What It's Like Producing Olive Oil in South Africa
Editor’s note: I met Brenda at the Fancy Food Show in 2023, not long after Olive Oil Professor had launched. I’m thrilled that she’s agreed to share insights on olive oil in South Africa and beyond.
Brenda Wilkinson in the olive groves
Where do you begin telling a story that’s changed your life? Our story of producing olive oil at Rio Largo Olive Estate begins in 2010, on a sun-drenched olive estate nestled along the Breede River in South Africa’s Western Cape.
My husband Nick and I had just returned from 20 years working in corporate agriculture in Central Africa; two decades that were supposed to be a two-year adventure. Nick, a chartered accountant and seasoned CEO of one of Africa’s largest farming operations, had the big-picture mindset for farming. I had been teaching whilst bringing up our two daughters and embarked on a few opportunities in little businesses such as owning my own pre-school, running a KUMON centre, furniture making, and a travel brochure. But olive oil? That was new.
From Consumers to Producers
Olive trees in South Africa
We weren’t producers at first. We were just curious consumers, picking bottles off shelves based on the prettiest label. Then came advice from the family doctor; Nick needed to lower his cholesterol. Enter olive oil. The universe, in a rare moment of perfect timing, presented us with an olive farm for sale in a beautiful area of the Western Cape. Serendipity? Absolutely.
Fast forward to today: Nick is a Master Miller, trained by Giorgio Mori. His background have completed a stint at UC Davis, as a chartered accountant and passionate farmer, he is truly the force behind Rio Largo Olive Estate. In our very first year, he blended a batch of extra virgin olive oil that won the first-ever Double Gold award from a prestigious competition in South Africa. The professional panel was blown away by aromas of cut grass and wild herbs leaping from the bottle. That moment lit a fire under both of us and before we knew it, we were hooked.
Rio Largo olive oil
Whilst waiting for the world to hear about us, Nick suggested I perhaps go out to the world and allow them to taste this award winning liquid gold. There are many stories to share about those first few weeks on the road but suffice to say… I learned a lot! It was also 2010 and honestly few folks then knew much about EVOO, even chefs of repute! But we persisted, took our oils to trade show abroad and always managed to sell every litre within the year of harvest.
Rio Largo now produces a consistently award-winning olive oil, celebrated globally from New York to Japan. We grow four Italian-style cultivars, coratino, frantoio, leccino, and FS17, which we handpick, process and bottle on the farm in a state-of-the-art MORI TEM facility designed by Giorgio Mori himself. Every olive is handpicked by our wonderful team, processed within hours, and stored in stainless steel under nitrogen to lock in freshness. We pack on demand; no shortcuts, ever. No order too small.
The Challenges
Producing olive oil in South Africa comes with many challenges.
Climate
Lack of familiarity and recognition
Costs
Competition
Climate Variability
While the Mediterranean-style terroir is ideal, climate change is introducing unpredictable rainfall patterns, drought risk, and extreme temperatures, all of which affect flowering, fruit set, and yield.
Limited Local Recognition
Despite producing world-class oils, international acclaim often outweighs local appreciation. South African producers can struggle for acknowledgment in their home market, even when judged against global standards.
High Production Costs
Labour-intensive harvesting, specialized equipment, and the cost of maintaining quality in pressing and bottling drive up expenses, especially without the subsidies enjoyed by Mediterranean producers.
Market Education
Many consumers are unfamiliar with what constitutes true extra virgin olive oil. Producers must constantly educate the public on taste profiles, freshness, and health benefits to build trust and loyalty. Many producers are good at farming, not at marketing!
Small Industry, Big Competition
The local industry is small, and while collaboration exists, competition (especially in awards and shelf space) can be intense, and at times, political.
The Rewards
But producing olive oil in South Africa is also very rewarding.
Terroir
Farming communities
Export potential
Sustainable farming practices
Creative freedom and innovation
World-Class Terroir
South Africa’s sunshine hours, cold winters, and diverse soils create oils of exceptional quality and character, often winning international awards and outshining older, established regions.
Close-Knit Farming Communities
There’s a genuine spirit of passion among producers, many of whom are owner-run estates with deep pride in their craft and dedication to quality.
Export Potential
With a clean, green reputation and growing demand for traceable, ethical foods, South African olive oil has strong global appeal, especially when backed by accolades and provenance.
Sustainable Farming Practices
Working with the land, promoting soil health, and hand-picking olives with a dedicated team connects producers deeply to their environment and their people, making each harvest meaningful.
Creative Freedom & Innovation
Without centuries of tradition limiting creativity, South African producers like Rio Largo are free to innovate, from sustainable packaging to novel blends and cultivars.
Bag in Decanter Innovation
Rio Largo's innovative bag in decanter
Ten years in the making led to the design of a sustainable, refillable “bag-in-decanter” system that protects the oil and delights our customers. These beautifully designed, reusable decanters have become icons in their own right; functional art that keeps our oil fresh until the last drop. This has led us to be noticed on shelves, too. But in all fairness, whatever the packaging, it is still all about the RIO LARGO olive oil we share!
Beyond the aesthetics and accolades, what drives us is the health revolution olive oil brings. Rich in antioxidants, and anti-inflammatory properties, and packed with heart-healthy fats, quality extra virgin olive oil is a game-changer for human health. It’s not just a pantry staple – it’s liquid gold for your body.
And that’s the kicker: most consumers don’t know the difference between authentic EVOO and what’s often just “olive-flavoured oil.” We’re here to change that, advocating for honest labeling, harvest-date transparency, and proper storage education. If people know how their orange juice is made and stored, why not their olive oil?
full steam ahead
We’re a small team with a big heart, proudly local but globally recognized. Nick and I are still hands-on: processing, packing, organizing tastings and even doing our own deliveries when needed.
Our story is about love for the land, reverence for the product, and an unwavering commitment to quality from tree to table.