May 202015

Raw Olive oil from the press

Raw Olive oil from the press

Step 1. Take a clean tot glass or similar and pour in approximately 30ml of oil. Observe the colour of the oil, though this has no importance in determining the quality of the oil. Professional tasters pour the oil into blue glasses so that they are not influenced at all by the colour of the oil. Good olive oils can be coloured across the entire range of yellows and greens.

Step 2 . Warm the glass by holding tightly in your hand. Swirl gently and bury your nose in the mouth of the glass.

Step 3. Inhale. Think about the aroma and try to identify the different notes.

Step 4. Take a sip of the oil and swish it gently around your mouth until tongue and palette are coated. Keeping the oil in your mouth, clamp your teeth together and suck air through slightly parted lips. This is when the bitterness of the oil comes through. It is a matter of taste as to how to how much bitterness is considered to be ideal.

Step 5. If the oil hasn’t already gone down your throat, it can now be swallowed or spat out.

Tasting and evaluating olive oil is as individual as tasting and judging a wine. So much depends on individual perception. Some people enjoy very strong bitter oils, some prefer mild gentle oils. Olive oil producers strive to produce balanced fruity oils with a lingering after taste of slight bitterness by blending different varieties of olive. Single variety oils may result in oils that have an overriding note characteristic of the variety which some people prefer.
However you enjoy your oil, buy South African oil. The producers generally can identify all the components of the oil, don’t use substandard components or employ questionable practices in squeezing the last drop of oil out of twice and thrice pressed olives.

Sep 182014
Silly Season Gift Hampers!

The silly season is around the corner! Packing gift hampers in preparation for the mad rush for year end gifts. Get your orders in soon to avoid disappointment!

Aug 292014
2014 SA Olive Awards

At the 2014 SA Olive Awards dinner. Riverbend extra virgin olive oil received two silver awards! Great result!

Aug 212014
SA Olive Awards 2013

Kronenburg in Paarl was the setting for the SA Olive Association Awards 2013. The table settings were beautiful, setting the scene for a special evening. Riverbend, once again, was awarded both a GOLD and SILVER for their new season oil.  

Jul 292014
Riverbend Olive Oil Soap

At last…..there’s been time to make beautiful pure olive oil soap. The soap will be launched at the Robertson Slow Farmers Market on 10th August. See you there.  

Apr 272014
Learning to operate the olive line!

Monumentous day today! Allison and Francis learned how to operate the olive line! Hard work but soooooo rewarding to see the extra virgin olive oil dribbling out the machines….

Mar 202014
Olive oil made for 2014

Great excitement today – the first olive oil made for 2014, and then lunch overlooking all the other trees that are soon to be picked and olives processed.

May 202013
Mad about olives

Magazine article featuring Trevor and Kathleen in the Women and Home Magazine. A retirement hobby for Trevor and Kathleen Brodrick led to a vibrant business making olive oil and olive products in the beautiful Breede River valley far from the corporate world. “We loved the serene setting and thrived on the challenge of farming along […]