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.
We are delighted to announce that Master Chef SA judge Benny Masekwameng will be the MC at this year’s prestigious ABSA TOP 10 Olive Oil awards to be held at Val de Vie on 27 September 2017. Guests will be treated to a tasting of the top finalists followed by an unrivaled olive oil inspired culinary experience.
Storing your Extra Virgin Olive Oil correctly can optimise its shelf-life for prolonged enjoyment. The olive harvest takes place between March and June/July in the Southern Hemisphere; the fresh oils are available by August/September in the same year.
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.
Olive Oil is extracted from the pulp after malaxation using horizontal centrifuges (decanters) which have replaced the cumbersome hydraulic presses of the previous century.
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.