Ti Point sits on a volcanic headland along the Northland coast, free-draining soils, high sunshine hours and water drawn from a pure aquifer 42 metres below the surface creating conditions quietly extraordinary for the cultivation of olives. The grove is nestled amongst basalt rock outcrops that extend all the way down to the sea.
Each harvest is gathered by hand by friends, family and members of the local community, a collective effort that carries the warmth of shared work and a deep connection to both the land and each other.
The olives are then cold-pressed into single-grove extra virgin olive oil that carries the particular character of this place, the sea air, the volcanic earth, the light of the Northland coast.
You cannot replicate what a harvest made this way produces, and that difference is entirely present in every bottle.
