The time to harvest is determined by fruit colour. Ideally when 1/3 of the fruit is light green, 1/3 straw colour and the remaining 1/3 purple. At present we harvest row at a time (to ensure we do not mix fruit from different cultivars) by hand using special rakes. The fruit is carefully collected fruit bins and taken to "The Olive Press" (TOP) in Masterton the same day to be fresh cold pressed to produce harvested by hand or air rake within the specified ripening time. Experience has taught when to harvest to produce oil with maximum flavour and health benefits.

Processing involves a blower to remove all leaves and twigs, a washer to wash the olives, a mill to crush and grind the olives into a paste; a chamber to hold the paste while it is gently paddled to release the oil molecules. Modern processors such as TOP use a centrifuge system to "press" the paste which produces a clean high quality oil. After pressing our oil is transferred to stainless steel tanks to settle for some weeks before bottling.