The Good Oil
Frog’s End Estate is a boutique producer of very herbaceous and fruity, Extra Virgin Olive Oils.
Passionate attention is paid to every step of the growing and production process, to ensure oil of the highest quality reaches our customers.
The distinctive labels and Frog’s End logo stand out, just as the fruity and peppery characters in the oil do. This full herbaceous and pungent character in the oil comes from the olive variety and from harvesting the olives in late autumn when the fruit is partially ripe (as in the photo above).
This gives an intense olive oil off the press, that is rich in fruity olive flavours and high levels of healthy vitamins and antioxidants such as polyphenols. Read more of the health benefits of olive oil at www.oliveoilsource.com/oliveoildr-polyphenols.htm.
- Frog’s End Extra Virgin Olive Oil is available in 250 ml dark glass bottles (minimum mail order of 4 bottles), 500ml cans (minimum order of 2 cans) or 1 litre cans (minimum mail order of 1) and 4 litre cans (minimum order of 1).
- Orders will be couriered to you on receipt of a cheque or electronic bank transfer.
- The small ceramic tasting dishes are also available for sale at $10.00 each plus GST.
- The current seasons oil is available wholesale, at the following prices plus freight costs plus GST.
- For orders send us an order using our Order form. It’s that easy.
Frog's End Extra Virgin Olive Oil Prices
All Varietals and Blends are priced the same
| Volume | Varietal or Blend | Wholesale Price | GST & Freight |
| 250ml Bottle | Frantoio, or Koroneiki,or Frog's End Blend | $17:00 each | Plus Freight plus GST |
| 1 litre Can |
Frantoio, or Koroneiki, or Frog's End Blend | $30:00 each |
Plus Freight plus GST |
| 4 litre Can |
Frantoio, or Koroneiki, or Frog's End Blend | $100:00 each | Plus Freight plus GST |
| Small | Ceramic Tasting Dish with frog motif | $10.00 each | Plus Freight plus GST |
Let us know your order and we will confirm the cost by reply email.
Wholesale rates apply for carton lots of 250 ml bottles (12)
We usually have “Frantoio” “Koroneiki” and “Frog’s End Blend” available.
“Frantoio” is pressed from the famous Frantoio variety of olives, which originated from Tuscany, Italy. It flourishes on our Moutere Clay hillsides and fruits well, producing an intense oil that is well balanced yet brimming with fruity character and pungent pepper on the palate. Awarded Gold Medal and "Best in Class" at the 2009 New Zealand Extra Virgin Olive Oil Awards. Awarded Silver Medal in 2010.
“Koroneiki” is a variety from Greece that regularly produces bumper crops and presses a medium fruity oil with interesting floral notes. It is a beautiful varietal on its own, but we also add a portion to our blend to impart extra interest. Awarded Gold Medal and "Best in Class" at the 2010 NZ EVOO Awards.
“Frog’s End Blend” is a seasonal blend of several of our varieties and usually has a combination of Frantoio, Leccino, Pendolino, Koroneiki, Picual and Manzanillo. This intense oil has oodles of character and pungency, due to its diverse make up. However, everything is kept delightfully in balance by Peter’s careful blending of the varieties. Also awarded Gold Medal and "Best in Class" at last years 2009 New Zealand Extra Virgin Olive Oil Awards. Awarded Gold Medal and "Best in Class" at the 2010 NZ EVOO Awards.
We also produce a very special blend called “The Goose’s Blend” which is a reserve bottling for guests staying at the "Olive and The Goose Lodge".
For orders send us an order using our Order form. It’s that easy.
How does the Good Frog’s End Oil come about?
Ruth Hesselyn picking the first olives back in 1995. We have Ruth to thank for many of the photos on this web site.
At Frog’s End Estate, harvesting is done in the 'traditional way' by using olive nets laid on the ground under the trees, onto which the fruit is either hand picked or shaken, using motorized branch shakers.
Ian Pavitt putting in a good days work with ‘Rambo’ the olive shaker. Below: Carole & Uta gathering up the harvest ready for pressing.
The fruit is gathered up and taken to the press house as quickly as possible, to ensure that only fresh fruit is pressed to extract the precious juice that is olive oil.
The modern centrifugal olive press at Tasman Bay Olives.
The oil is extracted using the modern centrifugal process. Grassy green oil is gently malaxed out of the fruit cells at low temperature (cold pressed at less than 27 °C) before being separated from the olive paste in the centrifuge. For a good description of this intriguing process of olive oil extraction, go to http://www.oliveoilsource.com/mill_and_press_facts3.htm. 
Because of the care taken harvesting and during the gentle extraction process, the oil has a very good chance of being Extra Virgin. This is only officially confirmed after samples of the oil have undergone stringent, chemical analysis and organoleptic testing by a panel of flavour experts at an IOC (International Olive Council) registered laboratory and successfully been certified as Extra Virgin. We are very proud of the consistent high standard of Olive Oil produced by Frog's End Estate.
Check out our Awards Page to view the regular success of Frog’s End Estate Extra Virgin Olive Oil and recent certification results.
The New Zealand Certification Process is well covered at:
http://www.olivesnz.org.nz/certification.cfm
A fully certified oil is entitled to display the Olives New Zealand red Certification Sticker or Olive Mark . For a great description of olive oil gradings, the organoleptic tasting process and oil characteristics go to www.oliveoilsource.com/oliveoildr-polyphenols.htm
Buy and try a variety of olive oils and you’ll soon become an expert, or at least come to know what you like. Remember, Fresh is Best.