In the words of George Ellwanger, “Good oil, like good wine, is a gift from the gods.” and at Sophisticated Chef, we couldn’t agree more. Produced in the Witzenberg Valley of Tulbagh, Western Cape, our South African Extra Virgin Olive Oil is extracted from selected olive varieties and cultivated through biological farming methods. Not only is this locally sourced Olive Oil of premium quality that could go toe-to-toe with the finest Italian blend, but it also supports local farms and communities and boasts a smaller ecological footprint.

Recommended by South Africa’s most renowned chefs, Sophisticated Chef Premium Extra Virgin Olive Oil is cold pressed and enzyme-free. The fact that it is enzyme-free makes our Olive Oil especially unique, because many manufacturers add enzymes to their product to give the oil a pungent olive smell, leaving you, the consumer, with a diluted and flavourless product. Conventionally, when Olive Oil is produced, manufacturers add heat in order to extract more oil from the olives, but ultimately destroy the flavours and aromas in the process. This is is why we cold extract our Olive Oil instead – preserving the delicate flavours and aromas intended to elevate your dish.

Take your cooking and dishes to the next level with a splash (or more) of this delightful South African Olive Oil, which can be used for anything ranging from traditional uses in salads, dressings and cooking, to less-traditional means such as homemade scrubs, hair treatment and eye makeup remover.