“The day of renewal.” That’s what Rangihoua means. It’s a Maori name. It marks a landing spot from long ago. Now, this land is Rangihoua Estate. It is a special place on Waiheke Island. About 600 years ago Maori landed here. They needed to rest and fix their canoe. As they worked they named the land Rangihoua.
Anne Stanimiroff and Colin Sayles founded Rangihoua Estate. It began with a neighbor’s suggestion. The neighbor said to do something with the olives. These olives grew beside the grapes at his vineyard.
Then came a trip to Florence. Anne and Colin met some Italians. It was at a wine bar on the Ponte Veccio. The friendly locals invited them to lunch. The lunch took place at their olive grove. The olive oil was the star of the meal. It gleamed green and tasted perfectly peppery.
This experience changed everything. Colin returned to Italy later that year. He helped Helene and Gincarlo harvest olives. After the harvest, Colin went back to New Zealand. He carried a 5-liter jar of fresh Italian olive oil. He dreamed of making the same quality oil on Waiheke Island.
In April 1997 Rangihoua’s first harvest happened. The oil was delightfully green. It was herbaceous and peppery. Waiheke Island has a Mediterranean climate. This climate is perfect for growing olives. By 2013, Rangihoua was among the world’s top 20 farms. This was according to Flos Olei. It is the ultimate guide to the world’s best olive oils.
Anne runs Rangihoua full-time. You might meet Melissa, Helen, and Maslinka in the Tasting Room. Darryl drives the tractors. He plants, prunes, harvests and works the olive mill. Charlotte is the office manager. She keeps everyone smiling and on track.
The relationship with Helene and Gincarlo continues. Anne and Colin often visit their B&B in Italy.
At Rangihoua, they hand pick all the olives. Small hand rakes comb the olives from the tree. Within 24 hours, they process and press the olives. They use an olive oil mill imported from Italy.
The mill is a Pegaso. An Italian firm in Florence engineered it. This firm has made olive processing equipment for over a century. The mill works on a centrifugal separation system. It can process over 1000 pounds of olives per hour.
Extra Virgin Olive Oil is the best quality. To be Extra Virgin, the oil must have low acidity. It must also have a low peroxide value. Extra Virgin Olive Oil is obtained by cold extraction. It contains high levels of polyphenols and anti-oxidants. That makes it healthy and delicious.
Rangihoua Estate Extra Virgin Olive Oils are carefully cultivated. They are harvested and processed to ensure low acidity and low peroxide values.
Every batch must pass an internal sensory tasting. Anne leads this tasting. Rangihoua enters their oils in competitions each year. They have won many awards. These include awards from Flos Olei. In 2013, Rangihoua Estate was in the top 20 producers globally. In 2017, Flos Olei gave Rangihoua almost a perfect score.
Waiheke Island is volcanic. It has its own micro-climate. It is warmer than Auckland. It has less rainfall. This is ideal for olives and grapes. The island’s climate includes a long, dry, hot summer. This is essential for ripening olives. The island winds keep the groves dry. They also keep them clear of fungal issues. This means no chemical sprays are needed.
Allpress Olive Groves now owns Rangihoua Estate. Michael Allpress founded Allpress Olive Groves in 2021. He had worked with Rangihoua Estate to mill his olives. Allpress Olive Groves offers unique island experiences. These include mill tours and events.
Rangihoua Estate’s story is one of renewal. It is a story of friendship. It is a story of passion for creating exceptional olive oil. As you taste the oil, remember the journey. Remember the land, the people, and the day of renewal.