Burleigh Memorial Olive Grove


Welcome to Three Services, this webpage is made in support of the Burleigh Memorial Olive Grove, a not for profit enterprise established to support the Marlborough RSA welfare fund.


Extra Virgin Olive Oil blended from the olive trees at the Burleigh Memorial Olive Grove, Blenheim.

The 1300 tree olive grove was planted by RSA volunteers in 1995 to commemorate the 50th anniversary of VJ day. Many returned soldiers who fought in World War II in Greece, Crete, North Africa and Italy sheltered from the enemy and enemy planes in olive groves. The first 100 trees planted are identified with individual plaques dedicated to lost soldiers.


Limited stocks of 750 ml bottles are ($25 ea) and the collectors’ item in the WW100 ANZAC Special Limited Edition packaging is now on special at $10.00 per bottle. It is a table pourer that can be reused.

These are available from Marlborough RSA, 42 Alfred Street, Blenheim, mrsa@clubsofmarlborough.co.nz Tele 03 5785230


Monthly working bees are carried out every third Saturday of the month from 0900 to 1200. All sorts of tasks from mowing, pruning, checking water lines for leaks, weeding the vege garden, loading firewood to to take to needy people, cooking the BBQ, making the tea and coffee or just chatting away. Do as much or as little as you wish. It really is about the company actually we think. More information is available from Clubs of Marlborough reception 03 5785230 or email mrsa@clubsofmarlborough.co.nz


The Marlborough RSA (MRSA) carried out the annual olive harvest at the Burleigh Memorial Olive Grove (opposite Carters at the Burleigh Bridge on New Renwick Road) over Queens Birthday weekend and we are now thanking all of the volunteers for their assistance. We harvested about 16 ton which has produced 1610 litres of oil. Click on the link below to see some photos.

Website Harvest Pictorial
2017 Harvest Pictorial




  • 1½ cups of Three Services Extra Virgin Olive Oil and 1½ cups brown sugar. Mix, 4 Eggs, teaspoon vanilla essence and Mix
  • 2 cups self raising flour, 1½ teaspoon cinnamon, 1 teaspoon salt, 3 cups grated carrot, 1 cup chopped walnuts and Mix
  • At last minute add 2 teaspoons baking soda in a little water and Bake at 180°C for 55 minute

Cream Cheese Icing

  • Beat together: 1 container of cream cheese, ½ cup icing sugar, 1 teaspoon vanilla essence and ¼ cup of melted butter

Simply blend together equal quantities of natural butter and Three Services Extra Virgin Olive Oil.
Store and use when the recipe calls for butter.

Before making the brine, make sure you have suffi cient sterilised glass jars with lids.
Ingredients (makes approximately two large jars) 1 litre water; 100g salt Any of: garlic clove (peeled), fresh wild fennel stalk, celery stick with leaves, fresh bay leaf, chilli pepper, sprig fresh thyme Olives (washed), enough to fi ll jars.

Prepare the 10 per cent salt brine (for two litres double the ingredients) by placing the water, salt, one clove of garlic, and either a bay leaf, a sprig of wild fennel or a celery stick in a saucepan. Simmer until the salt is completely dissolved. Leave to cool and fi lter to remove the herbs and garlic. Pack olives into sterilised glass jars and cover completely with the brine. Add a clove of garlic, a fresh bay leaf, a chilli pepper or a fresh sprig of thyme to each jar. Seal and store in a dark cupboard for three months. After this period, the olives can be used in cooking or can be marinated with olive oil and your favourite herbs. If you’d like to keep the olives for longer, prepare a new brine with an eight per cent solution (80g of salt every for every litre of water) and pack the olives into fresh jars with the fresh brine. Olives stored this way will last up to one year. Don’t worry if white spots form on top of the brine – this is natural; remove them when you open the jar and always rinse the olives before use.


  • Make a quick pasta sauce by blending olives, garlic, parsley and olive oil, then tossing through the warm pasta (use some of the pasta cooking water to loosen the paste).
  • Make a basic focaccia dough, then add chopped thyme or rosemary to the mixture and top with pitted olives before – baking.
  • Cook puy lentils and blend in a food processor with black olives, anchovies, capers, garlic and olive oil. Delicious spread on crostini.
  • Moroccan potato salad. Dress boiled and sliced new potatoes with a handful of sliced olives, capers, preserved lemon, olive oil and sliced spring onions. This goes well with simple pan fried or barbecued fish.
  • Provencal-style chicken by browning chicken pieces and setting aside. Soften onions, red or yellow capsicums and garlic in a pan and add the chicken with chopped tomatoes, anchovies and white wine. Cover and cook until the chicken is done. Stir in some pitted olives, flat-leafed parsley and lemon zest just before serving.


2017 0610 Olive Oil Article
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Beauty Uses for Olive Oil