Description
Extra Virgin Olive Oil
Extra Virgin Oil is the natural, unprocessed oil extracted from the
first pressing of
the olives. The level of free fatty acids ("FFA's") (read "degree
of rancidity") thereof when packed may not, by definition,
exceed 0.8%.
We blend local oils from a number of Western Cape farms, and offer
the oil in a range of sizes from **0 ml to ***0 lt.
Extraction of Virgin Olive Oil
The olives are graded for quality and size. The biggest generally
go for processing into table olives.
A green olive is simply one that has been harvested before it has
fully ripened.
Some Varieties lend themselves to specific applications;
Table Olives, Black: Mission, Calamata
Table Olives, Green: Manzanillo, Spanish Queen
Olive Oil: Frantoio, Leccino, Coratina
Selection of olives for oil is critical to the oil's final quality;
pitfalls include use of olives that are too ripe, or that have been
oxidising too
long after harvest (ideally, they should pressed almost
immediately).
