To produce a high quality extra virgin olive oil with a fresh and fruity flavour it is essential to use sound fruit and keep all equipment clean at all time.
The quality of olive oil depends on several factors during the various stages of production.
These include the condition of the fruit when harvested, cultivars used, fruit maturity stage, absence of pesticide residues, method of harvesting, handling, transporting and storing the fruit, the time between harvesting and processing, cleanliness of fruit and equipment, the production techniques used, temperature during all phases of extraction and the storage conditions of the final product. Any metal equipment which is in direct contact with olive paste or oil is to be made of stainless steel.
SA Olive introduces “FOLLOW THE OLIVE”
An in-depth look at the journey our beloved olives take from as early as being planted to the end of their life-cycle… being tasted and enjoyed! We look forward to sharing snippets of fun and fascinating information with you over the course of the year.