2019 Early Harvest Parameters
Origin: Waterleliefontein, Bot River (www.waterleliefontein.co.za)
Oleologist(s): Jo & Tessa Neser
Harvest Name: "Better early than never"
Harvest & Press Date: 05 April 2019
Harvest Method: Picked by Hand
Extraction Method: Same day Cold Extraction, Pieralisi Centrifugal
Storage: Air-tight 500l Stainless-steel Tank
Filtration: Paper Filtration
Cultivar(s): Kalamata Single Origin
Oil Colour: Radiant Green
Harvest Conditions: Mild (20 to 25 Degrees Celsius), Cloudy
FFA as Oleic Acid (%m/m): 0,13 (International Olive Oil Council Standard: ≤ 0,8 & Ultra Premium Standard: ≤ 0,3) *
Peroxide Value (mEq/kg): 3,71 (International Olive Oil Council Standard: ≤ 20 & Ultra Premium Standard: ≤ 9) **
Oleic Acid (%m/m): 72,50 (International Olive Oil Council Standard: 55,0-83,0 & Ultra Premium Standard: ≥ 65) ***
Total Polyphenols & Flavonoids (mg/kg): 327 (Ultra Premium Standard: ≥ 130) ****
Total Early Harvest: < 50 Litres
Tasting Notes/Organoleptic: A herbaceous, bitter and green oil. Tasting notes of fresh green chillies, unripe banana, green tea, wheatgrass and green tomato. Floral notes of green grass, mint and eucalyptus. Refreshing menthol-like effect in the lower throat with a lingering but clean astringency and pepperiness on the palette. Described by some as a "four cough" olive oil
Pairing Suggestions: Use as a finishing oil to elevate fresh produce, sashimi, gazpacho, fresh pasta, cured meats/cheeses and gelato.
Storage Suggestions: Keep vessel in a cool place, away from direct heat and light
Origin: Waterleliefontein, Bot River (www.waterleliefontein.co.za)
Oleologist(s): Jo & Tessa Neser
Harvest Name: "Better early than never"
Harvest & Press Date: 05 April 2019
Harvest Method: Picked by Hand
Extraction Method: Same day Cold Extraction, Pieralisi Centrifugal
Storage: Air-tight 500l Stainless-steel Tank
Filtration: Paper Filtration
Cultivar(s): Kalamata Single Origin
Oil Colour: Radiant Green
Harvest Conditions: Mild (20 to 25 Degrees Celsius), Cloudy
FFA as Oleic Acid (%m/m): 0,13 (International Olive Oil Council Standard: ≤ 0,8 & Ultra Premium Standard: ≤ 0,3) *
Peroxide Value (mEq/kg): 3,71 (International Olive Oil Council Standard: ≤ 20 & Ultra Premium Standard: ≤ 9) **
Oleic Acid (%m/m): 72,50 (International Olive Oil Council Standard: 55,0-83,0 & Ultra Premium Standard: ≥ 65) ***
Total Polyphenols & Flavonoids (mg/kg): 327 (Ultra Premium Standard: ≥ 130) ****
Total Early Harvest: < 50 Litres
Tasting Notes/Organoleptic: A herbaceous, bitter and green oil. Tasting notes of fresh green chillies, unripe banana, green tea, wheatgrass and green tomato. Floral notes of green grass, mint and eucalyptus. Refreshing menthol-like effect in the lower throat with a lingering but clean astringency and pepperiness on the palette. Described by some as a "four cough" olive oil
Pairing Suggestions: Use as a finishing oil to elevate fresh produce, sashimi, gazpacho, fresh pasta, cured meats/cheeses and gelato.
Storage Suggestions: Keep vessel in a cool place, away from direct heat and light
GLOSSARY
* Free Fatty Acids (FFA) are formed due to breakdown of the triacylglycerols in oils during extraction. Fatty acids are "free" when the are no longer bound to any other molecules. An elevated level of FFA can indicate poor quality or mishandled fruit, too much time between harvesting and extraction, poor storage and/or high temperature during extraction
** Peroxides are primary oxidation products that are formed when oils are exposed to oxygen causing defective flavors and odors. Primary measurement of rancidity in oil. Higher peroxide levels indicate oxidized and/or poor quality oil & give an idea of the freshness & storage conditions
*** The major fatty acid in olive oil triacylglycerols is Oleic acid making up 55 to 85% of olive oil. The higher the oleic acid monounsaturated fat content translates to increased durability and shelf-life
**** Phenols are healthful anti-oxidant substances in olive oil which aid in slowing down the natural oxidative processes. Phenolic content (measured as Gallic Acid) decreases over time and is an indicator of freshness, with higher amounts improving shelf-life and oxidative stability
* Free Fatty Acids (FFA) are formed due to breakdown of the triacylglycerols in oils during extraction. Fatty acids are "free" when the are no longer bound to any other molecules. An elevated level of FFA can indicate poor quality or mishandled fruit, too much time between harvesting and extraction, poor storage and/or high temperature during extraction
** Peroxides are primary oxidation products that are formed when oils are exposed to oxygen causing defective flavors and odors. Primary measurement of rancidity in oil. Higher peroxide levels indicate oxidized and/or poor quality oil & give an idea of the freshness & storage conditions
*** The major fatty acid in olive oil triacylglycerols is Oleic acid making up 55 to 85% of olive oil. The higher the oleic acid monounsaturated fat content translates to increased durability and shelf-life
**** Phenols are healthful anti-oxidant substances in olive oil which aid in slowing down the natural oxidative processes. Phenolic content (measured as Gallic Acid) decreases over time and is an indicator of freshness, with higher amounts improving shelf-life and oxidative stability
Reserve your share of 2018's harvest by completing the form below:
Reservations will be confirmed via email subject to availability and are limited to 2 bottles per person. Payments and collections are to take place at the Olive Branch Deli
Reservations will be confirmed via email subject to availability and are limited to 2 bottles per person. Payments and collections are to take place at the Olive Branch Deli
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