Kalamata is usually the name which springs to mind when talking about Greek olives. The Kalamata olive is a large, black olive with a smooth, meaty texture named after the city of Kalamata in the southern Peloponnese, Greece. Often used as a table olive, they are usually preserved in wine vinegar or olive oil.

A small to medium size olive, that is greenish brown in color and oval shaped. It is brine-cured and has firm textured meat providing a slight almond flavor and may be a little bitter or smoky tasting. Generally pitted, this olive is often stuffed with garlic or pimento. Also known as a Manzanillo or Spanish olive.

Recognised as one of the most important Italian varieties, this tree has adapted well to our growing environment in Wellington. A very adaptable olive tree from Puglia, the oil has a strong peppery flavor from its high polyphenol levels. Coratina olive trees grow faster and more erect than others, with gray-green leaves.

The Leccino tree is adaptable to varying olive growing environments. It is vigorous tree with a dense canopy. A medium size Italian olive that has a longer oval shape and is purplish-black in color after being picked. It is most often used to produce olive oil with a delicate and mild fruity flavor.

The Frantoio tree is of medium vigour and has a drooping medium dense canopy. Frantoio olive oil can be characterized as very fruity with a wonderful aroma. As well as being extremely fruity the oil also has a hint of green apple, with a scent of green leaves and grass.