Extra Virgin Olive Oil and Vanilla

Rangihoua Olive Oil Estate is on Waiheke Island in the Hauraki Gulf of New Zealand. The island's micro-climate is ideal for growing olives and it's warm breezy sea winds means no sprays are required. Anne and Collin learnt their craft in Italy and use an Italian press to make some of the world's highest rated Extra Virgin Olive Oil according to Flos Olei, the Italian Guide to the world's best EVOOS.

Heilala vanilla started as a trade aid project in Tonga to help the local community economically through commercial agriculture. They grow the Bourbon variety bean (which is plump and sweet), dry it in the Pacific Sun and the beans are traditionally processed into a range of pure vanilla pastes and extracts in Tauranga New Zealand.