Olyfberg’s award-winning olive oil is a blend of three cultivars: Mission, Leccino and Frantoia. The unique combination of oils pressed from these three varieties (50% black, 50% green) is what give Olyfberg its characteristic qualities.

The complex confluence of taste, aroma and visual qualities begins in the soil. The soil is prepared by ripping and plouging the land, to allow the roots to penetrate in search of moisture. Each of the 35 000 trees is irrigated, using water from the Breede River. The trees are pruned annually to a height of 2,2 metres to ensure ease of harvesting.

High-tech helps

The oil is extracted from the best handpicked olives through the use of the latest technology plant from Pieralisi. This technology ensures the least contact with oxygen. The oil is further refined by putting it through a separator.

The oil is then stored away in a cool dark room for three months.

A filtration process follows. The delicate flavours are carefully captured and the oil is bottled for a maximum shelf life of two years. Dark green bottles are used, to protect the oil from sunlight.