South Lea Olive Oil

South Lea Olive Oil is a family-owned olive grove and producer located on the northern banks of the Rakaia River in Canterbury. Owned and operated by Peter and Frances Baylis, the seven-hectare property was purchased in early 2005 and includes established olive trees planted prior to their ownership. Frances has a personal connection to the land, having grown up in the area. The grove focuses on producing high-quality extra virgin olive oil using careful, low-intervention growing and harvesting practices. Several Tuscan olive varieties are grown, including Leccino, Frantoio, and Pendolino. Trees are pruned to encourage airflow and sunlight, supporting wind pollination and reducing disease pressure. Olives are harvested in June during clear winter conditions and are transported for pressing within twelve hours of picking. This rapid harvest-to-press process is central to maintaining oil quality, freshness, and low acidity. The oil is grown, pressed, and bottled locally in Canterbury, ensuring a short and transparent supply chain. South Lea’s olive oil is independently tested each year by Olives New Zealand and meets the chemical and sensory standards required for certification as Extra Virgin Olive Oil. This allows the use of the OliveMark, a recognised quality assurance mark within the New Zealand olive industry. While the grove does not publicly claim organic or regenerative certification, its emphasis on local production, freshness, and careful grove management has earned it a strong reputation for quality. South Lea Olive Oil has received multiple awards through Olives New Zealand competitions and is sold directly to customers and through selected farmers’ markets across Canterbury.