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Top 10 Reasons Why EVOO is Best

In celebration of the Absa Top 10 Olive Oil Awards, we decided to focus on 10 reasons why EVOO is the best oil out there, helping you make an informed decision when taking a trip to the grocery store. 

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Top 10 Health Benefits

In celebration of the Absa Top 10 Olive Oil Awards, we decided to highlight 10 of the most important health benefits related to Extra Virgin Olive Oil.

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Top 10 Reasons to Buy Local

In celebration of the Absa Top 10 Olive Oil Awards, we decided to give you 10 reasons why you should buy local, helping you make an informed decision when taking a trip to the grocery store. 

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Top 10 Myths

In celebration of the Absa Top 10 Olive Oil Awards, we decided to expose 10 of the most common myths, helping you make an informed decision when taking a trip to the grocery store. 

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Tips For Storing Extra Virgin Olive Oil

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.

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Tips For Purchasing Extra Virgin Olive Oil

To ensure that you, the foodie, always chooses the best quality locally produced extra virgin olive oils, SA Olive has introduced a seal of authenticity referred to as the Commitment to Compliance (CTC) Scheme.

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Follow The Olive: Olive Oil Extraction – Producing High Quality EVOO

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.

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Follow The Olive: Olive Oil Extraction – Separation

Olive Oil is extracted from the pulp after malaxation using horizontal centrifuges (decanters) which have replaced the cumbersome hydraulic presses of the previous century.

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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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