Located in the fertile valley of Paarl at the foot of the Klein Drakenstein Mountains in the Western Cape.
As a family run farm since 1946 our roots are as deep as those of the trees that stand their ground. Drakenstein Olives was started and established by the 3rd generation in 1997 when packaging under our own brand first began. Our curing method with the focus on Naturally Black Greek style olives has stayed exactly the same as day one, striving to deliver a continuous taste and quality product to our clients.
Our demand has grown over the years in such a way that besides our own produce, we source locally picked olives and cure between 70 000 to 120 000kg per anum depending on the harvest yield with approx 8000Liters of the finest Extra Virgin Cold pressed Olive Oil. We build lasting relationships and place our name on personal and ethical business principles
Taking our Olive oil to new hights
During 2020, what started as a hobby and facination with natural and mainly Olive Oil based skincare products, turned into a passion and determination to deliver healing, pure, nourishing and natural products at affordable prices.
With the element of NATURAL, going back to basics, cutting out toxic ingredients found in most other products, ours is intended to hydrate, heal and nourish the skin with one less thing to worry about. Our range has grown to include natural handmade 100% pure olive oil soap, liquid soap, gentle cream wash, baby products, balms, serum and so much more.
May you enjoy them and feel the difference!
The list of health and skincare benefits when using Olive Oil is a long one.
Information is key and to understand why it is important, one needs to know how it was created and what the benefits are
When we first started pressing Olive oil in the 90's it was relatively unknown to the majority of consumers and due to the price being higher than say sunflower oil, it felt like a uphill battle to inform people of the WHY and HOW.
In the Modern world with information at our fingertips and the awareness of being healthy the consumer is informed that olive oil is the healthy choice. The demand for olive oil has increased but so has the variety of products on our retail shelves.
LOTS AND LOTS OF CHOICES when shopping for olive oil with price and quality being the deciding factors
Please read our blog posts for more information on:
Olive Oil Fun Facts: Olive oil is technically a fruit juice rather than an oil. The olives are pressed to release their juices just like an orange or a lemon be pressed. The olive tree is native to the Mediterranean, where olive oil has been an important part of life for thousands of years.
1. The only difference between green olives and black olives is ripeness.
Green olives are olives that are harvested before they ripen, while black olives aren’t harvested until they are fully ripe. Both green and black olives are inedible until they are cured in salt, brine, or water and the curing process is mostly responsible for the differences in flavor.
Different cultivars are however better intended for certain uses
Most of our blog posts are shared through various sources with credits given to the writers and websites
The reason for this is because of the information overload available, and limited time to rewrite and make a compiled written info piece.
Just to give a basic summary before posting the copied text:
(plus giving my apologies in advance for any english spelling mishaps- this Afrikaans speaking girl will edit in due time)
Olive oil is obtained by crushing the freshly harvested olive fruit and extracting the oil through a centrafuge (basically spinning the olives at incredibly high speeds, separating the olive flesh, oil and water that have different densities.
The whole process needs to be temperature controlled (we aim at below 27degreesC) but I think 30 is the maximum temp allowed to be classed as Cold Pressed.
The oil is collected and the slush(aka pomace- pips, flesh and water-) gets pumped away **
When pressing Virgin Olive Oil, it means that fresh olives are pressed ONCE from the FIRST PRESS
Fairly straight forward
Keeping temperatures low, so extracting the oil COLD PRESSED
VIRGIN OIL = first press
EXTRA VIRGIN OIL = First press but when pressing at low temperatures
So Extra Virgin Oil will allways be COLD PRESSED and vice versa
We only produce Extra Virgin Cold Pressed oils.
Personal opinion: All other extraction methods through hightened temperatures to extract more oil and through refined methods compromise and lessen the quality of the oil. Unfortunately there is a market for it and as long as there is a market, it will be processed in large volumes and sold at cheap prices.
THEY ARE ALL REFINED OILS AND LABELED:
PURE OLIVE OIL
LIGHT OLIVE OIL
The buyer of these oils are normally:
DE HOOP STEEN ROAD
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