Morgenster Estate

Morgenster Estate

$29.95 $20.95
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Voted one of the best extra virgin olive oils in the world 4 years in a row in the Flos Olei guide, Morgenster Extra Virgin Olive Oil is a well-balanced blend of several Italian cultivars (Frantoio, Coratina, Nocellara, Peranzana, Don Carlo, Leccino). The olives are grown in Southern South Africa and are renowned for the excellent oil they produce, each contributing specific characteristic to the final product. This award-winning oil has an intense aroma of freshly cut grass followed by aromas of green tomato, almond and artichoke with a hint of green apple and a peppery finish. This oil makes a fabulous salad dressing all on its own, or use it to drizzle over toasted Bruschetta, grilled fish, roast vegetables or stir frys. It's also excellent for making mayonnaise. Morgenster is a proud member of SAOLIVE (South African Olive Oil Industry Association), which has some of the strictest guidelines for olive oil in the world, assuring the consumer that the oil is unadulterated and of the highest quality. 

Pairs Best With

Bitter Green Salads, Roasted/Grilled Veg, Fried Fish, Grilled Fish, Aged Cheese, Soups & Stews, Pizza, Tomato Soups, Pumpkin Soups, Arugula & Prosciutto Pizza

Recent International Awards

2018 L'Orciolo d'Oro - Light Fruit - 2nd Prize

2017 Sol D'Oro - Delicate - Gold Medal

Harvest Sale
South Africa
Somerset West
Varietal Blends
Frantoio,Coratina,Nocellara,Peranzana,Don Carlo,Leccino
Extra Virgin Olive Oils
Dipping, Marinating
Leafy Green Salads, Bitter Green Salads, Roasted/Grilled Veg, Broiled Fish, Grilled Fish, White Meat, White Cheese, Legumes/Pulses, Soups & Stews, Pizza, Tomato Soups, Pumpkin Soups, Arugula & Prosciutto Pizza, Pasta, Sauces
Spring 2020 (SALE)
Extra Virgin
Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
500ml (16.9 oz)
Somerset West, South Africa
See Description
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.
Spring 2020
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
Morgenster Estate
Our team of experts travels the world to curate our collection. In order to discover the best olive oil producers, we visit estates, review production methods, and taste the new products every single harvest year.

Frequently Bought Together

Producer Profile

Morgenster Estate

Morgenster Estate
For 300 years Morgenster has attracted and inspired people through its blend of beautiful surroundings, excellent terrior and a manor house recognized as one of the great houses of the Western Cape. Morgenster Estate owner, Giulio Bertrand, maintains a lifelong philosophy of producing only the highest quality products in line with his motto: "Where there is passion there is no compromise". He built a long-term partnership with the Olive Oil Research Institute of Italy from where he imports the world's most renowned olive tree varieties and leading production technology. The trees are propagated in the Morgenster nursery and are then sold to local farms to advance the local olive industry. This has given South Africa a competitive edge and the Estate continues to garner coveted local and international awards. Past awards have included "Best Blended Olive Oil in the world" and "Mill of the year" at L'Extravergine and most recently the ''Made with Love'' Farm award in the 2014 Flos Olei Guide with a farm rating of 98/100.


Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.