Artisan Infused Olives

No. All of our olives contain their pits, just as nature intended. Keeping the olives whole helps them retain their flavour and firm, satisfying texture.

Each flavour is designed to be distinctive without overpowering the natural flavour of the olive. Some varieties (particularly our chilli olives) have a stronger kick, while others are more subtle and aromatic.

Yes. We recommend refrigerating the olives after opening. The oil may become cloudy, develop white spots or partially solidify when chilled, but this is a completely normal reaction to cold temperatures - not mould or spoilage. Allow the jar to return to room temperature before serving and the oil will gradually become liquid again.

Yes, and it's worth saving. The infused oil takes on the full flavour of whatever the olives were paired with, making it a premium dipping oil, salad dressing base, or bread dipper once the olives are gone. It's one of the things customers discover after their first packet.

Definitely. They’re the antidote to sad, forgettable platter brined olives and can easily become the star of a grazing board. They also make a fantastic gift for food lovers, hosts and anyone who appreciates bold, artisan flavours.

We source olives from New Zealand, Australia and the Mediterranean. Our especially large olives come from Greece and Turkey, which are renowned for producing premium Mediterranean olives. Every flavour is infused by us in Bay of Plenty, New Zealand.

Yes. All of our olive products are gluten-free, dairy-free and vegan. They are also suitable for coeliacs.

Our chilli olives contain garlic and onion. Our other infused olive flavours do not contain garlic or onion. Always check the product label for the complete and most current ingredient information.

We use olive oil for all of our infused olive flavours except the chilli olives, which use rice bran oil.

Our olives are infused with flavour in Mount Maunganui in the North Island of New Zealand.

Yes. We use real truffle to create an essence, which is then infused into extra virgin olive oil to produce their distinctive truffle flavour.

Manuka smoked olives are cold-smoked using New Zealand Manuka wood, then infused in premium olive oil. Manuka is the native New Zealand plant that tea tree is derived from. Its smoke produces a distinctive, slightly sweet character unlike hickory or European wood smoke, giving the olive a mellow smoky depth that's unique to New Zealand.

Yes, and this is one of the most common things we hear. "I don't even like olives and I love these" comes up consistently across reviews. The key difference is the brine-free format: most people who find olives too salty or sharp are reacting to the brine, not to the olive itself. These taste significantly different from anything brine-packed.

Three things. They're brine-free: packed in premium olive oil rather than salty liquid, which creates a smoother texture and more intense flavour. The flavour varieties use native New Zealand botanicals like Manuka smoke and Kawakawa, which you won't find in commercial olive ranges. And the infused oil left in the jar is itself worth keeping as a dipping oil or dressing base.

Serve them as the hero of a grazing platter, alongside cheeses, crackers and fresh bread. They’re also delicious with seafood, chicken and salads, or chopped through couscous and grain dishes. Don’t waste the remaining infused oil—it makes a flavourful bread dip, dressing or finishing drizzle.

They’re savoury, aromatic and fresh. Kawakawa contributes a gentle peppery, herbaceous flavour, while lemon myrtle adds a clean citrus lift. The result is distinctive and vibrant without overpowering the natural flavour of the olives.

They have a gentle, medium heat rather than an intense chilli burn. You’ll definitely notice the warmth, but it’s balanced with the flavour of the olives and shouldn’t overpower them. They’re a great option if you enjoy a little kick without anything uncomfortably spicy.