Our pampered olives are hand-picked when perfectly ripe. And they travel nature’s recommended and preferred shortest route. That is straight from the tree to the liquidisation process on the very same farm where they first saw the light of day. That means there is no risk of unnecessary exposure – and simply no spoilage.

Significantly, just one first cold extraction occurs. Thereafter the oil is stored in stainless steel tanks with hermetically sealed floating lids, which prevents oxidation.

As an accredited member of the SA Olive Association, Tarentaalkloof complies with and operates to their prescribed international standards of excellence.

That means that every bottle proudly carries the green label which displays the year of harvest. This seal is also a guarantee and assurance that the oil has been analysed by an approved laboratory to ensure that the free fatty acid and peroxide levels are within the stringent parameters set by the International Olive Oil Council.

Free fatty acid levels have been recorded as low as 0,21% m/m (IOOC specification for Extra Virgin Olive Oil < 0,8) and Peroxide values 6,2 meq/kg (IOOC; < 20 for EVOO.) For good measure our oils are also subjected to examination by an Organoleptic panel for taste, smell and general aesthetic appeal and appearance. Thus no stone is left unturned in our quest to deliver the very best quality possible.

And for good measure, our oils compete in the South African Championships with great success year in and year out. And our national pride dictates that it doesn’t get too much better than that!