Dry Rock

Dry Rock Olives

DRY ROCK's 2,500 olive trees thrive on the stony soils, cold winters, low rainfall and hot dry summers found around the Wairarapa town of Martinborough to produce distinctive extra virgin olive oils with remarkably low acidity.The mainly Italian, Spanish and Israeli trees were planted on our eight hectare property in 1997 and produced their first oil three years later. DRY ROCK won its first award in 2001.

DRY ROCK olives are picked by hand during Matariki - the harvest months of May and June when the Matariki (Pleiades) constellation is in the sky (more about Matariki on this Wikipedia page). They are taken away immediately after picking to be cold pressed at the large centrifugal Italian press in nearby Masterton (The Olive Press.) The oil is kept in large vats to settle until it is bottled unfiltered a couple of months later. We bottle in 250 ml and 500 ml bottles and are also moving into large cans.

The olives are picked in all degrees of ripeness from green to purple to black and some are blended together in different proportions which gives each of DRY ROCK's extra virgin olive oils distinctive tastes and characteristics for use with a variety of foods and cuisines. No two oils are the same. One oil may be golden and buttery while another is green and peppery. All DRY ROCK oils have a remarkably low acidity of well under one percent - typically 0.1 to 0.3% - which is why they're called extra virgin.

Contact:

Ian Stewart and Mary McCallum

Phone: +64 4 562 7585

Email: info@dryrock.co.nz

Web: http://dryrock.co.nz/

Dry Rock Olives

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