Olyfberg’s award-winning olive oil is a blend of three cultivars: Mission, Leccino and Frantoia. The unique combination of oils pressed from these three varieties (50% black, 50% green) is what give Olyfberg its characteristic qualities.
The complex confluence of taste, aroma and visual qualities begins in the soil. The soil is prepared by ripping and plouging the land, to allow the roots to penetrate in search of moisture. Each of the 35 000 trees is irrigated, using water from the Breede River. The trees are pruned annually to a height of 2,2 metres to ensure ease of harvesting.
The oil is extracted from the best handpicked olives through the use of the latest technology plant from Pieralisi. This technology ensures the least contact with oxygen. The oil is further refined by putting it through a separator.
The oil is then stored away in a cool dark room for three months.
Olyfberg olive products are available from most of the farm stalls in Robertson, Montagu area. These products can also be purchased from the farm.
The cellar is open from Monday - Friday 09h00 to 12h00 and 14h00 - 16h00 for cellar tours and tasting of olive oils and products.
