Pinoli Premium Pine Nuts

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Pinoli Premium Pine Nuts

Pinoli Is a Company based in Marlborough New Zealand that produces Premium Pine Nuts to sell locally and Export. We have learned a lot as we have experimented.
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Our Pine Nuts come from planted orchards of the European stone pine tree, (Pinus pinea). This tree is also sometimes known as the umbrella pine because of the broad spreading convex crown of the mature tree. In southern Europe along the Mediterranean coast the stone pine is an iconic tree and it often appears in tourist posters along with azure seas and white villas. The Marlborough region in the

north-east of the South Island of New Zealand is most famous for its vineyards and wineries. With a climate very similar to parts of the Mediterranean region, it is ideal for growing pine nut orchards. Our first trees were planted in 1998 and we have planted more area in most years since then. The seedlings are planted in the winter time and apart from keeping the grass down around them, they don’t need much tending for the next five or six years. We started to see a few pine cones on our orchard in 2005 but have had to wait patiently until 2010 before having enough product to bring to the local market. Since then we have added other orchards which are younger and yet to reach production age. Like with all plants, our orchards thrive with good soil nutrition and rainfall, but stone pine trees are hardy and will survive on a wide range of soil types. When Pinoli was established it was still possible to import pine seed from overseas into New Zealand. Soon after we sourced our seed, New Zealand government authorities tightly restricted pine seed importation to protect the local forestry industry from accidental introduction of fungal or bacterial diseases or insects that would threaten pine forest viability. Before those restrictions took effect, through extensive research efforts, we were able to source seed of stone pine from multiple locations throughout the whole of the Mediterranean region. While we haven’t tried to prove this, we suspect we have accumulated the broadest genetic base of European stone pine held on any single orchard site anywhere in the world. We have trees grown from seed originating from multiple locations in Spain, France, Croatia, Italy, Greece, Lebanon, Turkey, Morocco and Tunisia. We also collected some seed from a few trees already growing in New Zealand that were of course themselves once imported as seed from places unknown. It’s a valuable genetic resource that we plan to protect and care for. We expect to be able to produce improved cultivars in time from selective tree breeding and have started some experiments along those lines. We have experimented with other edible pine species and hope to expand our range of pine nuts at some point in the future as we determine which species can be grown within a reasonable time and will produce a commercially viable harvest. Our orchard trees need to be pruned and thinned as they develop to ensure only the best producers are given the maximum space and sunlight to thrive. Cone harvesting is currently done manually, using hooked poles to pull cones from the tree. When the trees get big enough we will use tree-shaking machinery to get the cones on the ground. We graze sheep and cattle under the trees to control grass growth and recycle nutrients effectively. We prepare our finished pine nuts for market in a custom-built small factory in Marlborough. The factory is scaled so that it can produce fresh product in small batches to meet demand. There are a lot of individual steps for which we have had machinery designed and built to our needs by local engineers. We have tried to draw together the best techniques we have observed in factories in Spain, mainland Italy and Sicily, where a variety of methods are used. We keep the details of our own process private, but the main parts of the operation are extraction of the nuts-in-shell from the cones, cracking and separating the kernels from the shells, cleaning and drying of the kernels and then packaging for sale. We work hard to produce a product that is of consistently high quality to ensure the freshest taste and maximum nutritional value. Our pine nuts are ivory-coloured, have a satiny surface appearance, and a crisp bite when you eat them. These are all hallmarks of freshness of the product and careful preparation of the kernels. You may notice that they are a little longer and slimmer than Chinese pine nuts and we think that when used whole, they make a more elegant preparation in any recipe to which they are added. Pine nuts have a long shelf life if stored properly but can become yellow or waxy-looking if stored for too long or if poorly prepared from the cones. For More Information Visit www.pinoli.co.nz

29/08/2024

Wellington food show, here we go!

All set and ready for opening Friday morning, come and check out all the amazing food and try some Pinoli Pine Nuts

12/08/2024

I made this gorgeous sourdough Focaccia bread on the weekend. I pa-baked it in the morning to take to a family lunch, then added Pinoli Pine Nuts before finishing it off in the oven to serve hot. It is decorated with red onion, fresh rosemary, lemon-scented thyme, and Pinoli Pine Nuts and drizzled with ample olive oil.

24/07/2024

Pignoli Cookies (Pine Nut cookies)

I gave these a try over the weekend, I used the “How to make Italian Pignoli Cookies” recipe from The Clever Carrot for the cookies and the Almond Paste recipe from The Spruce Eats, I modified the almond paste recipe so I got the correct amount of paste for the cookies recipe, but it left the paste runner than it probably should have been. I’m not one to let that stop me from marching on, and with great doubt I assembled them on the baking tray, reminding myself that icing sugar covers lots of sins, and in the oven they went. To my delight, they came out looking good enough to eat but even better they tasted fantastic! This, despite working out afterward that I had brought Tamari Roasted almonds to blanch and make into the paste, in my defense they were the only almonds available at my local shop. I will definitely be making these again.

I hope you try these and enjoy them as much as I did.

https://pinoli.co.nz/

23/07/2024

Turkish style lamb served on salad with couscous, natural yoghurt, beetroot hummus and Pinoli Premium Pine Nuts.

600g Lamb mince (or beef)
2 Tbs oil
4 cloves of garlic minced
1 tsp cumin seeds
1 tsp ground coriander
½ tsp cinnamon
60g tomato paste
1 c beef stock
100g yoghurt
200g couscous
Salad of your choice
175-200g Beetroot hummus
2 Tbs Pinoli Premium Pine Nuts

Heat oil in a frying pan on medium-high. Fry the mince for 8-10 min, breaking up any lumps until browned. Add the garlic, cumin, coriander, cinnamon, beef stock, and tomato paste then cook for a further 2-3 min until fragrant and cooked through then turn off the heat.

Meanwhile, for the couscous, in a heatproof bowl add 1 cup of boiling water, couscous and ½ tsp salt. Stir, cover, and set aside to swell for 5 minutes. Once done fluff up the grains with a fork.

To serve top couscous with lamb, beetroot hummus, and yoghurt. Place the salad along side and top with Pinoli Premium Pine Nuts.

Note: for extra depth of flavour dry roast the pine nuts before serving to bring out their natural flavour.

https://pinoli.co.nz/

12/06/2024

Part of our sustainably story is providing the local glasshouse with the shell from our Pine Nuts to use as a biofuel. This is a fantastic renewable alternative to coal and we are just down the road from the glasshouse so very low mileage on a truck.
Cheers to Renwick Transport Ltd for your patience with me loading the trailer at snails speed!

07/06/2024

***ATTENTION***
I am excited to announce that Mediterranean Food Company Christchurch is now stocking Pinoli Premium Pine Nuts at Tuam St and Riverside Market in Christchurch.
️🔗 https://mediterraneanfoods.co.nz/

30/05/2024

A quick winter treat, bacon, brussel sprouts, and Pinoli Premium Pine Nuts.

21/05/2024

Come check out The Cranky Pantry Twilight Taste Fest.
The Forum in Blenheim CBD on Friday 31st May from 3:30-7:00pm.
We are looking forward to seeing you there.

Find us Unit C 48 Market Street Forum Blenheim

New Zealand Cheese
Fresh Milk Oaklands
Pate -Craft and Rood
Cold meats
West Coast Pies
Olive Oil
Verve Flowers
lots more

16/05/2024

I am super excited to let you know that New World Devonport is now stocking Pinoli Premium Pine Nuts. Please keep an eye out for them when you do your next shop there.

07/05/2024

Pinoli Premium Pine Nut and feta sourdough bread.
I used a standard "country style" sourdough recipe and added pine nuts at the beginning then in preshaping I added feta chunks, then baked as normal. Scrumptious.

06/05/2024

Chicken tonight?
I wish this looked as good as it tastes,
I diced and fried chicken breast (thighs would be great too).
Diced pumpkin and carrot, about 10mm cubes, fried them in a cast iron frying pan. Added a healthy handful of Pinoli Premium Pine Nuts and a diced pepper.
The sauce is a cup of Greek yoghurt, tablespoon of olive oil, tablespoon of lemon juice, and grated clove of garlic or three.
Taste amazing but not a photogenic dish.

29/03/2024

A delicious Easter egg lunch idea. Poached egg, tomato, topped with Pinoli Premium Pine Nuts.

Wishing you a happy and safe weekend.

19/03/2024

St Patrick's day saw the Marlborough competitive trail riders club ride through the Hillersden pine nut plantation. I'm glad to see the St Patrick's green well supported. I hope all riders and ground crew had a wonderful day.

28/02/2024

Come say hello and check out The Cranky Pantry in the forum. Love to see you Marlborough! Support local!

👋 Say Hello to the passionate people behind the brands that help put Marlborough food on the table and map! 🍽️

🧀 Meet Simon, Cranky Goat Ltd cheese maker!
☕ Introduce yourself to Yellow Roastery with their new brand Angry Kiwi Cold Brew!
🥘 Sample the delectable creations of Love Thy Curry
🧄 Taste the goodness of Murphy's New Zealand!
🍞 Indulge in the gourmet offerings of Rood Food Pate!
🍎 Savor the flavors of Three Cats Chutney & Jam!
🌰 Get your hands on the award winning Pinoli Premium Pine Nuts!

💫 PLUS, by being there you're into win spot prizes throughout the afternoon! 💫

📅 When: Tomorrow, Thursday 29th February
🕒 Time: 3:30pm-6:30pm
📍 Where: 48 Market Street - The Forum
See you there! 🎉

22/02/2024

Proud to be part of climate action week.

20/02/2024

Come along and check out The Cranky Pantry’s great new venue in the forum if you are in Marlborough next Thursday. Meet the makers, free tastings and much more. Support Local. Looking forward to seeing you!

Join us on Thursday, February 29th, from 3:30 pm to 6:30 pm, as we bring together the talented artisans behind your favorite local brands. 🌟

Meet the faces behind Cranky Goat Ltd Cheese, Rood Food Pate, Boom Chef Blenheim Sauces & Spices, Love Thy Curry, Murphy's New Zealand Pinoli Premium Pine Nuts and Three Cats Chutneys & Jams. Get ready to discover the passion and creativity that goes into each product, taste new flavors, and support your community. 🍽️🧀🍷

Come celebrate local goodness with us!

11/02/2024

So excited for the Nelson Italian Festival on 3rd March! Come say hi!

Ever tried pine nuts (or as we call them in Italy, "pinoli"?

Marlborough-based Pinoli Premium Pine Nuts specialise in this highly nutritious, natural and ancient food. You can use them as a crunchy topping for salads, a key ingredient in pesto, or a subtle addition to your favourite pasta dishes!

Club Italia Nelson Nelson City Council

30/01/2024

The P. pinea (Stone pine) tree was awarded the Royal Horticultural Society's Award of Garden Merit.

22/01/2024

Pinoli Premium Pine Nuts are proud to be part of Climate Action Week held here in Marlborough.
We’ll be showcasing our sustainability journey. See below for details.

12/01/2024

Check out Debbie’s simple Tomato and Feta tart, and check out those amazing looking tomatoes!
Get out and visit your local farmers market and support wonderful local producers like Liberty Growers. You’ll find Pinoli Premium Pine Nuts at their stalls. Pinoli are also found at the information stall at Marlborough Farmers' Market

04/01/2024

Here at Pinoli we are so lucky to be situated on this wonderful slice of New Zealand coastline, not only does the land produce wonderful pine nuts but the coastline also holds treasures. When we have good friends and business contacts from overseas we like to give them the full kiwi experience. Jason’s first job for they day was to don a wetsuit and bring home the goods, sure enough a hour or so later he turns up with crayfish and some amazing fish. Soon after said goods are on the BBQ along with some farm grown lamb chops, a few pine nut side dishes accompanied by some great Marlborough wines and memorable times follow. So lucky to share this piece of paradise and tell the Pinoli story through the people, places and food.

01/01/2024

Sunny New Years days are for puddling around the garden and kitchen having fun being creative. I overcame my fear of my mean German made Borner mandoline ( yes last time I used it - it bit me! ) to thinly slice a freshly picked cucumber and lay it on a swish of lemony dilly whipped feta and Greek yogurt, added some pine nuts, red onion and a swirl of gifted olive oil. Even got fancy and added some verbena florets ( after a quick google to make sure they weren’t toxic!) Pretty as a picture and a pleasure to eat on the deck on this glorious day. Cool, crunchy, creamy little taste sensation! I encourage you to play with your food! Happy New Year everyone!

23/12/2023

2 year old graft showing some form

18/12/2023

These time lapse videos fascinate me. This is a great one.
300 days in 45 seconds. The birth of a stone pine. Amazing!

Last Christmas they sold these stone pine cones in the supermarket so I bought one to try to see if i could grow something from the seeds. And it turned out ...

24/10/2023

Looking for a unique gift? How about a box of Marlborough made goodies. We Love Local have put together this beautifully presented hamper including our Pinoli Premium Pine Nuts

Who is ready for another taste adventure?

We are headed to beautiful Marlborough to taste the delights of Blenheim and beyond!

It has been so much fun bringing together this wonderful team of suppliers and giving you a taste of this area from your own home 🏡

What are you excited to try?

You can find our Maginificent Marlborough Gift Box at https://www.welovelocal.nz/shop/magnificent-marlborough-gift-box

27/09/2023

What are you having for dinner tonight?

✨️ Dinner Inspo!! ✨️

Grilled asparagus wrapped in bacon, drizzled with pesto, lemon zest, and olive oil!
Finished with a sprinkle of pine nuts and chopped cheery toms!

FRESH, IN SEASON GOODNESS!!

Proud stockist of this incredible business's 👏 ❤️
Homegrown Butcher, Deli & Pantry
Waiheke Herbs
Leafyridge Olives
Pinoli Premium Pine Nuts

06/09/2023

Thanks Business South for the write up 😄

05/09/2023

So proud to have our Outstanding New Zealand Food Producers Supreme Champion label on our packs. 😄

20/08/2023

A feast for the eyes as well as the tummy! well done ❤️

29/07/2023

Address

Wairau Valley
Blenheim
7201

Website

http://www.pinoli.co.nz/

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Videos

Mediterranean shrimp with Pinoli Pine Nuts 300g prawns or shrimp, peeled and deveined (I used precooked frozen and thawed them first) 1 tbsp all-purpose flour 2 tsp smoked paprika 1 tsp ground coriander 1 tsp Ancho chilli 1 tsp chipotle (more or less if you like) 1 tbsp butter 3 tbsp extra virgin olive oil 3 shallots, thinly chopped 4 cloves of garlic finely diced ½ cup chicken stock 2 tbsp white wine 1 can diced tomatoes (400g) 120g fresh baby spinach 3 tbsp Pinoli Pine Nuts Salt and pepper to taste In a large bowl add flour, salt, pepper, smoked paprika, ground coriander, ancho, and chipotle, then give a quick stir to mix. Pat the shrimp dry and toss in the flour mix until evenly coated. Use a cast iron frying pan over a medium heat to melt the butter with the olive oil. Add the chopped shallots and cook for 3 minutes then add the garlic and cook another minute or two until the mix is fragrant. Add the shrimp to the garlic and shallots, letting the flour sizzle in the oil mix for a couple of minutes so it will slightly thicken the sauce. Add the tomatoes, chicken stock, and wine cooking for 4-5min, if you are using raw shrimp they turn bright orange when cooked. While the shrimp is cooking place pine nuts in a dry (no oil) frying pan on top of a medium heat, move continuously by shaking the pan every 20 seconds or so. Pine nuts will toast quickly, remove from heat when golden and place on a cool plate to stop the pine nuts cooking any further. Toss the baby spinach leaves through the prawns and plate the dish then sprinkle the toasted Pinoli Pine Nuts on top and enjoy. I also added a tablespoon of garlic to the flour mix and a floret of cauliflower to the mix.

The sunroom is at full capacity, with stacked crates of pinecones, and room is running out on the pad outside. We harvest the pinecones during winter while they are still closed keeping all the seeds inside then cure them over summer in the beautiful Marlborough sun. #pinoli #pinenuts

Throwing the pine cones down to the track as they pick them. #pinoli #pinenuts

I arrived to a Winter wonderland this morning. The ford was up but no trouble to cross. It felt like it was still snowing with snow falling off the tress as it started to melt.

Todays weather is full blue sky, birds singing, sun on your face and not a breath of wind. Monday was hold on to your hat, watch the car door isn't pulled out of your hand, and cold sleet coming in sideways.

It is a beautiful morning with the trees glistening in the sunshine, fog hanging over the valley, and stunning vistas of the Richmond range beyond. The air is crisp, with fresh snow on the range. #pinenuts

Harvesting Pinoli Pine Nuts along the river, the lads assured me the water wasn't cold but I am not convinced.

Max has mastered the new programmable hydraulic flow valve in the shaker, this should reduce the strain on the hydraulic system and be nice and gentle on our trees, as you can see it works a treat making it rain pinecones.

Logs off to the sawmill, Pinus Pinea that have been thinned out of the forest and a few Cypress from a fence line that needed to be moved.

Stunning day for harvesting Pine Nuts

Sushi: 10 sheets of sushi paper Two chicken thighs 1 small cauliflower 2-3 Tbs cream cheese 1 big carrot 1 bell pepper 1 avocado ½ red onion A sushi rolling mat to assemble the sushi. Tofu and miso sauce: 1 block of Tofu 2 Tbs flour 1 Tbs red miso paste 1 Tbs Japanese sake 1 Tbs Rice wine (mirin) 1 Tbs sugar 2 Tbs Pine Nuts ½ Tbs sesame seeds Oil as needed Mixed salad greens to serve Grate or use a food processor to “rice” the cauliflower, then steam to cook. Press excess moisture out by wrapping it with a clean cloth and twisting. Place in a bowl and add the cream cheese, stirring to mix. Dice and remove any bones from the chicken and fry in a little oil till golden and cooked through. Thinly slice the sushi vegetable, using a sharp knife or vegetable slicer. Spread cauliflower “rice” on two thirds of a slice of sushi paper then arrange chicken and sliced vegetables in a line and use the sushi roller to roll, sealing the seam with a finger dipped in water. Dry roast the pine nuts in a frying pan to bring out their flavour, remove them from the heat, chop the stir-fried pine nuts, and add the red Miso paste and miso ingredients to make the sauce Slice the Tofu block into steaks and coat in the flour. Heat oil in a pan then fry Tofu till golden.

Part of our sustainably story is providing the local glasshouse with the shell from our Pine Nuts to use as a biofuel. This is a fantastic renewable alternative to coal and we are just down the road from the glasshouse so very low mileage on a truck. Cheers to Renwick Transport Ltd for your patience with me loading the trailer at snails speed!

Harvesting Pine Nuts using the hillside to assist.

Chicken , Basil , Ricotta, spinach Tortellini with a creamy pesto sauce. Topped with Pine Nuts 🥰

Part of our sustainability story is using our pine nut trees for timber if they need to be cut down.

This branch shows three years of pinecones, the one we will pick winter 2024, 2025, and 2026. It takes three years for a pinecone to develop. This tree has conveniently lowered one of its branches so I can reach, it is hanging on by a thread and still producing cones.

I’ve been meaning to try this Ottolenghi recipe out for a while, Portobello mushroom tarts with pine nut and parsley salsa. As per, I went rogue and did it my way with what I had … puff pastry smeared with sun dried tomato, top with mushroom, dot with garlic butter, feta and topped off with a crumb topping of parsley and a crust of Vogel’s, garlic, lemon rind, Parmesan and olive oil whizzed together, add some pine nuts to the crumb mix and mound up on the mushrooms, bake. Pretty delish! #ottolenghirecipe #pinoli #pinenuts #pinolipremiumpinenuts #meatlessmonday #mushroomtart #nzfoodie #chefathome #nzeats #nzgrown #awardwinningproduct

A lot of work goes into filling one of those bins, one sackful at a time. Well done guys! #pineconeharvest #pinoli #pinolipremiumpinenuts #pineaharvest #pinenuts #makingyourownfun #stonepine #capecampbell #harvesttime #busytimes #nzgrown #onlyinmarlborough #proudlykiwi