Moon over Martinborough olive oil -- Crescent and Full Moon blends
‘Moon over Martinborough’ premium extra virgin olive oil is cold pressed, unfiltered, and absolutely delicious.
Wellington’s food blogger Gusty Gourmet says, “It’s fantastic.”
NZ celebrity chef and TV presenter Al Brown says, “That’s nice oil!”
We have two artisan blends.
Our Crescent blend is a fragrant Barnea/Manzanillo blend with subtle hints of artichoke and green bananas.
Our Full Moon blend is a full, rich Frantoio/Leccino blend with a green leafy opening and a lingering peppery finish.
Where to buy
You can purchase our olive oil from:
- our online shop
- Moore Wilson’s – all locations
- Martinborough Wine Centre
- IN.GRE’DI.ENT – Martinborough
The grove
Our olive grove is situated near the banks of the Huangarua River just outside the charming wine village of Martinborough, in the cradle of the sunny Wairarapa valley.
Sun on the fence by the grove
The Martinborough micro-climate provides warm, dry days and cool, fresh nights. This gives our oil a beautiful richness and an intensity of flavor that will make you realize just why people over the centuries have been so passionate about ‘the good oil’.
We only use organic sprays on our olive trees.
Olive oil production
Read blog stories about how the oil was made:
- preparing for the harvest
- harvesting the olives
- picking up the oil
- making the labels
- getting it into the stores
- doing tastings at Moore Wilson.
Or check out the Olives & olive oil category.
All of our olive oil work is done with a lot love and the help of our fantastic friends and neighbors.
Tips on using fresh oil
There are a million ways to use ‘Moon over Martinborough’ olive oil. Here are just a few:
- Drizzle on crisp green salads, or over a plate of fresh mozzarella and chopped tomato. Add cracked pepper and serve. You don’t need vinegar on your salad – it hides the taste of good, fresh oil.
- Cook greens such as spinach, silverbeet or cavalo nero. Place oil in a pan along with some fennel seed and chopped garlic. Cook for a minute or two, then toss in your greens and cook until slightly wilted but still crisp.
- Pour over steamed asparagus or broccoli.
- In a shallow bowl, place a wheel of fresh goat cheese. Smother it with chopped garlic, rosemary, and olive oil. Serve with French bread or ciabatta.
- Slather generously over your pork roast before cooking, along with rock salt.
Feedback
Have you tasted our oil? Please tell us what you think in a comment below. We love to hear from you!
Yes, I’ve tasted your great olive oil! Compared to the rather stale grocery store oil, Moon Over Martinborough olive oil is amazing. In reading the above recipes, I realized that you DON’T need the vinegar for the Caprese-like salad. Your fresh Moon Over Martinborough olive oil adds all the flavor needed. I now have a pork roast just waiting to be “slathered”.
So happy to hear you like it. Enjoy that roast!
I did a taste test comparing ‘Moon’ olive oil with the brand of olive oil we have been using for our cooking. This olive oil is from Greece, ‘Martinis’ brand, Kalamata, First Cold Press, Extra Virgin Olive Oil. It is claimed to be 100% natural with no additives or food coloring.
The results of the taste test:
The Martinis product was a smooth tasting olive oil, but with little flavor other than a smooth oily taste. The ‘Moon’ olive oil gave a hint of an aromatic body upon first tasting it and then, after a short time, a peppery flavor appeared that permeated into the throat when the oil was swallowed.
While I am not a connoisseur, the full body taste of the ‘Moon’ olive oil was very pleasing.
Thanks Peter. Greek olives in general have a smoother taste than Frantoio and Leccino olives, which are the Tuscan variety of trees our oil comes from.
We were lucky enough to stay at the delightful ‘Moon in Martinborough’ B&B and come away with a bottle of their olive oil. When they handed it over, our lovely hosts warned us that it would spoil us for bog-standard olive oil we were using.
I was sceptical: after all, our bulk-import sort-of-authentic-looking Italian oil had served us well for years for cooking and in place of butter on toast.
But they were right. Our usual oil is useful, but pedestrian. I’m addicted to proper olive oil now: tasting it makes me think of hot sun and making love and bright colours. I love it.
Sounds like you’re a convert. Great news. It was an absolute pleasure to have you at the B&B.
Hi, do you ship to Melbourne Australia? If not, can I pick it up in person within the month? Will pick this up if you and Rick are open for business.
Love the olive oil story…gambate!
Sorry we don’t ship overseas anymore. But do feel free to come pick some up next time you ‘cross the ditch!’ :-)
I only have one problem with your olive oil. We had 2 bottles of it……
We used it all!!
I had to give a bottle to my mother who was raving about it when she tried it at our place.
Our favourite recipe thus far with it is vegetable kebabs with halloumi marinated in your olive oil and balsamic vinegar. We BBQ them, then serve them over a bed of Quinoa, Millet and Amaranth.