Olive oil is juice from the olive. Virgin is the accepted term for purity. Extra Virgin is the first purist juice obtained without having been synthetically treated.  Once the olives have been picked, pressed, and washed, no other process has taken place.  

 Extra Virgin Olive Oil is the highest quality and most flavourful. The oil must pass the official chemical laboratory test and a sensory evaluation by a tasting panel of the SA Olive Association. The olive oil must be found to be free from defects while exhibiting some fruitiness.

There are many different kinds of olives, or varietals from which oil can be produced, and each brings a unique flavour and quality to the oil. It is the variety of olive, along with the maturity of the fruit, that contributes most to the flavour of the oil.

Three specific olive varietals are selected for pressing in our blend: Frantoio, Leccino & Coritina. This combination produces a smooth oil with fresh, grassy and fruity aromas and a slight peppery aftertaste.  Balsamic vinegar is the perfect partner to our olive oil.