The harvesting season occurs from middle
March to end of April. Unblemished olives are
handpicked, cured for a period of one year prior
to bottling and sale as table olives. The balance
of the harvest is milled and the oil thus
obtained is stored in stainless steel tanks. These
tanks are housed in a storage facility which is
maintained at an even temperature of 18C. The
resultant oil is subjected to chemical analysis at
a nearby laboratory. Having thus been certified
as extra virgin olive oil is then ready for tasting
by an organoleptic tasting panel for approval by
the SA Olive Association. Thereafter the oil is
bottled and labelled and ready for sale and
consumption.
Of the olive oil thus produced, one half is
marketed locally and the balance is exported to
Canada for sale in that country. Locally Morning
View Olive Estate has been awarded a gold
certificate for its exceptional quality of its
product by the SA Olive Association.
At the suggestion of Dr Barbara Alfei, an Italian
Olive oil expert, the 2015 Morning View Olive
Estate harvest was bottled as mono-varietal
olive oils. This year Morning View has produced
a mono-varietal Mission as well as a mono-
varietal Frantoio extra virgin oil.
The present owners of Morning View Olive
Estate are Dr George and Mariana de la Harpe
who welcome visits to the farm by prior
appointment. Mariana can be reached by email
at mariana@morningview.co.za or telephoned
on 079 77 35302 (South Africa) and 1 403 800
0786 (Canada). Or: www.morningview.co.za
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