Rio Largo: Extra Virgin Olive Oil from South Africa (250 ml)

This is a premium, artisanal extra virgin olive oil produced on a private estate located in the fertile Breede River Valley in South Africa. Rio Largo Olive Estate creates this oil from a carefully balanced blend of Frantoio, Leccino, and Coratina olives, cold-pressed just a few hours after harvest to ensure exceptional freshness and quality.

Its profile is smooth, balanced, and versatile—ideal for enhancing a wide variety of culinary preparations. It is a 100% natural product, free from additives, halal-friendly, and perfect for both everyday use and special occasions.

Why Choose It?

• Award-Winning Excellence: Internationally recognized for its superior quality and flavor.
• Balanced Blend of Italian Olives: Offers a fruity, slightly peppery, and complex profile.
• Cold-Pressed: Preserves nutrients, aroma, and flavor more effectively.
• Sustainable and Eco-Friendly: Produced using responsible, environmentally friendly farming practices.
• Artisanal Production: Crafted with tradition and attention to detail at every stage of the process.

How to use it in the Kitchen

In traditional Emirati cuisine, this extra virgin olive oil is an ideal complement to Gulf dishes, enhancing flavors without overpowering them. You can incorporate it in the following ways:

• Harees: Drizzle it over the dish after cooking, just before serving, to add smoothness and depth to the wheat and meat mixture.
• Machboos: Use it to sauté onions, garlic, spices, and tomatoes at the beginning of the process, creating a rich and aromatic base.
• Thareed: Pour a little over the broth-soaked bread to add freshness and a glossy finish.
• Luqaimat: Replace refined oils with extra virgin olive oil when frying or use it as a healthier alternative for baked versions.

When it comes to international and health-conscious cuisine (halal-friendly), this extra virgin olive oil fits seamlessly into a wide variety of culinary styles—from Mediterranean to Asian or Latin American dishes:

• Salads and Crudités: Use it as a main dressing with lemon, vinegar, or yogurt—or simply on its own.
• Marinades: Perfect for marinating chicken, fish, or vegetables before baking or grilling.
• Pasta and Risottos: Add it at the end for a silky, flavorful finish.
• Bread with Zaatar or Pita Bread: Mix with spices and use as a dip or base for toast.
• Hummus, Baba Ghanoush, and Other Veggie Spreads: A drizzle on top enhances both taste and presentation.
• Healthy Baking: Substitute for butter or refined oils in cakes, muffins, or homemade cookies.

Beyond adding flavor, regular use of this oil in its raw form helps preserve its nutritional properties, such as natural antioxidants and healthy fats.

Storage Recommendations for this Extra Virgin Olive Oil from South Africa by Rio Largo

To preserve its quality, we recommend the following:

• Store it in a cool, dry place, away from direct sunlight.
• Make sure to seal the bottle tightly after each use.
• Do not refrigerate: Low temperatures may naturally cause the oil to solidify, without affecting its flavor or health benefits.

Learn About the Brand: Rio Largo Olive Estate

Rio Largo Olive Estate is a premium extra virgin olive oil brand, handcrafted on an estate located in the fertile Breede River Valley, between Worcester and Robertson, South Africa. The estate is owned by Nick and Brenda Wilkinson, a couple with deep roots in agriculture.

It all began in 2010, when Nick and Brenda decided to close a 20-year chapter of life in Central Africa, where they had worked in international corporate farming across countries like Malawi and Zambia. Nick had even served as CEO of one of the largest farms on the continent. However, after decades of experience, they sought a new direction—something of their own, with purpose and personal meaning.

That’s when fate stepped in: Nick’s doctor recommended adding more olive oil to his diet for health reasons. Around the same time, they came across an olive farm for sale in South Africa. As olive oil lovers who used to pick elegant bottles from supermarket shelves, they never imagined they would end up producing one of the world’s most acclaimed oils.

With passion and dedication, they transformed the estate into what is now Rio Largo Olive Estate. Nick trained as a Master Miller at UC Davis (California, USA), and together with a local team, he oversees every step of the process—from the hand-harvesting of Frantoio, Leccino, and Coratina olives to cold-pressing them the same day to ensure maximum freshness and quality.

In his very first year, Nick crafted a blend and submitted it to the South African Olive Oil Association awards, where it won the first-ever Double Gold medal. Since then, Rio Largo has earned numerous international accolades, including awards in New York and France, as well as a special recognition from Flos Olei, the world’s most prestigious Italian guide to the best extra virgin olive oils.

Beyond the awards, Rio Largo is a brand deeply committed to sustainable practices—using natural compost, mindful pruning, and an eco-conscious approach throughout the estate. Their oils are 100% natural, additive-free, unrefined, and halal-friendly.