The estate comprises an olive orchard of about 2000 table and oil olive trees. All plantings are under micro-irrigation with the pure natural water from the Huis Bos river. Due to the Mediterranean-type climate with well defined seasons, our olive oil is perfect in its individual blend of fruitiness, appropriatly attractive slight bitterness and optimal pungency.

Our olives are harvested between April and may each year. The olives are handpicked when ideally ripe and processed within 48 hours of picking to attain optimum taste and quality. the olives are pressed at a temperature below 28 degrees C and the resulting oil has a natural low acidity of less than 0.5%, giving it the cold pressed extra virgin accreditation. The oil in oilves is a natural source of vitamin E and is high in mono-unsaturated fats. this means it can help to lower cholesterol as part of a healthy balanced diet.

The olives in brine are fermented and pasturised on the farm. As we are small, we can concentrate on quality and high standards of hygiene are adhered to throughout the whole process. The careful handling is evident in the cured olive's firm, even texture, and in its wonderful rich flavour. the olives in brine aren't pitted and contain absolutely no chemicals or preservatives.