PRODUCTION

Producing Ruakokoputuna Extra Virgin Olive Oil

To achieve this exceptional oil it is a very labour intensive process. The olives used in the production of our oil are the classic Tuscan varieties which are Frantoio, Leccino & Pendolino, we also have Picual which are Spanish. The olives we have planted ripen at different times which allows us to be very selective about the level of ripeness for each variety thus allowing us to harvest them at their individual optimum level.

The olives are carefully handpicked and pressed immediately. As the olives are washed and de-leafed they are hand-sorted before they reach the "crusher" to ensure only the best fruit is used in the olive oil - this is done to achieve absolute quality Extra Virgin Olive Oil which is of World Class standard.

The oils are stored unfiltered and separately in stainless steel vats under nitrogen (any air that is in contact with the oil will cause oxidation). After a period of 10-12 weeks the oils are carefully blended to produce the premium RUAKOKOPUTUNA Extra Virgin Olive Oils.

Once the oil has been blended it is placed in dark bottles - this is to protect it from the deteriorating effects of UV light and to ensure the flavours of this premium RUAKOKOPUTUNA Extra Virgin Olive Oil are retained.

Ruakokoputuna Extra Virgin Olive Oil - TRULY EXCEPTIONAL!