A good olive oil smells. Take a whiff! You will have a hint of green olive leaves, herbs and citrus fruits in your nose and notes of sun-ripened tomatoes, bananas and artichokes. And a good olive oil not only smells good, it is also one of the oldest and most valuable foods of mankind. In ancient Greece, the olive tree was even considered sacred and dedicated to the goddess Athena.
Today, olive trees grow not only in the Mediterranean region, where the first specimens of the gnarled plants settled thousands and thousands of years ago. Today, olive trees grow where good wine also thrives. Portugal's Alentejo and Douro are renowned for the finest olive oils, as is South Africa's Western Cape, wwhere the temperate Mediterranean climate is ideal for olive groves. We have the finest olive oils from both countries in our range for you.
You can also find more interesting topics, news and recommendations on South African and Portuguese wines here:
Content: 0.5 Liter (€33.90* / 1 Liter)
Available, delivery time: 1-3 days
Content: 0.5 Liter (€22.00* / 1 Liter)
Available, delivery time: 1-3 days
Content: 0.5 Liter (€23.90* / 1 Liter)
Available, delivery time: 1-3 days
Content: 0.5 Liter (€16.00* / 1 Liter)
Available, delivery time: 1-3 days
Content: 0.5 Liter (€23.90* / 1 Liter)
Available, delivery time: 1-3 days
Content: 0.75 Liter (€12.73* / 1 Liter)
Available, delivery time: 1-3 days
Content: 0.5 Liter (€29.80* / 1 Liter)
Available, delivery time: 1-3 days
Content: 0.5 Liter (€35.90* / 1 Liter)
Available, delivery time: 1-3 days
Ingredients (for 4 people):
Preparation:
Make a dough from all the ingredients, add the pitted and finely chopped olives and the finely chopped onion. Then knead 50 ml of the olive oil and the pepper into the dough. Divide the finished dough into two pieces, shape into flat loaves and place on a greased baking tray. Cover and leave to rise in a warm place for at least 30 minutes. Bake in a preheated oven at 225 degrees for 25 minutes. Then brush the loaves with oil and bake for another 10 minutes. Bon appétit!
Content: 0.5 Liter (€31.90* / 1 Liter)
No longer available
Easy to prepare
Sometimes it's the simplest things that bring the greatest pleasure. This dessert is a prime example of this – surprising, elegant and ready in seconds. Here's how: Scoop a generous ball of creamy vanilla ice cream and place it in a bowl or on a dessert plate. Enhance the ice cream with a dash of the finest lemon olive oil, whose delicate citrus notes lend the dessert a fresh, Mediterranean lightness. The secret: the combination of sweet, vanilla ice cream and fruity, tart olive oil creates an extraordinary taste experience. The velvety texture of the oil meets the coolness of the ice cream and melts into a harmonious delight that surprises and delights. Tip: Add a pinch of sea salt or a few fresh lemon zests to give this dessert an extra sophisticated touch. A dessert that is easy to prepare yet sophisticated enough to impress – ideal for hot summer days or as an unexpected finale to a special menu. Try it and let yourself be surprised!
Olive trees don't just grow in the Mediterranean Olive trees are no longer found only in the Mediterranean and warm regions of Europe. They thrive all over the world, including in the frost-free areas of America, Australia, Japan, Hawaii and South Africa. The only conditions required for good growth are average annual temperatures between 15 and 20 degrees Celsius and, of course, sufficient rainfall. Portugal's Alentejo and Douro regions are known for their finest olive oils, as is the western Cape of South Africa, where the temperate Mediterranean climate is ideal for olive groves. We have the finest olive oils from both countries in our range for you.
The gnarled olive trees on the hills of Portugal enjoy precisely these optimal conditions. They thrive there, often growing between orange trees and holm oaks. Even when the thermometer rises above 47 degrees in summer. When the colour of the olives changes from green to purple between mid-November and early December, they are ripe. Then the Portuguese olive farmers begin harvesting, which lasts until at least January.
The various Portuguese olive varieties are pressed to produce tasty oils, which are divided into three aromas. Intensely fruity and pungent oils with notes of bitter almonds and green olive leaves are produced from the Cornicabra, Galega, Madural, Picual and Verdeal olive varieties, for example. A medium-strength oil smells of green tomatoes, almonds and pepper. Milder oils are produced from the Passeraia and Cordevil olive varieties. As a rule of thumb, green olives produce fruity oils, while olives harvested later produce a milder oil.
Whether intense, medium or mild – what actually makes a good Portuguese olive oil? Olives for Portugal's high-quality oils are always picked by hand, pressed mechanically and filtered after pressing to maintain the oil's quality and specific character. Virgin, i.e. natural olive oil from Portugal has a long shelf life and can be heated to high temperatures without smoking. Portuguese olive oil also scores points for its health-promoting ingredients: antioxidants such as the anti-inflammatory oleocanthal and oleoropein, as well as omega-9 fatty acids, which are said to help lower LDL cholesterol levels. And last but not least: good Portuguese olive oil has the date of harvest and origin printed on the label.
Portuguese olive oils are divided into different quality grades. ‘Extra virgin olive oil’ (category 1) is a high-quality, exclusive oil. It has a first-class taste, is fruity and has a maximum acidity of 0.8%. ‘Virgin olive oil Aceite Virgem’ (category 2) also ranks among the top Portuguese oils. Unlike category 1, this oil has slight sensory variations in fruitiness, bitterness and pungency, such as nuances of cucumber. The acidity is a maximum of 2 per cent.
Portuguese olive varieties such as Cobrançosa, Galega, Cordovil and Arbequina are blended with Maçanilha, Carrasquenha and Picual olives to produce ‘Aceite Virgem Extra’ virgin olive oil. The result is highly complex and intensely fruity aromas, with nuances of green leaves, herbs and a soft hint of exotic spices. This olive oil can be used in many ways in the kitchen. It adds the finishing touch to sauces, mayonnaise and salads and is also ideal for preparing fish, meat and vegetables.
Olive oils from Portugal, Italy, Spain and Greece are widely known, but South African olive oil? South Africa's olive oil industry is relatively young compared to that of European countries. It cannot look back on centuries of tradition like the world market leaders and, with an annual production of around 2,000 tonnes, is a relatively small producer. However, South Africa's olive growers impress with a small but fine selection of first-class, high-quality oils that can compete with some of the best olive oils in the world and have won international awards.
South Africa's olive groves are mainly located in the Western Cape, where the climate is temperate Mediterranean and therefore ideal for South African olive cultivation. The classic olive varieties Coratina, Frantoio, Leccino, Barnea, Koroneika, Favoloza, Mission, Kalamata, Noccelara del Belice and Manzanilla grow here. The black fruits are picked by hand at harvest time and ripen at very different rates. The olive harvest in South Africa usually takes place between March and July. Due to the geographical diversity of South Africa and the Cape region, the range of olive oils varies from delicate to intensely fruity, depending on the time of harvest and the region. A slight pungency in the finish is typical of South African olive oil.
The terroir of Walker Bay, for example, is known for its distinctive olive oil made from the Italian olive varieties Frantoio, Leccino and Coratina. The moderate summer and winter temperatures, above-average rainfall and cool sea breezes in the coastal growing region give Benguela's olives their unmistakable character. The olive oil from this region of South Africa scores with a subtle spiciness, green fruitiness and flavour nuances of freshly mown grass, as well as a hint of fresh artichokes and sun-ripened tomatoes. We stock oil from Benguela Cove in this region.
Gabrielskloof Extra Virgin Olive Oil from South Africa's Bot River region wins gold every year at the SA OLIVE Awards. This outstanding olive oil has also been voted one of South Africa's five best olive oils twice. The highly prized olive oil is a blend of the Italian olive varieties Leccino, Coratina and Frantoio and is balanced and intense. It simply tastes good with all dishes.
Italian olive varieties still thrive in Paarl under South Africa's hot summer sun. This is where the first olive oil in South Africa was produced. It was produced by a certain Mr Minaar, who even received an award for it in 1907. It was named ‘The best olive oil in the British Empire’. Whether he already complied with today's quality standards for South African olive oil is not known, but it is not unlikely. Today's South African olive farmers are committed to organic cultivation. They attach great importance to sustainable production and have set themselves the goal of producing the best possible olive oil in harmony with nature. South African olive farmers rely on techniques from organic cultivation. No toxins are used and no additional fertilisers are applied.
In order to guarantee and ensure the high quality of South African olive oil, olive oil producers founded the voluntary association SA Olive (SAO). The approximately 100 members of SA Olive have established international quality standards for the production of South African olive oil. They initiated the Commitment To Compliance (CTC) programme and award a CTC seal of approval. It may only be affixed to bottles of olive oil that originate entirely from South Africa. The manufacturer also undertakes to provide truthful labelling. This means that consumers can be sure that they are buying a quality South African product. The label on the olive oil bottle shows that the manufacturer complies with the standards set by SA Olive. The seal also shows the year of harvest, guaranteeing the freshness of the oil.
