Gabriëlskloof's Extra Virgin Olive Oil exudes purity and multiple layers of intense flavour, the result of blending oils from five different varieties grown, extracted, blended and bottled on our farm.
“Thriving on sunny slopes, our selection of Coratina, Frantoio, Leccino and two hybrid varieties FS17 and CV177 benefit from a favourable, cool Mediterranean climate and bestow upon small, flavour-intense fruit. Our 2016 release exemplifies the perfect balance of intense fruit, pungency, and bitterness,” explains Barry Anderson, Gabriëlskloof General Manager.
Barry believes that the combination of Italian trees and local expertise, an exceptional South African terroir and a rigid approach to quality at every stage of production has enabled Gabriëlskloof to achieve its consistent level of excellence over the past six years.
The oil has clinched an enviable Gold medal at the annual SA Olive Awards for the past four years and in 2013 and 2016 our oil was hailed one of the ABSA Top 5 olive oils in the country by the South African Olive Oil Association.
The olives are picked by hand into small crates, sorted and washed before going into a malaxer with a short malaxing time. It is then transferred to a decanter which separates the olive oil from the pomace. Barry and his team then settle the oil for 24 hours, filter it once and store it at 18°C in stainless steel tanks for one month, before it is blended. The end result is a mélange of the best combination of oils from that specific vintage.
A drizzle of Gabriëlskloof Estate Virgin Olive Oil will enhance an endless array of appetizers, salads and entrées. Brush this elegant oil over fresh figs wrapped in prosciutto or use it as a base for salad dressings. It also works it magic with baked porcini mushrooms, asparagus soup and roast poultry or lamb dishes.