2022 Early Harvest Parameters
Origin: Waterleliefontein Estate, Bot River (www.waterleliefontein.co.za)
Oleologist(s): Jo & Tessa Neser
Harvest Name: "Omotenashi"
Harvest & Press Date: 30 March 2022
Harvest Method: Picked by Hand
Extraction Method: Same day Cold Extraction, Alfa Laval Centrifugal
Storage: Air-tight Floating Dome 500l Stainless-steel Tank
Filtration: Gravitational method
Cultivar(s): Kalamata (80%) & Delicata (20%)
Oil Colour: Radiant Green
Harvest Conditions: Picked Early Morning (18 to 22 Degrees Celsius), Clear
FFA as Oleic Acid (%m/m): 0,11 (International Olive Oil Council Standard: ≤ 0,8 & Ultra Premium Standard: ≤ 0,3) *
Peroxide Value (mEq/kg): 4,10 (International Olive Oil Council Standard: ≤ 20 & Ultra Premium Standard: ≤ 9) **
Oleic Acid (%m/m): 76,20 (International Olive Oil Council Standard: 55,0-83,0 & Ultra Premium Standard: ≥ 65) ***
Total Polyphenols & Flavonoids (mg/kg): 526 (Ultra Premium Standard: ≥ 130) ****
Additional Analytes Measured:
Total Mono Unsaturated Fatty Acid (g/100g): 77,40
Iodine Value: 86,10 (International Olive Oil Council Standard: 75,0-94,0)
UV Absorption @ λ 232: 2,03 (International Olive Oil Council Standard: ≤ 2,50)
UV Absorption @ λ 270: 0,20 (International Olive Oil Council Standard: ≤ 0,25)
Total Produced: < 50 Litres
Tasting Notes/Organoleptic: A resonant, effervescent and textured jade juice. Floral notes (olfactory aromas) of green tomato, wild arugula and unripe plantain (top notes); freshly-trimmed wheatgrass and Mediterranean cucumber (middle notes); young chestnut fruit, mustard seed and Lapsang Souchong tea (base notes). Flavour notes (including retronasal olfaction) of baby endive, green cacao bean and fresh wakame. The presence of young Kalamata olive fruit is pleasantly perceived as a tactile eucalyptus-like sensation in the lower throat while the introduction of the Delicata variety into this year’s harvest reveals a melodic masala of warm spice notes evocative of Ceylon cinnamon, all-spice and black cardamom. This communion culminates in a harmonious, complex and dynamic oil suitable for all manner of gastronomical celebrations
Palette Finish Categorisation: Robust
Throat-feel: Tactile, Peppery
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 Estate, Bot River (www.waterleliefontein.co.za)
Oleologist(s): Jo & Tessa Neser
Harvest Name: "Omotenashi"
Harvest & Press Date: 30 March 2022
Harvest Method: Picked by Hand
Extraction Method: Same day Cold Extraction, Alfa Laval Centrifugal
Storage: Air-tight Floating Dome 500l Stainless-steel Tank
Filtration: Gravitational method
Cultivar(s): Kalamata (80%) & Delicata (20%)
Oil Colour: Radiant Green
Harvest Conditions: Picked Early Morning (18 to 22 Degrees Celsius), Clear
FFA as Oleic Acid (%m/m): 0,11 (International Olive Oil Council Standard: ≤ 0,8 & Ultra Premium Standard: ≤ 0,3) *
Peroxide Value (mEq/kg): 4,10 (International Olive Oil Council Standard: ≤ 20 & Ultra Premium Standard: ≤ 9) **
Oleic Acid (%m/m): 76,20 (International Olive Oil Council Standard: 55,0-83,0 & Ultra Premium Standard: ≥ 65) ***
Total Polyphenols & Flavonoids (mg/kg): 526 (Ultra Premium Standard: ≥ 130) ****
Additional Analytes Measured:
Total Mono Unsaturated Fatty Acid (g/100g): 77,40
Iodine Value: 86,10 (International Olive Oil Council Standard: 75,0-94,0)
UV Absorption @ λ 232: 2,03 (International Olive Oil Council Standard: ≤ 2,50)
UV Absorption @ λ 270: 0,20 (International Olive Oil Council Standard: ≤ 0,25)
Total Produced: < 50 Litres
Tasting Notes/Organoleptic: A resonant, effervescent and textured jade juice. Floral notes (olfactory aromas) of green tomato, wild arugula and unripe plantain (top notes); freshly-trimmed wheatgrass and Mediterranean cucumber (middle notes); young chestnut fruit, mustard seed and Lapsang Souchong tea (base notes). Flavour notes (including retronasal olfaction) of baby endive, green cacao bean and fresh wakame. The presence of young Kalamata olive fruit is pleasantly perceived as a tactile eucalyptus-like sensation in the lower throat while the introduction of the Delicata variety into this year’s harvest reveals a melodic masala of warm spice notes evocative of Ceylon cinnamon, all-spice and black cardamom. This communion culminates in a harmonious, complex and dynamic oil suitable for all manner of gastronomical celebrations
Palette Finish Categorisation: Robust
Throat-feel: Tactile, Peppery
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
2021 Early Harvest Parameters
Origin: Waterleliefontein Estate, Bot River (www.waterleliefontein.co.za)
Oleologist(s): Jo & Tessa Neser
Harvest Name: "Communion"
Harvest & Press Date: 30 March 2021
Harvest Method: Picked by Hand
Extraction Method: Same day Cold Extraction, Alfa Laval Centrifugal
Storage: Air-tight Floating Dome 500l Stainless-steel Tank
Filtration: Unfiltered
Cultivar(s): Kalamata (80%) & Favolosa (20%)
Oil Colour: Radiant Green
Harvest Conditions: Picked Early Morning (18 to 22 Degrees Celsius), Clear
FFA as Oleic Acid (%m/m): 0,18 (International Olive Oil Council Standard: ≤ 0,8 & Ultra Premium Standard: ≤ 0,3) *
Peroxide Value (mEq/kg): 2,81 (International Olive Oil Council Standard: ≤ 20 & Ultra Premium Standard: ≤ 9) **
Oleic Acid (%m/m): 77,41 (International Olive Oil Council Standard: 55,0-83,0 & Ultra Premium Standard: ≥ 65) ***
Total Polyphenols & Flavonoids (mg/kg): 699 (Ultra Premium Standard: ≥ 130) ****
Additional Analytes Measured:
Total Mono Unsaturated Fatty Acid (g/100g): 78,06
Iodine Value: 86 (International Olive Oil Council Standard: 75,0-94,0)
UV Absorption @ λ 232: 1,83 (International Olive Oil Council Standard: ≤ 2,50)
UV Absorption @ λ 270: 0,24 (International Olive Oil Council Standard: ≤ 0,25)
Total Produced: < 50 Litres
Tasting Notes/Organoleptic: A spicy, young-fruited and viscous green syrup. Floral notes (olfactory aromas) of green radish, wild rocket and tomatillo (top notes); freshly-cut green grass and green Sencha tea (middle notes); pine, all spice and cinnamon (base notes). Flavour notes (including retronasal olfaction) of green radicchio, green almond and early-season artichoke. Refreshing eucalyptus-like sensation in the lower throat and, unique to this year’s unfiltered blend, a lingering umami sensation on the palette reminiscent of the delicate salinity of samphire and the effervescent pepperiness of green Sancho berries. The introduction of the Favolosa variety within this year’s harvest brings with it a distinctive dimension of amber-fruitiness, an unexpected but welcome harmoniser to the Kalamata’s fiery-green intensity. This communion culminates in a complex and dynamic oil suitable for all manner of gastronomical celebrations.
Palette Finish Categorisation: Robust
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 Estate, Bot River (www.waterleliefontein.co.za)
Oleologist(s): Jo & Tessa Neser
Harvest Name: "Communion"
Harvest & Press Date: 30 March 2021
Harvest Method: Picked by Hand
Extraction Method: Same day Cold Extraction, Alfa Laval Centrifugal
Storage: Air-tight Floating Dome 500l Stainless-steel Tank
Filtration: Unfiltered
Cultivar(s): Kalamata (80%) & Favolosa (20%)
Oil Colour: Radiant Green
Harvest Conditions: Picked Early Morning (18 to 22 Degrees Celsius), Clear
FFA as Oleic Acid (%m/m): 0,18 (International Olive Oil Council Standard: ≤ 0,8 & Ultra Premium Standard: ≤ 0,3) *
Peroxide Value (mEq/kg): 2,81 (International Olive Oil Council Standard: ≤ 20 & Ultra Premium Standard: ≤ 9) **
Oleic Acid (%m/m): 77,41 (International Olive Oil Council Standard: 55,0-83,0 & Ultra Premium Standard: ≥ 65) ***
Total Polyphenols & Flavonoids (mg/kg): 699 (Ultra Premium Standard: ≥ 130) ****
Additional Analytes Measured:
Total Mono Unsaturated Fatty Acid (g/100g): 78,06
Iodine Value: 86 (International Olive Oil Council Standard: 75,0-94,0)
UV Absorption @ λ 232: 1,83 (International Olive Oil Council Standard: ≤ 2,50)
UV Absorption @ λ 270: 0,24 (International Olive Oil Council Standard: ≤ 0,25)
Total Produced: < 50 Litres
Tasting Notes/Organoleptic: A spicy, young-fruited and viscous green syrup. Floral notes (olfactory aromas) of green radish, wild rocket and tomatillo (top notes); freshly-cut green grass and green Sencha tea (middle notes); pine, all spice and cinnamon (base notes). Flavour notes (including retronasal olfaction) of green radicchio, green almond and early-season artichoke. Refreshing eucalyptus-like sensation in the lower throat and, unique to this year’s unfiltered blend, a lingering umami sensation on the palette reminiscent of the delicate salinity of samphire and the effervescent pepperiness of green Sancho berries. The introduction of the Favolosa variety within this year’s harvest brings with it a distinctive dimension of amber-fruitiness, an unexpected but welcome harmoniser to the Kalamata’s fiery-green intensity. This communion culminates in a complex and dynamic oil suitable for all manner of gastronomical celebrations.
Palette Finish Categorisation: Robust
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
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
2018 Early Harvest Parameters
Origin: Waterleliefontein, Bot River (www.waterleliefontein.co.za)
Oleologist(s): Jo & Tessa Neser
Harvest Name: "Igneous rocks"
Harvest & Press Dates: 28 March 2018
Harvest Method: Picked by Hand
Extraction Method: Same day Cold Extraction, Pieralisi Centrifugal
Storage: Air-tight 500l Stainless-steel Tank
Filtration: 30 Day Natural Gravitational Filtration
Cultivar(s): Kalamata Single Origin
Oil Colour: Radiant Green
Harvest Conditions: Mild (20 to 25 Degrees Celsius)
FFA as Oleic Acid (%m/m): 0,07 (International Olive Oil Council Standard: ≤ 0,8 & Ultra Premium Standard: ≤ 0,3) *
Peroxide Value (mEq/kg): 5,83 (International Olive Oil Council Standard: ≤ 20 & Ultra Premium Standard: ≤ 9) **
Oleic Acid (%m/m): 77,3 (International Olive Oil Council Standard: 55,0-83,0 & Ultra Premium Standard: ≥ 65) ***
Total Polyphenols & Flavonoids (mg/kg): 403 (Ultra Premium Standard: ≥ 130) ****
Total Early Harvest: < 55 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: "Igneous rocks"
Harvest & Press Dates: 28 March 2018
Harvest Method: Picked by Hand
Extraction Method: Same day Cold Extraction, Pieralisi Centrifugal
Storage: Air-tight 500l Stainless-steel Tank
Filtration: 30 Day Natural Gravitational Filtration
Cultivar(s): Kalamata Single Origin
Oil Colour: Radiant Green
Harvest Conditions: Mild (20 to 25 Degrees Celsius)
FFA as Oleic Acid (%m/m): 0,07 (International Olive Oil Council Standard: ≤ 0,8 & Ultra Premium Standard: ≤ 0,3) *
Peroxide Value (mEq/kg): 5,83 (International Olive Oil Council Standard: ≤ 20 & Ultra Premium Standard: ≤ 9) **
Oleic Acid (%m/m): 77,3 (International Olive Oil Council Standard: 55,0-83,0 & Ultra Premium Standard: ≥ 65) ***
Total Polyphenols & Flavonoids (mg/kg): 403 (Ultra Premium Standard: ≥ 130) ****
Total Early Harvest: < 55 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
