Extra Virgin Olive Oil
Limited edition. Single estate. Cape coastal terroir.
Certified Extra Virgin
First cold press onlySA Olive-Certified
Independently tested and quality assured
Certified Extra Virgin, By Design
Our olive oil is certified Extra Virgin, meaning every harvest is independently tested and approved.
Each pressing is sent to an accredited laboratory for chemical analysis and evaluated against the two markers that define extra virgin olive oil:
- Free Fatty Acids (FFA)
- Peroxide Value (PV)
Because we hand-harvest carefully and press our olives within 36 hours, our oils consistently record very low FFA and PV levels. This indicates minimal fruit damage, rapid processing, and extremely low oxidation.
Low FFA and PV are not just technical benchmarks. They are closely linked to higher polyphenol retention. Polyphenols are the naturally occurring compounds responsible for olive oil’s flavour, stability, and many of its health benefits.
Beyond laboratory testing, our oil is panel taste-tested by trained tasters under the SA Olive certification process. Only oils that pass both chemical analysis and sensory evaluation may carry the annual SA Olive Extra Virgin seal.
Whether you choose our oil or another local producer’s, we encourage you to look for this certification and the harvest year. South African olive oils are among the best in the world.
From Tree to Bottle
Our olives grow slowly in the Cape’s coastal climate, developing complex flavours unique to this terroir. We hand-harvest at optimal ripeness and press within 36 hours.
This speed matters. Early harvesting and rapid pressing preserve polyphenols, the natural compounds responsible for olive oil’s flavour, stability, and health benefits.
No heat. No chemicals. No shortcuts. Just pressure, time, and patience.
The result is a golden-green oil with grassy aromas, a balanced bitterness, and a clean peppery finish that lingers.
How To Use It
This is an olive oil for every stage of cooking. Its balance and stability make it as useful at the stove as it is at the table.
Before Cooking
Use as a base for sautéing vegetables, roasting, or baking. Its low oxidation markers and high polyphenol content give it excellent heat stability for everyday cooking.
During Cooking
Add to sauces, soups, and slow-cooked dishes to build flavour and depth without overpowering other ingredients.
After Cooking
Finish dishes with a drizzle to highlight the oil’s grassy aroma and peppery lift.
At the Table
Serve with bread, roasted vegetables, salads, or as part of simple dressings and dips.
A question we hear often: can you cook with extra virgin olive oil?
Yes! Extra virgin olive oil is naturally stable and well suited to everyday cooking temperatures when used as part of normal home cooking.
Freshness Matters
Olive oil is not a forever product. It is best consumed within two years of harvest.
Store away from heat, light, and air to slow oxidation. This is why we bottle our oil in dark 500 ml glass, protecting both flavour and nutritional integrity.
Farming Philosophy
We farm according to organic principles and use no pesticides or herbicides. Our focus is on soil health first.
We actively feed the soil with beneficial microbes to build living, resilient soil. Healthy soil supports healthy trees, and healthy trees produce better fruit. This approach improves nutrient uptake, strengthens natural defences, and reduces the need for intervention.
Where treatment is required, we use natural solutions such as neem oil, prioritising balance over yield and long-term health over short-term gain.
Wholesale
Stock Our Olive Oil
Ideal for premium delis, farm-to-table restaurants, and speciality food retailers seeking a certified, single-estate South African olive oil with traceable quality and a clear harvest story.