Ed and Liz Scott established Moutere Grove in 1996 and are committed to producing a high quality, single estate, organic, extra virgin olive oil. The 50 acre property lies in the picturesque Moutere valley, near Nelson, New Zealand, and was previously in pasture. The Moutere clay soils are renowned for the quality of the fruit and wines they produce. These are challenging conditions in which to grow olive trees, but have produced oils with complex and robust flavours.
The 2012 oil is certified organic by Asurequality to the Asurequality standard, which is IFOAM accredited. This will be our last year of organic certification.
The 2015 season oil is blend of Leccino, Pendolino and Frantoio oils. Our own crop was somewhat larger this year, but a smaller amount than last year of fruit were purchased from local spray free groves and processed on our on-site OMT Pegaso 500 press, along with fruit from Moutere Grove.
The 2015 oil has complex fruity aroma with hints of herbs, cut grass and tropical fruit. In the palate the oil has rich, mellow flavours that develop to a lingering peppery aftertaste. The free fatty acid levels are very low at 0.2%, with peroxides level also very low at 3.9mEq/kg.
Tuscan varieties have been exclusively planted. The three cultivars are; Leccino, Frantoio and Pendolino. Each cultivar is harvested and processed separately, and the resulting oils later blended for best results.
Moutere Grove gained full organic status in 2003. A new press was installed on the property for the harvest of 2002. The press is a Pegaso 500 continuous process centrifugal press, from Officine Meccanice Toscane, with a capacity of 4-500 Kg of olives per hour, and was dedicated for organic olive pressing. In 2013, we have stopped our organic certification, but continue organic practices, with no herbicides or pesticides applied to the olive growing areas. We are now grazing Wiltshire sheep and Galloway cattle, reducing the reliance on burning diesel fuel for mowing.