Whenever possible, buy direct from the farm for the absolute freshest oils – because who can pass up an opportunity to taste and buy right at the source? Otherwise, be sure to bear in mind the quickwhen you buy South African EVOO from a supermarket or deli.
To splurge or not to splurge? That’s NOT the question! Purchasing a good quality Extra Virgin Olive Oil is always money well spent. Extra Virgin Olive Oil is accepted as being the best quality oil available and as such commands a premium retail price.
Storing your Extra Virgin Olive Oil correctly can prolong its shelf-life. The olive harvest takes place between March and July in the Southern Hemisphere; the newly pressed and bottled oils are then available from June-July in the same year.
Extra Virgin Olive Oil does not mature with age (but will usually stay fresh in a sealed bottle for 18 to 24 months), so ideally it should be consumed as fresh as possible to derive the most culinary and health benefits. Always look for the harvest year on SA Olive’s CTC seal.
Follow these top 5 tips for the best results:
Keep your olive oil as air-tight as possible.
It is best stored in a sealed, dark container (glass or other material) and kept out of direct sunlight.
If buying large quantities, decant the oil into smaller containers to protect it from the air until being used.
Once a container has been opened, it should preferably be used within 2 months.
Do not store Extra Virgin Olive Oil in the fridge, as it will solidify and condensation will promote oxidation.
Always be on the lookout for The SA Olive CTC seal on a bottle of Extra Virgin Olive Oil (EVOO). This is a seal of confidence and it’s the guarantee that the producer is ‘committed to compliance’ in quality olive oil production. It confirms that the EVOO is 100% locally (South African) produced and is authentic Extra Virgin Olive Oil.