South African Extra Rare Olive Oil
South African Extra Rare Olive Oil
South African Extra Rare Olive Oil
South African Extra Rare Olive Oil
South African Extra Rare Olive Oil
South African Extra Rare Olive Oil
South African Extra Rare Olive Oil
South African Extra Rare Olive Oil
South African Extra Rare Olive Oil
South African Extra Rare Olive Oil
South African Extra Rare Olive Oil
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South African Extra Rare Olive Oil

—Intense & Peppery—

1

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.

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.

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.

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.

Reviews

5.0
01. Cook 01. Cook
02. Drizzle 02. Drizzle
03. Spoon 03. Spoon
04. Bake 04. Bake

How to use

Time to do some myth-busting. You can—and should—cook with extra virgin olive oil. In fact, it's the healthiest fat you can cook with. While many reserve EVOO to dress salads or dip bread, we take our cues from the Med, where they roast, fry, and cook just about everything in it. Studies also show it actually increases the nutritional value of what it cooks!

From hearty bean stews to luxurious chocolate mousse, no dish is complete without a finish of liquid gold. Like your salt, pepper, or squeeze of lemon, think of olive oil as a seasoning, a final drizzle to bring the flavours together.

Call it a ritual, a cure, or a lifestyle—a spoonful a day can go a long way. If you want to really feel the benefits of EVOO, studies suggest you need between 25-50ml a day. For some, a daily morning spoonful is a great way to act as a prebiotic and support nutritional absorption from the start.

Extra virgin olive oil is not just for bread and savoury foods or dishes, it's a staple in sweet goods across the Mediterranean. Swap out butter in your cookies or crumble topping, use it in homemade granola, or wow your guests with a liquid gold cake like the Greek classic Portokalopita.

Loved by chefs, home cooks, and nutritionists.

We're not like other oils...

We're not like other oils...

Citizens of Soil

Citizens of Soil

Most Olive Oils

Most Olive Oils

Freshness

Always from the latest harvest, with date on every pack.

Often blends from multiple years. Harvest date never disclosed.

Traceability

Single origin; region and producer named on every batch.

Little to no traceability. Specific origin or producer never shared.

Processing

100% crushed olives, extracted without heat or chemicals within hours of harvest. Precision milled for quality.

Bulk blends from different places. Extracted for quantity, not quality.

Flavour

Guaranteed. Selected by an olive oil sommelier from award-winning producers.

Flat, dull, and waxy.

Nutrition

Advanced lab-testing. High-polyphenol above 250mg/kg.

Rarely disclosed. Low, due to poor processing of lower-quality olives.

Sharing the good life
An olive oil so good it made me quit my job...

FAQs

At this time, you can't sign up for a subscription to just one oil.

If you'd like to discover even more EVOO, the Olive Oil Club delivers a range of delicious oils throughout the year.

Our producers all farm regeneratively, and to the EU organic standard of without any synthetics or chemical "cides".

Our Greek, Spanish, Portuguese, and this Tuscan extra virgin olive oil are certified organic and Soil Association certified.

Welcome to the fascinating, yet very confusing world of extra virgin olive oil. We wrote an article all about the term "cold-pressed" if you'd like to read up in detail, but in short, it is just a marketing buzzword, as by legal definition in the EU, extra virgin olive oil is extracted without any heat or chemicals and only comes from the “first pressing” (more like squeezing) of the olives—which is exactly the definition of our products.