Our Olive Oil

A perfect balance of fruitiness, a hint of appropriately attractive bitterness and optimal pungency.


Vesuvio Estates has consistently won awards at prestigious international olive oil competitions and events.

Read More:

About Us

As South Africa’s largest olive oil producer, Vesuvio takes pride in the top quality of our operations, from our generous trees to your abundant table


Vesuvio Extra Virgin Olive Oil is a versatile gourmet oil that will meet all your daily cooking needs.


At Vesuvio Estates, processing, storage and bottling processes are HACCP controlled ensuring that the best possible hygiene and traceability practices are followed.

Our Products

Made from machine harvested olives from the Vesuvio Estates.


Forward-thinking, pioneering and energized

  • Vesuvio Estates, the oldest and one of largest olive oil producers in South Africa, has a state of the art Rapanelli 5-ton per hour continuous extraction plant
  • Imported from Italy and commissioned in 2004
  • The complete extracting process consists of 5 stages:

1. Leaf extraction and washing

The olives are conveyed by belt to the washer. Just before the fruit enters the washer they move through a free fall area where a powerful reverse vacuum extracts the branches and leaves. When the olives touch the water they are propelled forward by means of a recycling torrent of clean water, exiting into a further vibrating bed of fresh water for a final rinse. This process removes dust particles that occur naturally on the olives in the groves. No chemicals are added to this process.

2. Crushing

The washed olives are conveyed to the crusher. The crusher consists of a hammer mill mechanism that crushes and slices the olives to a pulp.

3. Malaxing

The malaxing process, that releases oil from the flesh of the pulp, is crucial to the extraction of high quality Extra Virgin Olive Oil. This process always occurs at temperatures under 30ºC.

4. Decanting

When it comes to making a superior quality Extra Virgin Olive Oil, decanting is the most sophisticated part of the process. The kneaded paste is put through a centrifuge and the oil is then separated and decanted from the solids and the water. The oil never comes in contact with water again. This efficient 2-phase extraction system ensures that the oil retains all the poly-phenols of the fruit, putting us one step ahead of 3-phase extraction methods. As part of Vesuvio Estates’ integrated production system, the solids, which are the remaining husks, are processed and then returned to the olive groves as organic matter.

5. Separation

This very delicate process is facilitated by two highly balanced separators. Any suspended vegetable water is removed from the oil by a further centrifugal process that is delivered from the decanters. Suspended vegetable water contains sugars that could ferment and cause the oil to decrease in quality.