2023 Early Harvest Parameters
Origin: Lettas Kraal Estate, Touw Valley
Oleologist(s): Johan Roodt
Harvest Name: "Phoenix"
Harvest & Press Date: 5 April 2023
Harvest Method: Picked by Hand
Extraction Method: Same Day Cold Extraction (< 4 hours from tree to press), Oliomio Model 100 ME
Yield: n/a
Storage: Air-tight Floating Dome 1000l Stainless-steel Tank
Filtration: Gravitational Method (Unfiltered)
Cultivar(s): Favolosa/FS17 (Monocultivar)
Oil Colour: Radiant Topaz
Harvest Conditions: Picked Early Afternoon (18 to 22 Degrees Celsius), Clear
FFA as Oleic Acid (%m/m): 0,15 (International Olive Oil Council Standard: ≤ 0,8 & Ultra Premium Standard: ≤ 0,3) *
Peroxide Value (mEq/kg): 8,17 (International Olive Oil Council Standard: ≤ 20 & Ultra Premium Standard: ≤ 9) **
Oleic Acid (%m/m): 74,40 (International Olive Oil Council Standard: 55,0-83,0 & Ultra Premium Standard: ≥ 65) ***
Total Polyphenols & Flavonoids (mg/kg): 578 (Ultra Premium Standard: ≥ 130) ****
Additional Analytes Measured:
Total Mono Unsaturated Fatty Acid (g/100g): 75,30
Iodine Value: 86,10 (International Olive Oil Council Standard: 75,0-94,0)
UV Absorption @ λ 232: 1,88 (International Olive Oil Council Standard: ≤ 2,50)
UV Absorption @ λ 270: 0,16 (International Olive Oil Council Standard: ≤ 0,25)
Total Produced: < 25 Litres
Tasting Notes/Organoleptic: A viscous, dynamic & velvety olive-syrup. Floral notes (olfactory aromas) of early-spring Cypress, young kohlrabi shoot and lime zest (top notes); freshly-picked kale, unripe green pepper and crisp Packham pear (middle notes); fresh kombu, tomato leaf and Sencha Fukujyu tea (base notes). Flavour notes (including retronasal olfaction) of baby sorrel, green pistachio and hand-milled white peppercorn. This year’s single-origin press of the Favolosa variety is pleasantly perceived as a flavedo-like sensation in the lower throat. As an archetypal distillate of the Touw Valleys unique terroir, the harvest recites a herbaceous haiku of winter-warming flora and spice verses and unveils a lingering rhyme of sailing-silk on the palette. An ode to the synchronicity between farmer, cultivar and provenance, this trinity culminates in a polyphenol-rich and complex olive juice suitable for all manner of gastronomical celebrations
Palette Finish Categorisation: Robust
Throat-feel: Velvety, Zesty
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: Lettas Kraal Estate, Touw Valley
Oleologist(s): Johan Roodt
Harvest Name: "Phoenix"
Harvest & Press Date: 5 April 2023
Harvest Method: Picked by Hand
Extraction Method: Same Day Cold Extraction (< 4 hours from tree to press), Oliomio Model 100 ME
Yield: n/a
Storage: Air-tight Floating Dome 1000l Stainless-steel Tank
Filtration: Gravitational Method (Unfiltered)
Cultivar(s): Favolosa/FS17 (Monocultivar)
Oil Colour: Radiant Topaz
Harvest Conditions: Picked Early Afternoon (18 to 22 Degrees Celsius), Clear
FFA as Oleic Acid (%m/m): 0,15 (International Olive Oil Council Standard: ≤ 0,8 & Ultra Premium Standard: ≤ 0,3) *
Peroxide Value (mEq/kg): 8,17 (International Olive Oil Council Standard: ≤ 20 & Ultra Premium Standard: ≤ 9) **
Oleic Acid (%m/m): 74,40 (International Olive Oil Council Standard: 55,0-83,0 & Ultra Premium Standard: ≥ 65) ***
Total Polyphenols & Flavonoids (mg/kg): 578 (Ultra Premium Standard: ≥ 130) ****
Additional Analytes Measured:
Total Mono Unsaturated Fatty Acid (g/100g): 75,30
Iodine Value: 86,10 (International Olive Oil Council Standard: 75,0-94,0)
UV Absorption @ λ 232: 1,88 (International Olive Oil Council Standard: ≤ 2,50)
UV Absorption @ λ 270: 0,16 (International Olive Oil Council Standard: ≤ 0,25)
Total Produced: < 25 Litres
Tasting Notes/Organoleptic: A viscous, dynamic & velvety olive-syrup. Floral notes (olfactory aromas) of early-spring Cypress, young kohlrabi shoot and lime zest (top notes); freshly-picked kale, unripe green pepper and crisp Packham pear (middle notes); fresh kombu, tomato leaf and Sencha Fukujyu tea (base notes). Flavour notes (including retronasal olfaction) of baby sorrel, green pistachio and hand-milled white peppercorn. This year’s single-origin press of the Favolosa variety is pleasantly perceived as a flavedo-like sensation in the lower throat. As an archetypal distillate of the Touw Valleys unique terroir, the harvest recites a herbaceous haiku of winter-warming flora and spice verses and unveils a lingering rhyme of sailing-silk on the palette. An ode to the synchronicity between farmer, cultivar and provenance, this trinity culminates in a polyphenol-rich and complex olive juice suitable for all manner of gastronomical celebrations
Palette Finish Categorisation: Robust
Throat-feel: Velvety, Zesty
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 2023'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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