- 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.
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.
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.
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.