Olive oil from South Africa

South African olive oil has rapidly gained international acclaim for its quality and freshness, primarily from the Western Cape region. Unlike the Mediterranean, its harvest occurs from March to July, allowing for a fresh Southern Hemisphere product when Northern Hemisphere oils are aging. The flavor profile is often robust and peppery, with high levels of healthy polyphenols. Producers, many of them small, use Italian cultivars like Frantoio and Coratina, which have adapted well to the local climate. The focus on meticulous, artisanal methods—including hand-harvesting and immediate cold-pressing—ensures the oil retains its vibrant, complex flavors.