HARVEST Including table olives and other olive products.

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1 HARVEST 2017 Producers from A-Z, A - their Z, their styles styles of olive of oil olive and where oil and to find where them. to Including table olives and other olive products.

2 icons CONTENTS (use the colours for easy navigation) Number of Trees Litres Produced Olives Brought In Terroir/Soils Cultivars Grown Styles Produced Other Products Tasting Restaurant Accommodation Functions Wine Other Activities Awards Buy Online WELCOME 2 INTRODUCTION 3 Glossary & Tips 4 What is Extra Virgin Olive Oil (EVOO)? 5 The History of EVOO in SA 6 Health Benefits of EVOO 7 How to Buy & Store EVOO 8 How to Taste EVOO 9 Cooking with EVOO 10 EVOO Recipes 11 AWARDS 15 PRODUCERS FROM A - Z 21 TABLE OLIVES & OTHER PRODUCTS 65 MAP 76 THE GUIDE TO EXTRA VIRGIN OLIVE OIL IN SOUTH AFRICA. FIFTH EDITION. HARVEST 2017 PUBLISHED BY SUNSWEPT PUBLISHING Glynis van Rooyen glynis@evoosa.co.za PO Box 1216, Hermanus, 7200, South Africa DESIGNED BY Michael van Rooyen ( Sandra Slabbert (sandra@evoosa.co.za) 2017 SUNSWEPT PUBLISHING - All rights reserved. This guide is copyright and no part of this publication may be reproduced in any form or by any means without the prior written consent of the publisher. Every effort has been made to ensure the information contained in this guide is accurate at the time of going to press. Some details, however, are subject to change and the publisher accepts no responsibility for any inaccuracies, loss, injury or inconvenience sustained by any person using this guide as a reference.

3 WELCOME! Welcome to the 5th edition of the Guide to Extra Virgin Olive Oil in SA (EVOOSA). We re celebrating this milestone with a fresh, new look and double the page-space for our featured producers, including increased distribution and a wonderful new website ( South Africa produces some of the best quality EVOOs in the world and this guide is aimed at promoting these oils to consumers and foodie professionals as the first and best choice for reasons of health, quality, taste and variety. Why buy imported oil when our producers offer the best quality, freshest oil and your purchase supports the local agricultural industry and creates employment. It s a win-win situation! EVOO is a product of passion; a healthy, life-enhancing elixir to be savoured and explored. Keep trying different oils and enjoy the myriad of health benefits. Here s to life! INTRODUCTION GLYNIS VAN ROOYEN OWNER AND DIRECTOR glynis@evoosa.co.za 2016 SAWLA Lab of the Year Supplier of the Year STANDARDISED CHEMICALS Sugar, acidity- and alcohol standards Different concentrations of Sodium Hydroxide and Iodine solutions for titration ph Buffers 70% Alcohol for sterilisation LABORATORY SERVICES Olive oil analysis Fruit Juice analysis Wine analysis Verification of ph- and refractometers LAB EQUIPMENT Measuring cylinders, pipettes, measuring beakers, erlenmeyer flasks, filters, funnels, Ballingmeters, Thermometers, Refractometers, ph meters Wynland Analytical Laboratory 2 St Crispin Street Wellington analytical@wynlandlab.co.za 3

4 GLOSSARY AND TIPS WHAT IS EXTRA VIRGIN OLIVE OIL? COLD PRESSED Traditionally olive oil was pressed after being milled but today producers extract oil from the crushed pulp by using a centrifuge. The temperature must be no higher than 30 C during this process. COOKING WITH EVOO Contrary to popular myth, you CAN cook with extra virgin olive oil, you can even fry chips and chicken in it it may just cost a little more to do so. The smoke point (the point at which the oil loses flavour and goodness and starts messing up the kitchen) is higher than that of seed oils and it can be used up to 3-4 times over. Try not to exceed 180 C when cooking with EVOO, simply to keep the very best of its goodness intact. DEFECTS IN OIL Rancid the oil smells and tastes a bit like butter that has gone off. Winey or vinegary a sharp winey or vinegary taste or smell, usually caused when the fruit has started to ferment before processing. Fusty or muddy an old sock or dirty smell, caused by advanced fermentation. Musty unpleasant aroma and taste caused by fungal growth on the fruit. Metallic aroma and flavour that suggests contact with metal other than stainless steel. FILTERED OR UNFILTERED Producers have their preferences those who remove the minute particles remaining from the pulp by allowing the oil to stand and then racking it several times, often make a point of stating Unfiltered on the label. Some rack and filter their oils and others only filter. Filtering removes the residual moisture which would otherwise promote oxidation. Not a quality parameter you taste and decide! Filtered oil does have a longer shelf life. FIRST PRESS All extra virgin olive oil is first press today. There is no EVOO that comes from a second extraction of oil. FLAVOURED OILS The purists will say there is no such thing because anything added to extra virgin olive oil immediately negates the definition of Extra Virgin (no additives). However, the cooks and the consumers love the delicious nuances of an infused oil and international competitions have awards for them. When the basis of an infused oil is extra virgin oil, the rest is up to you, the consumer. FREE FATTY ACIDS One of the important chemical tests that determine whether an oil is Extra Virgin or not is the measurement by weight of the free oleic acid in the oil. In EVOO this must be 0.8% or lower (as set by the International Olive Council and other regulatory bodies.) The lower the FFA in the oil, the better it is. PEROXIDE The peroxide value of an oil is another important chemical parameter by which extra virgin olive oil is defined. It indicates the extent to which the oil has been oxidised (by exposure to light and air) and for EVOO this should be below 20 meq/kg. STYLES OF OIL Exra Virgin Olive Oil is made in three basic styles: Intense: very fruity, pungent and with a strong, bitter aftertaste. Medium: a good balance of fruit, peppery aftertaste and bitterness. Delicate: Fresh and fruity in flavour and aroma. The style is dictated by the cultivar and the degree of ripeness when the oil is extracted. The greener the olive, the more peppery or pungent the flavour. The more intense the oil, the more it will enhance full flavours in food. The more delicate the oil, the more it adds nuances and lifts textures and flavours in food. Extra Virgin Olive Oil (EVOO) is... the pure, unadulterated juice of the olive. No additives, no preservatives, just natural fruit juice with no defects. What makes it extra virgin is a little more technical: The fruit is crushed at a temperature below 30 C (cold pressed), and on chemical analysis will show a free acidity of less than 0.8% and peroxides lower than 20 meq/kg. WHAT IS NOT EXTRA VIRGIN OLIVE OIL? Virgin olive oil is a natural, unrefined oil but its free acidity level can be up to 2%. Olive Oil is refined oil that is usually blended with a minimal amount of extra virgin oil and is often sold as Light or Pure olive oil. Refined oil no longer contains the natural anti-oxidants of extra virgin olive oil. Pomace oil and lampante oil are not fit for human consumption. 5

5 HISTORY OF EVOO IN SA MEDICINAL & HEALTH BENEFITS OF EVOO The history of olive tree farming in South Africa is punctuated by colourful characters who introduced innovations and improvements that have brought the industry to where it is today poised for another leap forward. New scientific evidence appears daily proving that extra virgin olive oil (EVOO) could indeed be described as food from the Gods. Recent longterm studies have clearly indicated that regular consumption of EVOO reduces the risk of dying prematurely (for instance from cancer or other chronic illness) by 25% and reduces the risk of dying from heart disease by a whopping 44%. Piet California Cillie brought olive trees (and other strange fruit) back from California in 1893 and thanks to his influence, the very first prize for South African olive oil was awarded to Jan Minnaar of the farm De Hoop, in Paarl. He won the prize for the finest olive oil produced in the British Empire at the London Show in 1907! At about the same time a young immigrant from Genoa, Ferdinando Costa, saw the potential of the climate and soil and started grafting on imported Italian material. More than satisfied with the results, he began planting on a large scale on a farm in Paarl Valley in 1925 and by 1935 was pressing his own oil with a mill imported from Italy. Today Costas is a household name. Another Italian, Baron Andreis, planted olive trees in the 1950s and appointed Carlo Castiglione to manage the farm and make olive oil in Castiglione installed the first continuous cycle oil extraction plant in the country and by 1997 was bottling under the label Vesuvio Extra Virgin Olive Oil. By 2002, Vesuvio had won four awards in Italy and is still winning International awards today. Guilio Bertrand hoped to retire on the beautiful farm Morgenster which he bought in Instead he realised its potential for producing excellent quality wine and olive oil and he introduced the Italian tradition of combining the two in his farming enterprise. He was awarded the Lifetime Achievement Award by SA Olive in 2012 for importing 90% of all cultivars that producers today farm with and for the top of the range olive nursery he established. Two women who have made their mark on the industry are Reni Hildenbrand and Linda Costa. Reni owns the same farm Piet California owned almost a century ago. Linda is a member of the Institute of Integrative Nutrition. Both women have spent their lives educating the public on olive oil through tasting courses and both serve as International Panel Tasters and Panel Leaders in South Africa. Something every one of these characters has in common, (as do the many others who have made important contributions to the growth of this industry but are not mentioned here), is an absolute passion for the olive tree and its fruit. THE HEALTH BENEFITS COME FROM TWO GROUPS OF COMPOUNDS Mono-unsaturated fatty acids (65 80% of the fatty acid profile) Protect the cardiovascular system by keeping blood vessels free from build-up Protect our bones Slow down decline in memory and cognitive functions Benefit non-insulin dependent diabetics Polyphenols (anti-oxidants) Reduce circulating cholesterol Prevent intestinal ischemia and associated organ damage Improve chronic colitis Reduce toxin-induced stress in liver cells Strong anti-inflammatory agent Improve Alzheimers by reducing myeloid bodies in the brain Strong anti-carcinogenic protects against breast, prostate and colon cancer Did you know? Chronic disease is reversible. Feed the body with the correct nutrients and it will heal itself. EVOO goes a long way to do this and it adds flavour! 7

6 HOW TO BUY AND STORE EVOO Buy direct from the farm where it is produced for the freshest oil and the opportunity to taste it at source. Visit your nearest EVOO producer and hear the story behind the oil there always is one! Immerse yourself in the EVOO experience and feel the passion in the product. IN THE SUPERMARKET OR DELI, LOOK FOR THESE POINTERS ON THE LABEL: DATE OF HARVEST: EVOO does not improve with age, the fresher the better, but not older than 24 months. Some labels will only have a Best by.. date. WHERE IS IT MADE? The closer to the place of production the better. South African EVOO is the best option, imported oils are often suspect, especially if they are cheap. CHEMICAL INFORMATION: The extra in EVOO means the oil has (FFA) Free fatty acids, of less than 0.8% and a peroxide value (PV), of no more than 20 meq/kg STORAGE Oxidation and light are the enemies of EVOO. Buy oil in dark glass bottles or airtight vacuum packs. Buy in smaller quantities so that the oil does not stand in a half bottle for too long. Store in a dark, cool place to minimize the effect of heat and light. Do not refrigerate extra virgin olive oil. EXTRA VIRGIN: The producer verifies that the oil is in fact extra virgin, not virgin or a refined olive oil and is 100% South African oil. THE CTC SEAL: This is the official seal of the SA Olive Association and means that the producer has Commited to Compliance (CTC) and the oil is authentic. Compliance covers all the points above, so the consumer can buy an EVOO bearing the seal with peace of mind. HOW TO TASTE EVOO A good extra virgin olive oil (EVOO) should have a fruity, clean, fresh aroma this could have green grassy nuances, or could remind one of certain fruits or vegetables, like apple, tomato, artichoke, fresh nuts, rocket leaves or even the more tropical fruits like melon and guava. It should be defect free - the nose and the palate must be free of any, however slight, off-notes. Take a small sip and allow it to coat your mouth, so that all the taste buds are involved. There should be some fruitiness with bitter notes on the sides and back of your tongue. As the oil passes down the back of your throat, receptors are stimulated which gives the perception of pepperiness, or piquancy, and you may even have a little cough! In a well-balanced oil, the aroma, flavour on palate and the bitterness and pepperiness, should be harmonious and integrated. WHAT ARE DEFECTS? Rancidity this is a result of oxidation, and is initially perceived as a slight staleness, which are the first stages of oxidation, and this is followed by rancidity. The mouthfeel of the oil changes and becomes more oily and cloyey. The smell and taste of the oil is reminiscent of stale nuts, old oil or old butter. Fusty/muddy sediment this reminds one of old olives and could be as a result of olives standing for too long before pressing, dirty equipment, or too much sediment contact. Musty mould growing on the olives before pressing. Wineyness smells like vinegar or even acetone and results from aerobic fermentation of the olives before pressing. 9

7 COOKING WITH EVOO The good news is that it is best for your food and your body to cook with the best extra virgin olive oil possible. The long-standing myth which advocates not using extra virgin olive oil when cooking, has been busted. WHAT ARE THE FACTS? It is a scientific fact that the smoke point of extra virgin olive oil is 207 C, while once olive oil is refined, the smoke point increases to 238 C. On the other hand virgin coconut oil (and corn oil) has a smoke point of 177 C and the refined products have a smoke point of 232 C. Virgin sunflower oil has a smoke point of only 107 C, and this is increased to 230 C once refined. In cooking, the smoke point of an oil or fat is the temperature at which it begins to break down to glycerol and free fatty acids, and produce bluish smoke. The glycerol is then further broken down to acrolein, a component of the smoke. It is the presence of the acrolein that causes the smoke to be extremely irritating to the eyes and throat. The smoke point also marks the beginning of both flavour and nutritional degradation. Therefore, when the smoke point is used as justification for using alternatives to extra virgin olive oil, care should be taken to ensure that the same type of oils are being compared. In the virgin category, EVOO is by far the best choice. The smoke point is higher due to its chemical composition, including the presence of the natural antioxidants in the product. This, together with all the added phytonutrients, and the predominance of the mono-unsaturated oleic acid, makes EVOO the perfect choice on all counts. EVOO RECIPES SLOW COOKED BRISKET WITH MUSTARD Serves 6 INGREDIENTS 900g brisket, bone out 45ml flour Salt and pepper to taste 60ml De Rustica Estate Medium olive oil 1 bay leaf 5ml fresh thyme or 2,5ml dried 250ml fresh tomato sauce 10ml De Rustica Balsamic vinegar 125ml red wine 60ml Dijon mustard METHOD Mix the flour, salt and pepper together. Cut the brisket in strips and dip each strip in the seasoned flour. Heat the oil in a heavy saucepan and seal the individual strips and set them aside. When all the strips have been sealed, place them back into the saucepan. Mix the bay leaf, thyme, tomato sauce, balsamic vinegar, red wine and Dijon mustard together. Pour the mixture over the brisket strips and simmer for 1 hour until tender. Serve with rice or samp. Francois Ferreira is the Principal of the Francois Ferreira Academy which provides training excellence in Culinary Arts and Hospitality Management. 11

8 EVOO RECIPES CHICKEN AND KALAMATA OLIVE PASTA Serves 6, cooking time 40min EVOO RECIPES WHITE WINE STEAMED WEST COAST BLACK MUSSELS WITH MOZAMBIQUAN PIRI PIRI SAUCE INGREDIENTS 500g spaghetti (or pasta of choice) 500g chicken fillets chopped 1 tbsp freshly ground pepper 1 ½ tsp dry mustard 3 tbsp flour 1 tbsp extra virgin olive oil 2 cloves garlic chopped ½ cup chicken stock ½ cup white wine ½ cup milk ¼ cup fresh parsley chopped ½ cup Kalamata olives sliced and destoned Salt METHOD Cook pasta. Mix pepper, mustard and flour. Toss chicken in flour mixture. Brown chicken in EVOO with garlic. Combine stock, wine and milk and add to pan with chicken. Stir occasionally until it thickens slightly. Add olives and parsley and salt to taste. Toss with freshly cooked pasta. Sprinkle with parmesan or feta cheese. From the Oakhurst Olives Tasting Room Test Kitchen MOZAMBIQUAN PIRI PIRI SAUCE 500ml extra virgin olive oil 250ml lemon juice freshly squeezed 250ml white wine vinegar 300g red bell pepper sliced 5 birds eye chillies de-seeded, unless some heat is preferred 200g white onion sliced 4 garlic cloves sliced ½ tsp smoked sweet spanish paprika ½ tsp Italian parsley chopped Maldon sea salt and ground black pepper METHOD Add the onion, red pepper, chillies, garlic, vinegar, lemon juice and EVOO to a pot and bring to the boil. Turn the heat down and simmer for about 40 minutes until the peppers and onions are soft and an orange colour has developed. There should be minimal oil floating on top and emulsification has already begun. Finish with the smoked sweet paprika and Italian parsley and remove pot from heat. Blend well with an immersion blender until a smooth consistency is reached and emulsification is complete. Add Maldon sea salt and freshly ground black pepper to taste. WHITE WINE STEAMED WEST COAST BLACK MUSSELS 500g/20 mussels, clean the beards out, scrub off excess barnacles and rinse thoroughly in cold fresh water 100g onion chopped 250ml dry white wine 2 tbsp. olive oil 2 tbsp. butter 100ml fresh cream 250ml Mozambiquan Piri Piri sauce METHOD Sauté the onions in EVOO and butter until tender. Add the white wine and mussels and close the pot with the lid. Leave the mussels to steam for approximately 10 mins or until all of them have opened (any unopened mussels should be discarded). Remove the mussels from the pot. Add the cream to the remaining cooking liquid and reduce by half on high heat. Add the Mozambiquan Piri Piri sauce and heat thoroughly. Pour the sauce into a warm bowl and add the mussels to the sauce. Serve with warm crispy bread and fresh lemon wedges. Note: A variety or blend of chillies can be used according to flavour and heat requirements. Recipe from Executive Chef Douglas Adams, Pearl Mountain, Paarl 13

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11 AWARDS 2016 & 2017 AWARDS 2016 & 2017 South African and International awards are given annually after the harvest and producers usually display these awards on the 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 a fairly expensive exercise. Below are the awards won by producers listed in this guide for 2016 and LOCAL AWARDS SAO - SA Olive Association ABSA Top Ten Extra Virgin Olive Oils INTERNATIONAL AWARDS L Orciolo D Oro, Italy The Olive Oil Oscars Terra Olivo Israel Armonia Flos Olei Los Angeles International EVOO Competition LA County New York International Olive Oil competition Sol D Oro, Southern Hemisphere Il Magnifico, Italy Olivinus, Argentina World s Best Olive Oils Ranking Domina International Olive Oil Competition, Italy - ANDANTE 2017: Flos Olei 94 SAO Gold (intense) Intenso SAO Silver (intense) Forte SAO Silver (delicate) SAO Bronze (medium) New York IOOC (intense) Gold Los Angeles International (intense) Bronze 2016: Los Angeles International (intense) Gold SAO Gold (medium) SAO Gold (forte) SAO Gold (intense) SAO Silver (delicate) ANYSBOS 2017: SAO Silver (medium) 2016: SAO Gold (medium) BABYLONSTOREN 2017: SAO Silver (medium) 2016: SAO Silver (medium) BAKENSHOOGTE 2017: SAO Bronze (medium) 2016: SAO Silver CHALONER 2017: SAO Silver (medium) 2016: SAO Gold (medium) Mountain Oil EVOO SAO Silver (medium) The Peregrine Limited Edition EVOO DE RUSTICA 2017: Flos Olei 89 SAO Gold (intense) Estate Collection Coratina SAO Silver (intense) SAO Gold (medium) SAO Gold (medium) Estate Collection SAO Silver (delicate) 2016: SAO Gold (delicate) SAO Gold (medium) SAO Gold (intense) SAO Silver (medium) Estate Reserve SAO Silver (medium) Mountain Reserve GABRIËLSKLOOF 2017: Flos Olei 90 SAO Silver (medium) 2016: SAO Gold (delicate) Sol D Oro - Special Mention ABSA Top 5 GREENLEAF 2017: Flos Olei 86 SAO Bronze (delicate) River Press Los Angeles International (delicate) Bronze 2016: SAO Gold (delicate) Greenleaf SAO Bronze (medium) Saint Sebastian Bay ABSA Top 5 Greenleaf GROOTE VALLEI 2017: SAO Bronze (medium) HIDDEN VALLEY 2016: SAO Silver KRANSFONTEIN 2017: SAO Gold (intense) Coratina SAO Silver (delicate) Mission SAO Silver (medium) Director s Reserve Premium Blend SAO Bronze (medium) Frantoio 2016: SAO Gold (intense) Coratina ABSA Top 5 Coratina SAO Silver (delicate) Mission SAO Silver (medium) Frantoio SAO Silver (medium) Director s Reserve Premium Blend MARDOUW 2017: SAO Gold (intense) Premium XXV SAO Gold (medium) 2016: SAO Silver (medium) MONT ROUGE OLIVES 2017: New York IOOC Best in Class Karoo Reserve Gold Assegaay Reserve Gold 33 O South Gold The Reveler Gold The Ambassador Gold The Diplomat Gold The Wanderer 2016: SAO Gold (medium) Karoo Reserve SAO Gold (delicate) Owner s Reserve MORGENSTER 2017: Flos Olei 98 SAO Gold (intense) SAO Silver (intense) Don Carlo SAO Silver (delicate) Monte Marcello SAO Silver (medium) Woolworths L Orciolo D Oro southern hemisphere Gran Manzione (light fruity) Don Carlo Distinzioni (medium fruity) Sol D Oro Southern Hemisphere Gold (Delicate) Special Mention (Medium) 2016: Flos Olei 98 L Orciolo D Oro, Italy 3rd (medium) Morgenster SAO Silver (delicate) Monte Marcello SAO Silver (medium) Morgenster SAO Silver (medium) Don Carlo Sol D Oro Southern Hemisphere Special Mention (delicate fruity) MOUNT CEDER 2017: SAO Gold (delicate) 2016: SAO Bronze OAKHURST OLIVES 2017: SAO Silver (delicate) Premium Reserve SAO Silver (intense) 19

12 AWARDS 2016 & 2017 SAO Silver (delicate) Sol D Oro Special Mention (Delicate) 2016: SAO Silver (intense) Intense SAO Silver (intense) SAO Silver (delicate) OUDEWERFSKLOOF 2017: SAO Bronze (medium) Frantoio/Mission 2016: SAO Silver PÈTRA OLIVES 2017: SAO Bronze (delicate) 2016: Silver (medium) Silver (intense) Bronze (delicate) PRINCE ALBERT OLIVES 2016: SAO Gold (intense) SAO Silver (medium) RIO LARGO 2017: Flos Olei 96 SAO Gold (delicate) SAO Silver (intense) Premium SAO Silver (medium) Sol D Oro Special Mention (medium) 2016: Flos Olei 95 Los Angeles International Gold New York International Best in Class Olive Japan International Gold Sol D Oro (medium) Bronze Premium Blend Sol D Oro (intense) Special Mention SAO Gold (medium) Original SAO Gold (medium) Gold SAO Gold (intense) Premium Blend TOKARA 2017: SAO Gold (delicate) Mission Premium SAO Silver (medium) Multi-varietal SAO Bronze (medium) Frantoio SAO Bronze (medium) Leccino SAO Bronze (medium) Estate SAO Bronze (intense) Premium 2016: SAO Gold (delicate) Frantoio SAO Silver (medium) Leccino SAO Silver (intense) Estate SAO Silver (intense) Premium SAO Bronze (medium) Mission WATERLELIEFONTEIN 2017: SAO Silver (medium) 2016: SAO Gold (medium) WILDEKRANS 2017: Flos Olei 87 SAO Gold (medium) Keerweer SAO Bronze (medium) Endless SOL D Oro Special Mention (Medium) Keerweer 2016: SAO Gold (medium) Field Blend SAO Gold (medium) Endless SAO Silver (medium) Keerweer WILLOW CREEK 2017: Flos Olei : Flos Olei : #26 EVOO World Ranking Privé 2017: Olivinus, Gran Prestige Gold Terra Olivo, Prestige Gold Domina IOOC, Silver L Orciolo D Oro, Distinction SAO Silver Sol D Oro Grand Mention Directors Reserve 2017: Terra Olivo, Grand Prestige Gold Los Angeles International, Bronze Olivinus, Grand Prestige Gold L Orciolo d Oro, Distinction Domina IOCC, Silver SAO Bronze Sol D Oro Grand Mention 2016: EVOO of the Year, EVOO World Ranking 2nd Place at L Orciolo D Oro, Italy Terra Olivo, Prestige Gold Olivinus, Prestige Gold Domina IOOC Gold Los Angeles International, Silver Sol D Oro, Special Mention SAO Gold ABSA Top 5 Estate Blend 2017: Olivinus, Gold L Orciolo D Oro, 1st Place SAO Bronze 2016: EVOO of the Year, World Ranking Terra Olivo Gran Prestige Gold L Orciolo d Oro Gran Menzione Los Angeles International Bronze Olivinus Gran Prestige Gold SAO Silver Nuy Valley 2017: SAO Silver 2016: SAO Silver Flavoured 2017: Olivinus Gran Prestige Gold, Jalapeño Olivinus Prestige Gold, Blood Orange 2016: Terra Olivo Prestige Gold, Lemon Olivinus Prestige Gold, Persian Lime Olivinus Gold, Coriander LA International Gold, Jalapeño LA International Silver, Basil LA International Silver, Blood Orange 21

13 PRODUCERs EVOO RECIPES A-Z PRODUCERs A-Z NAME CONTACT PAGE NAME CONTACT PAGE NAME CONTACT PAGE NAME CONTACT PAGE Alpha Excelsior ANDANTE ADAMSKLOOF ANYSBOS Ayama BABYLONSTOREN BAKENSHOOGTE Baleia Bay Bella Mia BENGUELA COVE Blue Sky Organics Botuin Olives Cederberg Olives CHALONER SA Costas Darling Olives DE RUSTICA ESTATE Die Ou Pastorie EXDIEM Foothills Olive Grove Foxenburg Estate Francolin Franschhoek Olive Company Friesland Farm GABRIËLSKLOOF Galenia Estate Gantouw Farm Goedgedacht Trading Green & Gold GROOTE VALLEI Het Bos Olives Het Vlock Casteel HEMELRAND HIDDEN VALLEY HILDENBRAND Hillcrest Estate Honingklip Igadi Kadimah Kammanasie Blue Kleinbergskloof Kleinood Farm Klipvlei Kloovenberg Olives KRANSFONTEIN ESTATE & 69 Kredouw Olive Estate LA BOURGOGNE LAMARA Lapithos Olive Growers Lettas Kraal L Ormarins Marbrin Farm MARDOUW Middelpost MONT ROUGE OLIVE ESTATE & 71 MORGENSTER MORNING VIEW MOUNT CEDER OLIVES Mulderbosch Vineyards Muiskraal O For Olive OAKHURST OLIVES & 73 Olijvenhof Olive Estate Olive Boutique OLIVE FACTORY OLIVES GO WILD Olive Grove Farm Org de Rac Estate OLYFBERG Olyvenbosch OUDEWERFSKLOOF PÈTRA OLIVES Portion 36 Olive Orchard PRINCE ALBERT OLIVES Riverbend Farm RIO LARGO OLIVE ESTATE RUPERT & ROTHSCHILD Serrado Olive Estate Tarentaalkloof Terra Rosa The Drift The Grange THE GREENLEAF OLIVE CO The Olive Croft TOKARA VESUVIO ESTATES WATERLELIEFONTEIN WAVERLEY HILLS WINDFALL WILDEKRANS WILLOW CREEK Zoetigheyd Zonquasdrift Since Years in South Africa PROVEN PERFORMANCE WITH THE PERSONAL TOUCH MORI-TEM / OLIOMIO innovative technology extraction systems and accessories for the production of high quality extra virgin olive oil. From 30 kgs per hour to 3000 kgs per hour capacity. Successfully supplying the South African Industry since 1997 and consistently producing award-winning Extra Virgin Olive Oils. Benedetta Lami Zichella, Sole Agent for Southern Africa TEL: benedetta@oliomio.co.za facebook: Oliomio South Africa 23

14 ANDANTE Dasbosch Road, Porterville OWNER: Willie Duminy CONTACT: Willie & Lisa Duminy WEB: TEL: +27 (0) All grown on estate Sandy loam Frantoio, Leccino, Coratina, FS17, Mission, Kalamata, Nocellara del Belice Intense, medium and delicate See page 18 Yes INTENSO: Intensely fruity, made from Nocellara del Belice. Aromas of artichokes, roasted tomato, celery and herbs. FORTE: Showcase for the modern Favolosa (FS 17) 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 OTHER INFO 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 trees (7 cultivars) under cultivation in an intensive system. 2 CITRUS-FLAVOURED OLIVE OILS, Blood Orange and Zesty Lemon made according to the Agrumato method. This involves crushing the olives and fruit together, thereby producing a harmoniously integrated product and preserving the freshness, health and flavour characteristics of both components. 25

15 BABYLONSTOREN Simondium Road, R45, Paarl OWNER: Babylonstoren CONTACT: Klaas Stoffberg and Charl Coetzee WEB: TEL: +27 (0) Mostly Longlands and Klapmuts soils Partly Frantoio, Leccino, Mission, Kalamata, Noccelara, FS17, Coratina, Don Carlo, Manzanilla Medium and delicate See page 18 Yes 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 OTHER INFO Granted in 1692, Babylonstoren is one of the oldest Cape Dutch farms in South Africa. Today it features 5-star accommodation in restored 17th century cottages, a garden spa, two farm-to- table restaurants, a winery, olive press and a farm shop. Unique to the property is also a formally laid out, eight acre fruit and vegetable garden that was inspired by the Company Gardens of the Cape, for provisioning ships 5 Star Hotel and Spa that passed by the Cape of Good Hope on voyages to and from the East. Variety of table olives in herbs, olive flower soap & olive napiery Winter 10am 5pm, summer 10am 6pm Babel: Booking essential. Greenhouse: Daily 10am 4pm The Bakery: Wed & Fri 7pm 9pm, booking essential Winter 10am 5pm, summer 10am 6pm. Cellar tours 11am 3pm YES 3.5 Ha garden with garden tours daily at 10am 27

16 BENGUELA COVE LAGOON WINE ESTATE R43, Bot River Lagoon, Hermanus OWNER: Penny Streeter CONTACT: Sales Department WEB: TEL: +27 (0) kg, litres All grown on estate Orchard planted on ridges to ensure proper drainage. Soil predominantly shale, lots of coffee stone Frantoio, Leccino and Coratina Yes A blend of Frantoio (intense), Leccino (medium), Coratina (intense & robust) The Benguela Cove EVOO is an elegant and complex blend with a subtle green, spicy and fruity profile. Strong hints of pepper and freshly cut grass from the Coratina, with fresh fruity tones from the Frantoio and subtle notes of artichoke and sun-ripened tomato from the Leccino. This well balanced, fruity, spicy and pleasantly bitter olive oil contains all the essential characteristics of one of the best extra virgin olive oils. HISTORY & CULTURE OTHER INFO Benguela Cove Lagoon Wine Estate is dedicated to producing quality extra virgin olive oil by committing to the sustainability of the ecosystem. Situated on the banks of a lagoon and in close proximity to the sea, this ecosystem with its Mediterranean climate, is ideal for the production of olives, vineyards and lavender. We are constantly researching innovative techniques to ensure sustainable practices and improve quality during the growing cycles of our olive groves. Our oil derives its distinctive character from the estate s terroir, maritime winds and above average rainfall. Wine and lavender Nov to April: 8am 8pm, May to Nov: 8am 6pm Nov to April: 8am 8pm, May to Nov: 8am 6pm Nov to April: 8am 8pm, May to Nov: 8am 6pm No Accommodation Conference Facility Bird watching, picnics, trail running, vineyard tours 29

17 DE RUSTICA ESTATES Oudemuragie Road, De Rust OWNER: Rob Still CONTACT: Precilla Steenkamp WEB: TEL: +27 (0) Yes Sandy, Loam, Clay Frantoio, FS17, Leccino, Noccelara, Barnea, Korreneiki, Coratina, Arbequina, Kalamata Delicate, medium, intense, FS17, Coratina See page 18 Yes ESTATE DELICATE, MEDIUM AND INTENSE: The oil has a lovely fresh aroma of newly cut grass, green and ripe olives with green almond and walnut. A rich, silky mouthfeel is balanced by the finishing piquancy. Delicate suitable for: fish, eggs and baking cakes as well as for salads. Medium suitable for: grilled vegetables, pasta and grilled meats. Intense suitable for: soups and stews, seafood, potatoes, sauces and spicy meals. HISTORY & CULTURE OTHER INFO De Rustica Estate, named after the small Southern Cape town, De Rust Kalamata Table Olives and a book by Roman author Lucius Junius Moderatus Columella, has On request been producing EVOO since The climate is ideal with the snowcapped Swartberg mountains providing cold winters but frost-free lower 9am - 4pm valleys. Summers are hot and ideal for the fruit to set and grow. Our Self-catering carefully selected Italian, Greek and other cultivars are handpicked and Cycling pressed on the estate. These ideal growing conditions, and the artisanal care taken in the production and blending processes, result in the exceptional quality of our ultra-premium cold pressed EVOO. 31

18 GABRIËLSKLOOF Swartrivier Road, N2, between Bot River & Caledon OWNER: Bernhard Heyns CONTACT: Barry Anderson WEB: TEL: +27 (0) None Planted on two soil types, Bokkeveld Shale and Sandstone on diverse slopes Frantoio, Leccino, Coratina, FS17, Mission, I77 Medium See page 19 Yes Our oil is a complex, well-balanced, intense style oil. On the nose it has characteristics of grass, green olives and artichokes. It has a pleasant bitter aftertaste as well as a lasting impression of fresh peppery notes. Brush this elegant oil over fresh figs wrapped in prosciutto or use it as a base for salad dressings. It also works its magic with baked porcini mushrooms, asparagus soup and roast poultry or lamb dishes. HISTORY & CULTURE OTHER INFO Tucked away in rolling valleys, just an hour out of Cape Town in a southeasterly direction, lies the secret gem of the Bot River wine route - Gabriëlskloof. In 2001 general manager and viticulturist, Barry Anderson, passed on his passion about the potential for the land to Bernhard Heyns, and from then there was no looking back for Gabriëlskloof. The combination of Italian trees and local expertise, an exceptional terroir and a rigid approach to quality at every stage of production has enabled 80 pax Gabriëlskloof to achieve its consistent level of excellence over the past six years. Owner s wife, Sjarlene Heyns, makes the table olives and produces limited amounts of tapenade over December Weekdays: 9am 5pm, Weekends: 11am 4pm Closed on Tuesdays, open every other day from 9am 5pm Weekdays: 9am 5pm, Weekends: 11am 4pm 33

19 Hidden Valley Annandale Road, off R44, Stellenbosch OWNER: Riaan Stassen, Hidden Valley Wines CONTACT: Sonja Du Plessis WEB: TEL: +27 (0) Oakleaf and Tukulu Kalamata, Noccelera del Belice (table olives), Leccino, Coratina, Frantoio, Mission and Favola (EVOO) Medium, intense See page 19 Yes Hidden Valley makes a superior extra virgin olive oil from a blend of olive cultivars. They are harvested 60% green and 40% ripe resulting in medium-intense oil, with flavours of freshly cut grass, green tomatoes, artichokes and almonds. Finally a spicy, pepper aftertaste promotes the intensity of the oil. HISTORY & CULTURE Thriving in ancient, fertile granite soils combined with the altitude and a strict regime of working with nature, as well as our resolve to sacrifice quantity over quality, the vineyards and olive groves of Hidden Valley are responsible for delivering some of the finest handcrafted wines and olives for your enjoyment. The farm, a WWF South Africa Conservation Champion, has a cellar surrounded by vineyards, almond orchards and Fynbos gardens, each occupying an integral part of the farm s ecosystem. In addition to this, conservation and recycling has become a mantra at Hidden Valley. OTHER INFO Nocellara del Belice and Kalamata Olives Daily, 9am 6pm in Summer & 9am 5pm in Winter Lunch: daily from 12pm. Dinner Thurs - Sat from 7pm Daily, 9am 6pm in Summer & 9am 5pm in Winter Bush Lodge at Hidden Valley: 5 Star, Self-catering Boardroom & Conference Facilities (22 pax) Chocolate & Wine Pairing, Sculpture Studio, Nature Trail, Picnics 35

20 KRANSFONTEIN OLIVES Kransfontein Estate, River Road, Stilbaai OWNER: Altus Joubert CONTACT: Jacinda Steyn WEB: TEL: +27 (0) CELL: +27 (0) or +27 (0) LANDGOED ESTATE Est Average of litres per year None Calcium rich limestone soils Frantoio, Mission, Coratina Medium, delicate, intense See page 19 Great care is taken to ensure the health of the soil, trees and fruit. The olives are pressed immediately after harvesting to prevent any fermentation. The delicate oil is made from Mission olives, producing a soft, fruity flavour. Frantoio olives produce a medium-style oil with well-balanced fruit. Coratina olives are used for our intense oil with strong, fruity and peppery flavours loved by the connoisseur. HISTORY & CULTURE OTHER INFO Established in 1833, Kransfontein is an amalgamation of four adjacent farms, three of which were owned by the celebrated author Wilbur Smith who wrote many of his first novels here. In 2000 adv Altus Joubert SC, bought the farms, planted olive trees and with 200 the help of Prof. Ben Farrell, the doyen of SA landscape architecture transformed the farms into a place of tranquility and beauty. Conditions were perfect for growing olives. Besides table olives the farm produces olive preserves, chutneys, olive spices and soap products made from olive oil. Table olives, olive preserves, chutneys, olive spices and soap products made from olive oil. By Appointment Champion Stud farm, Riethuiskraal Stud 37

21 La Bourgogne Farm Excelsior Road, Franschhoek OWNER: George Mayer CONTACT: Loesje Kock WEB: TEL: +27 (0) CELL: +27 (0) None Frantoio, Leccino, Mission, Kalamata, Coratina Medium, delicate, intense Yes Clay & sandy soil Our cold pressed extra virgin olive oil is made with the utmost care. It has a lovely, freshly cut grass aroma and a fruity, peppery flavour. Our three styles of oil provide a versatile selection for any dish, whether it is for cooking, dressing or dipping. HISTORY & CULTURE OTHER INFO The farm Bourgogne was an original Huguenot farm, granted in 1694 to Pierre de Villiers. Various sub-divisions and 300-plus years later, Georges Mayer bought La Bourgogne in 2003, and proceeded to live Daily 9am 4pm his dream of an olive grove. The farm had vineyards and plum orchards Daily 9am 4pm and he bought adjoining land to plant four olive cultivars as well as Daily 9am 4pm additional vineyards. Today the farm produces excellent extra virgin 6 self-catering cottages olive oil, table olives, olive body products and fine wines. It offers olive and wine tastings, a restaurant and self-catering cottages. Farm walks, cycling Table olives, tapenade, relishes, baked goods and Castile soap 39

22 MONT ROUGE OLIVE ESTATE The Farm Assegaay Bosch, Vanwyksdorp OWNER: Assegaay Bosch Ranch (Pty) Ltd CONTACT: Hanna Coetzee WEB: TEL: +27 (0) None Loam, Clay Mission, Frantoio, Coratina, Leccino, Noccelara, Kalamata Medium See page 19 A well-balanced, medium-style extra virgin olive oil with aromas of freshly cut grass. The blend of mostly Mission and Frantoio cultivars give it a mild, gentle flavour with a hint of freshly cut grass. An excellent all-rounder, ideal with salad and pasta, perfect for cooking or baking. HISTORY & CULTURE OTHER INFO Our estate nestles in the Groot River basin, which flows through the farm en route to Gouritzmond. This year we walked away with 7 prestigious gold awards at the 2017 New York International Olive Oil Competition, By appointment including Best in Class for our Karoo Reserve. We also commissioned our new olive press on the farm with excellent quality results. The Assegaay Social Investment Initiative, the philanthropic vision of Mont Rouge Olive Estate, is a three-way innovation in land reform for long term development of rural communities and the environment in South Africa. Table Olives Black, Green, Kalamata, Olive Paste, Olive Caviar, Dried Olive Crisps 41

23 Morgenster Vergelegen Ave (off Lourensford Road), Somerset West OWNER: Giulio Bertrand CONTACT: Werner Els / Anri Steyn WEB: info@morgenster.co.za TEL: +27 (0) None Decomposed shale Frantoio, Leccino, Coratina, Mission, Kalamata, Nocellara de Belice, FS17, Don Carlo, Giulia, I-77, Peranzana and other Italian cultivars Morgenster: Medium, Monte Marcello: Delicate (single variety), Don Carlo: Intense (single variety) See page 19 Yes 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 on the back of the throat. HISTORY & CULTURE OTHER INFO Morgenster owner Giulio Bertrand set up a long-term partnership with Prof. Giuseppe Fontanazza of the Italian Institute of Olive Research and imported olive trees covering 14 Italian varieties from the length and breadth of Italy. The best Italian varietals grown in the soil and sun of the 95@morgenster Western Cape and a state of the art olive oil extraction facility have, 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 trees. Green and Black Olives, Olive Paste, Balsamic Vinegar Daily 10am 5pm. Closed Christmas Day & Good Friday Tastings daily 10am 5pm. Closed Christmas Day & Good Friday Wines: Morgenster Estate Reserve, Lourens River Valley, Italian Collection, Single Varietal Range 43

24 OAKHURST olives Lemoendrif Farm, Tulbagh OWNER: Pieter and Sue du Toit CONTACT: Pieter du Toit WEB: TEL: +27 (0) None Kalamata, Leccino, Frantoio, Coratina, Mission, Maurino, Koroneiki, Picual Medium, delicate, intense Yes See page 19 Clay & sand/rock Extra Virgin Olive Oil: Ripe oil, pine seed, banana flavours. Delicate EVOO: Ripe fruit, green grass, grape fruit. Notes of tea leaf, chamomile. Intense EVOO: Ripe fruit mingled with notes of pepper, a hint of herbs. Premium EVOO: Fruity, with hints of olive leaves, artichokes, tomatoes. HISTORY & CULTURE OTHER INFO The Tulbagh Valley in the Western Cape is home to Oakhurst Olives. Here, on the farm Lemoendrif, the Du Toit family produces a range of multi award-winning extra virgin olive oils, Kalamata table olives and natural green olives in harmony with Mother Nature. Our total dedication to 60+ quality in every step from planting to hand harvesting, to processing and Oakhurstolives packing, ensures premium quality and pure enjoyment from the tree to the table. A clutch of gold medals and awards won at competitions across the globe from New York to Sydney and South Africa attest to our unwavering commitment and fuels our passion to keep striving for the best. Kalamata table olives, 100% vegan Tapenade made with capers, not anchovies Mon to Fri: 9am 4pm, Sat: 9am 2pm 45

25 PRINCE ALBERT OLIVES Hope Street, Prince Albert, Great Karoo OWNER: Fred and Hein Badenhorst CONTACT: Essie Esterhuizen WEB: TEL: +27 (0) CELL: +27 (0) None Arid region, sandy/loamy soil, abundance of sunshine and a near pest-and-disease-free environment Frantoio, FS17, Coratina, Leccino Meduim See page 20 Yes 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 from 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 OTHER INFO Fred Badenhorst was born and raised on Groot Constantia in the Cape. He and his son Hein continue a family farming tradition in the Prince Albert district of the Great Karoo. Prince Albert is well-known for its quality figs, 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 stateof-the-art mill. Available on the farm and in stores. Kalamata table olives The factory shop is open from 07.30am - 1pm weekdays Tastings by appointment Self-catering accommodation available 47

26 rio largo OLIVE ESTATE Scherpenheuwel Valley, Breede River OWNER: Nick Wilkinson CONTACT: Nick Wilkinson WEB: TEL: +27 (0) CELL: +27 (0) Dry Karoo river veld with sandy loam soils; Irrigation on demand Frantoio, Coratina, Leccino, FS17 See page 20 Yes Well balanced, premium blend with hints of artichoke, tomatoes, almonds and pines, slightly bitter with a hint of pepperiness. Suitable for all cooking; perfect drizzled over meat, chicken, and fish dishes and the perfect addition to salads, vegetables and soups just before serving. HISTORY & CULTURE OTHER INFO Nick and Brenda Wilkinson have been producing bespoke extra virgin olive oil since 2010 when they purchased RIO LARGO ESTATE. Nick s By appointment philosophy of if you cannot measure it, you cannot control it, applied successfully for 20 years working in Central Africa, was the foundation of the success story RIO LARGO is today. Irrigated orchards, the terroir, the climate as well as storage under optimal conditions, only bottled on order, with Nick s personal involvement from tree to table, have contributed to one of South Africa s top award winners. TRY IT-YOU LL LOVE IT! Soap, balm, mosquito balm, lip balm 49

27 THE GREENLEAF OLIVE COMPANY Milkwood River, Malgas near Swellendam OWNER: The Killarney Trust CONTACT: Kelly White WEB: TEL: +27 (0) 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 19 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. 51

28 Tokara Tokara Winery, Helshoogte Pass, Stellenbosch OWNER: GT Ferreira CONTACT: Tasting room WEB: TEL: +27 (0) Frantoio, Leccino, Coratina, FS17, Mission, Nocellara de Belice Depending on season but usually a delicate, medium and intense fruity oil See page 20 Yes 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 OTHER INFO Throughout the classical wine-producing regions of the world, there is a natural association between the olive grove and the vineyard. At Tokara, this celebrated relationship continues. Visitors are invited to a unique, olive tasting and learning experience and a glimpse into how our award-winning, single varietal, extra virgin olive oils are produced. 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. Kalamata olives, tapenades Mon to Sun: 10am 6pm DELI : Breakfast & lunch, Tues Sun RESTAURANT: Fine dining, Tues Sun Mon to Sun: 10am 6pm Tokara Olive Oil Experience & Orchard Walk 53

29 VESUVIO EXTRA VIRGIN OLIVE OIL Sorrento Farm R312, Agter Paarl OWNER: Antonio Dotoli CONTACT: Hanlie Rees or Charl Steenkamp WEB: TEL: +27 (0) CELL: +27 (0) None Frantoio, Coratina, Leccino, Manzanilla, Kalamata, Mission Meduim 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. 55

30 WILDEKRANS WINE ESTATE R43, Bot River, off the N2 towards Hermanus OWNER & CONTACT: Wildekrans Wine Estate WEB: / TEL: +27 (0) CELL: +27 (0) litres None Shale with clay compounds, some Koffieklip FS17, Coratina, Frantoio, Nocellara, Kalamata, Mission See page 20 Halaal accredited Yes Medium-intense Produced on Wildekrans Wine Estate in small quantities. The very same terroir that is responsible for our wines has an equal influence on our olives with the unique conditions such as the cooling sea breeze creating distinctive flavours. We have blended our extra virgin olive oil from four different olive varieties in order to create a characterful flavour and consistency. HISTORY & CULTURE OTHER INFO The Wildekrans Wine Estate is a destination like no other. A picturesque one hour drive from Cape Town, the estate offers warm hospitality with two restaurants, conference and banqueting facilities, lodge accommodation, wine tasting and sales. The farm is extensively planted to vineyards, olives, canola, wheat, plums, pears, limes and pecan nut orchards. Forage Restaurant offers a unique, indigenous dining experience incorporating botanicals and ingredients sourced on the estate. The result is an exceptional dining experience that reflects pax the multi-layered flavours and culture of the Cape in dishes that complement the fine wines produced on Wildekrans Wine Estate. Award wining wines, limes, pears, plums, pecan nuts, honey Olive Oil Centre, opening early 2018 for guided tours & tastings Tues to Thurs & Sun: 12pm 4pm, Fri & Sat: 12pm 4pm & 6pm 9pm Mon to Fri: 9am 5pm, Sat: 11am 5pm, Sun & holidays: 11am 4pm 9 tastefully decorated 2 & 3 bedroom cottages. Max: 38 Guests World class Mtb track, horse riding, foraging walks, swimming pool 57

31 WILlow creek Willow Creek Olive Estate, Nuy Valley, Worcester OWNER: Willow Creek Products (Pty) Ltd CONTACT: AC Goodger WEB: TEL: +27 (0) CELL: +27 (0) litres Lime-rich Karoo soil Coratina, Favolosa, Frantoio, Leccino, Koroneiki, Piqual, Barnea, Mission, Nocellara, Kalamata, Manzanilla Intense, medium, delicate & flavoured See page 20 Yes Directors Reserve: Dominant aromas of artichokes and green olives are accentuated with notes of rocket and walnut with a satisfying bitterness and tingling pungency to present a complex and full rounded flavour. Estate Blend: Flavours of freshly cut grass and a hint of apple and almonds combine to deliver a pleasant flavour profile with a medium intensity. Nuy Valley: This delicate olive oil is a healthy, nutritional choice for cooking and baking, and it is also perfect for mayonnaise. HISTORY & CULTURE OTHER INFO Andries Rabie realised that the terroir of the Nuy Valley where his forefathers farmed since the late 1700 s, is perfectly suited for the cultivation of olives. Since Ha of lime rich soils have been planted to olive trees where the Mediterranean climate, access to irrigation water and the correct tending of the groves delivers flavourful fruit for the production of the estate s olive oil. International awards attest to the quality of Willow Creek s range of olive oils, but for us the best prize of all is sharing our passion with olive oil lovers around the world. A range of naturally fermented and flavoured olives, stuffed olives, tapenade, olive pestos, balsamic vinegars and body products. Mon to Fri: 08.30am 4.30pm, Sat: 9.30am 2pm Mon to Fri: 08.30am 4.30pm, Sat: 9.30am 2pm Mon to Fri: 08.30am 4.30pm, Sat: 9.30am 2pm 100 indoor / 300 with covered Bedouin tent 59

32 OTHER EVOO PRODUCERS ANYSBOS Swart River Road, Bot River CELL: +27 (0) Johan and Sue Heyns started planting olive trees in Today there are more than trees: Frantoio, Coratina, Favolosa, Nocellara, Mission and Kalamata. They press their own oil on the farm and sell in bulk to national distributors. They also supply farm stalls in the Overberg, and local supermarkets. Tastings by appointment only. OTHER EVOO PRODUCERS GROOTE VALLEI R46 to Ceres road in the Tulbagh valley TEL: +27 (0) CELL: +27 (0) WEB: Owners John and Fi Acland planted Mission trees in 1999 and a further Frantoio and Leccino trees in The olives are handpicked and carefully processed on the farm using an Oliomio centrifuge mill. They have had Four SA Olive Gold and an ABSA Top 5 award since Tasting by appointment. Available on the farm and in Johannesburg. There are two self-catering cottages on the farm to rent, ideal for exploring the Tulbagh valley. BAKENSHOOGTE R43, Hermanus Road, Bot River wilma@bakenshoogte.co.za TEL: +27 (0) CELL:+27 (0) WEB: HEMELRAND On the R320 in Hemel-en-Aarde Ridge, Hermanus evenhuis@iafrica.com TEL: +27 (0) CELL: +27 (0) WEB: Johan and Wilma Punt and their sons Gilbert and Hendri nurture 1200 olive trees on their 5.5Ha farm. The oil made from Frantoio, Leccino and Coratina (with a touch of Favolosa and Nocellara) is intense, fruity and made with the love and respect these trees from Biblical times deserve. The groves produce around 20 tons of olives which are pressed within 24 hours of being handpicked and the oils are blended to Bakenshoogte s special recipe. Available on the farm. ANYSBOS Hans and Mary Ann Evenhuis planted trees in 2007 and, with the addition of fruit from neighbouring farms, are producing up to litres of excellent oil per annum. Their medium and intense style oils are made from Mission, Frantoio, Leccino and Coratina olives. Their oils have achieved various awards, including Gold and Silver at SA Olive. Available from the estate and at various local markets, delis and farm stalls in and around Hermanus, Cape Town and Johannesburg. CHALONER Blaauwklippen Road, Stellenbosch info@chaloner.co.za TEL: +27 (0) WEB: Chaloner s philosophy is never to compromise on quality. Their award winning extra virgin olive oil is nurtured, grown, handpicked and cold pressed on the estate by Perry Chaloner with the meticulous attention to detail for which Chaloner is renowned. On the slopes of the Stellenbosch Mountains, this oil is characterised by the granitic soils aided by biodynamic cultivation. An exquisite multifaceted aroma derives from eight different cultivars with traditional pepperiness from the Frantoio and flower scent from Nocellara. Medium intensity. Tasting and sales contact Chaloner. EXDIEM WINE & OLIVES Vredelus Farm, Klaasvoogds West, Robertson jana@exdiem.co.za CELL: +27 (0) / +27 (0) WEB: Exdiem Olive Oil is produced on the farm Vredelus, deep in Klaasvoogds West Valley, about 15km from Robertson. The Wentzel family started planting olive trees in 2012 and today there are 7000 trees of 10 different cultivars on the farm. The olives are picked by hand and the oil is pressed on the farm. The farm also produces table olives. Open for tasting by appointment. Products are available on the farm, online or at Kings Meat Deli in Pretoria. HILDENBRAND ESTATE Horseshoe Road, Wellington Horseshoe Road, Wellington info@wine-estate-hildenbrand.co.za CELL: +27 (0) Reni Hildenbrand, author and a pioneer of the olive oil industry, has twice been awarded the Achiever of the Year for her contributions to the SA Olive Industry. Her own medium and intense oils are not submitted for the SA Olive Awards as she is a taster on the SA Olive Competition and the Panel Co-ordinator and Panel leader on the SA Tasting Panel. Reni is also an official, international judge for competitions in the southern hemisphere. Reni uses organic farming methods. Tasting weekdays from 10h00 16h00. LAMARA Off the R45, Portion 12 & 13 Two Rivers Farm, Franschhoek marlene@lamara.co.za TEL:+27 (0) CELL: +27(0) Our 10Ha olive trees form part of 14Ha lemons and 15Ha essential oil farming activities on Lamara. Our extra virgin olive oil blend comes from three Italian cultivars; Frantoio, Leccino, Coratina and a touch of Mission olives to produce a unique, distinctive, medium flavour. The extra virgin olive oil is vacuum-packed in 2 litre Bag in a Box with a tap. For further information contact Marlene Loubser. 61

33 OTHER EVOO PRODUCERS OTHER EVOO PRODUCERS MARDOUW OLIVE ESTATE On R60 between Ashton and Swellendam TEL: +27 (0) or +27 (0) WEB: On Mardouw we produce premium olives in harmony with nature from trees. The soil and Mediterranean climate provide perfect conditions for growing premium quality Kalamata, Mission, Frantoio, Manzanilla, Nocellara, Coratina and FS17 olives. Our extra virgin olive oil is well balanced, nutty and medium in style, with a pleasant, healthy bitterness in aftertaste. Milled on the estate in our press. We also produce table olives, olive paste and olive chutney. New products to look out for: Mardouw Intense EVOO and Mardouw skincare range. FSSC certified since August MORNING VIEW Off R320 near Caledon george@morningview.co.za CELL: +27 (0) or +27 (0) WEB: Morning View Olive Estate is an award winning boutique olive farm of around trees primarily focussed on Mission, Frantoio and FS17 cultivars. Our latest releases include the 2017 Director s Blend, a mild intensity oil which combines notes of almond, walnut and fresh herbs (our previous blend won Gold at the 2013 SA Olive Oil Awards). Our mild intensity single cultivar, Frantoio and medium intensity, Mission, deliver fresh nutty notes with a hint of pine nut and fresh green olives. We take pride in the exceptional quality of our oils which are milled and bottled on the Estate. OLIVES GO WILD Stellenbosch sanlin@olivesgowild.co.za CELL: +27 (0) / WEB: Utmost care is taken in selecting only the best, top quality oils for the customised blend of Olives Go Wild Vacu-Fresh Extra Virgin Olive Oil. The oil is of medium intensity, perfect for any salads, vegetables and ideally suited to all forms of cooking. The uniqueness of the packaging has led to these products, together with our glass drizzlers, becoming highly sought-after as the ideal corporate gifts. Olives Go Wild Vacu-Fresh is the only vacuum-packed olive oil sold with the tap conveniently positioned on the outside of the tube, ready for use. OLIVES PÈTRA OLIVES Droëkloof Olive Estate, Calitzdorp info@petraolives.co.za TEL: +27 (0) or +27 (0) WEB: Since 2007 three cultivars have been nurtured at Pètra, producing a delicate, boutique style oil with characteristic fruit of green and ripe olives, ripe almonds and walnuts. The Mission, Frantoio and Leccino cultivars are handpicked under the personal supervision of Pieter Nel and are processed at De Rustica Olive Estate. RUPERT & ROTHSCHILD Klapmuts Road, Simondium, Stellenbosch info@rupert-rothschildvignerons.com TEL: +27 (0) WEB: This wine farm produces a fresh and appealing extra virgin olive oil with robust fruit flavours. A blend of the two Italian varieties; 90% Frantoio which imparts a pleasant nutty flavour and 10% Coratina which adds a peppery flavour. Open for tasting and sales Monday Friday: 10:00 to 16:30 and Saturday and Sunday: 10:00 to 16:00. Closed Christian Religious Holidays. WATERLELIEFONTEIN Van der Stel Pass, Bot River info@waterleliefontein.co.za CELL:+27 (0) WEB: Jo and Tessa Neser are the enthusiastic EVOO producers on this picturesque Overberg farm. They bought the farm with Manzanilla, Ogliarola, Nocellara, Mission and Kalamata trees (planted in 1996). They have doubled the production by transplanting 800 mature Mission trees from Worcester in 2013 and mature, seven year-old Frantoio, Coratina, Favolosa (FS17) and IS17 trees from Elgin in A distinctive medium style oil is extracted at Anysbos and packaged in beautiful blue 1 litre tins. OUDEWERFSKLOOF River Road, Stilbaai West hbrummer@netactive.co.za CELL: +27 (0) WEB: Hannes and Henriette Brummer run this boutique olive farm nestled in the rich limestone soil alongside the Gou Kou River. A medium and intense olive oil is blended from varietals such as Piqual, Arbequina, Frantoio, Leccino, Coratina and FS17. Table olives are produced from the Mission cultivar. The oils have achieved SA Olive awards annually. Available from the estate, local shops in the Stilbaai area and throughout the Eastern Cape in local delis and Spar. Self-catering accommodation is available. WAVERLEY HILLS Off the R46 Between Wolseley and Ceres info@waverleyhills.co.za TEL: +27 (0) CELL: +27 (0) WEB: Waverley Hills, the award winning producer of organic wines and olives, is a thriving destination for lovers of wine, olives, food and nature. Waverley Hills Extra Virgin Olive Oil is produced from premium organically grown olives that are handpicked and cold pressed within 48 hours in order to obtain the finest quality oil. This full bodied olive oil, consisting of Frantoio, Coratina and FS17 olives, boasts fresh cut grass and concentrated green pepper flavours. 63

34 OTHER EVOO PRODUCERS WINDFALL Retreat, Agterkliphoogte, Robertson CELL: +27 (0) WEB: Bianca Weingartz and Jaco de Wet have vineyards and 4Ha of olive groves in their beautiful end-of-the-road farm. The olive groves were planted in the heavy, red soils in 2006 and produce litres of extra virgin olive oil. The Frantoio olives are processed at Marbrin farm and a medium style oil is bottled and sold from the estate. Windfall was a finalist in the FAIRLADY Consumer Awards Tasting of EVOO and wine available by appointment. Five self-catering cottages. 65

35 TABLE OLIVES the healthy gift of nature The importance of a healthy gut to our general health and wellness cannot be overemphasized, and naturally fermented table olives are a potent gift of nature to achieve this goal. The Microbiome (bacterial populations in our gut) plays a vital role in maintaining our immune system, our hormonal balances, as well as our sense of well-being. Without these good bacteria we easily develop what is known as leaky gut, where the gut lining is compromised and allows all sorts of molecules to enter our bloodstream, which in turn leads to food sensitivities, allergies and many other ailments. The Microbiome is developed from birth and includes organisms from our environment, but is largely determined by our daily diet. Antibiotics not only kill off the invading infection-causing bacteria, but also kill the good gut bacteria which try desperately to maintain our immune system. So, a healthy, organic, varied diet feeds the good bacteria and eating raw fermented products like yoghurt, kefir, kimchi and olives are an excellent supplement. Table olives are a raw fermented product and the lactic acid bacterium primarily responsible for the table olive fermentation process is Lactobacillus plantarum, an organism vital for a healthy functioning microbiome. Eating raw fermented foods in their natural state (rather than taking a probiotic in a capsule) is far more effective, due to many other micronutrients present in the correct proportions. Consuming at least fermented table olives a day will keep you feeling on top of the world, with a healthy and effective gut microbiome! By Linda Costa. EVOO tasting panel leader, table olive panel leader and Health and Lifestyle coach with the Institute of Integrative Nutrition. 67

36 KRANSFONTEIN OLIVES Kransfontein Estate, River Road, Stilbaai OWNER: Altus Joubert CONTACT: Jacinda Steyn WEB: TEL: +27 (0) CELL: +27 (0) LANDGOED ESTATE Est None Frantoio, Mission, Coritina Mission Calcium rich limestone soils Kransfontein produces black Mission olives, handpicked at the perfect ripeness to ensure firm, delicious fruit. The olives are marinated in brine for nine months. The green Mission and Manzanilla olives have been very well received in the market requiring doubling and redoubling production to meet demand. Air-dried olives are picked at peak ripeness, salted and set out to dry in the clean Stilbaai air, later to be ground into olive spices. A variety of chutneys and pastes are also made. HISTORY & CULTURE OTHER INFO Established in 1833, Kransfontein is an amalgamation of four adjacent farms, three of which were owned by the celebrated author Wilbur Smith who wrote many of his first novels here. In 2000 adv Altus Joubert SC, bought the farms, planted olive trees and with the help of Prof. Ben Farrell, the doyen of SA landscape architecture transformed the farms into a place of tranquility and beauty. Conditions were perfect for growing olives. Besides table olives the farm produces olive preserves, chutneys, olive spices and soap products made from olive oil. EVOO, olive preserves, chutneys, olive spices and soap products made from olive oil. By Appointment 200 pax Champion Stud farm, Riethuiskraal Stud 69

37 MONT ROUGE OLIVE ESTATE The Farm Assegaay Bosch, Vanwyksdorp OWNER: Assegaay Bosch Ranch (Pty) Ltd CONTACT: Hanna Coetzee WEB: TEL: +27 (0) Tons None Clay, loam Kalamata, Mission, Leccino, Frantoio, Coratina Black Olives Full ripe Kalamata, Mission and Leccino olives are handpicked and cured to deliver a flavourful natural olive. Green Olives Mission and Nocellara are picked when they reach optimal size. Our olives undergo a natural fermentation process with no colourants or additives. Preserved with limestone filtered mountain water and salt of the earth only. HISTORY & CULTURE OTHER INFO The Mont Rouge Olive Estate, established in 2008, nestles in the Groot River basin, which flows through the farm en route to Gouritzmond. At an elevation of approximately 250 meters above sea level, in limey soils, this makes for perfect Mediterranean terroir for olive cultivation. Our orchards consist of Mission, Frantoio, Kalamata, Leccino, Coratina and Nocellara cultivars. Our table olives undergo a process of slow fermentation for months. Once bottled you can be assured of a product that is preserved by limestone filtered mountain water and salt of the earth only! Olive oil, sliced olives, olive paste, olive caviar (dried olive sprinkles) By appointment 71

38 OAKHURST olives Lemoendrif Farm, Tulbagh OWNER: Pieter and Sue du Toit CONTACT: Pieter du Toit WEB: TEL: +27 (0) None Clay & sand/rock Kalamata, Leccino, Frantoio, Coratina, Mission, Maurino, Koroneiki, Picual Kalamata Yes Kalamata olives: Handpicked at the perfect stage of ripeness to ensure fruit flavour, firmness and colour. The olives are immediately put into brine where they stay for 9 months before being bottled for sale. No preservatives, colourants or additives. Kalamata tapenade: Made from olives and capers, no anchovies added. HISTORY & CULTURE OTHER INFO On the farm Lemoendrif in the Tulbagh Valley, the Du Toit family produces a range of multi award winning extra virgin olive oils, Kalamata table olives and natural green olives in harmony with Mother Nature. Our total dedication to quality in every step from planting to 60+ pax hand harvesting, to processing and packing, ensures premium quality Oakhurstolives and pure enjoyment from the tree to the table. In our new tasting and test kitchen we celebrate all things olive. Olives are our passion! Extra Virgin Olive Oil, Delicate EVOO, Intense EVOO, Premium EVOO Mon to Fri: 9am 4pm, Sat: 9am 2pm 73

39 OLIVE FACTORY Dal Rivier Farm, Dal Josafat, Paarl OWNER: Chris & Ilze Bosch CONTACT: Francois Bosch WEB: TEL: +27 (0) CELL: +27 (0) Mission Yes Decomposed sandstone & shale Mission olives prepared in the traditional Mediterranean style with vinegar Ripe black Mission olives are handpicked and sorted before pickling under conditions conducive to lactic fermentation. The result is a nice balance between salty and bitter tastes and a firm, buttery olive. HISTORY & CULTURE OTHER OTHER INFO INFO Chris and Ilze Bosch purchased Dal Rivier Farm in Dal Josafat in the late Extra Virgin Olive Oil 1990s. The farm has a natural spring and was once called Living Waters. Dal Rivier boasted almost a thousand olive trees of the Mission cultivar at this point. But it didn t take the new owners long to realize the potential of developing Dal Rivier into a fully functioning olive producing farm with its own press and pickling facility. There are now close to 10,000 trees that yield superior quality olives from which they produce their tasty Snack Pack pickled olives and extra virgin olive oil. Pressed, pickled and packaged on the farm in a state-of-the-art processing facility. Dal Rivier Farm is operated by Francois Bosch and supplies the Olive Factory Retail chain. Self Catering Accommodation: Village Lodge Paarl, 75

40 ST HELENA BAY VREDENBURG SALDANHA LANGEBAAN VELDRIFT YZERFONTEIN DARLING N7 CAPE TOWN PIKETBERG N7 RIEBEEK-WEST RIEBEEK-KASTEEL MALMESBURY 55 Vesuvio PAARL PORTERVILLE 25 Andante 45 Oakhurst Olives TULBAGH 61 Groote Vallei 61 Hildenbrand WELLINGTON 75 Olive Factory 63 Waverley Hills CERES 27 Babylonstoren N1 61 Olives Go Wild Tokara Lamara STELLENBOSCH FRANSCHHOEK La Bourgogne Chaloner Rupert & VILLIERSDORP N2 35 Rothschild Hidden Valley Morgenster Waterleliefontein GRABOUW Gabriëlskloof BOTRIVIER 33 CALEDON 60 Bakenshoogte 60 Anysbos 62 Morning View Wildekrans Hemelrand 29 HERMANUS Benguela Cove STANFORD WESTERN CAPE GANSBAAI 66 Mount Ceder WORCESTER 59 Willowcreek 49 Rio Largo GREYTON ROBERTSON 60 MONTAGU Exdiem ASHTON 64 BONNIEVALE 62 Windfall Mardouw RIVIERSONDEREND NAPIER TOUWS RIVER STORMSVLEI BREDASDORP N1 SWELLENDAM MATJIESFONTEIN BARRYDALE N2 WITSAND LAINGSBURG HEIDELBERG 51 Greenleaf 63 Petra Olives LADISMITH RIVERSDALE ZOAR VAN WYKSDORP 37 Kransfontein ALBERTINIA 62 Oudewerfskloof STILBAAI JONGENSFONTEIN CALITZDORP 41 Mont Rouge N1 LEEU GAMKA KRUIDFONTEIN 47 Prince Albert Olives PRINCE ALBERT MOSSEL BAY GROOT BRAKRIVIER OUDTSHOORN De Rustica 31 DE RUST GEORGE KLAARSTROOM. UNIONDALE KNYSNA N2 CO.ZA ARNISTON L AGULHAS

41 bespoke EXTRA VIRGIN OLIVE OIL BRINGING HOME GOLD SINCE 2010 Nick s philosophy of if you cannot measure it, you cannot control it, (applied successfully for 20 years while being involved in international corporate agriculture in Central Africa,) was the foundation of the success story that RIO LARGO is today. The climate of the Scherpenheuwel Valley, terroir and irrigated orchards as well as storage under optimal conditions, bottling to order and Nick s personal involvement from tree to table, have contributed to one of South Africa s top award-winning olive oils. Ultimately it is all in the taste - Try it - you ll love it! Excellent quality for local and international enjoyment info@riolargo.co.za +27 (0) RIO LARGO OLIVE ESTATE has been independently tested for chemical compliance to world standards by the SA OLIVE ASSOCIATION which denotes no taste defects as well as the year of harvest, for consumer protection.