PROCESSING THE OIL
this is the beginning of the process of harvesting
Today, many of us want to know the source of the product we buy, where the produce is grown and the country of origin. We guarantee our extra virgin olive oil’s origin because we are there for the total journey. We harvest our own olives; sort and deliver to our local professional hand picked processors who in turn cold processes and bottles our oil with the latest in modern technology that is now available in New Zealand.
ripe for picking
Duck Creek Olive Oil is ripe for picking, our premium crop of prized Koroneiki.
positioning the net
Derek backs the net into the trunk of the olive tree.
wrap the net
The net is fully wrapped around the trunk ready for harvest
vibrate the olives
Using backpack batteries which power the pickers we vibrate the olives from their branches where they fall into the net.
catching the olives
Derek blows the olive leaves from the net, this is the first of four stages where the olives are graded. They are then pushed through a small opening in the net to bins on the ground.
optimizing oil content
We harvest in Autumn, sometimes very late during the season, optimizing the oil content and the mud on our boots!