region where the New Zealand harvest begins, usually in late March or early April. In 2006 around 125 tonnes were harvested. Currently, most of the processing is carried out by contractors using small centrifugal processors. Plans are well advanced to increase the processing capacity to cope with the projected volume of olives in the near future.
Waiheke Island
This small island lies in the Hauraki Gulf (of Americas Cup fame) some 45 minutes from Auckland by fast ferry. Olive trees thrive and have been grown here commercially for more than 15 years. The island is noted for the quality of its extra virgin olive oil. Some 25,000 trees of varying ages are planted. Whilst the main production is from Italian and Greek cultivars, such as Frantoio, Leccino, Pendolino, Moraiolo and Koroneiki, the Spanish varieties, Picual and Manzanilla are also important as is Barnea from Israel but to a lesser extent. Of the 'local' New Zealand olives, J5 and Rakino or Verdale are the most commonly grown. Processing is carried out in several small privately owned small processors as well as two larger contract 'mills,' one of which is centrifugal, the other a traditional press. In 2006 approximately 50 tonnes of fruit were harvested.
South Auckland / Bay of Plenty
This region is dominated by one large producer with 30,000 Italian cultivars that have been producing fruit for high quality extra virgin olive oil for the past two years. This estate has 'state of the art' processing equipment. Other main varieties grown in the area along with Italian cultivars are Koroneiki, Manzanilla and Picual. In 2006 well over 100 tonnes of olives were harvested from this region that includes groves in the Waikato region as well.
Hawkes Bay
Hawkes Bay is one of the most important regions for the production of extra virgin olive oil with several very large commercial groves now well established. As with the other New Zealand regions, the Italian cultivars are most common in commercial groves but there are also significant plantings of Barnea, Manzanilla, Koroneiki and Picual. In excess of 550 tonnes of olives were processed in the 2006 season. However, not all of these olives were grown in the region.
Kapiti
Although smaller than many others in New Zealand it is still significant region with approximately 70 tonnes of olives harvested in 2006. Koroneiki, Picual, Picholene, Barnea, along with Frantoio and Leccino make up the majority of the varieties planted.
Wairarapa
This is another of the important regions for olive growing. There are significant plantings of Barnea trees as well as Frantoio, Leccino and Pendolino. Koroneiki and Manzanilla are also widely planted and produce excellent oil. The 2006 harvest yielded 100 tonnes. Processing is carried out by one contracting company with a large centrifugal machine as well as some contractors with small processors.
Nelson and Marlborough
These two regions in the north of the South Island are arguably the two largest and most important olive growing regions in New Zealand. Marlborough, one of the most important wine regions, particularly for Sauvignon Blanc, was the first area to have substantial olive plantings in the 1990s. Barnea, along with Frantoio and Leccino are the most important varieties with smaller areas of land being planted with the Koroneiki cultivar. It is not uncommon to find groves of 10,000 trees in Marlborough. The Nelson region, famous for its apple and kiwi fruit orchards has a well developed olive industry with many large groves containing similar varieties to Marlborough. The combined figure for the harvest in 2006 was approximately 450 tonnes. Contractors in these regions have installed several large centrifugal olive processors to cope with the volumes of fruit.
North Canterbury
The last few years have seen a significant increase in the number of olive trees planted in the areas with specific micro-climates. Varieties that do well in this region are Barnea, Frantoio, Leccino and Manzanilla. Although the region has long hot, dry summers there is always the chance of an early frost that makes it more difficult to produce large volumes of oil consistently, season after season. Approximately 80 tonnes of fruit were 'pressed' during the 2006 harvest.
Central Otago
This is the smallest olive-growing region and the most difficult to achieve high production figures because of the early onset of frost. As with almost all of the other regions, Central Otago is noted for its fine wine production, notably Pinot Noir and Riesling. Frantoio and Leccino are the most commonly grown and oils from these olives have also been awarded gold medals in competitions.
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