+ NUTRIENT-RICH & FLAVORFUL.
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+ NUTRIENT-RICH & FLAVORFUL.
+ SINGLE ORIGIN.
+ Free shipping over $100.
+ NUTRIENT-RICH & FLAVORFUL.
+ SINGLE ORIGIN.
+ Free shipping over $100.
+ NUTRIENT-RICH & FLAVORFUL.
+ SINGLE ORIGIN.
+ Free shipping over $100.
+ NUTRIENT-RICH & FLAVORFUL.
+ SINGLE ORIGIN.
+ Free shipping over $100.
South African
South African
South African
South African
South African
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Extra Virgin Olive Oil

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South African

From Breede River Valley

—Intense & Peppery—

The olive oils in our extra rare range are all early harvest, produced in limited quantities, and are rarely tasted outside their native regions. We source them from producers pushing the boundaries of flavour and nutrition.

This is the newest oil in our range, and our first from the southern hemisphere. It's high in polyphenols and packed with flavour.

Size

  • About this product

    Sustainably-farmed. High in polyphenols. Small batch.

    Sourced for flavour from the award-winning duo behind the Rio Largo estate in the Western Cape. Farmed in a way that gives back to the land, this oil is hand-harvested and milled with precision to capture the essence of this breathtaking region.

    This is one of our "Extra Rare" limited batches and is best used as a finishing extra virgin olive oil to keep the high level of antioxidants and peppery flavour intact.

    1 glass bottle: 500ml

    Harvest: May 2025.

    Variety: Coratina and Favolosa.

    Polyphenols: 505 mg/kg when tested in Oct 2025.

    Origin: Breede River Valley, Western Cape.

    Process: Superior category extra virgin olive oil obtained directly from mechanical (never chemical or heated) means. 0.22% acidity. This oil is filtered. 

    Agriculture: Farmed with regenerative practices focussed on soil health and biodiversity.

  • Meet the producers

    Brenda is a founding member of Women in Olive Oil, and Nick is a Master Miller. Farming using regenerative practices in the idyllic Breede River Valley, their olive oil captures the essence of this breathtaking region.

    Hand-harvested, milled, and extracted with state-of-the-art precision, the couple are as committed to nutrition as they are to flavour. In fact, it was a doctor’s orders that first inspired them to get into olive oil.

    With no native trees in SA, they chose to grow Italian varieties, and their passion and skill have been rewarded with numerous international awards.

  • Taste & pair

    Nose: Fresh-cut grass. Artichokes. Green tomatoes. Green beans.

    Palate: Herbaceous with creamy artichoke. Medium bitterness like chicory. Smooth green almond. Spiked earthy pepperiness.

    Pairings: Try this with salmon. Pour over roasted root vegetables, and upgrade your roast potatoes. Or, you can even drizzle it over cheesecake.

  • Health & nutrition

    100% olives from small batches. Nothin' but the juice, baby.

    This early-harvest South African olive oil is packed with antioxidants, and comes in at 505 mg/kg of total polyphenols (when tested in October 2025), which is above the 250 mg/kg benchmark set by EU Regulation (No. 432/2012) about high-polyphenol olive oils.

    Other facts per 100ml:
    Energy: 3700kJ / 882kcal
    Total fat: 92g
    Carbohydrates: 0g
    Proteins: 0g
    Sugar: 0g
    Salt: 0g

    We open up our independently-verified, lab analysis reports to showcase the oil's quality.

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Taste profile

Fruity

Mellow
Medium
Intense

Peppery

Mellow
Medium
Intense

Bitter

Mellow
Medium
Intense

FAQs

  • Is this oil organic?

    ​​Our producers all farm organically to the EU standard without any synthetics or chemical "cides". However, as we only work with small farms, some have not yet been certified—which is why we cannot legally label them as “organic”, unless they have the certification.

    Many of them, however, are well on their way in the conversion and audit process (it takes a few years), so we hope to share more soon.This year, our core Greek and Spanish EVOO and our Italian Extra Rare are all certified organic, as well as Soil Association certified.

  • Is this cold-pressed?

    In short, yes. No heat or chemicals are used to extract our extra virgin olive oils. And we have third-party lab reports open for each oil to showcase that.

    However, the term “cold-pressed” is really just a marketing buzzword (particularly when used by other non-olive oils).By legal definition in the EU, extra virgin olive oil must be extracted without any heat or chemicals and only comes from the “first pressing” (more like crushing) of the olives—which is exactly how we make our EVOOs.