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About Extra Virgin Olive Oil
  1. "Extra Virgin Olive Oil" will retain an intense fruity flavour, has no defects and its fatty acid level is less than 0.8% per 100 gram of oil. 
  2. "Virgin Olive Oil" - Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams (2.0%). 
  3. "Pure Olive Oil" is a blend of about 90% refined oil and 10% virgin oil. When olive oil has defects or high acidity it is not fit for human consumption and needs to be refined to make it edible. 
  4. Pomace Oil is oil extracted with the aid of high heat and solvents from olive waste and then refined. It can still contain some solvents and can be dangerous to the health.  


The quality of South African produced olive oil, and its attendant health benefits, is assured by the SA Olive Association. For consumers and traders that are conscious of the environment, the use of a local product is much 'greener'. South African produced oils develop local economy creating 5 000 permanent jobs and 20 000 seasonal positions at a time when no other fruit is harvested. 

Most of the imports into South Africa are bottled in Italy and state 'Italian' on the front label. The oils are not usually produced in Italy and come from Spain, Morocco, Tunisia, Greece, Turkey and other Middle Eastern countries.

Many imports are cheap because they are inferior, mass produced oils with little health benefits. A good internationally produced Extra Virgin Olive Oil would be priced even higher than the most expensive oils produced in South Africa! 

  • Cheap imports are mass produced and little care is taken during the harvesting or processing of the product. 
  • Their best before dates are usually 2 – 3 years and the oils are usually rancid or oxidised by the time they reach South Africa. 
  • They are usually bottled in clear bottles and since olive oil is sensitive to light it will be negatively affected by sunlight. 


  • A good quality Extra Virgin Olive Oil will smell like freshly mowed lawn, artichokes, green herbs or green apples. The taste will be crisp and fresh. 
  • In poor quality oil you will pick up smells of ripe bananas, other overripe fruit, cheese or wine. Don't even taste it! 
  • A good olive oil should tickle the back of your throat; in fact if you cough it is a sign of good Extra Virgin Olive Oil. 
  • The texture should not be greasy when you taste it or leave a coating on your lips. 


  • Morgenster Olive oil contains less than 0.3% fatty acids. 
  • Our olives are hand harvested at the optimum ripeness; this is when the green olives turn colour. This way we obtain high quality oils with high antioxidant levels but low oil yields. 
  • Morgenster uses one of the best presses in the world. During the process the temperature never exceeds 28 degrees (cold extracted), imperative for the production of Extra Virgin quality. 
  • Morgenster produces only Extra Virgin Olive Oil, the highest standard on the market, without subsidies and at high farming costs. 
  • We work with the top olive producers and scientists in Italy and are members of SA Olive Association, which monitors local quality.      
  • Our oils are in dark bottles to protect the product against light and we add nitrogen in the bottle to protect against oxidation. The bottle is sealed with a tamper proof pourer that guarantees the contents. 
  • There is a best before date of 18 months. Although this is conservative, we want people to enjoy our oils at their freshest. 
  • Morgenster Extra Virgin Olive Oil is Kosher. 
  • Morgenster is one of the most highly awarded olive oils in South Africa and internationally. 
  • Since 1999 Morgenster has annually received significant awards from various authoritative international competitions. Click here to view the awards.
Tel: +27.218521738   Fax: +27.218520835   Email:  
P.O. Box 1616, Somerset West, 7129, South Africa
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