OLIVES 

General

For thousands of years the olive has been a symbol of peace and victory, a source of light, a treatment for wounds and diseases, a beauty treatment for women, a source of food, an unction giving solace to human beings, and the subject of many romantic descriptions of Mediterranean life.

Honouring this ancient tradition, Kredouw Olive Estate has established an olive cellar, where we are devoted to producing the finest extra virgin olive oil, cold-pressed with our Pieralisi Press and Separator with infinite care to retain all the vital polyphenols. The cultivars on Kredouw is Frantoia, Leccino, Coratina , Favalosa (all Italian cultivars) and Mission (American). 

Our table olives, Mission and Calamata (black olives) and Manzanilla (Spain) and Nosalara del Belice (Sicily,green olives) are cured with painstaking care at the right temperature for an extended period free of additives and preservatives, for your enjoyment.

  

   
         


Packing almonds   Kredouw kitchen team: Hettie, Louisa and Sophia
     


All our olives are carefully handpicked by women from the local community, after which they are washed and then pressed, just as has been   done for thousands of years. This old tradition is sacred and revered, captured by Van Gogh’s paintings of the emotional and spiritual reality        of the Olive pickers. It is about the way the trees wrap around the women as if they are One. It tells a story of the infinite emotional bond and inter-dependence between nature and people, the cycle of life, harvesting or death.

The olive tree is capable of living for thousands of years It tells the story of mankind, of territories gained or lost, of our mystical and sacred history of peace and victory over death and devastation and of sanctuary and refuge in the midst of confusion in transitional phases of our evolution.

Kredouw Extra Virgin Olive Oil 

         

 

 

 

KREDOUW EXTRA VIRGIN OLIVE OIL – Frantoia – Award winning oil

 

Kredouw extra virgin olive oil (Frantoia), awarded GOLD by the SA Olive Association, is produced from the Italian cultivar Frantoia. It has been classified as medium borderline delicate oil with an acidity of 0.18%. The term Extra Virgin relates to the level of fatty acids in the oil and must be less than 0.8% to qualify.

 



TASTING NOTES

COLOUR:  Warm the olive oil in a porcelain or glass bowl between your hands, and look at the colour of the oil – gold, green, gold with green specks , light gold or dark gold , dense or translucent. The Frantoia olive oil is light gold with hints of green in it, light and translucent.

NOSE:  Smell the oil, the first whiff always being like intense freshly cut grass. According to the tasting panel at SAOlive , the Kredouw Frantoia olive oil, reminds one of  the taste and smell of the fruit of green and ripe olives, almond and walnuts. It is free of defects.

PALATE:  When tasting olive oil, hold a little bit of olive oil in your mouth, drawing oxygen through the teeth ( aspirating the oil), rolling the oil through your mouth focussing on different areas of the tongue, like the tip of the tongue (information about the sweetness – will determine that it is sweet in the absence of bitterness), middle of the tongue for information of the saltiness of the olive oil, the side of the tongue  will register the acidity ( difficult to taste – that why it needs to be tested), and 5 to 6 seconds after swallowing  you will notice  a strong sensation of bitterness on the roof of the mouth and pepperiness down the back of the throat – both good and distinct characteristic of an excellent quality oil. The Kredouw extra virgin olive oil – Frantoia, is a balanced, consistent olive oil.

 

PACK SIZES

250ml, 500ml, 750ml

PRODUCTION METHOD

Continuous extraction by Pieralisi press.

REGION AND ALTITUDE

Prince Albert Valley

870M -1089M

 

 

 

Kredouw extra virgin olive oil (Favalosa)

KREDOUW EXTRA VIRGIN OLIVE OIL - FAVALOSA

Kredouw extra virgin olive oil (Favalosa), our awarded SILVER by the SA Olive Association, is produced from the Italian cultivar Favalosa. It has been classified as a medium oil with an acidity of 0.17%. The term Extra Virgin relates to the level of fatty acids in the oil and must be less than 0.8% to qualify.

TASTING NOTES

COLOR:  Warm the olive oil in a porcelain or glass bowl between your hands, and look at the color of the oil – gold, green, gold with green specks , light gold or dark gold , dense or translucent. The favalosa olive oil is light gold with hints of green in it, light and translucent.

NOSE:  Smell the oil, the first whiff always being like intense freshly cut grass. According to the tasting panel at SAolive , the Kredouw Favalosa olive oil, reminds one of  the taste and smell of the fruit of green and ripe olives. live leaf. graas and artichokes. 

PALATE:  When tasting olive oil, hold a little bit of olive oil in your mouth, drawing oxygen through the teeth ( aspirating the oil), roling the oil through your mouth focussing on different areas of the tongue, like the tip of the tongue (information about the sweetness – will determine that it is sweet in the absence of bitterness), middle of the tongue for information of the saltiness of the olive oil, the side of the tongue   will register the acidity ( difficult to taste – that why it needs to be tested), and 5 to 6 seconds after swallowing  you will notice  a strong sensation of bitterness on the roof of the mouth and pepperiness down the back of the throat – both good and distinct characteristic of an excellent quality oil. The Kredouw extra virgin olive oil – Favalosa, is a balanced, consistent oil.

The Favalosa tree is a smaller tree a, with a bigger olive and it yields less than other varieties. Favalosa has been referred to as “liquid gold”, because it was more expensive  to manufacture , used as a beauty oil by the idle and the rich because of its buttery quality and was therefore very popular in the history of olive oil in the Mediterranean.

PACK SIZES

250ml, 500ml, 750ml

PRODUCTION METHOD

Continuous extraction by Pieralisi press.

REGION AND ALTITUDE

Prince Albert Valley

870M -1089M

  

 

KREDOUW EXTRA VIRGIN OIL – ITALIAN BLENDKredouw extra virgin olive oil - Italian blend

Kredouw extra virgin oil (Italian blend) also awared a Silver medal, is produced from  the Italian cultivars Frantoia, Leccino and Coratina, blended  perfectly to produce a  consistent  oil, classified by the tasting panel of SA Olive as a medium oil that leaves you with a clean finish. The acidity is 0.18% and qualifies therefore to be described as an extra virgin olive oil.

TASTING NOTES

COLOR: The color of the Italian blend is more gold than the Favalosa, slightly denser, with a gentle hue of gold-green.

NOSE: The first smell of this olive oil, reminds of freshly cut grass that has been lying in a heap for a couple of days.  Warming the oil, releases aromas associated FRUIT OF RIPE AND GREEN OLIES, OLIVE LEAF. ARTICHOKE AND WALNUT.

 PALATE: The Kredouw extra virgin olive oil – Italian blend, is a medium oil , that  will (after sucking some air into your mouth to aspirate it), will help you notice the combination of many different components blended together to produce an interesting new combination of fruit and nutty flavours , that is very pleasing, especially in the centre of the mouth. It has the similar bitterness at the roof of the mouth and the peppery burn at the back of the throat, that are distinct characteristics of the Italian cultivars and good quality olive oil.

 

 

 

 

Credo Virgin Olive Oil is sold in a variety of different sizes.PACK SIZES

250ml, 500ml, 750ml, 5 lietrs 

PRODUCTION METHOD

Continous extraction by the Pieralisi press.

REGION AND ALTITUDE

Prince Albert Valley

870M -1089M









TABLE OLIVES

Black olives (Mission)

BLACK OLIVES (Mission)

Mission is an American cultivar used for both oil and green and black table olives.  The Mission tree grows vigorously and upright. It bears early and is harvested on Kredouw between March and May.

TASTING NOTES

The Mission brine –cured table olives taste bright, grassy and mild in flavour. They are also sweet and full of depth, with intensity in their natural flavours.

PRODUCTION

The Mission table olive is cured with a natural fermentation process that can take 12 to 14 months. It produces a juicy and crisp olive full of natural flavours.

PACK SIZE

340gr, 1 liter, 3 liters

 


GREEN OLIVES (Manzanilla de Sevilla, Nocellara del Belice)

GREEN OLIVES (Manzanilla de Sevilla, Nocellara del Belice)The Manzanilla de Sevilla, table olive, native to Spain, is harvested while green between March and May. The name (“little apple”) in Spanish, is due to its shape; it is generally regular and spherical and resembles an apple.  It is heavy with a rounded apex, a truncated base, and no nipple.

TASTING NOTES

It has a balanced olive taste (bitter-salt) and a fine delicate flavour. The flesh comes away easily from the pit and it contains all the nutritional elements of top-quality olive oil. It also favours digestion due to its low content in saturated fat.

PRODUCTION

The olives are harvested before the ripe stage and then given a preliminary treatment in order to eliminate the bitter taste and to prepare for subsequent lactic fermentation. This serves to develop the organoleptic qualities of the fruit. They are then immersed in brine, for 4 to 8 months depending on the future presentation of the olive.

PACK SIZES

340gr, 1 liter, 3 liters

 

The Nocellara del Belice table olive is native to Sicily and is harvested at Kredouw from March to May. It is pre-eminent both as a table olive and for its oil. The fruit is large, has firm flesh and has a high flesh to pit ratio (6.1 to 8.1) These trees have a very dark green leaf and they appear very adaptable to our climate. Although our orchard is still relatively young, the trees are already bearing a lot of fruit.

TASTING NOTES

The Nocellara del Belice table olive has a crisp firm flesh and a delicious taste. The taste is complex. Some liken it to over-ripe fruit or green tomatoes.

PRODUCTION

The olives are harvested before the ripe stage and then given a preliminary treatment in order to eliminate the bitter taste and to prepare for subsequent lactic fermentation. This serves to develop the organoleptic qualities of the fruit. They are then immersed in brine, for 4 to 8 months depending on the future presentation of the olive.


Downloadable price lists

Please click on the required document to download a pdf version.


Wholesale & Retail Olive products price list


Stockists of Kredouw Olive Oil products