Tokara: a story of rolling vines and olive groves

Throughout the classical wine-producing regions of the world, there is a natural association between the olive grove and the vineyard. At Tokara, this celebrated relationship continues to thrive. 

Tokara olive oil journey

Tokara’s olive oil journey began in 2000 when co-founder Anne-Marie Ferreira decided to produce single variety oils that would set them apart from the handful of South African olive oil producers at the time. Tokara focuses primarily on Tuscan varieties, each selected for its distinctive character and flavour profile. 

What began with four hectares of olive trees on Tokara’s steep slopes has grown to over 22 hectares, planted predominantly with the classic varieties of Frantoio, Coratina, Leccino and Mission.

After the olives are harvested by hand, they are brought into the Tokara Olive Shed where they are gently cold pressed using a centrifuge to release the oil from the fruit.  After extraction, the oil is settled in steel tanks for two months, before being drawn off the sediment for polishing.  The EVOO goes through a delicate filtration process that removes any remaining sediment and bottling. The unused pips and olive flesh are composted down and reused on the estate ensuring zero wastage. 

Tokara offers an Unfiltered EVOO that redefines the meaning of untouched. Available only at Tokara, this unique artisanal multi-varietal blend is specially selected for its purity and unbridled flavours as the oil flow from the olive press. 

Tokara offer amazing flavours of oils to be experienced in their freshest and purest form

Unfiltered and unrefined, all the fresh and cloudy appeal of this special oil is retained. The presence of the wax residues, which are usually filtered out, allows all the amazing flavours of the oils to be experienced in their freshest and purest form.

When it comes to cooking the Tokara Mission single varietal EVOO is the most versatile in the Tokara range. Its fruitier, softer character makes it the perfect choice for sauces such as aioli or for coating salads before adding balsamic vinegar or lemon juice.

The other more intense oils with a stronger flavour profile are good as finishing oils to add flavour by drizzling over meaty dishes. They also make excellent marinades, add the wow factor over oven-roasted vegetables and are absolute perfection for hummus.

For van Dyk, the ultimate food experience is the unexpected pairing of Tokara EVOO and ice cream: “The creamy texture coupled with the fruity, grassy, nutty and peppery notes of the EVOO open a whole new world of flavours as an alternative ice cream topping, and it’s good for you too!”

Gert Van Dyk, Olive Oil Master at Tokara

Learn more about the farm’s olive oil journey by participating in a structured, guided EVOO tasting in the Tokara Tasting Lounge. Bookings are advisable by emailing winelounge@tokara.com or calling Tel: 021-8085900.