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Traditional Cultivars


Originally from Tuscany, it is said to be the benchmark of Italian olive oil. The fruit is small, ripens towards the middle of the season (April), and contains a high percentage of excellent oil, with characters of green grass and artichoke.

Originally also from Tuscany, this cultivar produces small fruit with medium oil content, which ripens at the beginning of the season (March) and produces olive oil with sweet, delicate flavours, reminiscent of apple and almond.

A very adaptable olive tree from Puglia, South Italy, the oil has a strong peppery/bitter flavour as a result of high polyphenol levels and is generally blended with other less pungent oils. The trees produce early (after 3 years growth), and ripens at the end of the season (May/June), with typical flavours of green tomatoes.


A cultivar with high vigour with an erect habit and canopy of medium density, this fruit has a medium weight and is slightly asymmetrical ovoid shape. This is a late ripening (April/May) black table olive with medium to alternate productivity.

Kalamata on DA12 I
The Kalamata olive, which originates in Greece, is known as the best table olive in the world for black processing and has a very distinct up-turned tip at the point of the pip and fruit. The fruit is medium to large (4g-6g) with excellent flavour and texture. Kalamata trees will give constant yields when planted with the right pollinator. When grafted onto DA 12 I, Kalamata will grow successfully in most soil types.

Nocellara del Belice
Nocellara del Belice is a Sicilian dual purpose cultivar that produces excellent green table olives as well as first-rate oil. The fruit is large (5g-7g) with a large base and rounded top. The green olives are firm and crispy and contains excellent oil, with characters of green and ripe tomatoes.

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