Franschhoek

Medium Bodied Cold Pressed Extra Virgin Olive Oil. Harvest normally starts end of april and finish end of may. Olives are harvested at ± 60 veraison and are handpicked. The next day they are washed en then cold pressed. After going through a decanter that strains the most lees and solids. The oil is stored for 2 months to settle and then filtered through sterile cotton wool. The oil is then ready for bottling.

The olive oil has a crystal clear appearance, a light amber colour with shades of green. The nose is clean and fresh with vibrant herbaceous and grassy notes. The palate is rich and smooth with lots of flavours and length. Delicate nutty flavours are well supported by the herbaceous nuances which is a true reflection of what pure oil should be. Recommended dishes: A truly standout oil that will be great in salads, vinaigrettes or cooking. And my favourite, just mix with a bit of balsamic vinegar and ground pepper as a dipping sauce for freshly baked breads.

Peroxide Value < 20 meq / kg
Free Fatty Acid < 0.8 %