Terroir is equally important in producing award-winning olive oils as it is in making good quality wines.  

The 2008 S A Olive Oil award winner Burgundy Bourgogne in Franschhoek attributes its gold medal to the terroir of the Winelands Valley, offering a unique combination of the region’s soil, climate, slope and wind.    The olive oil variety harvested, and the timing of the olive harvest can also influence the quality of olive oil.

Burgundy Bourgogne’s award-winning olive oil was described as :”A fresh rich rounded aroma, full of nuances of fresh salad and nuts.   The nuttiness is carried through to the palate with a rich mouth feel.  The gentle bitterness and piquancy linger on, leaving a very pleasant after-taste.”

The S A Olive award for best table olives went to Karoo Olives from Renosterkop outside Beaufort West, winning silver for their black, flavoured and dried olives.   Reni Hildenbrand from Wellington was recognised for her passion and contribution to the development of the industry, winning the ABSA Achiever of the Year Award.

Rio Largo won the gold medal in the Delicate Extra Virgin  Olive Oil category, with Tokara: The Olive Shed and Willow Creek winning silver medals.   In the Medium Intensity category Burgundy Bourgogne, Foxenburg Estate and Olyfberg won gold, and Southern Right and Waterfall River winning silver.   In the Intensely Fruity category, gold winners were Olyven Houdt and Vesuvio, while Cascade Manor, Morgenster and Groote Vallei won silver.

The wetter weather this season has led to a softer character for the local olive oils, the judges said.