Issue 9: Highs and Lows of Harvesting In and About Stellenbosch, South Africa

This issue brings you with us to olive harvests at Tokara Estates – a breathtaking grove perched high atop Helschoogte Pass overlooking the Stellenbosch plains, then 20 km south to Morgenster Estates on a hillside in Somerset West with views of False Bay and finally 30 km north from Stellenbosch up to the hillsides of Paarl where we visit Buffet Olives.  The hilly terrain is superficially similar. All are blessed with the dry climates that olives love, but the winds, temperatures, and soils are enough different to make each a unique environment.   The Cape Winds (or Cape Doctor as they are referred to locally) blow relief for the heat of the African sunshine and do so much to moderate the hot temperatures.  And all have views that make us understand the seductive allure of this beautiful country.  At both Tokara and Morgenster, olive oil production was introduced recently as an add-on to the growing of South African grapes.  At both, we find high tech production methods and a dedication to quality and not quantity.  Our diversion to Buffet Olives, South Africa’s largest table olive grove allows us to introduce you to John Scrimgeour, a font of all olive knowledge and a true educator.  Finally, we travel to Capetown to visit MicroChem, a newly IOCC accredited quality control lab.  
Read all about it right here.