Olive Oil

Our oil is Extra Virgin, the highest quality, and the product of a cold, first pressing of the fruit. The oil is entirely natural, with a free fatty acid level measured as oleic acid of less than 0.8% (NZ 0.5%) and a peroxide value of less than 20mEq per kg (NZ 15), criteria that are set by the International Olive Council in Madrid.

The oil meets the rigorous certification standards of Olives New Zealand for chemical and sensory analysis and the bottles carry the red OliveMark seal, guaranteeing the oil is true to its label. Extra virgin olive oil has no preservatives or other additives.

Our Tuscan blend comprises Frantoio, self pollinating and the primary olive planted in Italy, Leccino, Italy’s second most important cultivar, and its pollinator Pendolino, grown throughout central Italy and the hills surrounding Florence.

Oil from Frantoio, Leccino and Pendolino, when blended together, is characterised by fresh grassy flavours and a peppery finish, flavours evocative of Tuscany.

Barnea, an Israeli cultivar, has fruit that resembles and was developed from, the Kalamata variety. Barnea is blended to produce a golden, fruity oil with tones of spice and a light peppery finish.

Left Field olive oil has always contained high levels of polyphenols. These compounds are directly related to the health benefits of olive oil.

We have built a commercial kitchen with an associated stock holding area. These new facilities meet requirements for blending and bottling on the premises.

Left Field Olives Ltd is registered under the NZ Food Act 2014.