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—CLUB EXCLUSIVE—
A clean mouthfeel and lingering flavour, with a vibrant bouquet of green notes. Pour some in a small wine glass, have a swirl, and expect aromas of...
Meet the producers: Brenda & Nick.
Brenda is a passionate founding member of Women in Olive Oil and Nick is a Master Miller.
Together, they work regeneratively in an ideal climate—hot, dry summers, cool nights, and thriving biodiversity—to produce olive oil that captures the essence of this breathtaking part of the world.
Hand-harvested, milled, and extracted with state-of-the-art precision, the couple are as committed to nutrition as they are to flavour.
In fact, it was a doctor’s orders that inspired Nick to get into olive oil and now, he gets much more than his teaspoon a day.
“There isn’t a meal I don’t have olive oil with” he says. From a morning shot, taken after celery juice, to pasta, steak and the viral ice cream trend, both he and Brenda extol the nutritional and flavour-enhancing virtues of EVOO.
Welcome to the Breede River Valley.
Another doctor, The ‘Cape Doctor’—the name given to the region’s cool southeasterly sea wind—is partly to thank for the quality of their oil.
Sweeping through their groves in the early evening it takes the temperatures down from the high thirties, blowing away bugs and disease as it goes.
Despite little rainfall, they’ve no issue with access to water. The river, which gives their estate its name (Rio Largo means wide river in Portuguese) swells during the rainy season, sometimes busting its banks and flooding the plains. They store this water via a canal and Brenda says “we could have three years of drought and still have enough water to irrigate.”
This combination—dry but with ample access to water when needed—is ideal for olive growing.
How to pair it: Seasonal recipe spotlight.
Crunchy, tangy, and a perfect balance of sweet and sour, this is the twist on coleslaw you never knew you needed, but now can't do without.
This versatile dish is ideal for a prep-ahead lunch, a side to grilled chicken as a weeknight dinner, and the perfect Christmas dish offering a fresh contrast to the heavier, roasted mains.
*Extra* exclusives...
Booking some upcoming travel? As a member of our Olive Oil Club, we'll give you a £20 gift card for our site when they visit one of our producers for a tasting.
From grove walks to dinners under the stars, it's a great way to dive more into the world of EVOO and support farmers doing right by people and planet.