Following the announcement of the 2019 #SAOliveAwards & #AbsaTop10 Olive Oils Awards in South Africa, we are presenting a series of interviews with each Gold winning producer.
Absa has supported the South African olive industry since 2013 by recognising and awarding the best locally produced extra virgin olive oils (EVOOs). In an industry where many top quality EVOOs are produced, being an Absa Top 10 winner speaks of excellence and a dedication to the craft.
Joseph hails from Zimbabwe and has made a name for himself in the wine industry as a winemaker (Mosi Wines), qualified wine judge, and sommelier at the renowned La Colombe restaurant.
Joseph first tasted wine in 2010 at the age of 28. ‘I began to love wine and its many nuances. I wanted more than just to drink it, but was eager to understand it, share it, and to make it’. (Reference: wantedonline.co.za) Joseph’s winery, Mosi Wines, produces 100% Syrah, 100% Chenin, and 100% Merlot wines.
From humble beginnings, Joseph has gone on to make a big imprint on the wine industry in a very short time. Just to mention a few of the accolades under his belt: he was part of the South African team that won the 2015 South African wine tasting championships and represented South Africa in France at the Wold Blind Champs in the same year. He’s also been the captain of Team Zimbabwe in the same competition a few years running, as well as head judge for the Sommelier Selection and the Standard Bank Chenin Blanc Top 10 challenge.
We look forward to spending the day with Joseph on 27 September – when South Africa’s top 10 extra virgin olive oils will be celebrated.
Last week three international and five local olive oil tasters came together to judge the 93 South African extra virgin olive oils (EVOO) entered into the SA Olive awards. The overwhelming feedback from the judges was that our local oils are superb. Special mention was made by a number of judges about the excellent flavour profiles of the entries into the delicate category.
Jose Mingo, an international taster from Chile, remarked on the unique fresh cut grass and wild herb qualities of the South African EVOOs. He went on to say that ‘South African producers can comfortably market their oils internationally with these distinctive flavour profiles as an element of differentiation in the market’.
For panel leader, Müge Nebioğlu, it was her first introduction to such a vast array of South African EVOOs. Müge commented that ‘the judging was an incredible experience and the oils were excellent. SA producers are very knowledgeable and their use of modern technology produces very good oils’.
The judges also talked about the effect of the continued drought on the quality of SA’s EVOOs and the fact that it has by and large not had a negative impact yet.
This Thursday evening is the big night when the producers find out which of their oils made the nod for the bronze, silver or gold medals in the SA Olive awards. This will be followed by the Absa Top 10 awards on 27 September.
The first SA Olive Young Chef competition is testimony to the fact that variety is indeed the spice of life and that diversity brings forth innovation.
The first ever SA Olive Young Chef Competition is a tasty mix of South Africa’s thriving culinary culture, the incredible talent of our future chefs and the versatility of olive oil and olives. SA Olive sees it as the perfect opportunity to be part of developing young and talented local chefs.