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ABSA TOP 10: Porterville Olives

Following the announcement of the 2017 #SAOliveAwards & #AbsaTop10 Olive Oils Awards in South Africa, we are presenting a series of interviews with each Gold winning producer.


Absa Top 10 2017 Winner (3 of 10): Porterville Andante Intenso EVOO

 

Name: Porterville Andante Intenso
Style:
 Intense
Cultivars: Nocellara del Belice
Litres Produced: 2315 litres

Judges Feedback:
Green and ripe fruit, good bitterness and pungency, well-balanced, with a persistent finish, tomato and artichoke notes.

About Porterville Olive Estate:
Andante Extra Virgin Olive Oil (EVOO) is made from olives grown on the Wêreldsgeluk Olive Estate, owned and operated by Willie and Lisa Duminy. The farm is situated near Porterville, about 130 km North-East of Cape Town, in the scenic Western foothills of the Winterhoek mountains. Farming practices are ethical, sustainable, and natural where possible. Mulches and composts are used in conjunction with selected fertilisers to promote soil life and health. Pest control is by integrated pest management (IPM). Potential pest populations are monitored, and controlled by natural predators, rather than indiscriminate poisons. Pesticides have not been used since 2006. Drip irrigation is used for responsible and precise water application.

Producer History:
The first trees were planted in March 2006, and there are now 36 hectares under cultivation in an intensive system, with about 35 000 trees of 7 cultivars.

Oil Makers:
Jan Hendrik Basson & Willie Duminy

Tasting Notes:
Intense aroma of artichokes, wild thistle, roasted tomatoes, celery and herbs. A complex palate of fresh greens, raw almonds, radicchio, and lingering spiciness, with a long finish. Complex, balanced and harmonious.

Pairing:
All medium and strong tasting dishes. Excellent with carpaccios, barbecued or braised red meats (Fiorentina style steak), game birds, sauces, firmly-fleshed fish (tuna, octopus, albacore, dorado), tomato dishes and salads, bean and leaf-based salads, pasta, baked cheese dishes, risottos, fruit and berry salads, in baking (flourless olive oil chocolate cake!), and with cheese boards, from the full-flavoured (such as Parmigiano Reggiano, boerenkaas and cheddar) to delicate ricottas.

Where to Buy:
Pick n Pay; Palman Foods, Wine Village Hermanus; Culture Cheese Club, Bree Street, Cape Town; Giovanni’s Deliworld, Green Point; Checkers; Four & Twenty Café & Pastry, Wynburg or online.

Website: www.andanteoliveoil.co.za


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