Olives Go Wild offers the discerning consumer top quality South African extra virgin olive oil, specially selected and blended to enhance food flavours in all cooking styles.

We have developed and patented the Vacu-FreshTM packaging concept to fully protect the oil from oxidation caused by exposure to air and light. In contrast to glass bottles, tins and the like, Vacu-FreshTM eliminates the ingress of air even whilst the oil is being used.

To complement Vacu-FreshTM, Olives Go Wild offers an elegant olive oil glass drizzler for table use. These drizzlers are uniquely drip-free and dishwasher friendly.

Consumers are often uncertain which olive oil to choose to enhance their food experience. To make this process easier and more relevant to personal preference, we offer olive oil tasting courses as demand requires.

See Tastings for more information.



Is it a waste of money to sauté with extra-virgin olive oil?

A recent online special guest was Nancy Harmon Jenkins, who wrote about new olive oil. Here is an edited excerpt from that chat.

Q: I’m hearing conflicting opinions on whether sautéing with extra-virgin olive oil is a waste of the extra money paid for it, as it breaks down with high heat. Others say to go ahead and use it. What is the real deal?

A: It is perfectly safe to fry or sauté with extra-virgin, despite all the myths to the contrary. In fact, it might be the safest oil for frying. However, a fine extra-virgin can be very expensive. I don’t use an estate-bottled oil for frying any more than I use a Château Mouton-Rothschild to make boeuf bourguignon. There are, fortunately, plenty of lower-priced California extra-virgins that make sense for this. And for deep-frying, they can be used a second time if you strain them thoroughly after the first use.

- Nancy Harmon Jenkins