Left Field Olives evolved from an initial desire to enjoy some of the wonderful ambience and climate of Martinborough. Our 4-hectare (10 acre) property was formerly part of a traditional longstanding sheep farm. Initially we were content for the adjoining farmer to graze the property, and then growing olives seemed a rare opportunity to join a very new but vigorous industry where commercial entry at a boutique level was still possible.

Over the years Left Field oils have been sold throughout New Zealand, and featured at weddings, festivals and as company gifts. Since 2007 and subject to availability, Left Field olive oil has been promoted and offered as a menu item at a London Restaurant "Lola & Simón". We have also conducted tastings at this venue.

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.

Colin and Di Hadley | Ph: +64 (0) 6 306 8976 | Mob: +64 (0) 21 461 640


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