Azzuro was born from passion; a passion for locally grown, healthy, delicious, artisan extra virgin olive oil! When Berni and Kerry Hart planted the first olive trees in 2000 on the farm on Waiheke Island they had no idea that they would become as passionate as they are about olive oil.
Seven years later, after experiencing the quality of the oil being produced from their fruit, and wanting to have total control from the farm to the bottle, they visited a number of olive mill manufacturers in Italy, selected an Alfa Laval mill and built the mill building and retail store.
"Commissioning the mill and opening the store was a dream come true for us. We had officially created a place where local growers, chefs, and visitors alike could experience, learn about, and purchase the Azzuro-made olive oil we’d become very passionate about." In 2014 Azzuro sourced Italy's top-selling balsamic range that complements perfectly Azzuro olive oil.
Having wonderful products isn’t the only key to success. From the very beginning Azzuro has been committed to exceeding their customers’ expectations in product quality, customer service, and providing an unparalleled educational experience. The educational tasting-oriented bar makes Azzuro a unique destination for foodies.
When a customer walks through the Azzuro Epicurean door, the objective is to stir the culinary imagination by instilling the excitement of fresh, healthy foods made with natural ingredients . It is their passion, commitment, and the unique experience that keeps visitors coming back to Azzuro year after year.
Azzuro has proven that attention to quality pays off with the many awards won, particularly in the New York, Los Angeles and Tokyo International Extra Virgin Olive Oil competitions where they go up against the very best in the world and still consistently win gold and silver.