There’s Olive Oil... and there’s Olive Oil.
Award-winning, Rio Largo olive Oil
“The Jackie Cameron School of Food & Wine encourages the use of authentic produce – that’s why there is only Rio Largo Olive Oil in our kitchen.”
Handpicked from a family olive grove bordering the Breede River in the Western Cape of South Africa - and produced by Nick Wilkinson within hours of picking - this Rio Largo Olive Oil is stored under optimal conditions and only bottled on order.
Rio Largo Olive Oil is a balance of flavours, blended from choice Italian cultivars: Frantoio, Coratina, Leccino and FS 17 that make an award-winning combination, described as ‘fresh and fragrant with a delicious fruity, lightly-bitter and pungent flavour’.
Rio Largo Olive Oil has won top awards from America, Italy, Japan, Dubai and South Africa and carries the SA Olive Association sticker guaranteeing oil that has been independently tested for compliance of the highest quality, as well as the year of harvest.
