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2020 EDITION Olive Oils from A-Z, Facts & Tips, Experiences, Awards & Table Olives WWW.EVOOSA.CO.ZA
67
VELDRIFT 49 Lions Creek LEEU GAMKA
ST HELENA BAY
Mount Ceder
PIKETBERG WESTERN CAPE N1
KRUIDFONTEIN
VREDENBURG
SALDANHA
.
N7 PORTERVILLE
27 Andante
LANGEBAAN
75 O for Olives
53
Prince Albert Olives
MATJIESFONTEIN LAINGSBURG
64 PRINCE ALBERT
Adhara
N1
RIEBEEK-WEST TULBAGH TOUWS RIVER KLAARSTROOM
YZERFONTEIN 31 Darling Olives 68 Waverley Hills
DARLING Olive Boutique 67 RIEBEEK-KASTEEL
CERES De Rustica 33
MALMESBURY LADISMITH
DE RUST
ZOAR
37 CALITZDORP
66 Hildenbrand
Klipvlei WORCESTER OUDTSHOORN UNIONDALE
WELLINGTON 61
Vesuvio 59 51
Willow Creek
N7 Olive Factory
PAARL 55
MONTAGU
29 Babylonstoren Rio Largo 41 ROBERTSON 65 43
N1 Lapithos Exdiem Marbrin
66 Lamara
Hellobox 74 57 Tokara BONNIEVALE
FRANSCHHOEK BARRYDALE
STELLENBOSCH Mardouw 45
64 Chaloner GEORGE
CAPE TOWN VILLIERSDORP GROOT
N2 47 SWELLENDAM BRAKRIVIER N2 KNYSNA
Morgenster GREYTON RIVERSDALE
STORMSVLEI HEIDELBERG
RIVIERSONDEREND N2
MOSSEL BAY
GRABOUW CALEDON
Bakenshoogte 64 ALBERTINIA
BOTRIVIER 64 Anysbos 68 39
Kransfontein
Gabriëlskloof 65 35 Greenleaf Oudewerfskloof 65 Kleinbergskloof
65
Hemelrand WITSAND STILBAAI
HERMANUS JONGENSFONTEIN
STANFORD
NAPIER
BREDASDORP
GANSBAAI
The farms highlighted with the ARNISTON
yellow dot offer EVOO Experiences.
See page 14 for details L’AGULHAS
ICONS
Technical Info:
Number of Trees SA Olive is proud to partner with the Guide to Extra Virgin
Litres Produced Olive Oil in South Africa (EVOOSA) in showcasing the local
olive industry.
Terroir/Soils
Cultivars Grown With its year-on-year growth, the South African olive industry can no longer be called a fringe
industry, and with the increased focus on superior quality Extra Virgin Olive Oil via the CTC
Styles Produced programme, producers are writing many success stories, as recognised by numerous international
Awards accolades. SA Olive’s strategy is to continue educating and encouraging consumers to seek out top
quality South African Extra Virgin Olive Oil as their EVOO of choice!
Buy Online
What makes Extra Virgin Olive Oil (EVOO) so special?
Other Products
Find us online at:
CONTENTS Well, besides its ancient historical significance and
Experiences: www.evoosa.co.za
FACTS & TIPS 3 incredible medicinal properties, EVOO is simply the
Tasting
Restaurant
Let’s get social: healthiest, tastiest and most versatile oil in the world. We
@extravirginoliveoilsouthafrica AWARDS 17
Wine invite you to discover this life enhancing elixir and the
@evoosouthafrica
Accommodation
#evoosa OLIVE OILS 23 culture that surrounds it in the pages that follow...
Functions Get in touch:
Activities glynis@evoosa.co.za OLIVES 71
THE GUIDE TO EXTRA VIRGIN OLIVE OIL IN SOUTH AFRICA (EVOOSA). 7th EDITION. HARVEST 2019
PUBLISHED BY SUNSWEPT PUBLISHING © 2019 SUNSWEPT PUBLISHING - All rights reserved. This guide is copyright and no part
Glynis van Rooyen of this publication may be reproduced in any form or by any means without the prior
082 775 8843 - glynis@evoosa.co.za written consent of the publisher. Every effort has been made to ensure the information
PO Box 1216, Hermanus, 7200, South Africa
contained in this guide is accurate at the time of going to press. Some details, however,
DESIGNED BY
Michael van Rooyen (www.michaelvanrooyen.com) are subject to change and the publisher accepts no responsibility for any inaccuracies,
Sandra Slabbert (sandra@evoosa.co.za) loss, injury or inconvenience sustained by any person using this guide as a reference.
3
WHAT IS EVOO? WHAT ARE THE STYLES?
EVOO (pronounced ee-voo) is Extra Virgin Olive Oil - the highest grade of virgin olive oil, derived by cold extraction Extra Virgin Olive Oil comes in 3 styles, which is usually indicated on the label. The style is dictated by the cultivar
(below 30°C), without the use of solvents or refining methods. What makes it “extra” virgin is a little more technical: of the olive and the degree of ripeness when the oil is extracted. Generally, the greener the olive, the more
on sensory analysis it shows no defects (superior taste and aroma), and on chemical analysis shows a free acidity of peppery or pungent the flavour, which enhances bold flavours in food. The more delicate the oil, the more it adds
no more than 0.8% (indicator of quality) and peroxides lower than 20 meq/kg (indicator of freshness). nuance and lifts textures in food. Use different styles of oil to achieve the optimum flavour combination in various
recipes. Keep trying different oils and find your own favourites.
EXTRA... VIRGIN...
Before chemical testing, Virgin Olive Oil Only pure oil from the olive, processed at
was the best we could get, but now we’re a temperature below 30°C (cold pressed/
able to add the “Extra” indicating the highest extracted) with no additives or defects.
standard of purity, freshness and taste. Stored in tanks free of oxygen and light. DELICATE MEDIUM INTENSE
Subtle, fresh and fruity in A good balance of fruity, Very fruity and pungent
taste and aroma. peppery aftertaste and with a strong bite of
OLIVE... OIL... bitter or a pungent
mouthfeel
bitterness.
Olives of different cultivars are picked Roughly 18% of the olive is the oil. This golden Best as a replacement for butter; Best for salad dressings, pastry, Best for cheese sauces, swirling
at varying degrees of ripeness, usually a essence is extracted mechanically from the pulp drizzling on bread, salads and pasta and sauces. Braising and into soup, cooking lamb, beef and
combination of green, half-ripe and ripe, and water. There is no EVOO that comes from roast vegetables; in baking and casseroles of fish, chicken and pork casseroles or roasts. Basting
and crushed as soon as possible after picking. a second extraction or press. for mayonnaise. meat. brinjals and roasting potatoes.
WHAT IS NOT VIRGIN OLIVE OIL is a natural, unrefined oil, processed at
higher temperatures resulting in a much lower quality oil. It FLAVOURED/INFUSED EXTRA VIRGIN OLIVE OILS...
EXTRA VIRGIN OLIVE OIL?
is not as tasty or as healthy as EVOO. The purists will say there is no such thing, because anything added to Extra Virgin Olive Oil negates
OLIVE OIL / PURE OLIVE OIL / LIGHT OLIVE OIL are refined olive the definition (no additives). However, cooks and consumers love the delicious nuances of an
oils occasionally blended with a minimal amount of Extra POMACE OIL is extracted from the pulp left over from the first infused oil and international competitions even have awards for them.
Virgin Olive Oil. They look the part and cost less but are simply press and is not fit for human consumption. It is generally
used for making soap or as fuel. Popular infusions include garlic, rosemary, chilli, lemon and sun-dried tomato.
not as good for you.
5
HEALTH BENEFITS HOW TO BUY AND STORE
The regular and generous consumption of EVOO is a cornerstone of the Mediterranean diet, which has been Whenever possible, buy direct from the farm for the freshest oil and the opportunity to taste it at source.
scientifically accepted as one of the healthiest diets in the world! EVOO is a rich source of antioxidants and See our map on the first page for the locations of producers. Immerse yourself in the EVOO experience and feel
mono-unsaturated fats or “good” fats. Use EVOO everyday to enjoy the health benefits of this golden elixir. the passion in the product. Otherwise, look for these pointers on the label at your local deli or supermarket...
BRAIN HEART & BLOOD
Slows down decline in Protects against heart disease EXTRA VIRGIN WHERE IT IS MADE
memory and cognitive
Keeps cardiovascular system The producer verifies that the oil is in fact Why buy imported oil when our producers
functions
free from build-up Extra Virgin - not virgin, refined or blended offer the best quality, freshest oil, and your
Protects against oil. It is the pure, unadulterated juice of the purchase supports local agriculture and
Alzheimer’s Reduces bad cholesterol
olive - cold pressed and no additives. creates employment. It’s a win-win situation!
Reduces depression Reduces possibility of strokes
Lowers blood pressure
Reduces risk of Type 2
DIGESTION diabetes
DATE OF HARVEST THE CTC SEAL
Prevents intestinal ischemia Unlike wine, Extra Virgin Olive Oil does not This is the official seal of the SA Olive
and associated organ damage improve with age. Two years from the date of Association and means that the producer has
Helps to protect against
CELLS harvest is the maximum age for the best health Committed to Compliance with strict quality
chronic colitis Reduces toxin-induced and flavour benefits. Fresh is best! standards and that the oil has been approved.
stress in liver cells
Aids digestion and reduces
Protects against breast,
constipation STORAGE
prostate and colon cancer
LIGHT, HEAT AND AIR ARE THE ENEMIES...
Enhances hair, skin and
BONES nails • Buy in quantities you will use while the oil is still fresh.
Protects bones and combats • Preferably buy in dark bottles or vacuum packs. Close the lid tightly.
osteoporosis
• Store in a cool, dark place to minimise the effects of heat and light.
• Do not refrigerate – it is unnecessary and the oil will turn cloudy.
7
HOW TO TASTE EVOO HOW TO COOK WITH EVOO
See the highlighted farms on our map to find farms where you can exercise your taste buds and buy at source. Once you realise how tasty and how good Extra Virgin Olive Oil is for you, it will be an essential in your pantry.
Or try it at home - have an oil tasting party with friends. Try the three styles of oil, starting with Delicate, then You might even want to stock the different styles. Contrary to the myth (busted!), EVOO is the most resistant to
Mild and finally Intense. Use sliced apple to cleanse your palate between tastings. When you know how to taste oxidation and therefore the most suitable for frying. Best results when frying at around 180°C.
and identify the flavours of an Extra Virgin Olive Oil, you can start to find your own favourites.
REPLACE BUTTER DRESSINGS DIPS
1. POUR Use instead of butter on bread, Drizzle pure over fresh cut With a dash of balsamic or
2. WARM & SWIRL
in baking and all cooking. tomatoes, salad or as the base added to yoghurt or soft
Pour a tablespoon of oil into a small glass. Cup the glass in the palm of your hand Great for vegans. of any salad dressing. cheese with herbs and spices.
You can use a shot glass or a wine glass, but to warm the oil and release the aromas,
the pros use round, blue glasses that hide the covering the opening of the glass with your
colour of the oil (for judging purposes). other hand to trap them in. Swirl gently.
DRIZZLE FRY DEEP FRY
Pour over hot baked potatoes Fry eggs, fish, veg and meat in Perhaps more expensive but
or vegetables, swirl into soup EVOO for the healthiest and certainly the healthiest way to
3. SMELL 4. SIP and slosh over pasta. tastiest results. crisp-cook, and it’s re-usable.
Uncover the glass and take a deep whiff. Now take a long, slurpy sip, taking some air
Can you identify the characteristics? Is it into your mouth to aerate the oil. Coat your
fruity or grassy? Do you notice nuances of entire tongue to identify as many aspects of SAUCES MARINADE PRESERVES
banana, artichoke or green tomato? the flavour as possible. Note the bitterness. Use a robust oil to add silky Use pure or infused with Meat, fish, veg and cheese can
texture and delicious flavour herbs, garlic, lemon and be preserved in oil. To pickle,
to just about any sauce. spices for any meat or veg. add vinegar, salt and herbs.
Olive oil can range from smooth and nutty (delicate),
5. SWALLOW to bitter and peppery (intense). A good olive oil will
leave your mouth feeling clean and fresh, never oily or
Finally, swallow the oil and take note of the greasy. Any “off” notes on the nose or palate, however BAKING PUREES DESSERTS
sensations, like a pepperiness in the back of slight, are defects (e.g. muddy, mouldy, winey or Use a delicate EVOO when Think hummus and pesto - Use in ice-cream and
your throat (or lack thereof). You may even rancid). Don’t settle for mediocre olive oil. Enjoy the baking pancakes, bread, pureed veg and pulses with puddings like baklava, Greek
have a small cough, indicating the pungency. world-class quality of South African EVOO. pastries, cakes and biscuits. olive oil, herbs and spices. carrot cake and pannacota.
9
RECIPE: BASIL PESTO
Basil pesto is an easy and versatile recipe, adding delicious flavour and complexity to a wide variety of dishes,
which is why we’ve chosen to share this tried and trusted old favourite. Some serving suggestions include swirling
it into pasta with olives and an extra drizzle of EVOO, or spreading it on toasted ciabatta with fresh tomato.
INGREDIENTS
3 cups fresh basil leaves
1/2 cup toasted pine nuts*
1/2 cup freshly grated parmesan cheese*
3 cloves garlic (roasted or fresh)
3/4 cup local Extra Virgin Olive Oil
1/3 cup fresh lemon juice
1/2 teaspoon each of sea salt and fresh ground pepper
* Pine nuts can be substituted with almonds or macadamia nuts
* For a vegan option substitute the parmesan for 1/3 cup nutritional yeast
INSTRUCTIONS
Toast the pine nuts on a baking tray, tossing once halfway through, until golden
brown, about 5–7 minutes.
Blend the basil, pine nuts, cheese and garlic together in a pestle and mortar, food
processor or hand-blender*.
Pour olive oil in slowly while still mixing (or a little at a time, then mix, then more
oil, then mix again, etc).
Scrape down the sides, then add lemon juice, salt, and pepper. Pulse/crush until
everything is blended together. Taste and add more salt/pepper if desired.
* A pestle and mortar is best, followed by a hand blender. It is nice for your pesto to be
slightly coarse. A food processor often makes the pesto into a more paste-like texture.
11
A BRIEF HISTORY OF EVOO IN SA 6 REASONS TO BUY LOCAL EVOO
Skipping past its ancient origins, the history of Every choice you make as a consumer has an impact - on your health, your wallet, your environment and your
olive tree farming in South Africa is punctuated by community. By now you know that EVOO is the healthiest oil and that South African EVOO is world-class. While it
colourful characters who introduced innovations and may not be the cheapest, there are so many good reasons to buy local EVOO. Here are just a few...
improvements that have brought the industry to where
it is today – poised for another leap forward.
1. QUALITY 2. VALUE
Piet “California” Cillie brought olive trees (and other The late Guilio Bertrand hoped to retire on the beautiful farm
Local EVOOs compete at international level Don’t fall for cheap imports. Top quality
“strange” fruit) back from California in 1893 and thanks to his Morgenster which he bought in 1992. Instead he realised
with the best in the world and come out tops! Italian EVOO costs from R300 per 500ml
influence, the very first prize for South African olive oil was its potential for producing excellent quality wine and olive There is no reason to assume that European upwards whilst excellent local oils range
awarded to Jan Minnaar of the farm De Hoop, in Paarl. He won oil and he introduced the Italian tradition of combining the oils are better, especially at the price. around R100 per 500ml.
the prize for the finest olive oil produced in the British Empire two in his farming enterprise. He was awarded the Lifetime
at the London Show in 1907! Achievement Award by SA Olive in 2012 for importing 90% of
all cultivars that producers today farm with and for the top of
At about the same time a young immigrant from Genoa,
the range olive nursery he established.
Ferdinando Costa, saw the potential of the climate and soil 3. AUTHENTICITY 4. FRESHNESS
and started grafting on imported Italian material. More than Two women who have made their mark on the industry Europe has been rocked with EVOO scandals It is the freshest oil you can buy – straight
satisfied with the results, he began planting on a large scale are Reni Hildenbrand and Linda Costa. Reni owns the same for decades, with blended olive oil (or worse) from the farm to your local supermarket.
on a farm in Paarl Valley in 1925 and by 1935 was pressing farm Piet “California” owned almost a century ago. Linda is a labelled as Extra Virgin. Rest assured that Imported oils have travelled a long way to get
his own oil with a mill imported from Italy. Today Costas is a member of the Institute of Integrative Nutrition. Both women local EVOO’s carrying the CTC seal are pure! here. Check production dates. Fresh is best!
household name. have spent their lives educating the public on olive oil through
tasting courses and both serve as International Panel Tasters
Another Italian, Baron Andreis, planted olive trees in the
and Panel Leaders in SA.
1950s and appointed Carlo Castiglione to manage the farm
and make olive oil in 1972. Castiglione installed the first Something every one of these characters has in common, (as 5. JOB CREATION 6. EXPERIENCE
continuous cycle oil extraction plant in the country and by 1997 do the many others who have made important contributions Buying local supports our economy, creates Whenever possible, visit the farms and buy
was bottling under the label Vesuvio Extra Virgin Olive Oil. By to the growth of this industry but are not mentioned here), is jobs and ensures a sustainable olive industry. direct. Meet the makers, do a tasting, discover
2002, Vesuvio had won four awards in Italy and is still winning an absolute passion for the olive tree and its fruit. Olive farming is labour intensive and the landscape, enjoy the shops, restaurants
International awards today. conveniently follows on the grape harvest. and accommodation. Live the EVOO life.
13
EVOO EXPERIENCES
SENSE-SATIONAL TOURS
Olive Oil is not just a product, it’s a lifestyle. Several local producers offer a variety of experiences to immerse you
in the culture and landscapes of EVOO. Do an olive oil tasting (which goes well with a wine tasting), enjoy excellent VISIT OLIVE COUNTRY WITH SUNSWEPT TRAVEL.
restaurants and delis or escape for a weekend getaway. See the list below and view profiles for more...
TASTE THE FINEST OLIVE OILS AT SOURCE AND DISCOVER
THE FLAVOURS AND SIGHTS OF OUR BEAUTIFUL COUNTRY.
OLIVE & EVOO TASTING RESTAURANTS
Babylonstoren, Darling Olives, De Rustica, Babylonstoren, De Rustica, Morgenster, Klein Karoo, Stilbaai, Breede River Valley, Overberg, Franschhoek,
Marbrin, Mardouw, Morgenster, Mount Ceder, Mount Ceder, Tokara, Gabriëlskloof, Stellenbosch, Tulbagh, Riebeek Kasteel, Cederberg, and more!
Hildenbrand, Kransfontein, Prince Albert Olives, Hildenbrand, Kleinbergskloof (seasonal),
Tokara, Willow Creek, Bakenshoogte, Exdiem, O for Olive, Waverley Hills
Gabriëlskloof, Hellobox, Kleinbergskloof,
O for Olive, Olive Boutique, Oudewerfskloof,
Waverley Hills
ACCOMMODATION
Babylonstoren, De Rustica, Mardouw,
Mount Ceder, Olive Factory, Prince Albert
WINE TASTING & SALES Olives, Adhara, Hildenbrand,
Babylonstoren, Darling Olives, Morgenster, Kleinbergskloof, Oudewerfskloof
Tokara, Gabriëlskloof, Hildenbrand,
Waverley Hills
OTHER ACTIVITIES
FUNCTIONS Babylonstoren, De Rustica, Kransfontein,
Babylonstoren, Darling Olives, Hildenbrand, Marbrin, Mardouw, Morgenster,
PHOTO COURTESY OF TOKARA
Kransfontein, Marbrin, Mount Ceder, Mount Ceder, Olive Factory, Tokara,
Gabriëlskloof, Kleinbergskloof, Waverley Hills Adhara, Hildenbrand, Kleinbergskloof,
Olive Boutique,Waverley Hills
SEE THE MAP ON THE FIRST PAGE FOR LOCATIONS www.sunswept.co.za – glynis@hermanus.co.za – +27 82 775 8843
South African & International awards are given
annually after the harvest and producers display these
awards on their label - one way of ensuring that you
are buying excellent Extra Virgin Olive Oil.
However, not all producers send their oils in for
judging locally and even fewer compete internationally
as this can be an expensive exercise. Use these awards
as a guide but be your own judge.
17EVOO AWARDS 2019 EVOO AWARDS 2019
LISTED COMPETITIONS: BABYLONSTOREN – pg 29 KLEINBERGSKLOOF – pg 65 OLIVE BOUTIQUE – pg 67
Gold SAO Medium Don Carlo Bronze SAO Medium Estate Blend Gold SAO Intense Coratina
Jpn IOOC: Japan Int. Olive Oil Competition
Gold SAO Medium Coratina KRANSFONTEIN – pg 39 Silver SAO Delicate Frantoio
SAO: South African Olive Association Awards Silver SAO Medium Frontoio Bronze SAO Medium Frantoio/Leccino
Bronze SAO Medium Directors Reserve
NY IOOC: New York Int. Olive Oil Competition Silver SAO Medium Versnit Bronze SAO Medium Frantoio OUDEWERFSKLOOF – pg 68
LA IOOC: Los Angeles Int. Olive Oil Competition Spec.Ment. Sol D’Oro Delicate Frantoio Silver SAO Medium EVOO
Spec.Ment. Sol D’Oro Delicate Blend LAPITHOS OLIVE GROWERS – pg 41
L 100C: London Int. Olive Oil Competition PRINCE ALBERT OLIVES – pg 53
Spec.Ment. Sol D’Oro Medium Coratina Gold SAO Delicate Pure
L’Or D’Oro: L’Orciolo D’Oro, Italy Silver SAO Medium Family Blend Silver SAO Medium Karoo Blend
Terra Olivo: Israel DARLING OLIVES – pg 31 Bronze SAO Medium Harmony
Gold SAO Delicate EVOO RIO LARGO OLIVE ESTATE – pg 55
Flos Olei: Int. Guide to the World of EVOO MARBRIN FARM – pg 43 Silver SAO Delicate Gold EVOO
Bronze SAO Medium Fynbossie
Sol D’Oro: Southern Hemisphere Silver SAO Intense Directors Reserve Silver SAO Medium EVOO
DE RUSTICA ESTATE – pg 33 Silver SAO Intense Intense Silver SAO Intense Premium
*Spec.Ment. = Special Mention Gold SAO Intense Range Intense
*Grand.Ment. = Grand Mention Silver SAO Delicate Delicate Silver Jpn 100C Medium Premium
Gold SAO Intense Collection: Coratina Bronze SAO Medium Medium Flos Olei 96
*Distinct. = Distinction
Gold SAO Medium Range Medium
Gold SAO Medium Collection: Frantoio MARDOUW OLIVE ESTATE – pg 45 TOKARA – pg 57
The format for the awards below is: Gold SAO Intense XXV Intense Gold SAO Medium Multi Varietal
Gold NY IOOC Intense Collection: Coratina
AWARD COMP. STYLE LABEL Gold SAO Medium Oil of the Olive Silver SAO Delicate Mission
Gold LA IOOC Intense Collection: Coratina
Gold Sol D’Oro Medium Collection: Coratina Gold NY 100C Medium Oil of the Olive Silver SAO Intense Premium
ANDANTE – pg 27 Gold L 100C Medium Oil of the Olive Silver SAO Medium Premium
Gold SAO Medium Intenso Spec.Ment. Sol D’Oro Delicate Range Medium
Spec.Ment. Sol D’Oro Intense XXV Intense Silver SAO Medium Frantoio
Gold SAO Medium Forte GABRIËLSKLOOF – pg 65 Bronze LA 100C Delicate Multi Varietal
Gold SAO Medium Mezzo Bronze SAO Intense Reserve Blend MORGENSTER – pg 47
Bronze Sol D’Oro Intense Premium
Gold NY IOOC Medium Mezzo Bronze SAO Intense Estate Blend Gold SAO Medium Don Carlo
Silver SAO Delicate Gold SAO Medium EVOO WILLOWCREEK – pg 61
GREENLEAF COMPANY (THE) – pg 35 Silver SAO Medium Woolworths Gold Terra Oliv Medium Estate Blend
Silver NY IOOC Delicate Intenso Bronze SAO Medium Saint Sebastian Bay Flos Olei 98 Grand.Ment. L’Or D’Oro Medium Directors Reserve
ANYSBOS OLYWE – pg 64 Bronze SAO Medium EVOO Distinct. L’Or D’Oro Delicate Estate Blend
Gold SAO Medium Flos Olei 86
19THE best OF THE best TEN OILS are annually
selected to receive a coveted
ABSA TOP 10 trophy.
FOR 2019 They are selected from the
best South African extra
virgin olive oils by a panel
of international experts.
BABYLONSTOREN Babylonstoren Coratina • WILDEKRANS Wildekrans Keerweer PORTERVILLE Andante Intenso • LAPITHOS Lapithos Olive Growers Pure • OAKHURST Oakhurst Medium
MARDOUW Mardouw Oil of the Olive • DE RUSTICA Estate Collection: Coratina • AVENUE PARK Cape EVOO ANYSBOS Anysbos Medium • VIGNE d’Or Vigne d’Or EVOOThere are more than 130 producers of Extra Virgin Olive
Oil in South Africa, mostly situated in the Western Cape
with its Mediterranean climate. Some are big and some are
boutique, but they all have one thing in common, they are
passionate about their oil. We invite you to get to know the
olive oils in this guide, explore the different styles on the
farms or at your local deli or supermarket.
23EVOO PRODUCERS A-Z EVOO PRODUCERS A-Z
NAME CONTACT PAGE NAME CONTACT PAGE NAME CONTACT PAGE NAME CONTACT PAGE
ADHARA 071 404 2766 64 Gantouw Farm 083 794 6070 LAMARA 021 300 3025 66 Portion 36 Olive Orchard 021 865 2157
Alpha Excelsior 027 482 2700 Goedgedacht Trading 022 482 4369 LAPITHOS OLIVE GROWERS 083 310 6467 41 PRINCE ALBERT OLIVES 023 541 1687 53
ANDANTE 082 881 8228 27 Grange (The) 023 356 2247 La Ricmal 021 865 1005 RIO LARGO OLIVE ESTATE 023 340 4776 55
ANYSBOS 082 601 1067 64 Groote Vallei Olive Estate 023 230 0660 Lettas Kraal 011 685 0022 Riverbend Farm 082 565 3674
Avenue Park 082 376 1129 GREENLEAF OLIVE CO (THE) 021 556 9996 35 LIONS CREEK 082 570 0883 67 Rockhaven 021 849 8664
Ayama 072 679 9734 Green & Gold 021 907 2301 L’Ormarins 021 874 9057 Rupert & Rothschild 021 874 1648
BABYLONSTOREN 021 863 3852 29 HEMELRAND 028 314 0940 65 MARBRIN FARM 078 916 3606 43 Sanctuaire Ashia 072 956 3282
BAKENSHOOGTE 028 284 9149 64 Het Bos Olives 022 492 2557 MARDOUW 023 616 2999 45 Serrado Olive Estate 074 233 9850
Baleia Wines & Olive Oil 028 713 1367 HELLOBOX 062 280 1982 70 & 74 Mont Rouge Olive Estate 082 854 9314 Tarentaalkloof 021 553 2417
Bella Mia 044 272 8709 Het Vlock Casteel 022 448 1488 MORGENSTER 021 852 1738 47 Terra Rosa 021 917 2040
Benguela Cove 021 944 1218 HILDENBRAND 082 656 6007 37 Morning View 079 773 5302 TOKARA 021 808 5900 57
Blue Sky Organics 083 653 3635 Hillcrest Estate 021 970 5800 MOUNT CEDER OLIVES 021 863 3282 49 & 74 Uva Mira 021 880 1683
Bosjes 023 004 0496 Honingklip 083 287 5112 Nuwerus 023 342 1287 VESUVIO OLIVE ESTATE 021 869 8571 59
Botuin Olives 027 219 1202 Igadi 023 626 2028 O FOR OLIVE 073 120 1243 75 Vigne d’Or 021 876 0412
Cederberg Olives 023 004 0294 JS Jordaan 023 356 2278 OAKHURST OLIVES 023 230 0842 Waterleliefontein 083 717 9360
CHALONER SA 021 880 0130 64 Kadimah 021 930 3748 Olijvenhof Olive Estate 082 600 0047 WAVERLEY HILLS 023 231 0002 68
Costas 021 872 6700 Kammanasie Blue 071 659 3885 OLIVE BOUTIQUE 022 448 1368 67 Wildekrans 079 697 9983
DARLING OLIVES 022 492 3171 31 KLEINBERGSKLOOF 028 754 3181 65 OLIVE FACTORY 082 784 4761 51 WILLOW CREEK 023 342 5793 61
DE RUSTICA ESTATE 044 241 2177 33 Kleinfontein 071 420 8299 Olyfberg 023 342 5096 Windfall 083 320 8473
Drift (The) 086 150 2025 Kleinood De Boerin 021 880 2527 Olyvenbosch 021 869 8035
EXDIEM 082 443 7000 65 KLIPVLEI 083 230 8452 66 OUDEWERFSKLOOF 082 371 8275 68
Foothills Olive Grove 021 842 0045 Kloovenburg Olives 022 448 1635 Paddakloof 060 777 7194
GABRIËLSKLOOF 028 284 9865 65 KRANSFONTEIN ESTATE 082 824 1329 39 Pètra Olives 082 322 3433
Galenia Estate 023 614 2514 Kredouw Olive Estate 023 541 1105 Pienaarsrust 083 360 4195
25ANDANTE
Dasbosch Road, Porterville
OWNER: Willie Duminy CONTACT: Willie & Lisa Duminy
WEB: www.andanteoliveoil.co.za
EMAIL: info@andanteoliveoil.co.za TEL: +27 (0)82 881 8228
36 000 36 000
Sandy loam Frantoio, Leccino, Coratina, FS17, Mission, Kalamata, Nocellara del Belice
Intense, medium and delicate
Yes See page 18
TASTING NOTES
INTENSO: Intensely fruity, made from Nocellara del Belice. Aromas of artichokes, roasted tomato,
celery and herbs. FORTE: Showcase for the modern Favolosa (FS17) variety. Fresh grassy aromas,
medium to strong flavours and piquant pepperiness. MEZZO: Medium fruity with aromas of green
herbs, roasted vegetables, tomatoes and green banana. A lingering spiciness and nutty aftertaste.
DELICATE: Delicately fruity. A sweet, nutty aroma with hints of apple, green banana and avocado.
A subtly piquant aftertaste.
HISTORY & CULTURE
Andante Extra Virgin Olive Oil is made from olives grown on the Wêreldsgeluk Estate near Porterville. Cultivation, harvest timing and
milling are directed at producing the finest quality EVOO with a focus on complex, harmonious flavours and maximising biophenols for
their extraordinary health benefits. Farming practices are ethical, sustainable and natural. A modern two-phase mill is used for cold-
extraction and no artificial additives are used. The first trees were planted in March 2006 and today we have 36 hectares, about 36 000 trees
(7 cultivars) under cultivation in an intensive system.
27BABYLONSTOREN
Simondium Road, R45, Paarl
OWNER:
OWNER: BabylonstorenCONTACT:
Babylonstoren Klaas
Klaas
CONTACT: Stoffberg
Stoffberg andand Charl
Charl Coetzee
Coetzee
www.babylonstoren.comEMAIL: klaas@babylonstoren.com
WEB:www.babylonstoren.com
WEB:
klaas@babylonstoren.com
+27 (0)21
TEL:EMAIL: 863 3852 TEL: +27 (0)21 863 3852
8 500 15 000 Mostly Longlands and Klapmuts soils
Frantoio, Leccino, Mission, Kalamata, Nocellara, FS17, Coratina, Don Carlo, Manzanilla
Medium and delicate See page 18 Yes
Variety of table olives in herbs, olive flower soap & olive napiery
TASTING NOTES
Babylonstoren EVOO Blend (Blue 500ml tin): Balanced, medium style Extra Virgin Olive Oil with
flavours of bitter almonds and walnut. Fruit of green and ripe olives with mild pepperiness.
Babylonstoren EVOO Frantoio (Green 500ml tin): The Frantoio variety oil is renowned for its robust
fruitiness and full herbaceous aroma and flavour. The spiciness indicates freshness and superb
quality. Limited stock. Onderplaas EVOO (Golden 5L tin): A blend made up of a selection of Italian
varieties.
HISTORY & CULTURE EXPERIENCES
Granted in 1692, Babylonstoren is one of the oldest Cape Dutch farms Winter 10am – 5pm, summer 10am – 6pm
in South Africa. Today it features 5-star accommodation in restored 17th Babel: Booking essential. Greenhouse: Daily 10am – 4pm
century cottages, a garden spa, two farm-to-table restaurants, a winery, The Bakery: Wed & Fri 7pm – 9pm, booking essential
olive press and a farm shop. Unique to the property is also a formally Winter 10am – 5pm, summer 10am – 6pm
Cellar & olive tours 11am – 3pm
laid out eight acre fruit and vegetable garden that was inspired by the
Company Gardens of the Cape, for provisioning ships that passed by the 5 Star Hotel and Spa
Cape of Good Hope on voyages to and from the East. YES
3.5 Ha garden with garden tours daily at 10am
29DARLING OLIVES
3kms outside of Darling on the R315
OWNER: Roleen Basson CONTACT: Nicole Koen
WEB: www.darlingolives.co.za
EMAIL: info@darlingolives.co.za TEL: +27 (0)22 492 3171
28 000 17 000 - 20 000 Clay & Sand/Rock
Mission & Frantoio
Medium and delicate See page 18 Yes
Table olives, paste, jams, chutney, olive rubs, infused oils, chocolate and body products.
TASTING NOTES
Darling EVOO, a blend of green and ripe Mission olives, is a balanced, delicate style oil with
flavours of freshly cut grass, fruit and almonds. Ideal over fruit, salads, vegetables and soups.
Darling Olives Fynbossie is a medium style blend of Mission and Frantoio olives, picked from trees
grown between the fynbos and resulting in a beautifully rounded aroma of fruit, nuts and fynbos.
Ideal to drizzle over meat, chicken and fish. Darling Table Olives are soft but firm and break away
easily from the pip. We produce a wide variety of different table olive styles.
HISTORY & CULTURE EXPERIENCES
Darling Olives is located just 3 km out of Darling towards Yzerfontein, Mon to Fri 9am – 4pm, Sat & Public Holidays 9am – 1pm
nestled amidst vineyards, grazing cattle and olive groves. Our 70Ha
Mon to Fri 9am – 4pm, Sat & Public Holidays 9am – 1pm
of olives are grown on dry-land on the Alexanderfontein Estate. The
olives are processed within 24 hours of being handpicked, resulting in 70 pax
a superior quality product. Darling Olives
Experience a traditional approach to olives on a working farm where
@darlingolives
cattle are still herded by horse and a flock of sheep might cross your
path. Darling Olives is a great place to start your education about how
olives are grown, pressed and cured.
31DE RUSTICA ESTATES
Oudemuragie Road, De Rust
OWNER: Rob Still CONTACT: Precilla Steenkamp
WEB: www.derustica.co.za EMAIL: info@derustica.co.za
TEL: +27 (0)44 241 2177
85 000 Sandy, Loam, Clay Delicate, medium, intense
Frantoio, FS17 (Favolosa), Leccino, Nocellara, Barnea, Korreneiki, Coratina, Arbequina, Kalamata
Yes See page 18 Food Safety: FSSC 22 000 Certified
Table Olives
TASTING NOTES
PREMIUM BLENDS: An oil for each occasion! Visit www.derustica.co.za/food-pairing
Delicate — Fruit of green and ripe olives, almond, walnut, pine seed.
Medium — Fruit of green and ripe olives, artichoke, olive leaf, walnut.
Intense — Fruit of green and some ripe olives, olive leaf, grass, artichoke and green tomato.
ULTRA-PREMIUM SINGLE CULTIVARS: Tasting notes available on www.derustica.co.za
HISTORY & CULTURE EXPERIENCES
De Rustica has been producing EVOO since 2012. Our carefully selected By appointment. Sales weekdays 8am – 4pm
Italian, Greek and other cultivars are handpicked and pressed on Tours: Mon – Fri 11am, bookings essential
Online food pairing: www.derustica.co.za/food-pairing
the estate. The micro-climate is characterized by cold winters and
Mon to Fri 9am - 4pm
warm summers without searing heat, resulting in a high day-night
temperature range. Our EVOO is among the finest with an exceptionally Self-catering
low acidity. These ideal growing conditions and the artisan care taken Cycling
in the production and blending processes, result in exceptional quality.
De Rustica constantly strives to improve its methods, equipment and
standards in an effort to continue producing world class EVOO. The focus
is always solely on quality. 33GREENLEAF OLIVE COMPANY
Milkwood River, Malgas near Swellendam
OWNER: The Killarney Trust CONTACT: Kelly White
WEB: www.greenleafoliveco.co.za EMAIL: info@gloc.co.za
TEL: +27 (0)21 556 9996
180 000
Frantoio, Leccino, Coratina, Barnea, Picual, Koroneiki, Arbequina, Arbesona, Hojiblanca
Greenleaf Extra Virgin Olive Oil – A delicate blend
Saint Sebastian Bay Extra Virgin Olive Oil – A more robust oil
See page 18
TASTING NOTES
Greenleaf Extra Virgin Olive Oil – a well balanced, delicate Extra Virgin Olive Oil with good fruit.
It has notes of green grass, ripe almond with a floral aroma. Suitable as an all-purpose oil in the
kitchen.
Saint Sebastian Bay Extra Virgin Olive Oil – a medium intensity Extra Virgin Olive Oil with a hint
of artichoke, pine seed and green tomatoes. Ideal for dressing and enhancing your favourite dish.
HISTORY & CULTURE
Situated on the south east coast of Southern Africa, on the banks of the Breede River, close to Cape Agulhas, here both soil and climate are
ideal for the development of a modern olive grove. In 2004, Sean White purchased the farm with the vision of establishing one of South
Africa’s largest olive groves. Extensive research was carried out on cultivars, modern harvesting, processing methods and testing methods.
Mechanical harvesting ensures that the oils are extracted within 2-3 hours of the olives being picked, maximising flavour and freshness. The
Greenleaf Olive Company is proud to produce quality South African Extra Virgin Olive Oil at affordable prices.
35HILDENBRAND ESTATE
Blouvlei Road, Wellington
OWNER: Reni Hildenbrand CONTACT: Reni Hildenbrand
WEB: www.wine-estate-hildenbrand.co.za
EMAIL: info@wine-estate-hildenbrand.co.za CELL: +27 (0)82 656 6007
3 500 1 200
Glen Rosa Coratina, Frantoio, Leccino, Mission, Manzanilla
Medium to intense Soon
Table Olives
TASTING NOTES
Positive attributes, 80% green olives, 20% ripe olives, artichoke mouthfeel and almond, walnut
and olive leaves. A cuvee of Coratina, Frantoio and Leccino achieves a well balanced oil in a
medium-intense style. Please use in cooking and don’t forget to add to your pets’ food.
HISTORY & CULTURE EXPERIENCES
The first commercial planting of olive trees in South Africa was done Daily from 10am – 4pm by appointment
by Piet Cillie in 1893 on Reni’s farm and it was this history that inspired
By appointment and during summer touring season
her to continue the tradition. From 800 olive trees she increased the
plantings to 3 500 by 1995. Reni achieved her Certificate as an olive oil Mon to Sat 10am – 4pm, Sun 11am – 3pm
taster from ONAOO at the University of Imperia in Italy and she qualified B & B cottages
for her Panel Leader certificate there two years later. Today Reni is the
Panel Leader of the SA Olive CTC Tasting Panel and she has been Panel Small groups by arrangement
Leader at the New Zealand Olive Oil Competition and is a judge on the Farm animals and olives
Sol D’Oro tasting panel. Reni runs tasting courses, makes wine and
rescues animals! 37KRANSFONTEIN ESTATE
Kransfontein Estate, River Road, Stilbaai
OWNER: Altus Joubert CONTACT: Jacinda Steyn WEB: www.riethuiskraal.co.za
EMAIL: kransfonteinolives@gmail.com TEL: +27 (0)11 324 0500
LANDGOED • ESTATE
CELL: +27 (0)76 602 0022 or +27 (0)82 824 1329 Est 1833
14 000 5 000 Calcium rich limestone soils
Frantoio, Mission, Coratina Medium, delicate, intense See page 19
Table olives, olive preserves, chutneys, olive spices and natural olive soap
TASTING NOTES
Directors Reserve: A well balanced, medium EVOO with positive attributes of green and ripe
olives, olive leaf, artichoke and green tomato.
Mission: Delicate EVOO with notes of grass and walnut.
Frantoio: Excellent medium EVOO with herbaceous notes of fresh grass and bitter almond.
Coratina: Intense EVOO with strong pepperiness, notes of tomato, artichoke, alomond and walnut.
HISTORY & CULTURE EXPERIENCES
Established in 1833, Kransfontein is an amalgamation of four adjacent By appointment
farms, three of which were owned by the celebrated author Wilbur
200 pax
Smith who wrote many of his first novels here. In 2000 adv Altus Joubert
SC bought the farms, planted 10 000 olive trees and with the help of Champion Stud farm, Riethuiskraal Stud
Prof. Ben Farrell, doyen of SA landscape architecture, transformed the kransfonteinolives
farms into a place of tranquility and beauty. Conditions are perfect for
growing olives. Besides table olives, the farm produces olive preserves,
chutneys, olive spices and soap products made from award winning
olive oil.
39LAPITHOS OLIVE GROWERS
Scherpenheuwel Rd, Worcester
OWNER: Alexis Kearney / Mark Kapnoudhis CONTACT: Mariaan Kearney
WEB: www.lapithosolives.co.za
EMAIL: lapithos.olives@gmail.com TEL: +27 (0)83 310 6467
10 000 13 000 Clay soil
Mission, Coratina, Frantoio, Mansinilla Medium, delicate
Yes See page 19
Infused Olive Oil (Chilli & Lemon)
TASTING NOTES
Over the last number of years, the Lapithos’s Extra Virgin Olive Oils have become known for
their wonderfully fresh taste. Re-imagined to reflect the very best characteristics of a particular
year’s harvest, in 2019 one can expect flavours of rich walnut, fruity guava and fresh green apple.
Perfectly balanced in terms of fruitiness, bitterness and bite, the Lapithos Olive Oils elevate any
dish and are a must in every household.
HISTORY & CULTURE
Lapithos Olive Growers lies in the beautiful Breede River Valley in the Scherpenheuwel District near Worcester, South Africa. This area is
renowned for its unique terroir and is home to several of the most acclaimed Extra Virgin Olive Oils in the country. Founded in 1998, the now
10 000 olive trees which make up the farm were painstakingly planted over the years by visiting friends and family in exchange for good
food, exceptional wine and a memorable time. Producing its first Extra Virgin Olive Oil in 2016, Lapithos has since become renowned for
its unpretentious, personally blended, boutique olive oils which are award winning. With limited quantities made available to the public,
every litre of olive oil is pressed with the utmost care and precision to ensure that its taste reflects the love put into in. Lapithos is fuelled
by family and inspired to share.
41MARBRIN FARM
Klaasvoogds East, Robertson
OWNER: Briony & Pieter Coetsee, Clive Heymans CONTACT: Briony Coetsee
WEB: www.marbrin.co.za EMAIL: marbrinfarm@gmail.com
CELL: +27 (0)78 916 3606 or +27 (0)73 840 8228
9 000 15 000 litres Mixture of clay and stone
Mission, Kalamata, Frantoio, Coratina, Leccino, Manzanilla
Intense, medium and delicate Yes See page 19
Infused oils, table olives, olive pastes, reduction and beauty products
TASTING NOTES
Being inland with clay soils, our olive oil is full and fresh in flavour. Common notes are aromas of
newly cut grass, herbs and almonds along with a fruity palate of green apples, ripe olives and
artichokes, all finished off with hints of black pepper.
HISTORY & CULTURE EXPERIENCES
We are a family-run farm, started in 1997 by Pieter. We are boutique in Mon to Fri 9am – 4pm, Sat 9am – 2pm
the true sense: everything is farmed and produced by the family and
we personally host the tastings offered in our tasting room. We are a Supper Club by appointment only
quirky team, our unconventional personalities and passion for what we Yes
do has placed Marbrin at No.1 for activities in Robertson on Trip Advisor
since opening our tasting room in 2012. More importantly we are award-
winning producers and have been voted one of SA’s top oil producers for
three consecutive years.
43MARDOUW OLIVE FOODS
Mardouw Olive Estate, R60, between Ashton & Swellendam
OWNER: Andre Verder CONTACT: Philip King
WEB: www.mardouw.com EMAIL: info@mardouwolives.co.za ®
TEL: +27 (0)23 616 2999 CELL: +27 (0)82 494 3794
OIL OF THE OLIVE
50 000 30 000 Medium, intense Yes
North facing gentle slopes, sandy, clay, loam rich soils and Mediterranean climate
Frantoio, FS17, Coratina, Leccino, 1-77, Mission, Kalamata & Nocellara del Belice See page 19
Table olives, olive paste, olive chutney, skin care range
TASTING NOTES
Mardouw’s Extra Virgin Olive Oils are well balanced with fruitiness, slightly bitter and a peppery
after taste. Positive attributes such as the fruit of green and ripe olives, olive leaf, artichoke, herbs
or fynbos, mint and green almond characterize the oils.
Mardouw’s premium table olives are slowly cured for up to 18 months, in fresh mountain spring
water and pure salt. No additives to speed up the process. Slowly cured olives full of flavor as
nature intended.
HISTORY & CULTURE EXPERIENCES
All Mardouw’s Extra Virgin olive oils are pure, natural oils made from Tastings / Tutoring by appointment
olives grown and processed at the private Mardouw Olive Estate, and
processed according to the highest quality and technology standards, Mardouw Country House – 5 suites
consistently guaranteeing a free fatty “oleic” acid content well below Cycling, bird watching, hiking, picnics
the internationally required 0.8%. While our Premium EVOO is a complex
blend of various olive cultivars, our XXV Intense is an exceptionally
balanced, single cultivar Extra Virgin Olive Oil. The Mardouw EVOO
Skincare range celebrates the health benefits of Extra Virgin Olive Oil for
skin, hair and nail care. It is sold in elegant 250ml and 50ml dispensers,
and is used as a massage oil or daily moisturiser.
45MORGENSTER
Vergelegen Ave (off Lourensford Road), Somerset West
OWNER: Bertrand Family CONTACT: Werner Els / Anri Steyn
WEB: www.morgenster.co.za EMAIL: info@morgenster.co.za
TEL: +27 (0)21 852 1738
30 000 80 000 Decomposed shale Yes
Frantoio, Leccino, Coratina, Mission, Kalamata, Nocellara del Belice,
FS17, Don Carlo, Giulia, I-77, Peranzana and other Italian cultivars See page 19
Morgenster EVOO Blend: Medium, Don Carlo: Medium/Intense monocultivar
Green and black olives, olive paste, Balsamic Vinegar
TASTING NOTES
Morgenster Extra Virgin Olive Oil: On the nose freshly cut grass followed by green tomatoes,
almonds, artichokes and green apples. An intense concentration of fruit flavours in the mouth
with pleasant bitterness on the roof of the palate and a peppery burn in the back of the throat.
Don Carlo: The aroma is elegant and clean. On the palate it’s bold and spicy, with flavours of
black pepper and almond. This full bodied, well balanced EVOO is excellent with grilled meat and
vegetables.
HISTORY & CULTURE EXPERIENCES
Morgenster’s late owner Giulio Bertrand set up a long-term partnership Daily 10am – 5pm. Closed Christmas Day & Good Friday
with Prof. Giuseppe Fontanazza of the Italian Institute of Olive Research
95@morgenster Tel: +27(0)21 204 7048
and imported 2 000 olive trees covering 14 Italian varieties from the length
and breadth of Italy. The best Italian varietals grown in the soil and sun of Tastings daily 10am – 5pm. Closed Christmas Day & Good Friday
the Western Cape and a state-of-the-art olive oil extraction facility have, Wines: Morgenster Estate Reserve, Lourens River Valley,
Italian Collection, Single Varietal Range
for over 10 years, resulted in Morgenster being voted one of the best Extra
Virgin Olive Oils in the world. In 2012 the SA Olive Association awarded
Giulio Bertrand its Life Time Achievement award for his contribution to the
South African olive industry. Some 4.3 million of the 5 million trees planted
in SA since 1994 originated from his original 2 000 trees.
47MOUNT CEDER OLIVES
Southern entrance of the Cederberg Conservancy, Cederberg
CONTACT: Yvette Jordaan WEB: www.mountcederolives.co.za
EMAIL: yvette@mountcederolives.co.za
TEL: +27 (0)21 863 3282 CELL: +27 (0)82 885 9031
22 000 13 000
Rocky Karoo soils Frantoio and Kalamata
Delicate to medium Yes
Kalamata olives, dried olives and olive paste, see page 74
TASTING NOTES
Mount Ceder Extra Virgin Olive Oil is an exquisitely balanced, delicate to medium style flavourful
oil. The 2019 harvest has produced fruitier oil with prominent flavour notes of almond, walnut,
artichoke, tomatoes and pine seeds. Enjoy this beautiful award winning Extra Virgin Olive Oil with
fish, salads and drizzled over vegetables.
HISTORY & CULTURE EXPERIENCES
Against a backdrop of rugged beauty and dramatic mountains in the By appointment between 8am – 5pm, 7 days a week
Cederberg, our majestic olive grove grows in rocky Karoo soil and is
The Old Millhouse Restaurant is open 8am – 5pm, 7 days a week
nourished by mountain water flowing from the Grootrivier. Together with
cold Karoo nights in winter and the abundance of South African sunshine 10 beautiful self-catering houses and 3 luxury campsites
in summer, all the elements of nature align to bring you the best olives. Maximum capacity of 60 guests. Perfect for a small wedding or
Over the past 10 years, we have planted 52Ha of genuine Kalamata olive corporate function.
trees with Frantoio trees in every 5th row for cross-pollination. We farm Cycling, mountain biking, bird watching, hiking, canoeing,
swimming, landscape & astro photography.
in harmony with nature where natural predators assist us with creating a
finely balanced, micro eco-system within the grove.
49OLIVE FACTORY
Dal Rivier Farm, Dal Josafat, Paarl
OWNER: Chris and Ilze Bosch CONTACT: Julius Bosch
WEB: www.olivefactory.co.za EMAIL: info@olivefactory.co.za
TEL: +27 (0)21 860 0800 CELL: +27 (0)82 784 4761
10 000 2 500 Delicate, medium, intense
Decomposed sandstone and shale
Mission, Frantoio, Coratina, Favolosa, Leccino Yes
Pickled olives, olive snack packs & olive paté
TASTING NOTES
Dal Rivier Farm produces a Mission cultivar Extra Virgin Olive Oil. The distinct grassy overtone is
complemented by fruity notes and a fresh finish.
HISTORY & CULTURE EXPERIENCES
Chris and Ilze Bosch purchased the Dal Rivier Farm in Dal Josafat in the late Self-catering apartments in Paarl: www.zeederbergcorner.co.za
1990s. The farm has a natural spring and was once called “Living Waters”. 5 Star Boutique Hotel in Pretoria: www.villageridge.co.za
Dal Rivier boasted almost 1 000 olive trees of the Mission cultivar at this Rain Spa Swellendam: www.rainafrica.com
Rain Spa Pretoria: www.villageridge.co.za
point but it didn’t take the new owners long to realise the potential of
developing Dal Rivier into a fully functioning olive producing farm. There
are now close to 10 000 trees that yield superior quality olives that are
pressed on the farm in a state-of-the-art processing facility. Dal Rivier
Farm is operated by Julius Bosch and supplies the Olive Factory retail
chain. The Farm is also the exclusive provider of EVOO for Rain Africa - the
main ingredient in their handmade olive oil soaps.
51PRINCE ALBERT OLIVES
Hope Street, Prince Albert, Great Karoo
OWNER: Fred and Hein Badenhorst CONTACT: Essie Esterhuizen
WEB: www.princealbertolives.co.za EMAIL: info@princealbertolives.co.za
TEL: +27 (0)23 541 1687 CELL: +27 (0)83 387 1199
25 000 40 000 Frantoio, FS17, Coratina, Leccino
Arid region, sandy/loamy soil, sunny, a near pest-and-disease-free environment
Meduim See page 19 Yes
Kalamata table olives
TASTING NOTES
A well-balanced, medium-style Extra Virgin Olive Oil with good green fruit, grass and artichoke
plus a hint of ripe olives. Available in the distinctive yellow tin. Olive orchards were established in
2005, according to international best practice, with the Italian cultivars of Frantoio, Coratina and
FS17 forming the backbone of the plantings and the blend of our award-winning oil.
HISTORY & CULTURE EXPERIENCES
Fred Badenhorst was born and raised on Groot Constantia in the Cape. He The factory shop is open from 7.30am - 1pm weekdays
and his son Hein continue a family farming tradition in the Prince Albert Tastings by appointment
district of the Great Karoo. Prince Albert is well-known for its quality figs, Self-catering accommodation available
pomegranates, grapes and other fruits. Fresh water, a dry, disease-free
climate, ample summer heat and winter cold provide the ideal macro
elements for fruit and olive growing. The orchards are managed by Essie
Esterhuizen and his team, and the harvested fruit is processed in a state-
of-the-art mill. Products available on the farm and in stores.
53RIO LARGO OLIVE ESTATE
Scherpenheuwel Valley, Breede River
OWNER: Nick Wilkinson CONTACT: Nick Wilkinson
WEB: www.riolargo.co.za EMAIL: info@riolargo.co.za
TEL: +27 (0)23 340 4776 CELL: +27 (0)82 688 0578
18 000 Dry Karoo river veld with sandy loam soils; irrigation on demand
Frantoio, Coratina, Leccino, FS17
See page 19 Yes
Soap, balm, mosquito balm, lip balm
TASTING NOTES
Clean, fresh aroma and green vegetable notes reminiscent of young green beans and mixed salad
leaves gathered on the palate in a lovely note of nuttiness. Good mouthfeel; with balanced
polyphenols- the pepper lingers enticingly.
HISTORY & CULTURE EXPERIENCES
Rio Largo is owned by Nick and Brenda Wilkinson and comprises olive By appointment
orchards, vines, an olive nursery and a modern Oliomio olive processing
plant. A blend of three cultivars, (Frantoio, Leccino and Coratina) all hand
harvested between March and July, pressed within hours of picking and
stored separately in nitrogen-sealed stainless steel tanks to maintain
freshness. Oils are individually tasted before blending to achieve a mild,
slightly peppery, fruity and flavoursome oil. Rio Largo adopts biological
farming methods for sustainable agriculture by “putting back more than
you take out”. Success at Rio Largo is not negotiable, perfection is an
understatement and the customer is king.
55TOKARA
Tokara Winery, Helshoogte Pass, Stellenbosch
OWNER: GT Ferreira CONTACT: Tasting room
WEB: www.tokara.com EMAIL: wine@tokara.com
TEL: +27 (0)21 808 5900
19 200 80 000 Frantoio, Coratina, FS17, Mission, Nocellara del Belice
Depending on season but usually a delicate, medium and intense fruity oil
Yes See page 19
Kalamata olives, tapenades
TASTING NOTES
The Tokara Extra Virgin Olive Oil range expresses fresh and rounded green fruit aromas on the
nose with hints of apple and artichoke. The rich, creamy mouthfeel is balanced by dominant fruit,
tingling pepper tones and a pleasant bitterness.
HISTORY & CULTURE EXPERIENCES
Throughout the classical wine-producing regions of the world, there Mon to Sun 10am – 6pm
is a natural association between the olive grove and the vineyard. At DELI : Breakfast & lunch, Tues – Sun
Tokara, this celebrated relationship continues. Visitors are invited to a RESTAURANT: Fine dining, Tues – Sun
unique olive tasting and learning experience and a glimpse into how Mon to Sun 10am – 6pm
our award winning single varietal Extra Virgin Olive Oils are produced.
Tokara Olive Oil Experience & Orchard Walk
A guided tour takes visitors through our beautiful olive grove (weather
permitting) followed by a visit to our modern olive oil production facility.
Finally, experience a tutored tasting of Tokara’s varietal olive oils. Dine at
our award winning restaurant or delicatessen.
57VESUVIO EXTRA VIRGIN OLIVE OIL
Sorrento Farm R312, Agter Paarl
OWNER: Antonio Dotoli CONTACT: Hanlie Rees or Charl Steenkamp
WEB: www.vesuvioestates.co.za EMAIL: extravirgin@vesuvio.co.za
TEL: +27 (0)21 869 8571
100 000 200 000 - 250 000
Frantoio, Coratina, Leccino, Manzanilla, Kalamata, Mission
Meduim
TASTING NOTES
This quality, international award winning Extra Virgin Olive Oil is a perfectly balanced, rich, creamy
aromatic oil with fresh, green, herbaceous flavours and a mild, appropriate pepperinesss. The
secret of Vesuvio is the passion and experience of generations of oil makers. Suitable for all dishes
and for general cooking and baking. Our new, chilli infused EVOO is perfect with prawns. With
Vesuvio Extra Virgin Olive Oil, every cook becomes a Master Chef.
HISTORY & CULTURE
Vesuvio Estates was established in 1996 by Arturo Dotoli. The Dotoli family have been involved with producing Extra Virgin Olive Oil for
generations in the best Italian tradition on their estates on the slopes of the Vesuvio Volcano in Naples, Italy. In 2008 Antonio, (third
generation Dotoli), took over the business, gaining invaluable experience by visiting olive estates across the globe learning the best
techniques and methods. His experience and the assistance of a professional Italian agronomist and master oil maker, combines the best
of both worlds on this South African farm. The secret of Vesuvio is the passion, pride and expertise spanning generations of oil makers
ensuring only the finest award winning Extra Virgin Olive Oil reaches the tables of their consumers.
59WILLOW CREEK
Willow Creek Olive Estate, Nuy Valley, Worcester
OWNER: Russellstone Group CONTACT: Alinda van Dyk
EMAIL: info@willowcreek.co.za WEB: www.willowcreek.co.za
TEL: +27 (0)23 342 5793
200 000 Lime-rich Karoo soil
Coratina, Favolosa, Frantoio, Leccino, Piqual, Barnea, Mission, Nocellara, Kalamata, Arbequina
Intense, medium, delicate & flavoured Yes See page 19
A range of naturally fermented and flavoured olives, tapenade, olive pestos, Balsamic Vinegars
TASTING NOTES
Directors’ Reserve: Dominant aromas of artichokes and green olives with a satisfying bitterness
and tingling pungency to present a complex and full, rounded flavour.
Estate Blend: Aromas of freshly cut grass and a hint of apple and almonds combine to deliver a
pleasant flavour profile of medium intensity.
Nuy Valley: This delicate olive oil is a healthy choice for cooking, baking and mayonnaise and will
add flavour and nutrition to every meal.
HISTORY & CULTURE EXPERIENCES
Willow Creek Olive Estate is nestled in the picturesque Nuy Valley between Mon to Fri 9am – 4.30pm
Worcester and Robertson, an area considered one of the Cape Winelands’ Farm tours & group tastings per appointment
best-kept secrets. Purveyors of quality, Willow Creek values the local and
international accolades they have achieved over the past 17 years as a
testament to their commitment to excellence and an acknowledgement
of the endless hard work and passion that drives them. From Extra Virgin
Olive Oil to a wide variety of table olives and tapenades, quality is the
prime target and for the team at Willow Creek, the best prize of all is
sharing their passion with olive lovers around the world.
61LIQUID GOLD
We l l - k n ow n fo r th e s u p e ri o r q u a l it y of th e i r ex tra vi rg i n o l ive
o i l s , G o e d g e d a c ht is l a u n c h i n g th re e n ew p ro d u c ts th is s u m m e r
– g a r l i c , c h i l l i a n d b a s i l - i nf us e d o l ive o i l s . A n d by “ i nf us i o n ”,
we m e a n th at n o a r tif i ca l f l a vo u rs h a ve b e e n a d d e d to th es e
h a n d c raf te d o i l s . O n to p of th is co m m itm e nt to a uth e nti cit y,
G o e d g e d a c ht is a l s o k n ow n fo r its ef fo r ts to u p l if t l o ca l
co m m u n iti es i n th e a re a . T h e Swa r tl a n d h a s a te r ro i r p e r fe c tl y
s u ite d fo r o l ive p ro d u c ti o n , b ut wh i l e it is ri c h i n p ro d u ce,
it is a l s o rife with s o ci o - e co n o m i c p ro b l e m s . G o e d g e d a c ht ’s
Path o n to P ros p e rit y ( P O P) p ro g ra m m e a i m s to a d d res s th es e
is s u es a n d i n p a r ti c u l a r th os e af fe c ti n g r u ra l c h i l d re n a n d yo uth .
W h at th is m e a n s is th at wh e n yo u b u y a G o e d g e d a c ht p ro d u c t,
yo u ’re l ite ra l l y h e l p i n g to c h a n g e th e l ives of i m p ove ris h e d r u ra l
co m m u n iti es i n S o uth Af ri ca . – g o e d g e d a c ht. o rg
Use these locally- produced infused
olive oils as a “seasoning” for
everything from salads to soup
Garlic infused olive oil
Serve with sourdough bread
Chilli infused olive oil
D rizzle over pizza or pasta
Basil infused olive oil
Add to salad dressings for
a pesto -style punchYou can also read
