After years of patchy harvests, a bumper olive crop is on the way for a unique Christchurch initiative turning backyard bounty into liquid gold.
The Richmond Community Garden and Riverlution Eco Hub are inviting locals to take part in this year’s Olive Oil Co-op harvest, which organisers say could break records.
The project turns olives from home gardens, berms and public spaces across Greater Christchurch into high-quality cold-pressed olive oil.
“Our trees are bursting with olives again,” said Morgane Honore, Operations Manager at the Richmond Community Garden Trust. “After years of wild spring weather, nature is finally playing ball. We’re gearing up for our biggest harvest yet – and the community is invited to be part of the magic.”
Picking week runs from 1 to 9 June, just before winter frosts take hold. Volunteers will be out gathering olives from across the city, while anyone with an olive tree is encouraged to bring their harvest to the Riverlution Eco Hub on Vogel Street in Richmond. In exchange, they’ll receive a bottle of premium olive oil pressed from their own fruit.
Co-op co-founder Hayley Guglietta said the initiative is a perfect example of sustainable, local food production. “We’re making premium, cold-pressed, Canterbury olive oil from trees in our neighbourhoods – it’s hyper-local and zero waste.”
Once collected, the olives are pressed within days to preserve flavour and quality. The result is a vibrant oil with a grassy aroma and peppery finish, ideal for cooking, gifting, or drizzling over fresh bread.
“This is more than just olive oil,” said Honore. “It reflects our community and connection to place. Every drop carries the flavour of care, resilience, and belonging.”
With global olive oil prices rising due to overseas droughts, organisers say now is the perfect time to join the local co-op. Members not only get premium oil, but also access to picking and pruning resources, Seasol tonic for tree health, and support from a growing grassroots network.
The co-op began in 2017 with just a few trees and now includes 160 collection spots. Last year, despite a light crop, 335kg of olives were harvested. This season, the yield is expected to be significantly higher.
Anyone with olives to contribute or time to help pick is encouraged to get in touch: Email: [email protected]
Phone: Morgane 027 808 0693 or Hayley 029 982 7180
The Richmond Community Garden and Riverlution Eco Hub are based in the heart of Christchurch’s Red Zone and support local food, environmental education, and sustainability projects.
“Let’s pick, press and pour together,” said Guglietta. “Every olive counts.”
