Olivery News

Label Refresh October 30, 2019 15:14

We've expanded our new look onto some existing products.  In some cases the product name has changed slightly, not to worry its the same fantastic product behind the shiny new label.

Below is a summary of the changes and the new look label.

The label symbolises new beginnings as well as the purity of the ingredients, the sunshine, warmth, how it inspires, energise and renews, much like our product when we infuse and blend, which occurs in making our products, full of depth and flavour.

"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).

Read more on the label inspiration here.

Telegraph Hill Olives Dressings Drizzles

Cabernet Drizzle = Cabernet Caramelised Red Wine Drizzle

Balsamic Drizzle = Balsamic Oak Infused Drizzle

Manuka Smoke infused Balsamic Drizzle = Manuka Smoke infused Balsamic Drizzle (no change)

Wasabi Vinaigrette = Wasabi Asian Inspired Vinaigrette

Extra Virgin Olive Oil Premium Blend = Premium Blend Polyphenol Extra Virgin Olive Oil

Lemongrass Kaffir Lime and Chilli infused Extra Virgin Olive Oil = Lemongrass Kaffir Lime and Chilli Extra Virgin Olive Oil

Olive Tree Pruning October 18, 2019 13:04

Geoff doing the mahi in the grove. A video of olive tree pruning.

Olives Win Class Champion.... again September 26, 2019 14:14

At the recently held Royal Easter Show Olive Awards we were delighted to receive the Class Champion awards for 

Finalist - NZ Artisan Awards August 15, 2019 15:13

YES! Telegraph Hill is a finalist in the 2019 Artisan Awards.  We entered...

Label Colour Inspiration May 28, 2019 13:07

New labels.  How we made a major label refresh and kept it true to Telegraph Hill.

When do I pick? February 28, 2019 16:50

This frequently asked question is often answered with another question....what do you want to do with your olives?

Eat or Oil?  

The rule is the eating olives (table olives) are picked first, while the flesh is still strong so that it will not soften during the natural fermentation, which lasts up to 8 months.

Oil olives are picked later, so that the oil has maximum time to accumulate in the olive prior to pressing.

The next question:  where are you?

Northland start picking in March, Otago in June, and anywhere in between is in between!

Ripeness determines the time to pick, a rule of thumb is:

Table: green olives are picked before any colour change starts to happen, black olives are picked when they are black.  (unless they are coloured in process, then they are picked green and, well, coloured with iron oxides),  We don't colour olives at Telegraph Hill.

Oil: when the tree has 1/3 green, 1/3 coloured and 1/3 black olives. This will give a good flavour to the oil.

Artisan Cheese Tasting in Hawke's Bay with Juliet Harbutt February 14, 2018 13:51

Juliet Harbutt Cheese Evening Geoff Crawford Telegraph Hill

This was fun, and what an amazing 'resource' we have here in Hawke's Bay with Juliet Harbutt a world renowned Master of Cheese!

My key 'take home' point was that, actually, i do like goats cheese.  A good one doesn't taste 'goaty'.  This resonated with me, because, we have the same feedback on olives!  too many 'bad tasting' olives out there puts people off the whole category!

 Juliet Harbutt Cheese tasting Geoff Crawford Telegraph Hill

I highly recommend taking part in one of these evenings, and would be suprised if you didn't back it up with a second evening!

We got to taste 12 cheeses with 3 different beverages (so 36 different combinations!), this gave us an instant experience of what and why pairing food and wine is about.  We discussed what worked, what didn't and why. 

My favourite was Savvy Washed Rind from Drunken Nanny, a gooey soft cheese, paired with Mayflower Apple cider from Edgebrook Cider.  The combination made both go BOOM! in your mouth, and created a whole new 'higher level' flavour.

I'll be back for more!

Less is More Olives January 31, 2018 08:45

Telegraph Hill Olives NZ

My favourite olive tree. It always produces the biggest olives and a lot of them.

The heavy pruning earlier in the season has exaggerated this, it is looking like the experiment of more pruning = less olives = larger olives is working.  Roll on Harvest.

Olive Oil Candle January 11, 2018 00:00

Burning an Olive Oil Candle at Telegraph Hill...

November in the Olive Grove November 20, 2017 16:31

Telegraph Hill Olive Grove
See how to spot a set flower on an Olive tree, and the mechanics of flowering.

Award Winning Olives October 11, 2017 20:10

Telegraph Hill Olives

Telegraph Hill wins Champion Olives!

New Zealand's table olive competition 2017 is run in Auckland.  An interesting yet irrelevant aside, somehow they are the "Royal Easter Show", yet the competition is run in September.

So the results from this years Royal Easter Show Olive competition Telegraph Hill Olives are the best olives in New Zealand! 

Champion (The highest score in category)

And the medals went as follows:

 This is the fifth year Telegraph Hill has won Champion olives, an achievement we are very proud of.

Our history of 14 years of awards is here.

Whats Geoff (the owner) of Telegraph Hill look like? August 24, 2017 13:00

Adam and Eve from The Adam and Eve Show on TV2 visited Telegraph Hill.  They didn’t know what they were going to be doing at the Olivery.

They made a show of us all picking and spitting olives.  It was a fun time, excuse my nervous start, we got into the swing of things eventually!


Olives and Pigs June 19, 2017 16:46

Pig Telegraph Hill Olive Grove


Pigs.  The wild pigs at the Mohaka grove are the bain of Brad. When I visit the grove to look at the trees, the first thing I have to do is look at the photos of Brads close encounters with the natural wild life.

And it is wild. 

If he spots one without his gun he’s not getting out of the tractor cab.  ‘They’ll go ya’ he says.  He has photos of the pigs alive and dead, taken from the cab and standing in the rows, and of course great stories about the ones that got away.

He likes to hunt, but his point is this: One pig makes a lot of damage.  They root amongst the trees and destroy the ground, making unseen ruts and bumps that the tractor and gear crashes and bangs through.  This slows down the speed of grove spraying and mowing and can damage the gear. “They’re costing us Geoff” he says (and they taste good)

Extra Virgin Olive Oil. Have you really got it? June 9, 2017 16:35

Telegraph Hill Extra Virgin Olive Oil

I gave a large bottle of our Extra Virgin Olive Oil to a foodie friend, who immediately made all the right noises (oohed and aahed special thanks etc), then implied they would use it sparingly. I had a Stop The Bus moment.

I asked my friend to use it on everything, every time the family sat down to a meal  I asked that she had the oil bottle out and dressed her food with it. Every time I said. Put it on everything.  It will enrich and enhance your food. Enjoy all of it, in a short space of time.

Two weeks later I got a message from my friend, we’ve run out, she said. We did what you said, it was amazing, and we now need some more, our food is not as good without Extra Virgin Olive Oil!

This made me think, wow, I have huge respect for this friend and her food skills, I’ve known her for 15 years, I’ve had this business 13 of those years, shes been a constant customer, yet she didn’t get extra virgin olive oil until now.  Have you got it?


Time to celebrate! Gold for Telegraph Hill on the world stage. April 26, 2017 21:48

Telegraph Hill has had yet another successful year at the Olive Japan 2017 Extra Virgin Olive Oil awards announced on 24th April  2017. 

GOLD - Roast Garlic Infused Olive Oil 
GOLD - Lemongrass, Kaffir Lime & Chilli Infused Olive Oil
SILVER - Thyme, Sage and Rosemary Olive Oil

OLIVE JAPAN International Extra Virgin Olive Oil Competition is one of the premier olive oil competitions in the world. Last years competition had over 600 entries! We are delighted 3 of our products have been recognised at this level against such tough competition from around the globe.

These awards are also a huge help in cementing our steadily growing niche in the Japanese market.

To find out more about the Olive Japan 2017 competition here

Olive Harvest 2017 - Tips for you at home! March 24, 2017 11:30

The olive harvest at Telegraph Hill is almost underway and this year it is running to schedule - bang on time with a medium sized olive crop. 

The first variety of olives harvested are an Italian variety called Ouvo D'Piccione, known for their large green fruit. These are ready to be harvested now at two of our groves.

Manzanillo Olives are next - this is the main crop which is harvested from 8 groves dotted around Hawkes Bay. 

Kalamata Olives are the final variety harvested around mid May - see these trees next time you visit The Olivery.

Here are some tips on harvesting your own crop!

- Sun ripened olives should have some variation in their colour. This is called quid pro quo and allows for not only colour variation but better flavours that only tree-ripened olives can produce.

- Once harvested make sure you use Olives swiftly - once picked the quality and flavour can deteriorate quickly. 

- To cure your own olives follow this method

- If you are interested in having your crop pressed into Olive Oil contact these Hawkes Bay based businesses

Olivewood Farm Partnership - Julie and Zane / 0272784947 / 06 8367923

Ken Mark / 06 8749455

Happy harvesting!

Our Latest Silverware! October 31, 2016 17:00

Our Kalamata Extra Virgin Olive Oil (bottled as Medium Intensity Extra Virgin Olive Oil) has won a SILVER medal at this year's New Zealand Extra Virgin Olive Oil Awards earlier this month.

This consistent all-rounder is smooth - not too strong or peppery! and can be used liberally on all dishes to enhance and enrich.  A delicious, nutritious, guilt-free superfood!


Our Latest Silverware! October 31, 2016 17:00

Our Kalamata Extra Virgin Olive Oil (bottled as Medium Intensity Extra Virgin Olive Oil) has won a SILVER medal at this year's New Zealand Extra Virgin Olive Oil Awards earlier this month.

This consistent all-rounder is smooth - not too strong or peppery! and can be used liberally on all dishes to enhance and enrich.  A delicious, nutritious, guilt-free superfood!


Harvest 2016 Update June 29, 2016 13:31

This years Olive Harvest was a great success. A large crop and excellent weather meant we could harvest a total of 50 tonne, 15,000,000 olives in total. This year Manzanillo, Kalamata and Uovo di Piccione varieties were harvested. 

What happens now.....

Once the olives are harvested (watch here) they then go through the grader to be sized. Smaller Olives are pressed to make oil and larger olives are kept for our table olives. The large olives are then washed, and placed in 2000L vats or 200L barrels in brine (salt and water). Over the first 3 weeks, rapid fermentation begins using the wild yeast and spores within the olives. This produces carbon dioxide and acid and smells delicious like making bread at home. It is this yeast which gives Telegraph Hill Olives their distinctive flavour.

Over the next 6 months the sugars in the olives will ferment and the bitterness contained in the olives will be converted until they become edible. Then the olives continue to ferment their sugar. If you are interested in fermenting your own olives give this recipe a go!



Picking Olives...again March 31, 2016 15:21

This year I had some help from my family. Was it #childlabour or #familybusiness....?  An ice cream reward certainly helped their enthusiasm!

We picked two trees, it took 3 hours and we got 58kg the best yield yet from these trees. 

These are the two big green olive trees that we grow at the Olivery and use just for certain customers, and at home.

Picking Olives Telegraph HillPicking Olives Telegraph HillPicking Olives Telegraph HillPicking Olives Telegraph Hill

These will be delicious!

Picking Olives Telegraph Hill

Gotta get this last olive!

Spain and Japan in Pictures February 3, 2016 11:21

Geoff went to Spain (for research) and Japan (for customer visit) in January 2016.  

A summary in pictures below.

Olive & Salt Shop Tokyo Japan

Mr Nagagawa, Ayumi Kudo & Geoff in Mr Nagakawa's shop Olive & Salt, Tokyo.

Japanese Temple Tokyo Japan Telegraph Hill

Plenty of beautiful temples in Tokyo

Japanese Green Tea Ceremony Telegraph Hill

Best Green Tea I've ever had with these three #GreenTeaCeremony

Olive Trees in Spain Telegraph Hill

Ahh Spanish Olive trees - its a man made forest

Olive Press Telegraph Hill

This museum had an old press on display.  A donkey to crush the olives and a Matt press at the back.

Graffiti Spain Telegraph Hill

We need order, humanity, more lego...

Olive Grove Spain Telegraph Hill

Not a blade of grass on the ground.....

Suerte Alta Olive Grove Spain Telegraph Hill

....and 100,000 trees at Suerte Alta

Olive Trees and Castle Zuheros Spain Telegraph Hill

This 800 year old castle is in the way of the Olive trees....

Old Olive Tree Telegraph Hill

100 year old Olive tree

Olive Trees and Processing Mill Zuheros Spain Telegraph Hill

Olive trees surround the olive Mill bottom right.

Traditional Olive Tree Farming Spain Telegraph Hill

Traditional Olive farming practice.  No grass, earth or stones in a circle around the tree to collect rain water, up to three trees planted in the same hole.

Olive Trees forever Spain Telegraph Hill

These were being picked by hand, one tree at a time....

Telegraph Hill - Villas Grove September 30, 2015 13:47

Telegraph HillTelegraph HillTelegraph HillTelegraph HillTelegraph Hill

Beautiful Olives May 26, 2015 16:15

All in a years work...

Pick an Olive Tree in 45 seconds May 21, 2015 09:28


Here you can see how the Olive Harvester picks the trees at Telegraph Hill.  This variety is South Australian Verdale.  Approx 25kg per tree.  


NZ's best Artisan Producers March 16, 2015 13:51

NZ best Artisan Producers Dish Pantry Telegraph HillRecently launched Dish Pantry has recommendations of New Zealand's best Artisan stockists, producers and products.  Telegraph Hill is of course on their list with featured products Burnt Orange & Fennel Olives and Balsamic Drizzle.

Dish Pantry is part of the Dish Magazine publication, NZ's best food magazine!

It links back into their Dish Magazine site with fantastic recipes and photography.

How To Prune An Olive Tree video 2 January 22, 2015 16:48

Video 2. Finishing off the olive tree.  It is now looking lighter, ready to grow large fruit this year.  We are following the theory of less fruit hanging on the tree = larger individual fruit size

How to Prune an Olive Tree video 1 January 22, 2015 16:43

Video 1. How to prune an Olive tree with a chain saw. Aston making it look easy.

Rabbit View From My Office Window January 22, 2015 10:55

Telegraph Hill Olive Tree Rabbit
As I locked up last night I saw this very cute rabbit grazing under the olives.  How lucky we are to work in  a place like this!
Telegraph Hill rabbit

On the Olive Grove November 25, 2014 17:13

On the grove flowering has finally started.  This year we are running two weeks behind last year.  This is due to the cold spring where the weather was all stop start.  The Olive trees listened to the cooler temperatures and delayed spring growth cycles.

I hadn't realised this was happening which resulted in me forecasting a light cropping year, because I couldn't see many flower follicles in September.  I've now changed my mind, we are in for another good year!  Plenty of flowers on all the trees.

Spring pruning was delayed as we waited for the flowers to come.  I wanted to see what the flowers would be so we could then decide how much to prune.  I didn't want to take off all my potential harvest.  If my early forecast was correct then we were going to prune lightly.  Thankfully I was wrong and we can now prune with regular gusto!

Roll on for a nice hot summer.

Best Olives in New Zealand September 25, 2014 16:49

Telegraph Hill awarded Champion Olives in the 2014 Royal Easter Show Olive Oil awards.  This is the third year running we have received this award, a great reward for the team here.

The award winning olives were our Traditional Olives.  One assumes the judges liked the classic taste of these where we keep the salt low so that the olive flavour shines.

Olive Oil on my Porridge September 19, 2014 13:15

This article Cereal for Breakfast? Pass the EVOO got me thinking why not?  I already use olive oil at every other meal time so lets not hold back from breakfast.  I recommend using a fruity or delicate oil so that the pepperyness or pungency doesn't influence your porridge too much.  I enjoyed it but did hold off on the sliced garlic!

Cancer fighting compound isolated in olive oil September 19, 2014 13:05

Amazing scientific research undertaken by a student in isolating the natural compounds in olive oil.


Inside a centrifugal olive oil press July 29, 2014 16:39

Telegraph Hill olive oil pressThis is the inside of the centrifugal olive oil press.  This simple yet complex machinery separates the oil from the water and other solids.  It is fed the mushed up olives slowly through the center, while it spins at around 3000rpm.  Olive Oil comes out one exit and the waste another.

Kalamata Olive Tree Transplant July 29, 2014 16:29

Telegraph Hill Kalamata Olives

October 2013 we moved 31 Kalamata trees.  They had a good growing season over the summer resulting in a good amount of foliage.  They then have 'sat around' for the winter with no growth at all.  The tallest trees are now around 2 meters and the smallest only up to my knees.
Telegraph Hill Kalamata OlivesSome of the tender shoots have been slightly frosted, which will slow down the spring growth.  This morning we had a minus 4 degree frost in parts of Hawke's Bay, a chilly start.  You can see the damage here.  Sigh!

Creating Robust and Medium Oils July 29, 2014 15:58


Telegraph Hill olive oil

A change from our current offerings this year.  Instead of creating a traditional varietal or grove blend of oils we have elected to blend together our oils to meet flavour profiles.

Robust; a strong oil showing characteristics of pepperyness, pungency and full mouth feel.  To be used with stronger flavour foods like tomato sauces, game meats, mushroom risottos, & roast vegetables.

Medium: an oil of middling pungency, with good balance of fruityness bitterness and astringency.  To be used liberally on vegetables, salads, pasta and dishes with a 'medium flavour'.

Available from September.

Night Harvest May 16, 2014 11:36

Olives picked today are processed tonight.  Here is some pictures from last nights processing.

I find the olives always look better at night, I think it is 'selective seeing' in the low light...certainly the spills look smaller until the next day.

I use this equipment to deleaf and size out the small olives.  The large olives go into barrels and vats for fermentation in brine and the smalls get pressed for oil within 24 hours..

Harvesting 2014 May 15, 2014 16:37

Have had a lot of inquiries for Fresh Olives for home curing, so have made these available on the website.  Check them out.

Some pictures from this years harvest .  

Harvest Highlights May 7, 2014 16:30

Telegraph Hill Olives
This shows the matrix we use to identify the quality of the olives after harvest as they come in from the grove.  This lot is from our Haumoana contract grower.
Harvest notes from the log:
Manzanillo Olives
Good colour range
A little disease (see the two green olives five rows down position three & four have brown spots).  These will need hand grading out.
Not many stalks attached (makes for happy hand graders)
Good size olives
No wrinkle
No frost damage
Acceptable leaf and sticks quantity

Harvesting Green Olives May 7, 2014 11:54

Hand picking olives at Telegraph Hill
Here I am picking green olives on the 31st March at the Olivery.  This is an Ouvo D'Piccione tree, its olives a variety known for their large green fruit.  This tree had 35kg of olives on it, a fantastic yield!  I immediately thought I know how to grow olives.... until the next two trees had zero olives, sigh... such is horticulture.  This precious crop will be sold through the Olivery tasting room and to local restaurants.  When its gone its gone!

H4 - Heddie the Olive Tree in March March 3, 2014 11:11

Kalamata Olive Tree Telegraph Hill H4

Here is a picture from today of Kalamata Olive tree 'H4' or 'Heddie' as Eddie its owner likes to call it.  We are pleased to report that this tree is flourishing.  You can see the new growth rising 600mm above the stump.

Eddie has chosen well! 

The next picture is of F8, our 'slow starter'.  Transplanted in October at the same time as the rest of the trees, this tree is the last to sprout.  You can just see on the right hand side of the tree a small shoot - approx 20mm long. 

Kalamata Olive tree Telegraph Hill

This is especially pleasing as it means we had a 100% success rate with the transplanted trees.

Grove Update - So How Big Are Those Olives? March 3, 2014 10:48

Telegraph Hill Manzanillo OlivesWith Harvest fast approaching (May) we are starting to asses how the olives are doing.  Big change this year, I am measuring the olives and recording their size.  This is to give a benchmark for future years as to where the olives are at.  I hope to make better growing and harvest decisions as a result.  The ultimate objective is to grow larger olives by changing the variables on the grove.

This picture show the Manzanillo tree at the Olivery.  At 19mm it is a big fruit for this time of year.  The average width is around 16mm.

Good tree health and a continuation of the good summer weather will help these olives size up in the next 8 weeks.

Grove update Eddie checks his tree February 10, 2014 16:07

Telegraph Hill Kalamata Olive treeEddie is our youngest olive tree adopter.  His recent visit (Oct 2013) was soon after our transplanting of the Kalamata Olives.  We tracked his tree from its old location to new.  It has a new number (H4) and Eddie has appropriately named it 'Heddie'.

We gave Eddie the choice of new tree but he chose to stay with this one.  Well done Eddie we like your loyalty!

We are pleased to report that 33 of the 34 transplanted trees are growing well with plenty of new growth.  One has not sprouted yet, but we are remaining positive!

Kalamata Olive Telegraph Hill


'Heddie' at 31 December 2014, some sprouts coming....

If your tree has moved we will let you know your new number with March packages.  

Remember we have a product guarantee - we guarantee your products even in a bad year (and this will be a bad year for 'Heddie' & other transplanted olive trees)

All march packages will contain 6 pouches of yummy olives.



On the Olive Grove December 24, 2013 09:55

Telegraph Hill Kalamata Olives regrowth

What's up on the grove?.  

We've had one of the best springs for 25 years.  It has been warm, regular rain and gentle winds.  This has facilitated a fantastic fruit set on the trees.  (Fruit set is a terms used for the conversion of flowers to fruit.)  so things so far are looking good.  The last couple of weeks have had some severe Hail storms in the Hawke's Bay.  This has damaged some fruit crops.  We have been lucky in that they have missed our olive groves.

The transplanted Kalamata Olives (right) are starting to grow with little shoots starting to come away.  We are keeping up the water to these stumps, as they can very easily dry out.

The Villas grove (below) has now has two years of growth from the 'reset' prune we did.  Here is the comparison pictures.  We will get some fruit off these trees this year.  But not from the tree the sheep have eaten! (front right of picture).


Wild swarm of bees at Telegraph Hill November 26, 2013 13:13

Bee swarm at Telegraph Hill
Morag Black and Janet Luke at Telegraph Hill with the bees

We recently came to work one morning and found a swarm of bees in an olive tree.  

While it sounds like a nursery rhyme we weren't going near it.  A quick call to local green urban living expert Janet Luke and the bees were re-homed to one of her 'top bar' hives.

These bees are now residing on the top deck of local pizza restaurant Pipi, in Havelock North


left:  Adrienne keeping a respectful distance!          right:  Morag and Janet work out a plan.

 Check the video to see Janet move the swarm.  

New e-book Remarkable Recipes by international olive oil expert Judy Ridgway November 26, 2013 13:04

Judy Ridgway Remarkable Recipes olive oil e bookTelegraph Hill extra virgin olive oil features in the new e-book Remarkable Recipes by international olive oil expert Judy Ridgway.  It is used in the recipes for Feta and Olive Dip And for Telegraph Hill Fish and Chips.  Judy remembers with nostalgia her very first visit to New Zealand when she stayed in a cottage on the estate and enjoyed an excellent dinner with Rose Gresson, then running the Telegraph Hill groves.

All 76 recipes in the book come from olive growers and olive oil producers around the world because, as Judy says, who knows more about cooking with extra virgin olive oil?  “Some of the most interesting and delicious dishes I have ever eaten have been served at the tables of the olive growers and oil producers”, she comments.

The recipes are arranged in sections according to the time taken to prepare the dishes with great fast food dishes followed by quick and easy breakfasts, snacks and suppers as well as salads and cold dishes.  Savoury dishes that take a little longer come next with a final section on baking with extra virgin olive oil. Some of the recipes are traditional, others are family favourites and yet others are modern creations from gifted cooks but one thing Judy is sure of is that they are all quite different to the recipes found in general cookbooks of the various regions.       

The e-book is available in kindle form from Amazon and in a form suitable for iPads, tablets and the like from iTunes for iBookstore.

Transplanting Kalamata Olive Trees November 15, 2013 08:56

Time will tell whether this was a good decision or not.  I've moved every second Kalamata tree to increase the space it has to grow, so that it will grow larger, produce more fruit and be happier!

Telegraph Hill Olive tree transplantFirst we had to chop the tops off them.

Olive tree transplanting at Telegraph HillThis ones ready to move.  We labelled each one to keep track of the adopted trees

Olive tree transplanting at Telegraph HillDig them up with a digger.


Olive tree transplanting at Telegraph HillPlant them in pre dug holes. 


Olive tree transplanting at Telegraph HillSome water and this olive tree is ready to grow. 


Olive tree transplanting at Telegraph HillUnfortunately some didn't make it.  This one we ring barked so we decided to chop off right at the base. It should still grow. 

Art in the Olives Festival November 8, 2013 12:21

A fantastic day had by all.  2014 will be held early November again. 

DJ Floyd setting the atmosphere at Telegraph Hill

DJ Floyd set a lovely ambiance for the day with his 'soul food music' theme.




Jules Clarke at Telegraph Hill


Jules Clarke painting live!














Olive Oil Massage at Telegraph Hill


Olive Oil Massage...mmmmm














Rae West at Telegraph Hill


The amazing Rae West 














Ricks Terstappen Paddy Cooper and jules Clarke at Telegraph Hill


Ricks Terstappen and Paddy Cooper both has amazing sculptures.

Spring Grove Update September 25, 2013 09:29

Telegraph Hill Olive tree flowersSpring has begun in Hawke's Bay with beautiful blossom everywhere.  Everywhere except the olive trees that is! Olives will blossom in late November.  We are starting our pruning program in October.

This picture shows the start of the flower buds.  You can see them growing from where the leaf meets the stem.