Blog

Zola Nene’s Top 10 EVOO Cooking Tips

  1. Extra virgin olive oil is the best to use for vinaigrette dressings as the flavour is well pronounced and gives salad leaves that much needed boost of flavour.
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Zola Nene to Host the Absa Top 10 Olive Oil Awards

We are delighted to announce that Celebrity Chef Zola Nene will be the MC at this year’s prestigious ABSA TOP 10 Olive Oil awards to be held at 401 Rozendal Function Venue on 5 October 2018. Guests will be treated to a tasting of the top finalists followed by an unrivaled olive oil inspired culinary experience.

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Extra Virgin Olive Oil Biscotti

Most typical Italian Biscotti are made with butter but this recipe uses olive oil instead, creating a lighter flavour.

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Bruschetta 4 Ways

Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. 

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Olive Oil Tasting Workshop

On a rainy day at the end of March, I made my way to Tulbagh to attend my first event as the newest member of the SA Olive team.  The Tulbagh Valley is beautiful any day of the year, but with water-heavy clouds gently clinging to the mountain slopes, it’s magical.

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Current SA Olive Research Projects

The SA Olive Industry Association is currently busy with the on-going research of the following projects.

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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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