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Gabriëlskloof Extra Virgin Olive Oil is a blend of first-press oils from five different varieties that are grown, extracted, blended and bottled on our farm.

Planted on the farm’s sunniest slopes, the selection of Coratina, Frantoio, Leccino and two hybrid varieties (FS17 and CV177) benefit from ideal Mediterranean conditions, delivering flavour-intense fruit year on year.

The olives are hand-picked into small crates, sorted and washed before undergoing a short malaxation and transferred to a decanter to separate the olive oil from the pomace. After a 24-hour settling, the oil is filtered once and stored at 18°C in stainless steel tanks for one month before blending. The end result is a choice combination of oils from each specific vintage.