About Olive Oil
Different Types of Extra Virgin Olive Oil Have Different Characteristics
Of the more than 200 olive cultivars found around the world, there are at least 20 different cultivars grown in South Africa. The more well-known types of olives used to make EVOO in South Africa are:
- Leccino – produces an oil with soft, subtle herbaceous flavours
- Frantoio – a typical Tuscan varietal, with strong green overtones
- Coratina – can produce a rather bitter oil
- Favolosa – specifically selected for oil production and produces an intensely fruity oil
- Mission – more suited to table olive production, this olive produces a delicate oil which is best consumed within 6 – 9 months
- Kalamata – a table olive cultivar which makes a very delicate oil
- Ascolano – rather uncommon, but produces oil with a very fruity aroma
Many producers choose to blend different oils to maintain a more consistent product every year, while others offer separate varietals which display differing characteristics with each harvest.
The olive harvest takes place between March and June/July every year and by August/September the fresh oils are available. Unlike wine, olive oil does not mature with age – it should be consumed as fresh as possible to derive most benefit from the culinary aspect as well as healthwise.News
Field day CD (DVD format) incorporating presentations from the last and also previous field days as well as a number of photos of technical interest on sale.
CD's can now also be ordered with new information.
Cost: R150 for non members, R100 members
(postage incl. South Africa only)
Contact The Secretariat at info@saolive.co.za
Choosing SA Olive Oil With ConfidenceOver the past few years olive oil has become a key ingredient in every kitchen and vital to the success of every meal.
For more information on the olive industry, click here.