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2021 Olive Oils from A-Z, Facts & Tips, Experiences, Awards & Table Olives WWW.EVOOSA.CO.ZA
Scorpion The cutting edge ICONS
in olive oil extraction TECHNICAL INFO:
Number of Trees Nobody will forget 2020, a year of unprecedented challenges for everyone. Yet it
was an olive harvest to celebrate! Like the tenacious olive tree, the olive industry thrived,
Litres Produced
high quality yielding another season of world class Extra Virgin Olive Oil. Producers and their working
extracted product Terroir/Soils teams deserve accolades for overcoming the obstacles of COVID 19. The cover of this issue is
A lower working temperature and reduced water use Cultivars Grown
inspired by a sentiment of standing together in our diversity, making us #strongertogether.
mean an improved flavour profile and aroma while And in this spirit, we appeal to you to buy local! Our economy and our farmers need the
preserving the polyphenols (antioxidants) responsible Styles Produced support. Keep trying different oils and enjoy the myriad of health and flavour benefits.
for the product’s quality and preservation.
Awards Become an extra virgin lover for life!
highest available Glynis van Rooyen - Director
Buy Online
production efficiency glynis@evoosa.co.za
With its cutting-edge two- and three-phase extraction Other Products
technology, Scorpion offers very high capacity and
excellent yields. Ideal both for continuous and batch FACTS & TIPS 5
EXPERIENCES:
processing.
EVOO Tasting
reduced energy consumption Find us online at: AWARDS 19
and respect for the environment Restaurant
www.evoosa.co.za
Scorpion offers significant reductions in water use at Wine
equivalent capacity, with consequent energy savings @extravirginoliveoilsouthafrica
and environmental benefits. Accommodation OLIVE OILS 25
Functions @evoosouthafrica
Official aGent fOr Olive Solutions Activities #evoosa OLIVES 73
capolinea.it
SOuth africa 27 Parel Valley rd. - 7130 Somerset West
Mobile 083 3201123
Contact: Gerrie Duvenage - gerrie@olivesolutions.co.za
THE GUIDE TO EXTRA VIRGIN OLIVE OIL IN SOUTH AFRICA (EVOOSA). 2021 EDITION (8th). HARVEST OF 2020
PUBLISHED BY SUNSWEPT PUBLISHING © 2021 SUNSWEPT PUBLISHING - All rights reserved. This guide is copyright and no part of
Via Don Battistoni, 1 Glynis van Rooyen this publication may be reproduced in any form or by any means without the prior
60035 Jesi (AN) Italy PO Box 1216, Hermanus, 7200, South Africa
082 775 8843 - glynis@evoosa.co.za written consent of the publisher. Every effort has been made to ensure the information
Phone +39 0731.2311
contained in this guide is accurate at the time of going to press. Some details, however,
Fax +39 0731.231239 DESIGNED BY
info@pieralisi.com Michael van Rooyen (www.michaelvanrooyen.com) are subject to change and the publisher accepts no responsibility for any inaccuracies,
www pieralisi.com Sandra Slabbert (sandra@evoosa.co.za) loss, injury or inconvenience sustained by any person using this guide as a reference.
Lions Creek 70 LEEU GAMKA
ST HELENA BAY VELDRIFT
PIKETBERG
WESTERN CAPE KRUIDFONTEIN
VREDENBURG
SALDANHA PORTERVILLE
LANGEBAAN 29 Andante
78 O for Olive
Prince Albert Olives 72
68 Adhara LAINGSBURG
PRINCE ALBERT
RIEBEEK WEST TULBAGH
KLAARSTROOM
YZERFONTEIN 71 Olive Boutique TOUWS RIVER
RIEBEEK-KASTEEL CERES
DARLING 37 De Rustica
MALMESBURY LADISMITH DE RUST
43 Kleine Haaskraal ZOAR
Ayama 68 41 Hildenbrand CALITZDORP
Klipvlei 70 69 Funky Ouma OUDSTSHOORN
65 Willow Creek UNIONDALE
Vesuvio 61 WELLINGTON WORCESTER 55 Rio Largo
53 Olive Factory
PAARL De Hut 35
57
31 Babylonstoren Riverbend Owl’s Products 71 68ExdiemMONTAGU
47 Lamara ROBERTSON
63 Vigne D’Or
72 Ubuntu 59 Tokara 79 PG Fruit BARRYDALE
FRANSCHHOEK BONNIEVALE Mardouw 49
STELLENBOSCH 33 Chaloner
CAPE TOWN VILLIERSDORP GEORGE
77 Francolin Farm 51 Morgenster SWELLENDAM GROOT BRAK KNYSNA
RIVIER
GREYTON HEIDELBERG RIVERSDALE
GRABOUW RIVIERSONDEREND STORMSVLEI
ALBERTINIA MOSSEL BAY
CALEDON
45 Kransfontein
BOTRIVIER 68 Anysbos 70 Morning view
Oudewerfskloof 70
39 Greenleaf 69 Kleinbergskloof
WITSAND STILBAAI
HERMANUS
JONGENSFONTEIN
STANFORD NAPIER
BREDASDORP
GANSBAAI
ARNISTON
The farms highlighted with the
yellow dot offer EVOO Experiences. L’AGULHAS
DISCOVER
& MUCH MORE ON OUR WEBSITE... What makes Extra Virgin Olive Oil (EVOO) so special?
Well, besides its ancient historical significance and
incredible medicinal properties, EVOO is simply the
healthiest, tastiest and most versatile oil in the world. We
invite you to discover this life enhancing elixir and the
culture that surrounds it in the pages that follow...
www.evoosa.co.za
5
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.
7
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 www.saolive.c
o.z
a
Reduces risk of Type 2
DATE OF HARVEST
20
DIGESTION THE CTC SEAL
20
H arv
est Year
diabetes
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.
9
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 ROASTING
Pour over hot baked potatoes Fry eggs, fish, veg and meat in Coat vegetables, meat and
or vegetables, swirl into soup EVOO for the healthiest and fish when roasting to unlock
3. SMELL 4. SIP and slosh over pasta. tastiest results. flavours and add health.
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.
11
6 REASONS TO BUY LOCAL EVOO A BRIEF HISTORY OF EVOO IN SA
Every choice you make as a consumer has an impact - on your health, your wallet, your environment and your Skipping past its ancient origins, the history of
community. By now you know that EVOO is the healthiest oil and that South African EVOO is world-class. While it olive tree farming in South Africa is punctuated by
may not be the cheapest, there are so many good reasons to buy local EVOO. Here are just a few... colourful characters who introduced innovations and
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
oils are better, especially at the price. around R100 per 500ml.
awarded to Jan Minnaar of the farm De Hoop, in Paarl. He won oil and he introduced the Italian tradition of combining the
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.
3. AUTHENTICITY 4. FRESHNESS Ferdinando Costa, saw the potential of the climate and soil
Europe has been rocked with EVOO scandals It is the freshest oil you can buy – straight and started grafting on imported Italian material. More than Two women who have made their mark on the industry
for decades, with blended olive oil (or worse) from the farm to your local supermarket. satisfied with the results, he began planting on a large scale are Reni Hildenbrand and Linda Costa. Reni owns the same
labelled as Extra Virgin. Rest assured that Imported oils have travelled a long way to get on a farm in Paarl Valley in 1925 and by 1935 was pressing farm Piet “California” owned almost a century ago. Linda is a
local EVOO’s carrying the CTC seal are pure! here. Check production dates. Fresh is best! his own oil with a mill imported from Italy. Today Costas is a member of the Institute of Integrative Nutrition. Both women
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
5. JOB CREATION 6. EXPERIENCE and make olive oil in 1972. Castiglione installed the first Something every one of these characters has in common, (as
Buying local supports our economy, creates Whenever possible, visit the farms and buy continuous cycle oil extraction plant in the country and by do the many others who have made important contributions
jobs and ensures a sustainable olive industry. direct. Meet the makers, do a tasting, discover 1997 was bottling under the label Vesuvio Extra Virgin Olive to the growth of this industry but are not mentioned here), is
Olive farming is labour intensive and the landscape, enjoy the shops, restaurants Oil. By 2002, Vesuvio had won four awards in Italy and is still an absolute passion for the olive tree and its fruit.
conveniently follows on the grape harvest. and accommodation. Live the EVOO life. winning International awards today.
13
EVOO EXPERIENCES
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 restaurants and delis or escape for a weekend getaway. Visit our website for more info.
OLIVE & EVOO TASTING RESTAURANTS
TASTE TOURS
KLEIN KAROO / WINELANDS /
WINE TASTING & SALES ACCOMMODATION ROBERTSON / SWARTLAND / & MORE!
FUNCTIONS OTHER ACTIVITIES
BOOK NOW AT WWW.SUNSWEPT.CO.ZA
SEE THE MAP ON PAGE 2 FOR THE LOCATIONS OF FARMS WITH EVOO EXPERIENCES AND VIEW THEIR PROFILES FOR MORE INFO
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.
19EVOO AWARDS 2020 EVOO AWARDS 2020
LISTED COMPETITIONS: CHALONER – pg 33 Silver SAO Delicate Frantoio Gold Aurora ITC Medium Premium
SAO: South African Olive Association Awards Gold SAO Medium Mountain Silver SAO Intense Coratina Silver SAO Intense Premium
Gold SAO Medium The Peregrine Silver SAO Medium Don Carlo Silver JPN IOOC Delicate Premium
Jpn IOOC: Japan Int. Olive Oil Competition
DE HUT – pg 35 Bronze SAO Medium Favolosa RIVERBEND – pg 57
NY IOOC: New York Int. Olive Oil Competition Bronze SAO Medium Karoo Blend
Gold SAO Medium Blend (2) Gold (x2) Aurora ITC Delicate Mission
LA IOOC: Los Angeles Int. Olive Oil Competition Gold SAO Medium Frantoio MARDOUW OLIVE ESTATE – pg 49 Gold Aurora ITC Medium Frantoio
L IOOC: London Int. Olive Oil Competition Bronze SAO Medium Blend (3) Gold SAO Intense XXV TOKARA – pg 59
L’Or D’Oro: L’Orciolo D’Oro, Italy Bronze SAO Medium Coratina Silver SAO Medium Oil of the Olive Gold SAO Medium Frantoio
Terra Olivo: Israel DE RUSTICA ESTATE – pg 37 Silver NY IOOC Oil of the Olive Silver SAO Medium Mission
Aurora ITC: Aurora Int. Taste Challenge (SA) no competitions entered in 2020 MORGENSTER – pg 51 Silver SAO Medium Estate
EXDIEM – pg 68 Gold SAO Medium Don Carlo Silver SAO Medium Multi
*Distinct. = Distinction
Silver SAO Medium Gold SAO Medium Silver SAO Medium Premium
AWARD COMP. STYLE LABEL Gold SAO Medium Woolworths VIGNE D’OR – pg 63
GREENLEAF COMPANY (THE) – pg 39
Silver SAO Medium OLIVE BOUTIQUE – pg 71 Silver SAO Medium Coratina
ADHARA – pg 68 Silver NY IOOC Medium Gold SAO Medium Frantoio Silver SAO Medium FS17 Leccino
Gold SAO Medium Favolosa Silver L IOOC Medium Gold SAO Medium Frantoio/Coratina Bronze SAO Delicate Big Blend
Silver SAO Medium Directors Reserve Bronze SAO Medium St Sebastian Bay Silver SAO Delicate Frantoio/Leccino WILLOWCREEK – pg 65
Silver SAO Medium Blend Silver SAO Medium Coratina Gold L IOOC Medium Estate Blend
KLEINBERGSKLOOF – pg 69
ANDANTE – pg 29 Gold SAO Delicate Family Reserve OUDEWERFSKLOOF – pg 70 Gold Terra Olivo Medium Estate Blend
Gold SAO Medium Intenso Gold SAO Delicate Frantoio Gold SAO Intense Faviosa Gold Terra Olivo Intense Directors Reserve
Gold NY IOOC Medium Intenso Gold SAO Medium Blend Gold SAO Medium Olifantsbos Gold (x2) Aurora ITC Medium Estate Blend
Silver SAO Medium Forte Silver SAO Medium Oudewerfskloof Gold Aurora ITC Intense Directors Reserve
KLEINE HAASKRAAL – pg 43 Gold Aurora ITC Delicate Nuy Valley
Bronze SAO Delicate Delicate
Gold SAO Delicate PG FRUIT – pg 79
Bronze SAO Medium Mezzo Gold SAO Medium Pai Parakore Gold (x4) Aurora ITC Lemon, Truffle, Basil, Jalepeno
KRANSFONTEIN – pg 45 Gold Aurora ITC Directors Reserve Silver SAO Medium Estate Blend
ANYSBOS OLYWE – pg 68 Silver L IOOC Intense Directors Reserve
Silver SAO Intense Coratina Silver SAO Medium Directors Reserve
Silver SAO Medium Bronze SAO Delicate Nuy Valley
Silver SAO Medium Frantoio
BABYLONSTOREN – pg 31 Silver SAO Medium Directors Reserve RIO LARGO OLIVE ESTATE – pg 55 Bronze SAO Intense Directors Reserve
Gold SAO Medium Blend Bronze SAO Delicate Mission Gold SAO Delicate Gold Bronze LA IOOC Basil
Silver SAO Medium Don Carlo Gold SAO Medium Distinct. L’Or D’Oro Medium Estate Blend
LIONS CREEK – pg 70 Gold NY IOOC Medium Premium
Silver SAO Medium Frontoio Distinct. L’Or D’Oro Intense Directors Reserve
21The Absa Top 10 winners for 2020
In an industry that collectively and consistently delivers top quality EVOOs,
receiving an Absa Top 10 trophy is the cherry on the cake.
WILDEKRANS WINE ESTATE Wildekrans Endless EVOO, RIO LARGO ESTATE Rio Largo Gold, KLEINBERGSKLOOF PG FRUIT OLIVES Pai Parakore EVOO, CEDERBERG OLIVES Cederberg Olives Frantoio, PORTERVILLE
OLIVE ESTATE Kleinbergskloof Frantoio, CHALONER The Peregrine Limited Edition, ZOETIGHEYD Zoetigheyd Frantoio OLIVES Andante Intenso, MARDOUW INVESTMENTS ZA XXV Intense, MORGENSTER Morgenster EVOOH
S ARE A HIG
MUSHROOM LENIUM,
CE O F SE
SOUR & B3
VITAMIN B2
There 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.
pairing with olive oil to create delicious dishes
dennymushrooms DennyMushrooms www.denny.co.za
25EVOO PRODUCERS A-Z EVOO PRODUCERS A-Z
NAME CONTACT PAGE NAME CONTACT PAGE NAME CONTACT PAGE NAME CONTACT PAGE
ADHARA 071 404 2766 68 FRANCOLIN FARM 021 794 5737 77 Kredouw Olive Estate 023 541 1105 Paddakloof 060 777 7194
Alpha Excelsior 027 482 2700 Franschhoek Olive Co 071 679 4146 L’Ormarins 021 874 9057 Pètra Olives 082 322 3433
Altevrede 083 305 3805 Friesland Farm 021 880 1166 La Bri Olive Farm 082 494 3791 PG FRUIT 082 268 6555 79
ANDANTE 082 881 8228 29 FUNKY OUMA 021 110 0122 69 La Bourgogne 021 876 3245 Pienaarsrust 083 360 4195
ANYSBOS 082 601 1067 68 Gabriëlskloof 028 284 9865 La Ricmal 021 865 1005 Portion 36 Olive Orchard 021 865 2157
Anwilka 082 414 9198 Galenia Estate 023 614 2514 LAMARA 021 300 3025 47 PRINCE ALBERT OLIVES 023 541 1687 72
Avenue Park 082 376 1129 Gantouw Farm 083 794 6070 Lapithos Olive Growers 083 310 6467 RIO LARGO OLIVE ESTATE 023 340 4776 55
AYAMA 021 869 8313 68 Goedgedacht Trading 022 482 4369 LIONS CREEK 082 570 0883 70 RIVERBEND FARM 082 927 9763 57
BABYLONSTOREN 021 863 3852 31 Grange (The) 023 356 2247 Marbrin Farm 078 916 3606 Rockhaven 021 849 8664
Bakenshoogte 028 284 9149 Green & Gold 021 907 2301 MARDOUW 023 616 2999 49 Rupert & Rothschild 021 874 1648
Baleia Wines & Olive Oil 028 713 1367 GREENLEAF OLIVE CO (THE) 021 556 9996 39 Mont Rouge Olive Estate 082 854 9314 Saffier Private Estate 083 449 2227
Bella Mia 044 272 8709 Groote Vallei Olive Estate 023 230 0660 Montpellier 021 874 2045 Sanctuaire Ashia 072 956 3282
Benguela Cove 021 944 1218 Het Bos Olives 022 492 2557 MORGENSTER 021 852 1738 51 Saronsberg 023 230 0707
Blue Sky Organics 083 653 3635 Het Vlock Casteel 022 448 1488 MORNING VIEW 079 459 2555 70 Serrado Olive Estate 074 233 9850
Bosjes 023 004 0496 HILDENBRAND 082 656 6007 41 Mount Ceder Olives 021 863 3282 Surval 087 350 1950
Cederberg Olives 023 004 0294 Hillcrest Estate 021 970 5800 Muiskraal 072 294 1658 Tarentaalkloof 021 553 2417
CHALONER SA 021 880 0130 33 Honingklip 083 287 5112 Mulderbosch 021 881 8145 Terra Rosa 021 917 2040
Costas 021 872 6700 Igadi 023 626 2028 O FOR OLIVE 023 541 1917 78 TOKARA 021 808 5900 59
Darling Olives 022 492 3171 JS Jordaan 023 356 2278 Oakhurst Olives 023 230 0842 UBUNTU 073 836 5185 72
DE HUT OLIVE OIL 082 774 2200 35 Kadimah 021 930 3748 Olijvenhof Olive Estate 082 600 0047 Uva Mira 021 880 1683
De Morgenzon 021 881 3030 Kammanasie Blue 071 659 3885 OLIVE BOUTIQUE 022 448 1368 71 VESUVIO OLIVE ESTATE 021 869 8571 61
DE RUSTICA ESTATE 044 241 2177 37 Klein Namaquasfontein 076 291 4300 OLIVE FACTORY 082 784 4761 53 VIGNE D’OR 021 867 0412 63
De Wal 028 050 1350 Klein Olyvenbosch 073 217 6926 Olive Pride 086 011 7533 Waterleliefontein 083 717 9360
De Werf 021 161 0201 KLEINBERGSKLOOF 028 754 3181 69 Olyfberg 023 342 5096 Waverley Hills 023 231 0002
Drift (The) 086 150 2025 KLEINE HAASKRAAL 082 851 2977 43 Olyvenbosch 021 869 8035 Wildekrans 079 697 9983
Duikersdrift Farm 082 303 6814 KLIPVLEI 083 230 8452 70 Oude Denneboom 021 869 8072 WILLOW CREEK 023 342 5793 65
EXDIEM 082 443 7000 68 Kloovenburg Olives 022 448 1635 OUDEWERFSKLOOF 082 727 9329 70 Windfall 083 320 8473
Foothills Olive Grove 021 842 0045 KRANSFONTEIN ESTATE 076 602 0022 45 & 76 OWL’S PRODUCTS 023 626 1284 71 Zoetigheyd 071 358 6299
27ANDANTE
Dasbosch Road, Porterville
OWNER: Willie Duminy CONTACT: Willie & Lisa Duminy www.saolive.c
o.z
a
WEB: www.andanteoliveoil.co.za 20
20
H arv
est Year
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 20
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.
29BABYLONSTOREN
Simondium Road, R45, Paarl
OWNER:
OWNER: BabylonstorenCONTACT:
Babylonstoren CONTACT: Klaas
Klaas Stoffberg
Stoffberg andand Charl
Charl Coetzee
Coetzee www.saolive.c
o.z
a
www.babylonstoren.comEMAIL: klaas@babylonstoren.com
WEB:www.babylonstoren.com
WEB: 20
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est Year
klaas@babylonstoren.com
+27 (0)21
TEL:EMAIL: 863 3852 TEL: +27 (0)21 863 3852
55 152 (85% young trees) 25 000 Mostly Longlands and Klapmuts soils
Frantoio, Leccino, Mission, Kalamata, Nocellara, FS17, Coratina, Don Carlo, Manzanilla,
Arbequina, Maurino, Picqual, Koroneiki
Medium and delicate See page 20 Yes
Variety of table olives in herbs, olive flower soap & olive napery. 14% Table olives; 86% Oil olives
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
3.5Ha garden with garden tours daily at 10am
31CHALONER
Falcon’s Nest Farm, Blaauwklippen Road, Stellenbosch
OWNER: Perry Chaloner CONTACT: Karen Chaloner www.saolive.c
o.z
a
WEB: www.chaloner.co.za. 20
20
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EMAIL: info@chaloner.co.za TEL: +27 (0)21 880 0130
est Year
5 000 10 000 Decomposed Granite
Frantoio, Coratina, Nocellara del Belice, Barnea, Mission, Leccino, Kalamata, Delicata, Favolosa
Intense, Medium, Delicate & Infused Oils Yes See page 20
Table Olives, Tapenades, Infused Oils & Artisanal Jams & Preserves
TASTING NOTES
Our signature award-winning Extra Virgin Olive Oils are created masterfully each year by owner,
Perry Chaloner. Grown in granite soils aided by biodynamic cultivation, the olives are pressed
within 24 hours of picking and bottled on the estate. The oil has an exquisite, multifaceted aroma
derived from nine different cultivars with traditional pepperiness from the Frantoio and flower
scent from the Nocellara. A medium intensity oil with a beautiful balance between the fruit, bitter
and pepper characteristics.
HISTORY & CULTURE EXPERIENCES
Chaloner is nestled on the slopes of the beautiful Stellenbosch By appointment
Mountain where owners Perry and Karen Chaloner have become
@Chaloner.preserves
leaders in producing local, artisanal fare. They have created a brand
that is synonymous with exceptional quality and outstanding flavour. chaloner_sa
The family have been hard at work establishing the Chaloner brand
consisting of their signature range of award-winning Extra Virgin
Olive Oils and hand-crafted olive products, marmalades, preserves and
sauces. Chaloner products, made with uncompromising quality and
singular in flavour, are the perfect accompaniment to any spread or
meal, and can be enjoyed with a clear conscience. 33DE HUT OLIVE OIL & NURSERY
Scherpenheuwel Valley, Breede River
OWNER: The Trevmar Trust CONTACT: Trevor Rayson www.saolive.c
o.z
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WEB: www.dehutolivetrees.co.za 20
20
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EMAIL: info@dehutolivetrees.co.za TEL: +27 (0)82 774 2200
est Year
4 950 Dry Karoo river veld with sandy loam soils
Frantoio, Coratina, Leccino, Mission, Manzanilla, Kalamata
See page 20 Yes
TASTING NOTES
The De Hut EVOO Blend is a medium style oil with aromas of green and ripe olives, olive leaf,
artichoke, pine seed and pine needles. Two single cultivar oils are produced, both medium style
and well balanced oils. The Frantoio is characterized by green banana, almond, walnut and
artichoke notes whilst the Coratina has fruity, apple skin and herbaceous notes. Available in
500ml and 1L bottles; 3L and 5L tins.
HISTORY & CULTURE EXPERIENCES
De Hut Olive farm was established by a keen fisherman in 1991 and is Log Cabin on Breede River, sleeps 4, self catering, pet friendly
named after the wooden fisherman’s cabin on the bank of the Breede
Olive Tree Nursery visits by appointment only
River, a popular fishing spot for Bass. Olive trees were propagated and
De Hut gained a reputation for quality trees which were introduced to
the Scherpenheuwel Valley and further afield to Gauteng and Botswana.
The first batch of extra virgin, artisan olive oil was launched in 2019 and
achieved a silver award. The olives are grown, picked and extracted
locally and a limited production of 2 500 litres per year is packaged on
the farm.
35DE RUSTICA ESTATES
Oudemuragie Road, De Rust
OWNER: Rob Still CONTACT: Precilla Steenkamp www.saolive.c
o.z
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WEB: www.derustica.co.za EMAIL: info@derustica.co.za 20
20
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est Year
TEL: +27 (0)44 241 2177
85 000 Sandy, Loam, Clay Delicate, medium, intense
Frantoio, FS17 (Favolosa), Leccino, Nocellara, Barnea, Coratina, Arbequina, Kalamata, Koroneiki
Yes 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 came into existence in 2006 and has been set on producing By appointment. Sales weekdays 8am – 4pm
the highest quality EVOO ever since. The farm, nestled in the foothills Tours: Mon – Fri 11am, bookings essential
Online food pairing: www.derustica.co.za/food-pairing
of the Swartberg mountain in Oudemuragie near Oudtshoorn, not only
Mon to Fri 9am - 4pm
provides the micro climate required for growing top class olives but also
a stunning place where guests can enjoy the multi-discipline farm life Self-catering
experience by staying over in our well-appointed guest accommodation Cycling
or partaking in our professionally conducted olive and olive oil tasting
tours. Make us a destination to explore on your next visit to the Klein
Karoo.
37GREENLEAF OLIVE COMPANY
Milkwood River, Malgas near Swellendam
OWNER: The Killarney Trust CONTACT: Kelly White www.saolive.c
o.z
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WEB: www.greenleafoliveco.co.za EMAIL: info@gloc.co.za 20
20
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est Year
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 20
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, 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. The farm was purchased in 2004 by Sean White with the vision of establishing one of the country’s
largest olive groves. Extensive research was carried out on cultivars, modern harvesting, processing and testing methods. Mechanical
harvesting ensures that the oils are extracted within 2-3 hours of the olives being picked, maximising flavour and freshness.
39HILDENBRAND ESTATE
Blouvlei Road, Wellington
www.saolive.c
OWNER: Reni Hildenbrand CONTACT: Reni Hildenbrand
o.z
a
WEB: www.wine-estate-hildenbrand.co.za
20
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est Year
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! 41KLEINE HAASKRAAL
Kleine Haaskraal, Haaskraal Road, Wellington
OWNER: Pienaar Family Trust CONTACT: Elsabe Pienaar www.saolive.c
o.z
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WEB: www.kleinehaaskraal.co.za 20
20
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EMAIL: epienaar@wol.co.za CELL: +27 (0)82 851 2977
est Year
1 416 2 465 L
Clay loam soil Frantoio and Mission
Delicate Yes
See page 20
TASTING NOTES
This olive oil received a SA Olive Industry Association Gold Award in 2020 in the Delicate Category.
According to the judging panel the positive attributes of this Extra Virgin Olive Oil are fruit of green
and ripe olives, almond, walnut, ripe melon and pine seeds.
HISTORY & CULTURE
Life is too short not to enjoy the very best nature has to offer. Kleine Haaskraal, situated outside Wellington, is a family owned boutique
mixed use farm, with unparalleled natural beauty, bordering the well known Bergriver. Every day begins with the sun striking over the
Bainskloof mountains and ends with the majestic cry of the fish eagles. The Pienaar family bought the farm during 2012. We are descendants
of the first Pinard (Pienaar), who arrived in the Cape in 1683 and settled on a farm on the banks of the Berg River. Inadvertently, 318 years
later we went back to our roots and bought a farm in the same region, also next to the Berg River.
43KRANSFONTEIN 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 www.saolive.c
o.z
a
LANDGOED • ESTATE
CELL: +27 (0)76 602 0022 or +27 (0)82 824 1329 20
20
H arv
est Year
Est 1833
14 000 3 000 Calcium rich limestone soils
Frantoio, Mission, Coratina Medium, delicate, intense See page 20
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, almond 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 Smith
200 pax
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 Prof. Champion Stud farm, Riethuiskraal Stud
Ben Farrell, doyen of SA landscape architecture, transformed the farms kransfonteinolives
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.
45LAMARA
Portion 12 & 13, Two Rivers, Franschhoek
OWNER: JM de Buck & Sylva Mannens CONTACT: Marlene Loubser www.saolive.c
o.z
a
WEB: www.lamara.co.za EMAIL: marlene@lamara.co.za 20
20
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TEL: +27(0)21 300 3025 TEL: +27(0)82 898 9187
est Year
Very sandy, well drained soil
Frantoio, Coratina, Leccino, Mission Medium
Yes
We produce lemons, 100% pure Rosemary and Lavender essential oil
TASTING NOTES
Our blend of green and ripe Frantoio, Leccino, Coratina and Mission olives produces a medium
style, well balanced Extra Virgin Olive Oil with aromas of artichoke, almond, walnut, tomato and
a hint of oregano and green banana.
HISTORY & CULTURE EXPERIENCES
Lamara forms part of Two Rivers, a historic farmland dating back to the Mon to Fri 9am – 4pm
1850’s, situated in the Dwars River Valley gateway into Franschhoek.
JM de Buck and Sylva Mannens, Belgium-based entrepreneurs, fell in
love with South Africa and in 2015 they bought part of Two Rivers and
Lamara was born. Their vision is to develop the land to its full potential
and restore it to its historical glory.
Today Lamara achieves ecological, sustainable and social mindfulness
farming through the variety of seasonal crops grown; olives, lemons,
lavender and rosemary.
47MARDOUW OLIVE FOODS
Mardouw Olive Estate, R60, between Ashton & Swellendam
OWNER: Andre Verder CONTACT: Philip King www.saolive.c
o.z
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WEB: www.mardouw.com EMAIL: info@mardouwolives.co.za 20
20 ®
H arv
TEL: +27 (0)23 616 2999 CELL: +27 (0)82 494 3794
est Year OIL OF THE OLIVE
50 000 40 000 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 21
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 50ml and 250ml dispensers,
and is used as a massage oil or daily moisturiser.
49MORGENSTER
Vergelegen Ave (off Lourensford Road), Somerset West
OWNER: Bertrand Family CONTACT: Jason de Beer www.saolive.c
o.z
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WEB: www.morgenster.co.za EMAIL: info@morgenster.co.za 20
20
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TEL: +27 (0)21 852 1738
est Year
30 000 120 000 Decomposed shale Yes
Frantoio, Leccino, Coratina, Mission, Kalamata, Nocellara del Belice,
FS17, Don Carlo, Giulia, I-77, Peranzana and other Italian cultivars See page 21
Morgenster EVOO: Medium, Don Carlo: Medium/Intense monocultivar, Monte Marcello: Delicate
Green and black olives, olive paste, Balsamic Vinegar
TASTING NOTES
Morgenster EVOO: On the nose freshly cut grass followed by green tomatoes, artichokes and
green apples. Intense concentration of fruit. Pleasant bitterness and a peppery finish.
Don Carlo: The aroma is elegant and clean. On the palate it’s bold and spicy, with flavors of black
pepper and almond. A beautifully balanced, monocultivar Extra Virgin Olive Oil.
Monte Marcello: Soft and delicate with mild aroma of almonds and tomato leaf. Sweet and
buttery on the palate and complements a wide variety of delicately flavored dishes.
HISTORY & CULTURE EXPERIENCES
The first olive trees were planted in 1992 and Morgenster has since Daily 10am – 5pm. Closed Christmas Day & Good Friday
contributed to the cultivation of olive trees and production of Extra Virgin
95@morgenster Tel: +27(0)21 204 7048
Olive Oil in SA by supplying various cultivars to many other farms. The
original 17 cultivars that were imported in 1992 flourished in the ideal Tastings daily 10am – 5pm. Closed Christmas Day & Good Friday
climate and terroir of Morgenster. Of these, 14 cultivars have Italian origins Wines: Morgenster Estate Reserve, Lourens River Valley,
Italian Collection, Single Varietal Range
and Morgenster has the exclusive rights to propagate three of these
varieties, including the award winning Don Carlo. Quality is our priority,
we process our olives in a state of the art Pieralisi oil press, one of the
world’s leading oil extraction systems. Our aim is to produce balanced,
harmonious Extra Virgin Olive Oils with a rich fruity complexity.
51OLIVE 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 6 000 Delicate, medium, intense
Decomposed sandstone and shale
Mission, Frantoio, Coratina, Favolosa, Leccino Yes
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”.
Dal Rivier boasted almost 1 000 olive trees of the Mission cultivar at this
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.
53RIO LARGO OLIVE ESTATE
Scherpenheuwel Valley, Breede River
OWNER: Nick Wilkinson CONTACT: Nick Wilkinson www.saolive.c
o.z
a
WEB: www.riolargo.co.za EMAIL: info@riolargo.co.za 20
20
H arv
est Year
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 21 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.
55RIVERBEND FARM
Eilandia, Robertson
OWNER: Allison & Francis Brand CONTACT: Allison Brand www.saolive.c
o.z
a
WEB: www.riverbendfarm.co.za 20
20
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est Year
EMAIL: allison@riverbendfarm.co.za CELL: +27 (0)82 927 9763
5 500 6 000 Mixture of clay, sand and stone
Frantoio, Mission, Manzanilla Delicate-Medium
Yes See page 21
Gifts boxes, tapenades, 100% Olive oil soap
TASTING NOTES
Riverbend farm produces a delicate to medium, well balanced nutty oil with hints of fresh herbs.
Our oils, a single varietal Frantoio and a carefully blended Frantoio-Mission oil, are extremely
versatile and ideal for salads, cooking and baking. We are especially proud of our table olives -
firm Manzanilla and limited edition Kalamatas, all highly popular.
HISTORY & CULTURE EXPERIENCES
Riverbend farm is a second-generation boutique family olive estate, By appointment
started by Trevor and Kathleen Brodrick in 2005. The Olive Mill is
Self-catering cottages
conveniently positioned in the middle of the groves, ready to press
the olives within 24 hours of hand-picking at optimal ripeness. The Bird watching, kayaking, walking, hiking, cycling
farm has been further developed by Allison and Francis who are
passionate about making quality products and keen to accommodate
smaller farms in the “Italian co-operative tradition” of producing oil
for others too. Visitors are welcome to stay in the self-catering cottages
on the banks of the river and (or) enjoy a tasting and tour by Allison.
57TOKARA
Tokara Winery, Helshoogte Pass, Stellenbosch
OWNER: GT Ferreira CONTACT: Tasting room www.saolive.c
o.z
a
WEB: www.tokara.com EMAIL: wine@tokara.com 20
20
H arv
TEL: +27 (0)21 808 5900
est Year
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 21
Kalamata olives
TASTING NOTES
The Tokara Extra Virgin Olive Oil range expresses medium, delicate and intense styles. 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.
59VESUVIO EXTRA VIRGIN OLIVE OIL
Sorrento Farm R312, Agter Paarl
OWNER: Antonio Dotoli CONTACT: Hanlie Rees
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
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.
61VIGNE D’ OR
Vigne d’ Or farm, R301 Wemmershoek Road, Franschhoek
CONTACT: Waldo Kellerman www.saolive.c
o.z
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EMAIL: farmmanager@terrepaisible.com 20
20
H arv
WEB: www.vignedor.co.za TEL: +27 (0)21 867 0412
est Year
14 400 5 000 Sand – Dundee, Vilafontes, Tukulu
FS17, Coratina, Frantoio, Leccino, I-77
Medium and delicate Yes See page 21
TASTING NOTES
Coratina: Medium oil – green and ripe olives, artichoke, almond and green banana.
FS17 & Leccino: Medium oil – green and ripe olives, artichoke, pine seed and rocket.
Blend: Delicate oil – ripe olives, dry grass, ripe almond, ripe tomato.
HISTORY & CULTURE
Vigne d’ Or, in Franschhoek was bought by its current owner in 2015 and has undergone a significant horticultural renovation under new
ownership. Previously, the farm had gone to seed but now produces Sauvignon Blanc, Chardonnay, MCC, Shiraz, Cabernet Franc and Olive Oil.
Although production is relatively new, output already speaks to the intent of the farm’s owner of quality over quantity, as can be tasted in
this already award winning product.
63WILLOW CREEK
Willow Creek Olive Estate, Nuy Valley, Worcester
OWNER: Russellstone Group CONTACT: Lara Smit www.saolive.c
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EMAIL: info@willowcreek.co.za WEB: www.willowcreek.co.za 20
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TEL: +27 (0)23 342 5793
est Year
200 000 Lime-rich Karoo soil
Coratina, Favolosa, Frantoio, Leccino, Piqual, Barnea, Mission, Nocellara, Kalamata, Arbequina
Intense, medium, delicate & flavoured Yes See page 21
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, tapenades and a unique range
of Balsamic Vinegars and Reductions to complement their award winning
olive oil. 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. 65LIQUID 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
