Seven Columba College pupils created "Savvy Seven Almond Butter'' to enter in a nationwide programme, in which high school pupils set up and run a business.
The "Savvy Seven'' are Claudia Carruthers (18), Ellie Duncan (18), Amy Mead (18), Olivia Miller (18), Charlotte Smith (17) and Amy Waldburger (18) and Anqi Wang (18).
Amy, the group's production and marketing manager, said the group had been selling its butter since early July.
Nearly 500 jars had been sold and limited stock remained.
A sell-out of the third and final run was imminent.
A fourth run was considered to maximise sales but the group decided against it to allow time to study for upcoming exams, she said.
The group was "very confident'' of winning the regional finals, being held at the Dunedin Public Art Gallery on October 17.
A highlight of the project had been interacting with manufacturers and suppliers, Amy said.
The almond butter was made with the support of Dunedin manufacturer Bay Road.
Part of the "desire'' to create the product was motivated by pupils in the group having allergies.
"I am gluten- and dairy-intolerant, so finding nutritious, tasty foods can be challenging. We wanted a product that lots of people could enjoy and with no-one currently producing almond butter locally, this seemed like a great option,'' Amy said.
Almonds were a "nutritional powerhouse - full of healthy monounsaturated fats, antioxidants and vitamin E''.
"Almond butter can help stabilise blood sugars, which means it is a good option for diabetics, too.''
The almond butter remained on sale at the Otago Farmers Market, Marbecks Cafe & Foodstore, Spelt Bakery, Watson's Eatery and Potpourri Vegetarian Cafe.
Programme lead project co-ordinator Lucy Robertson, of Wellington, said the other Dunedin schools to enter the programme this year were Otago Boys' and Otago Girls' high schools, Queen's High School and St Hilda's Collegiate.
The national finals will be held in Wellington on December 6.