Gabriëlskloof Extra Virgin Olive Oil is a blend of first-press oils, grown on the sunniest slopes of our farm. A selection of Coratina, Frantoio, Leccino and two hybrid varieties (FS17 and CV177) are grown, extracted, blended and bottled on our farm. The five different varieties of olives benefit from ideal Mediterranean conditions and deliver 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 combination of the highest-quality oils from each specific vintage.
Our oil has been awarded the Gold medal at the annual SA Olive Awards multiple times and twice been named among the ABSA Top 5 olive oils in the country by the South African Olive Oil Association.