A big surprise olives grow in Rangitikei
It is a surprise to most people that there are 550 olive trees growing well in Rangitikei at Rata, and that the growers win prizes for their olive oil.
Hamilton and Gaylene Mcconachy have about 100 hectares of a fattening sheep and beef farm and have frantoio, leccino and pendolino olives that were planted in 2003.
Hamilton said the small farm, while run well, was hardly economic and the olives were the bonus .They are also doing up a house on the property to sell, and making a special shed for the olive oil.
It is the olives on the farm that they both love.
The Mcconachys are part of an olive focus group, run by Olives New Zealand, which includes growers and processors from all over New Zealand.
‘‘It has been great. Before, we pretty much left these olive trees. We are learning how to prune to get the best results and what we should expect in yield,’’ he said.
At the moment the trees were yielding an average of 10 kilograms each and the proposal was for them to treble that..
He said the Rata farm was about 120 metres above sea level and had a rainfall of about 1000 millimetres.
‘‘But it is close to the river and there is always a breeze. We get a few ground frosts, but because of the river effect we never get harsh frosts which could damage or destroy the fruit. The river breeze also cuts humidity and helps with pollination.’’
Hamilton said olive trees did not lose their leaves, and while frost didn’t hurt them, sun and frost did damage the fruit. Rain did not impact on growth and he said he knew of a successful grower near Nelson who had 1500mm of rain.
Two harvests are collected in winter. Harvest time depends on the ripeness and variety.
It is close to the river and there is always a breeze. We get a few ground frosts, but because of the river effect we never get harsh frosts. Hamilton Mcconachy
After picking, the olives go to a co-operative press in Greytown, ideally being processed within 24 to 48 hours.
They are harvested by a machine which shakes the olives into a huge ‘‘upside down umbrella’’, which Hamilton said was the most cost effective way to pick olives.
After pressing the oil is kept in a barrel for six weeks until decanting into bottles for sale.
They sell at markets in the region, such as the Feilding Farmer’s market, Hokowhitu food market in Palmerston North and the Marton market. They also set up a stall at one-off events, such as Taihape’s Gumboot Day, and Hunterville Shemozzle.
The plan is to develop a website and on-site selling once the product is well known.
Gaylene said sheep grazed the orchard except in spring when the bark was too soft.
The olives were planted in gravelly river soil, six metres apart.
Hamilton said it was the grove was the driest paddock in the farm, and while windy was free draining, which olives needed.
The Mcconachys have won several silvers and a bronze for their olive oil.
The pendolinos and frantoios are harvested first. Leccinos take a long time to ripen. The fruit turns black, but it has to be dark right the way through before it is ready to harvest, usually in early and late July.
‘‘They are hardy and can last a long time and cope with New Zealand conditions, even though they are a Mediterranean plant.’’
They are doubling the number of trees and will plant a further paddock in leccino and a variety new to them, koroneiko. It means they will have 1100 olive trees to take care of.