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Follow The Olive: Olive Oil Extraction – Crushing

The olive fruit contains around 12 – 30% oil by mass, depending largely on cultivar, maturity stage and environmental conditions.

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Follow The Olive: Harvesting Oil Olives

Oil Olives, unlike table olives, are not selected individually at harvest, but instead, individual trees are selected for the degree of ripeness of most of the fruit on them and these trees are picked clean. Trees on which most of the fruit is still green are left for picking at a later date.

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Follow The Olive: How to Recognise a Good Table Olive

The table olive market here in South Africa is just starting to flourish. The solid foundation will support its growth into a successful and valuable industry amongst the new olive producing countries.

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ABSA Top 5 Winners Archive

In 2013 Absa and SA Olive partnered to introduce the Top 5 as an addition to the annual SA Olive Awards.

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SA Olive Awards Winners Archive

The SA Olive Awards gives recognition to the top extra virgin olive oils of each year’s harvest.

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Follow The Olive: Processing Table Olives

The aim of processing table olives, whether it be in a factory or in the home, is to produce a tasty  product from a fruit which, fresh off the tree, is too bitter to be edible.

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Follow The Olive: Nocellara del Belice

This cultivar originates in Sicily and is used for natural green processing and for high quality oil extraction.

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