olivespotlight GRANT & DIANA CROSSE KAPITI OLIVES

Grant and Diana Crosse are the co-owners of Kapiti Olive Oil. The couple grow, maintain, and contract the harvest of trees, as well as the bottling and labelling. All the oil is distributed to wholesale and retail clients and all associated administrations.

Before buying the olive grove 15 months ago, the pair were Sheep and Beef farmers in Weber, east of Dannevirke, for 35 years. Grant and Diana then decided they would try something else before they retired.

After some research, the pair found the olive grove and business for sale and decided it would suit them quite well. The olive grove keeps the pair connected to the land, with Diana continuing that olive oil was a great product.

The olive grove is eight hectares, and we grow 2200 trees. Kapiti Olives grow four varieties of Olives, Frantoio and Leccino (Tuscan), Koroneiki (Greek) and Picual (Spanish). They are grown in six-metre by fivemetre grids for maximum light, airflow, and ease of harvest.

The trees in the grove farm are under the best practice sustainable system, with the Crosse couple using a clay-based spray when required for fungicide control. This is due to Kapiti Olives' more temperate climate.

As a winter fruiting tree, olives are pruned to an open shape for maximum sun and air movement, and when the summer is dry, some irrigation is required.

Kapiti Olives also has free-draining stony soil as the grove is on the banks of the Otaki River. The river's flow minimises any frost, as does the grove's proximity to the sea.

"Olives do not like wet feet," said Diana.

As the owner-operators, Diana and Grant's day-to-day involves checking for orders, preparing them for the couriers and the associated office work. When stocks are low, the pair bottle and label to ensure they have stock.

The actual harvest of olives is contracted out, but the Crosse couple is always on hand in case of breakdown or for decisions affecting the harvest. Pruning after harvest is essential. This prevents any disease and keeps the trees at a manageable height for optimum fruiting and harvest. Olives can be pruned year-round, branches that become pendulous (olives will not shake from these) and water shoots.

Kapiti Olives deliver locally when it can, which can mean lunch out.

As new owners, the pair have just completed their second harvest. Last year the harvest was delayed for a month by heavy rain, shaking wet-laden trees with olives tends to break the branches. However, they did end up with a large quantity of oil.

This year, after having pruned heavily and then having had strong wind and rain at pollination, resulted in a 25 percent decrease in the crop. The summer and autumn were short of the long hot days the olives thrive on.

Diana explained that their extra virgin olive oil is obtained by processing the olives, within 24 hours of harvest, at under 24 degrees, so there's no change in the oil composition. Kapiti Olives' Olive Oil is sent to Australia for testing and certification, so it can carry the red olive mark that designates the oil as Extra Virgin Olive Oil (EVOO) and a product of New Zealand.

The awards Kapiti Olives has gained affirm the high quality of their extra virgin olive oil. Samples are sent for judging by a panel of New Zealand and overseas judges. Previously, Kapiti Olives also gained gold and silver medals in international competitions.

The pandemic positively impacted business as the public shopping from home increased sales from Kapiti Olives website. They can browse, shop and get it delivered to the door. Many of our buyers have carried on with this trend.

Kapiti Olives' Extra Virgin Olive Oil is sold in New Zealand. Foodstuffs is a significant buyer of the oil, along with other wholesalers. It also goes into local cafes, shops, and gift boxes. The pair do not have a shop, and their physical presence is at selected markets such as the Kapiti Food Fair and the couple's local Saturday beach market in Paraparaumu. However, they also have an online shop through their website.

Educating the consumer is something Grant and Diana are passionate about.

Diana said that Extra Virgin Olive Oil's versatility was one of its strengths as it could be used to cook with, drizzle on family-favourite foods, add to soups, salad dressings, and in baking.

Diana and Grant's favourite way to enjoy their oil is with vanilla ice cream and fresh berries drizzled with their Leccino oil. It also has great anti-inflammatory properties and is an excellent source of antioxidants.

She continued that the pair will continue producing high-quality Extra Virgin Olive Oil. The plan moving forward is to keep pruning the trees to keep them rejuvenated and producing well should make this happen.

Koroneiki is the Crosse couple's favourite variety to grow. It is not as vigorous, keeps a good shape, and therefore only needs a little pruning. The Koroneiki oil is a favourite of the pair for dipping, drizzling, and cooking steak.

As a fresh New Zealand product, the pair stated that customers can 'taste the difference' with Kapiti Olive Oil.