South Africa’s finest Extra Virgin Olive Oils were celebrated this week at the 12th annual Absa Top 10 Olive Oil Awards, hosted at Mynhardt’s Kitchen at Cathedral Cellar in Paarl.
Regarded as the highlight of South Africa’s olive oil industry calendar, the awards acknowledge exceptional producers and products in the country. The awards follow the annual SA Olive Awards, where gold medal-winning extra virgin olive oils undergo a further round of meticulous blind tasting by an expert judging panel. From this elite group, the ten are chosen.
This year’s winners were (in no particular order):
- Mardouw Investments ZA (Pty) Ltd – Mardouw Premium Delicate – Delicate
- De Rustica Estate – De Rustica Delicate – Delicate
- Lions Creek Estate (Pty) Ltd – Picual Extra Virgin Olive Oil – Medium
- Morgenster Estate – Morgenster Extra Virgin Olive Oil – Medium
- Willow Creek Products (Pty) Ltd – Estate Blend – Medium
- Tokara – Tokara Woolworth Estate EVOO – Medium
- Babylonstoren – Babylonstoren Coratina – Medium
- Oudewerfskloof Olive Farm – Picual – Medium
- Andanté Olives Porterville – Andanté Intenso – Intense
- Rio Largo Olive Estate – Rio Largo Premium – Intense
The awards represent the ongoing partnership between Absa and the SA Olive Industry Association, a collaboration that continues to foster quality, innovation, and sustainability within the South African olive oil sector.
Yolisa Mlungwana, at Absa Private Banking, said: “Our theme ‘Your Story Matters’ reflects the essence of the South African olive industry – one of resilience, craftsmanship, and pride. Each bottle of locally produced extra virgin olive oil tells a story of passion, hard work, and connection to the land, setting a global benchmark for quality. Absa is proud to once again be part of these awards.”
Wendy Petersen, CEO of SA Olive, added: “The awards remain the pinnacle of recognition for our local olive producers. It is a moment to celebrate the extraordinary talent, skill, and commitment that define this industry. Our producers continue to deliver world-class extra virgin olive oils that rival the best globally, and their pursuit of excellence is truly inspiring.”
At the ceremony Chef Mynhardt Joubert produced an olive-inspired menu showcasing the diversity, flavour and versatility of South African olives and oils, with dishes such as black olive ‘roosterkoek’, roasted lamb with green olives, and olive oil ice-cream, each offering a sensory celebration.
