The Frantoio has depth, mouthfeel and full flavour, bringing complexity to the oil. Coratina has concentrated peppery and spicy and flavours and adds a robust character.
The olives are hand-picked at 50% ripeness and cold pressed. After pressing the two different varietals are kept separate in stainless steel tanks. The oil is allowed to settle for three weeks in the tanks, during which time any particles sink to the bottom of the tank. The clear oil is drawn off the sediment and blended to achieve the taste and style that is desired. Ega Olive Oil is not filtered prior to bottling. The company is based in the Paarl winelands, in the Western Cape province of South Africa.