Extra Virgin

Extra Virgin is an international term and refers to the highest quality of olive oil with free fatty acid content of less than 0.8% (laboratory analyses) and with no off flavours (judged by a tasting panel).

To produce Extra Virgin Olive oil – use healthy fruit and handle with care. Press the olives within 18-24 hours, using a cold extraction process. Air is the major cause of oxidation (causing rancidity in the oil) and is therefore enemy no.1 to a quality oil.

Choose with confidence

What exactly is Extra Virgin Olive Oil?

  • The highest grade of virgin olive oil, derived by cold extraction (below 30 °C) without the use of solvents or refining methods.
  • What makes it “EXTRA” virgin is more technical:

  • Sensory Analysis: No defects (superior taste & aroma)
  • Chemical Analysis:
  • Free acidity of less than 0.8% (quality)
  • Peroxide lower than 20 meq/kg (freshness)




What is the best way to store Extra Virgin Olive Oil?

LIGHT, HEAT & AIR are the enemies.

  • Preferably buy in dark bottles with air-tight lids or vacuum packs.
  • Store in a cool, dark place to minimize the effects of heat & light.
  • DO NOT refrigerate – it may solidify & condensation promotes oxidation.

Can I use Extra Virgin Olive Oil for cooking?

  • The smoking point temperature is the point where a chemical reaction takes place.
  • The smoking point temperature of Extra Virgin Olive Oil is 210 °C

YES, YOU CAN COOK WITH EXTRA VIRGIN OLIVE OIL!

What does the CTC seal mean?

  • The producer has committed to compliance with strict quality standards.
  • Year of harvest (EVOO has a shelf life of 2 years)
  • That it is, in fact, Extra Virgin Olive Oil.
  • Origin of South Africa

Het Vlock Casteel Extra Virgin Olive Oil Awards
Harvest Year Name of Oil Cultivar Style Award
2025 Lemon Infused Olive Oil Frantoio - South African Food & Beverage Awards
2025 Lemon Infused Olive Oil Frantoio - Aurora International Taste Challenge
2025 Frantoio Exclusive Frantoio Delicate SA Olive Award 2025 Silver
2025 Mission Mission Medium SA Olive Award 2025 Silver
2025 Frantoio Kasteelberg Frantoio Medium SA Olive Award 2025 Silver
2025 Coratina Coratina Intense SA Olive Award 2025 Silver
2025 Favolosa Favolosa Medium SA Olive Award 2025 Gold
2024 Mission Mission Medium SA Olive Award 2024 Bronze
2024 Leccino Leccino Medium SA Olive Award 2024 Silver
2024 Coratina Coratina Medium SA Olive Award 2024 Silver
2023 Favolosa Favolosa Medium SA Olive Award 2023 Silver
2023 Frantoio Frantoio Medium SA Olive Award 2023 Silver
2023 Coratina Coratina Intense SA Olive Award 2023 Gold
2023 Coratina Coratina Intense ABSA TOP 10 of South Africa
2022 Favolosa Favolosa Medium SA Olive Award 2022 Gold
2022 Vlok Blend Blend of: Frantoio, Leccino & Coratina Medium SA Olive Award 2022 Bronze
2022 Favolosa Favolosa Medium ABSA TOP 10 of South Africa
2021 Vlok Blend Blend of: Frantoio, Leccino & Coratina Medium SA Olive Award 2021 Bronze
2020 Vlok Blend Blend of: Frantoio, Leccino & Coratina Medium SA Olive Award 2020 Silver

Olive Oil Aromas

List of aromas of olive oil and off flavours follows:

Desirable Flavours:

  • Apple
  • Bitter-Good in moderation, but not good if overpowering (when unripe olives with little flesh as well as olives that have suffered water stress, are used). A typical characteristic of olive oils (from green olives turning colour).
  • Almond-nutty
  • Artichoke
  • Astringent- A puckering sensation in the mouth (tannins)
  • Banana – just ripe
  • Fresh-good aroma, fruity, not oxidiced
  • Fruity- flavour and aroma are similar to that of a mature olive. Many oils initially seem fruity, but this characteristic may disappear in a few months. A truly fruity oil maintains this characteristic aroma through time.
  • Hay-wood- dried olive taste
  • Grass- often in green olives, or those crushed with leaves and twigs
  • Green- a young fresh, fruity oil, often mixed with bitter. Spicy-bitter, cough sensation at the back of the throat
  • Green leave- obtained when a small quantity of fresh olive leaves are added in the press. (a trick to enhance the genuine green taste of green olives)
  • Musky, nutty, woody- very pleasing when not overpowering
  • Peppery – A peppery bite in the back of the throat, which can force a cough
  • Pungent- a rough burning or biting sensation in the throat- peppery

Undesirable flavours:

  • Bitter- not good when overpowering (when unripe olives with little flesh as well as olives that have suffered water stress, are used
  • Burned-prolonged heating during process
  • Dirty- oils that have absorbed unpleasant odours and flavours of vegetable water, after pressing (contact for too long).
  • Dreggish- odour of warm lubricating oil ( caused by poor or lacking execution of the decanting process)
  • Banana –over ripe
  • Flat- lost characteristic aroma and no taste
  • Fusty- due to olives fermenting in piles, while in storage, waiting for pressing
  • Buttery
  • Greasy- a diesel or bearing greasy flavour
  • Grubby- flavour imparted by olive fly grubs
  • Heated-burned taste from prolonged heating
  • Muddy sediment
  • Musty- mouldy flavour from being stored too long before pressing
  • Metallic-oils, processed or stored with extended contact to metal surfaces
  • Moldy- from unhealthy or fermented olives, due to excessive storage in warehouses
  • Rancid- old oils, which have started oxidizing due to exposure to light or air
  • Rough- pasty, thick greasy mouth feel
  • Winey- high acidic taste