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
