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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RSG Interviews

RSG interviews Elleunorah Allsopp

Olive seed wasp research – a project funded by the SA Olive Association.


Olive Seed Wasp Research



RSG interviews Karien Bezuidenhout

Two developing industries – olive- fynbos / cut flower industries.

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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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Follow The Olive: How to Recognise a Good Table Olive

The table olive market here in South Africa is just starting to flourish. The solid foundation will support its growth into a successful and valuable industry amongst the new olive producing countries.

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Follow The Olive: Processing Table Olives

The aim of processing table olives, whether it be in a factory or in the home, is to produce a tasty  product from a fruit which, fresh off the tree, is too bitter to be edible.

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Follow The Olive: Nocellara del Belice

This cultivar originates in Sicily and is used for natural green processing and for high quality oil extraction.

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Follow The Olive: Barouni Olives

Barouni is of North African origin, it is not widely grown in South Africa, but meets the demand for a large green “Queen”-sized olive because of its large fruit size and low oil content.

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Follow The Olive: Kalamata Olives

Kalamata has its origin in Greece. When fully ripe, black Kalamata olives are processed naturally, marketed commercially and are very popular with consumers. Kalamata olives are as ideal black table olives, with a lower oil content than Mission.

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