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4x GOLD at IOOC Italy and London 2024 for our Mardouw XXV MEDIUM

South Africa's most awarded extra virgin olive oil, Mardouw EVOO and XXV is made from olives grown in a Mediterranean climate and fertile soil at the foothills of the Langeberg Mountains in the Breede River Valley near Swellendam

Oil of the olive®

Olive oils are obtained from the fruit of the olive tree (Olea europaea) solely by pressing whole olives and extracting the oil under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration. It consists mainly of oleic acid, with smaller amounts of other fatty acids including linoleic acid and palmitic acid.

Extra virgin?

Olive oil is only ‘Extra Virgin’ if its natural free acidity is below 0.8% and its peroxide value below 20mEq/kg. That’s the international standard, established by the International Olive Council. When you buy Mardouw extra virgin olive oil you can rest assured that you buy certified, award-winning quality: Mardouw’s annual lab results are consistently below this standard, certifying and guaranteeing the premium quality of our products. In fact, we are so proud of the certified purity of our products, that we print the lab results of every harvest on our bottles!

Mediterranean Mardouw

Mediterranean climate and soil conditions at the foothills of the Langeberg Mountains in the Breede River Valley in the Western Cape of South Africa, and blending of the best cultivars, gentle hand harvesting at optimal ripeness and careful cold extraction within 24 hours after harvest, ensure the unique, fruity characteristics of Mardouw Olive Estate’s premium olive products.

Cold pressed

‘Cold-pressed’ means that the entire process from crushing to decanting, settling and storing is temperature-controlled. This is important for olives to retain all of their flavour, aroma, and nutritional values. While ‘cold-pressed’ usually refers to temperatures below 28°C, we keep them well below 20°C throughout the production process.

Naturally good for you

Extra virgin olive oil is packed with the potent antioxidants polyphenols and flavonoids. These antioxidants nourish the skin optimally and protect against premature ageing of the skin. They also protect your skin from harmful external influences such as air pollution and against the effects caused by excessive UV radiation. View our Mardouw Skincare range

How to taste

The International Olive Council (IOC) has developed a system for the objective organoleptic (tasting) assessment of olive oil in order to determine an oil’s quality and commercial trade value. This assessment method is based on panels of trained tasters recognizing the absence and/or presence of specific positive and negative (defective) attributes. Desirable traits include bitter, nutty, creamy, grassy, floral and fruity flavours, while dreggy, cucumber, yeasty, dirty and bland flavours are undesirable traits.

How we make extra virgin olive oil

Farming

Fresh mountain water off the Langeberg Mountains, fertile Breede River Valley soil and a Mediterranean climate provide optimum conditions for our 50,000 olive trees to thrive happily.

Harvesting

South Africa's olive harvest season runs from April to June. We use the latest harvesting techniques and equipment, including hand-picking and machine-harvesting, to make sure only the best quality olives make it into our bottles and jars.

Sorting

Leaves and small twigs are removed from the olives before transferring them to the processing plant.

Cleaning

At the processing plant, olives undergo a diligent check and a good wash, while anything other than olives gets removed.

Crushing

The olives are now ready to be crushed into a pulp that will form the basis for our oil.

Melaxing

Once crushed, we stir the pulp to separate the oil from the olives and pits in the melaxer.

Decanting

Next up is the decanter, separating solids from liquids. It is here that we are beginning to see and taste the first olive oil. After decanting, we let the oil settle in a settling tank, to separate the last solids from the oil.

Storage per cultivar

Finally, the oil is stored in large stainless steel tanks in a secluded, temperature-controlled room at Mardouw Olive Estate. Every cultivar gets its own tank.

Blending

When our olive oil makers deem the oil ready to be blended, they will taste every cultivar separately, and make a detailed taste analysis. Based on this analysis, they will add more or less of a particular cultivar to the final blend.

Bottling and packaging

The entire production process – from blossom to basket to bottle – takes places at the Mardouw Olive Estate, and ends with bottling and packaging. Our extra virgin olive oil is now ready to be shipped to a shop near you.