We are olive oil suppliers, based in Cape Town, South Africa.
We supplymost bulk users, wholesalers, and food manufacturers nationally. We pack under our two brands, namely “Wilson’s” and “CanOlive”®. We’re in the business of receiving local olive oil in bulk, directly from the estates, and packing it in our bottling line, and marketing and distributing it in smaller pack-sizes (in 7 sizes, from 250 ml to 1000 L).
Over the last 15 years we’ve built a great reputation, and several valuable brands.
Smaller users should please contact us for details of our regional wholesalers.
We stock no less than 20 different edible oils, plus the derivatives that we developed ourselves (eg the family of flavoured oils, namely Truffle, Lime, Garlic, Peri, Basil, and Butter). Our unblended “Wilson’s” range includes Avocado, Peanut, Pumpkin seed, and Walnut oil (inter alia), and (of course!) extra virgin olive oil.
Our policy that our labels should in no way misrepresent the product.
We’re phasing out the “SKY” brand in favour of the “Wilson’s” brand. The consensus is that the different brands confused customers.
What does “Cold pressed” mean?
As an aside, almost all oil is in fact “centrifuged” rather than being “pressed” between stone wheels in this day and age.
A producer could improve his yield of oil when processing his olives by heating the pulp. In so doing, he would compromise the quality thereof. Polyphenols (read “subtle flavours”) would drop, and the free fatty acids (read “degree of rancidity”) would rise.
Olives typically yield between 14% and 18% of their weight to oil.
In practise, I’m not aware of local farmers heating their pulp. The threshold is, by convention, 30°C. That’s not much warmer than a warm April/autumn day during the harvest.
Refined oil has been heated, and to call it “cold pressed” would be incorrect.
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Like preparing good food, restoring this website to its former glory takes time; I’m getting there!