Home to one of New Zealand’s largest privately owned olive groves, we grow, press and bottle our oil right here on our estate.

From planting and harvesting through to pressing and bottling, we control the entire process to ensure every bottle reflects the finest quality olive oil. Only the best fruit is selected, harvested at peak ripeness and cold pressed on the same day, preserving purity, flavour and the oil’s natural health benefits.

Our extra virgin olive oils contain no added salt and are naturally cholesterol free. Cold pressing captures essential vitamins, minerals and antioxidants, while delivering the pristine flavour and signature aroma that define truly exceptional extra virgin olive oil.

Bracu Estate spans 104 hectares (257 acres) in the Bombay Hills. Approximately 70 hectares (173 acres) are planted in olive trees, with the remaining 34 hectares (84 acres) dedicated to farmland — reinforcing Bracu as a working estate, deeply connected to the land.

Olive varieties grown on the estate include Leccino and Frantoio from Tuscany, Carolea from Southern Italy, and Picual, Kalamata and Koroneiki from Greece. We also plant Pendolino for pollination, alongside J5, a traditional New Zealand variety cultivated locally for more than 180 years.

This carefully curated mix allows us to produce oils of balance, complexity and distinctive character.

Shop Our Olive Oil Range

A person with glasses and a blue shirt picking olives from a tree.

Table with bowls of olive oil, bottles of flavored olive oils, a plate of bread cubes, and olive leaves, likely for a tasting event.

Olives, leaves, and twigs inside a metal grate or container.

A close-up of green and purple olives with some leaves and branches.

A bottle of Bracu Estate extra virgin olive oil with truffle infusion, placed on a wooden surface outdoors with a background of an olive orchard under a clear blue sky.