Riebeek-Kasteel | The Olive Boutique is a proudly South African, Olive Oil, Olive and Vinegar Tasting Bar located in Riebeek Kasteel, in the Riebeek Valley. Over the past 20 years, the Valley has established itself as one of the primary olive oil and olive producing regions in South Africa. The Boutique has been part of this evolution.
Our operating philosophy is to facilitate the ongoing growth of independent artisanal producers and garagiste blenders within the olive industry in the Swartland Region.
We focus on enabling new industry entrants; developing micro, small and medium growers and processors; showcasing independent producers and educating end consumers in the taste, performance and health benefits of extra virgin olive oil and olive products.
We contract ‘mill’ olives. In days gone by olives were pressed to extract the oil. Today we mill olives (by malax and centrifuge) to extract extra virgin olive oil, which we rack and filter for local Valley and Swartland regional olive enthusiasts, hobbyists and emerging commercial olive farmers. We support new entrants, micro, small and medium sized olive growers with grove planting, management and harvesting guidance, olive pressing and oil blending, bottling and marketing services. Each season we select the finest olives from our customers’ groves to extract and blend our own garagiste Olive Boutique extra virgin olive oils.
Utilising local fruits, herbs and spices to complement the Mediterranean flavours of traditionally brine cured black and green olives; we produce an innovative, flavour infused, artisanal range of South African cured olives and olive pastes. These are complemented by locally produced fruit balsamic vinegars and traditional dipping sauces. Each season we bring in raw table olives from selected local farmers groves to make up starter or DIY olive curing kits with home curing recipes for hobbyists and new market entrants.
The tasting bar aims to grow the market for high quality extra virgin olive oil and table olives by offering tastings, workshops and tours. Interactive experience, accurate information, tastings and education change the way consumers understand the culinary, sensory and performance capabilities of olive oil and cured olive products. Each season we showcase the best of the Swartland independent garagiste Extra Virgin Olive Oil and artisanal cured olive products.
Together with other key Valley olive, wine and community stakeholders the Boutique plans, markets and participates in the annual Riebeek Valley Olive Festival (voted by the media as one of the three best food festivals in the Western Cape, South Africa), which celebrates award winning olive oils, cured olive products and wines from the Swartland region. Now the largest of its kind in Southern Africa, the Festival is hosted by the beautiful twin hamlets of Riebeek West and Riebeek Kasteel on the first weekend of May each year.
Our olive oil is extra virgin, cold extracted Olive oil made from Frantoia Olives.
We won a GOLD AWARD for our 2017 Olive Oil and were also voted one of the top ten oils in
South Africa, which we are very proud of.
Riversdale | The first olive groves where planted in 2008 with the sole focus of creating an Extra Virgin Cold Pressed Oil. Distinctive aromas of green tomatoes and artichokes with a lemon freshness. Buttery and smooth ending with black pepper hints and a pleasant bitterness reminiscent of the high antioxidant content.
Cape Agulhas | The Greenleaf Olive Company, situated at the beautiful Saint Sebastian Bay adjacent to Cape Agulhas, produces Extra Virgin Olive Oil of exceptional quality sold at reasonable, local prices for the budget-conscious consumer with a discerning palate.
Our focus is on delivering locally produced Extra Virgin Olive Oil and Balsamic Vinegar that complies with accepted international standards.
Morgenster has 50 ha of olive groves where a variety of cultivars are grown for the production of extra virgin olive oil and table olives. These are processed in the historic building which was once the Estate’s wine cellar.
When Italian owner Giulio Bertrand set out to produce olive oil which rivaled the best from Italy he adopted the philosophy of “where there is quality, there is no compromise”. His painstaking implementation of what he calls “The Morgenster System” resulted in the Estate receiving L’Extravergine’s award for “The best Blended Olive Oil in the world 2006” and L’Extravergine’s most prestigious award: “Mill of the year” in 2007. Morgenster’s Extra Virgin Olive Oil is regularly acknowledged by important international judging panels. The authoritative annual Flos Olei Guide to the World’s Best Olive Oils has rated Morgenster as being among the world’s top oils for its consistent excellence over the past years.
To achieve this Bertrand started by importing 2 000 olive trees from Italy and propagating them in Morgenster’s nursery. He also established a long-term partnership with Prof. Giuseppe Fontanazza of the Italian Institute of Olive Research, who visits Morgenster during every harvest to ensure that the most up-to-date irrigation, fertilization, pruning, harvesting and processing practices are employed.
Gerrie Duvenage joined Bertrand in 1994. With seven years of research experience with Infruitec in Stellenbosch behind him when he joined Morgenster, he has built on that secure foundation and is recognised as South Africa’s leading expert on all aspects of the olive industry.
Every two years Bertrand invites Dr Luciano Scarselli, the panel leader of the official panel of Tuscany Region, to come to South Africa to run tasting and judging courses of extra virgin olive oil at Morgenster to raise the level of education and expertise locally. South African olive oils now win important international awards, with the country recognised as being among the world’s top olive oil producing nations.
Giulio Bertrand’s vision and energy have resulted in his being acknowledged as the father of the modern olive oil industry in South Africa. In August 2012 he was honoured by the SA Olive Association with a Life Time Achiever trophy for his contribution to the local olive oil industry.
Tulbagh With their roots firmly planted in the granite and sandstone soils, our olive trees bask in the abundant summer sunshine. By complete contrast winters are cold and crisp with snow-capped mountain peaks. The result is disease-free trees that yield healthy fruit with a distinctive flavor profile. Following extensive research into industry practices and trends world-wide, Oakhurst has adopted a high-density planting approach in our groves. This facilitates orchard management and doubles production per hectare without compromising quality. Each year, from April to June, our entire crop is carefully hand-harvested at optimum ripeness to ensure premium quality fruit for processing. Once harvested, the olives are milled and cold-extracted within 24 hours in our state-of-the-art onsite Pierlisi processing plant to capture the aromas and flavours of the freshly-harvested fruit. The oil is stored in stainless steel tanks in our olive oil cellar and bottled on demand to guarantee freshness.
Our logo is derived from the mythical creature Ouroburos – the serpent that exists by continuously consuming its own tail – a figure well versed in the cycle of life! At Adamskloof we have made it our mission to maintain the same sustainability as our symbol – what we take out, we put back in. In this way we can present products that are always grown with terroir in mind and very light levels of care and respect for the environment. The frost-free winters and hot, dry summers are ideal conditions for the growth of our olives, enhanced with cool breezes off the Indian Ocean. The well drained, loamy soils of the Hemel-en-Aarde ridge, where the Adamskloof farm is located are also perfect for growing the Coratina, Frantoio and Leccino cultivars found in our olive oil. The oil is cold extracted to preserve the natural flavours and character of the olive.
Worcester | Roberston | Rio Largo Olive Oil, an award winning estate, is situated in the Scherpenheuwel valley between Worcester and Robertson on the southern banks of the Breede River. Rio Largo Olive Estate uses various cultivars; Frantoio, Leccino, FS-17 and Coratina. All cultivars originate from Italy and are known to compliment each other in making up a well balanced extra virgin Olive Oil. The cultivars ripen at different times during the harvest which determines that olives are handpicked at optimal ripeness rather than being faced with all fruit ripening simultaneously and then having to harvest some unripe and some over ripe. Frantoio is the dominant cultivar with good oil yields and a fruity flavour whilst Coratina is pungent, strong and peppery and Leccino is very smooth and mild. Such cultivars have become the preferred blend for Italian oils and were specifically developed for high quality oil.
Rio Largo Olive Estate adopts biological farming methods for sustainable agriculture by “putting more back then you take out” together with overall concern for protecting the environment for future generations. Mineral deficiencies are a common feature in modern day agriculture and RIO LARGO addresses this problem by taking regular soil and leaf samples to determine replacement through annual biological fertility programmes.
Montagu | Galenia Estate Blend Extra Virgin Olive Oil – is a combination of all three cultivars grown in the olive grove. Predominantly Frantoio but with lesser quantities of Mission and Manzanilla – this oil has a balanced flavour and is typical of the milder flavoured oils that most consumers are familiar with. The surprise element comes with the clearly perceived ‘freshness’ of oil produced within hours of the olives being harvested. Ideal for salad dressing, drizzling over mild flavoured vegetables and for low temperature cooking techniques –excellent for taking regularly as one of nature’s finest medicines.
Director’s Blend – designed to appeal to the more adventurous gourmet – by combining the individual oils to produce a more robust flavour with a balance of pungency and bitterness that acts more as a condiment than as a ‘regular’ extra virgin olive oil. The composition of this blend depends upon the characteristics of each the individual oils that have developed during the growing season and may be created from either two or three cultivars. Ideal for drizzling over salads, hot and cold vegetables, into soups and even into vegetable juices for a healthy and nutritious treat.
Single Cultivar – Frantoio – designed by nature and may vary from season to season – depending on the heat of the sun, the amount of rain, the pollination process (quantity of olives on the trees) etc – this oil is the true unblended flavour of its cultivar. A subtle grassy aroma with a pungent after taste giving a mild ‘pepperiness’ in the throat. Harvested at the optimum time when 75% of the olives are 75% black and pressed on the day of picking ensures that this oil is Ultra Premium quality. Ideal for savouring for its flavour alone drizzled on to fresh bread, wonderful with raw tomatoes and cooked new season potatoes and to enhance the finest and freshest produce.
Prince Albert | Founded four generations ago by the Bothma family, and managed today by Cobus Bothma, Swartrivier Farm is a true landmark of the Prince Albert community. Beginning just beyond the town’s doorstep, our farm stretches out over 668 hectares of beautiful Karoo countryside at the foot of the Swartberg Mountains.
Our 17-hectare olive orchards are home to more than 3,000 mature trees – Mission and Manzanilla in roughly equal measure, complemented by Leccino and other oil cultivars. We have a proud tradition of growing delicious olives and producing our own extra virgin olive oil, along with a range of other delicious wares, all available under the O for Olive brand.
The exceptional taste and quality of O for Olive products is the result of two perfect combinations. The first is a blend of good old-fashioned experience, expertise and timing. The second is all down to nature: a rare combination of ideal weather conditions and sandy, well-drained soils, together with drip-fed, mineral-rich irrigation from nearby springs. And, of course, beautiful olive trees of optimum fruit-bearing age. We harvest between 50 and 80 tons of olives a year. These are hand-picked and processed on site, along with our extra virgin olive oil, which is cold pressed and bottled on the property.
Broad Valley’s extra virgin olive oil comes from olives that are hand-picked with care and then immediately cold-extracted in our own olive press on the farm. The premium quality oil is expertly blended from various cultivars to bring out the unique flavours and natural characteristics of the terroir.
Stellenbosch | Kleinood is situated in the Helderberg area near Stellenbosch. This area is renowned for its warm days and cool nights, making it ideal for wine grape production. The plantings are done on North and West facing slopes at altitudes varying from 172 to 198 meters above sea level. An oil with the strength and generosity that echoes the goodness of the native soil, the sun and great care that goes into its making … A blend of selected Italian cultivars: Coratina, Favolosa, Delicata, Leccino and Frantoio A herby nose of green grass, rocket, green tomatoes and mown hay. The dominating taste is strong and grassy with hints of artichoke.
Darling | The Darling Olives estate consists of roughly 70 hectares of dry land olives with about 400 trees per hectare. Being situated about 15km from the ocean as the crow flies, our olive trees only get the cool Atlantic breeze and rain, and are never irrigated. The olives are therefore not artificially fattened with water, but the roots of the trees grow deep into the soil for moisture, resulting in healthy and very tasty olives.
The cultivar on our estate is called “Mission” – by far the most popular cultivar in South Africa. It originates from San Diego, California (U.S.A.) from seeds that the Franciscan missionaries brought to Mexico. It is a strong grower and the trees can grow up to 15m high.
Robertson | We are a small family-run boutique olive farm nestled in the renowned Robertson Breede River Valley surrounded by the Langeberg and Riviersonderend Mountains. We extract extra virgin olive oil and process our own unique range of table olives and tapenade. Come and enjoy the ambiance of the Robertson Valley as well as the taste of our olives and olive oil, a fruit well-known for its remarkable health benefits.
Prince Albert | Our Extra Virgin Olive Oil is blended from a seasonal selection of Frantoio, Leccino, Coratina, Barnea, Dor Carlo, Koroneiki or Favolosa varieties. It is a well balanced, soft, medium style Extra Virgin Olive Oil with good, green fruit, grass & artichoke plus a hint of ripe olives. The olives are grown, produced and bottled on the estate, the contents of this tin is 100% local, and a 100 % quality, a gold medal Extra Virgin Olive Oil.
Fruit is grown and harvested in orchards in Prince Albert and outside the town near the Gamka river. The Great Karoo is a sparsely populated, semi desert area and a unique olive growing region of South Africa. The region is known for its clean and healthy air with ample sunlight and very cold winters. In the Swartberg and Nuweveld Mountains catchment area there is ample fresh water. The first trees were planted in 2006 in Prince Albert and more trees were planted through to 2010. In total about 75,000 trees are planted on approximately 145ha.
Robertson | Olyfberg olives are grown on the farm El Olivar in the Breede River Valley, bordering the town of Robertson.
Stonehill Olives is a small family driven olive producing venture in the well-known wheat area of the Koeberg, 45 minutes from Cape Town. A variety of plain and exotic flovours are attractively presented as Olives, Spreads and Jams. Our flavoured olives (fruit infused vinegars) range from sweet to tart, e.g. berry to lemon & lime. Natural products and old fashioned methods are used in our production, some of our recipes dating back to the beginning of the century.
Stellenbosch | 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 is being continued. The Olive Shed and its groves are situated on the TOKARA farm and can therefore be associated with much of the interesting site’s history. The groves, for example, are planted on the steepest slopes of the farm, known historically as ‘De Hel’, which is an abbreviation of the Dutch word ‘helling’, meaning “steep heights”. It was from this‘Hel’, that the name of the renowned ‘Helshoogte’ Pass nearby was derived. The Olive Shed project began in 2000 with the establishment of a 4 ha olive grove. In 2001, just 500 bottles were produced from purchased fruit, and sold out within two weeks. In 2002, a more substantial 18 000 litres were produced, with 8000 litres being bottled under The Olive Shed label. Today, this figure is considerable higher and prospects are that it will continue to rise well into the future.
Durbanville | Hillcrest Estate’s olive orchards were established in 1993 and have yielded award-winning olives and olive oils in its short lifetime. The view from our orchards, situated between 300 and 400 meters above sea level, sweeps across Table Bay to Robben Island and Table Mountain.
Our orchards mainly consist of Mission, Frantoio and Kalamata cultivars. In 2001 we processed our first table olives and outsourced the making of our first olive oil. Realising the quality of the olive oil, we endeavored to make our own and purchased the necessary equipment. All production is done on the farm by hand; from harvesting to bottling. We have subsequently upgraded our machine to an Oliomo 150 and Hillcrest continues to make award-winning olive oils.
In the most unlikely area, the Eastern Free State, we have established an Olive Grove producing our extra virgin olive oil.
The Avenant family , who until recently only harvested grapes for the local wine industry, embarked upon a new adventure growing olives & producing the finest quality extra virgin olive oil in these unique semi desert climate conditions in Vredendal.
Paarl | Olyvenbosch has pioneered and introduced a successful ‘bag in a box’ packaging to their product, which gives the consumer a practical, hygienic & controlled tap dispenser and guarantees that the quality extra virgin olive oil contents retains its freshness until the last drop.
Olyvenbosch is in Windmeul, Agter Paarl on the Northern slopes of the Paarl Mountain range with views of Table Mountain in the distance. When the farm was purchased in 2004 by the van Eyssen family, it was planted with 22ha of table grapes supplying the export table grape market. During the first 4 years additions were made to the lifestyle component of the farm and in 2009 a strategic business diversification decision was made to remove 5ha of table grapes and replant 2650 olive trees. The following year another 5000 trees were planted to undeveloped land. The farm is currently (2016) under 5.5ha of table grapes and 23.5ha of olive trees (11 500 in total).
Stellenbosch | On a farm called Falcon’s Nest, nestled beneath the beautiful Stellenbosch mountains, entrepreneur Perry Chaloner has been hard at work building his niche food preserve business of tapenades, olives, marmalades and jams. Close on twenty years ago he started experimenting with traditional jam recipes using the fruits that were flourishing on the 14-hectare farm: olives, plums, lemons, Seville oranges and herbs.
Award winning Premium Extra Virgin Olive oil is our flagship amongst our extensive range. Carefully blended and cold pressed within 24 hours, Chaloner Mountain Oil EVOO is a medium style oil blend from 8 different cultivars, while the Peregrine Limited Edition EVOO is a delicious medium style oil blend of 3 amazing oils.
Four years ago Johan and Sue Heyns bought two pieces of land in the Botrivier Valley that would become Anysbos.* The higher part is Table Mountain Sandstone and the lower part Bokkeveld Shale. Water that comes from the hills is kept in two dams and used to irrigate of the Grapes and Olives lower down the Valley. Wheatfields have been turned into Olive groves, and where Canola and Barley grew before stands our first crops of Sauvignon Blanc and Pinot Noir. Soon there will be Chenin and Grenache and Viognier. A rundown stone Cottage has been transformed into our home and the old Muleshed has become the now somewhat famous Beards and Barrels Venue. That is after the tractors and implements have been taken out. To keep ourselves sober during working hours we started making Cheese. Today we milk forty odd goats and sell handmade pure goatsmilk cheeses to Shops and Restaurants on both sides of the mountain. *Named after the Anysboegoe (Agathosma Cerefolium) that grows in the Overberg.
Still Bay | Oudewerfskloof is an olive farm near Stilbaai in the Western Cape, where the Brummer Family nurture 7500 trees to produce award winning olive products.
The farm was formerly known as ‘Keerweer’ or ‘Keerweder’, the title originally having been granted in 1864. The history of the farm before this date appears to have been part of the farm Rooiheuval, which was part of an original grant dating back to the early 18th century. Another neighbouring farm, ‘Beaumont’, was originally called ‘Campagni’s Drift’, and dates back to 1730. The whole area around Botrivier, including Wildekrans, was used by 17th, 18th and 19th century travellers as an outspan post for the oxen and wagons. The name Botrivier derives from the meaning ‘Butter River’, where the local Hottentot tribe used to sell butter to the early European pioneers. As these early travellers descended the Houw Hoek, they called the vast expanse of Overberg rolling hills in front of them, ‘Canaan’, meaning the ‘promised land’. Wildekrans today fills a prominent space in this wonderful, fertile landscape discovered hundreds of years ago by the early settlers of the Cape, who were seeking agricultural produce for its inhabitants and passing ships.
Early farming included sheep, cattle, grain and onions. The first fruit and grape vineyards were planted over a hundred years ago and the original wine cellar dates back to the 1920s and 1930s, with original M. Kannemeyer built-in concrete vats.
In 1982, the first of the present vineyards were planted and the new wine cellar was built. From 1997, new vineyards comprising over 40 hectares were planted, including 30 hectares of plums and pears, as well as 14 hectares of olives. The new owners have, with great pride and joy, restored every building on the farm, some having been in ruins and dating back over 150 years.
On the western mountain slopes, the site of a former Protea farm, evidence exists of an early Hottentot settlement, and early Stone Age implements have been discovered there.
Andante Extra Virgin Olive Oil (evoo) is made from olives grown on the Wêreldsgeluk Olive Estate, owned and operated by Willie and Lisa Duminy. The farm is situated near Porterville, about 130 km North-East of Cape Town, in the scenic Western foothills of the Winterhoek mountains.
Cultivation, harvest timing and milling are directed at producing the finest premium quality evoo, with a focus on complex, harmonious flavours, and maximising biophenols for their extraordinary culinary and health benefits.
Farming practices are ethical, sustainable, and natural where possible. Mulches and composts are used in conjunction with selected fertilisers to promote soil life and health. Pest control is by integrated pest management (IPM). Potential pest populations are monitored, and controlled by natural predators, rather than indiscriminate poisons. Pesticides have not been used since 2006. Drip irrigation is used for responsible and precise water application.
A modern two-phase MORI-TEM “Cultivar” mill, ideally suited to top quality production, is used for cold-extraction of evoo. No artificial additives are used, and opportunities for unwanted oxidation kept to a minimum. Filtration achieves a balance between optimal purification and maximum flavour and biophenol preservation.
The first trees were planted in March 2006, and there are now 36 hectares under cultivation in an intensive system, with about 35 000 trees of 7 cultivars.
Gabriëlskloof’s Extra Virgin Olive Oil exudes purity and multiple layers of intense flavour, the result of blending oils from five different varieties grown, extracted, blended and bottled on our farm. “Thriving on sunny slopes, our selection of Coratina, Frantoio, Leccino and two hybrid varieties FS17 and CV177 benefit from a favourable, cool Mediterranean climate and bestow upon small, flavour-intense fruit. Our 2016 release exemplifies the perfect balance of intense fruit, pungency, and bitterness,” explains Barry Anderson, Gabriëlskloof General Manager.Barry believes that the combination of Italian trees and local expertise, an exceptional South African terroir and a rigid approach to quality at every stage of production has enabled Gabriëlskloof to achieve its consistent level of excellence over the past six years. The olives are picked by hand into small crates, sorted and washed before going into a malaxer with a short malaxing time. It is then transferred to a decanter which separates the olive oil from the pomace. Barry and his team then settle the oil for 24 hours, filter it once and store it at 18°C in stainless steel tanks for one month, before it is blended. The end result is a mélange of the best combination of oils from that specific vintage.
Mediterranean climate and soil conditions at the foothills of the Langeberg Mountains in the Breede River Valley in the Western Cape of South Africa, and blending of the best cultivars, gentle hand harvesting at optimal ripeness and careful cold extraction within 24 hours after harvest, ensure the unique, fruity characteristics of Mardouw Olive Estate’s premium olive products.
De Rust | De Rustica Estate, named after the small Southern Cape town, De Rust and a book by Roman author Lucius Junius Moderatus Columella that was, for more than 1000 years, considered in the ancient Western World as the bible of professional agriculture. In fact, Columella dedicated a number of chapters in De Re Rustica to the olive tree.
While the ancient Greeks used olive oil to light their lamps, Rob Still hopes his estate, De Rustica, will light the way for a world-class olive industry in the heart of the Klein Karoo.
Surrounded by World Heritage Sites and unique floral diversity, De Rustica Olive Estate is situated deep in the picturesque Swartberg Mountains of the Southern Cape.
De Rustica is a triple gold award winning olive estate that focuses on blending perfection and creating only the best quality extra virgin olive oil. Our extra virgin olive oil can compete with the very best from anywhere in the world!
Nestling against the foothills of the Drakenstein Mountain range and bordering the picturesque village of Paarl, in the fertile Western Cape, South Africa, lies a unique olive growing estate – Buffet Olives, where some of the world’s finest olives are grown and processed.
The mineral rich soil and Mediterranean climate of the region create ideal conditions to grow top quality olives. Hand-picked fresh from the trees, the olives are washed and graded before entering a curing process. Slow-fermentation takes place over a period of nine months during which sugars are converted to lactic acid, giving the olive its characteristic pickled flavor. Once fermentation is complete the olives are packed in light brine in a uniquely freestanding pouch.
Vanwyksdorp | The Mont Rouge Olive Estate 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 limy soils, this makes for perfect Mediteranean terroir for olive cultivation. Our orchards consist of Mission, Frantoio, Kalamata, Lecino, Coratina and Nocellara cultivars. Our olives are handpicked at optimal ripeness and the oil extracted cold to achieve extra virgin quality. Our table olives undergo a process of slow fermentation of 12-14 months. Whence bottled you can be assured of a product that has been preserved by limestone filtered mountain water, and salt of the earth – only.
Prince Albert | Kredouw Olive Estate is situated in the Eastern entrance of the Prince Albert Valley in the heart of the Swartberg mountain range. We are blessed to have a unique combination of soil, water and climate to produce top olive oils. The soil is rocky loam soil which has built up in the valley over millions of years, since the mountains were formed. Our water comes from a waterfall in the mountain. The tested quality of this stream is of a more pure nature than bottled water. We have a Mediterranean microclimate of hot summers and cool winters with cooling southerly winds during the afternoons of the hot summer months. This increases the fruitiness of the olive oil and explains why most of the trees lean to the north.
Still Bay | Bought in 2001, it appeared that Kleinbergskloof was a farm where nothing would grow, but owners Hennie and Suna Volschenk saw the potential and after conferring with legendary SANParks CEO the late Dr Tol Pienaar, the Olive Estate was born. The first trees were planted in 2005 despite the sandy soil and having to keep the moles at bay. As the trees approached maturity it became apparent that the limestone rich soil compared favourably with the best champagne farms in France, giving the olives a truly unique flavour. Striving to produce the best olive oil the Volschenks are involved in every step of the process and by 2013 they were ready to press their own olive oil. Producing multiple varietals (Mission; Carotina; Leccino and Frantoio) to blend truly exceptional olive oils, Kleinbergskloof won gold in 2013, silver in 2014, double silver in 2015, gold in 2016 and gold again in the 2017 SA Olive awards. Kleinbergskloof also offers a number of other products including marinated table olives and preserves as well as the finest balsamic vinegar from Modena, Italy. Our wedding venue and tasting room were built in 2014, this with our deli and seasonal family restaurant, make Kleinbergskloof Olive Estate a true one stop location.
Nuy | The unique Nuy Valley terroir is perfectly suited to the cultivation of premium quality olives. The area’s calcium rich soil and Mediterranean climate combine to produce oils which are exceptionally complex and robust, yet well balanced. Although many other olive growers plant their trees in areas where little else grows, we provide our trees with the best soil possible. This approach has produced outstanding results, judging from the fantastic flavour profiles and unsurpassed quality of our olives. Meticulous attention to the trees ensures even ripening and quality consistency. The estate is planted to the following classic cultivars: Coratina, Frantoio, Leccino, Barnea, Koroneiki, Favoloza, Mission, Kalamata, Noccelara del Belice and Manzanilla.
After an intense process involving harvesting and oil extraction, the art of blending is the final stage in this journey towards excellence. Andries Rabie personally blends the oils of various cultivars and differing stages of ripeness are expertly blended by our master blender to ensure a premium quality, well balanced oil of distinction.
Paarl | Dating back to 1692, Babylonstoren is a historic Cape Dutch farm that boasts one of the best preserved farmyards in the Cape. Beloved for its magnificent garden that is laid out over almost 4 hectares, comprising fruit, vegetables, berries, bees for pollinating, indigenous plants, fragrant lawns, a prickly pear maze, ducks and chickens, and more. The garden also boasts a plethora of trees of historical and botanical import. Every aspect of Babylonstoren – is led by the ever-changing tapestry and botanical diversity of the garden
Babylonstoren Olive Oil is cold pressed from hand harvested olives. A blend of 5 Italian varieties grown in the sun and soil on the slopes of the Simonsberg. The smell varies from green and leafy to fruity as five varieties of olives are used in Babylonstoren’s oil. The smell is clean and fresh, leafy or fruity.