Telegraph Hill - the best olives in NZ

Condiments to make life better

Handmade in small batches, to nourish and sustain our bodies

Welcome to Telegraph Hill

Telegraph Hill is a family business. It started its humble beginnings in the home kitchen making table olives. Since 2001 Telegraph Hill has been producing award winning olives, olive oil and hand crafting innovative condiments, sauces and drizzles.

New Zealand's Award Winning Olives

Telegraph Hill is surrounded by magnificent landscapes waiting to be explored, from the top of Te Mata peak where you have a view west over the Heretaunga Plains, and to the east to the magnificent sunrises over the Hawke’s Bay, one of the first regions in the world to see sunrise.

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Our Brand

The label symbolises the hills of Hawke's Bay as well as the purity of the ingredients, the sunshine, warmth, how these inspire, energise and renew, much like our product when we infuse and blend, giving products full of depth and flavour.

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About

"From the hills surrounding Hawke's bay (where our olives grow), to the colours of the sunrise and the flavourful foods that nourish and sustain our bodies, Telegraph Hill is my inspiration for making life better" says Geoff Crawford (Owner).

Our Story

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Drizzles & Vinaigrettes

Extra Virgin Olive Oils

Gifts

Olives

Condiments / Antipasto

Drizzle & Vinaigrette Recipes

June 25, 2020

Olive Leaf & Chia Seed Pearl Barley Salad

Pearl barley is one of those old ingredients that is underutilised. You can use it for almost anything from making risottos to desserts. The earthy taste of the barley in this salad is balanced out by the fruity tangy taste of the Telegraph Hill olive leaf and chia seed vinaigrette and the saltiness of the Telegraph Hill Olives and feta.

June 25, 2020

Beetroot Cured Salmon

People from Nordic countries will tell you they invented salmon gravlax which this recipe is a version of. Scottish people will claim they invented or at the very least perfected it and claim that the best versions are made with Scottish salmon. I have ancestry from both regions so don’t particularly mind who wins that argument and I personally prefer ....

June 18, 2020

Smokey Balsamic Brined Chicken

Brining the chicken will make it more forgiving when you cook it, a digital thermometer will mean you are less likely to overcook it “just to be sure” and resting it will allow the natural juices to work themselves back into the chicken.

June 25, 2020

Olive Leaf & Chia Seed Pearl Barley Salad

Pearl barley is one of those old ingredients that is underutilised. You can use it for almost anything from making risottos to desserts. The earthy taste of the barley in this salad is balanced out by the fruity tangy taste of the Telegraph Hill olive leaf and chia seed vinaigrette and the saltiness of the Telegraph Hill Olives and feta.

June 25, 2020

Beetroot Cured Salmon

People from Nordic countries will tell you they invented salmon gravlax which this recipe is a version of. Scottish people will claim they invented or at the very least perfected it and claim that the best versions are made with Scottish salmon. I have ancestry from both regions so don’t particularly mind who wins that argument and I personally prefer ....

June 18, 2020

Smokey Balsamic Brined Chicken

Brining the chicken will make it more forgiving when you cook it, a digital thermometer will mean you are less likely to overcook it “just to be sure” and resting it will allow the natural juices to work themselves back into the chicken.