The Original Morgenster wine cellar was converted into a fully mechanized and computerised olive processing centre, and this is the heart of our olive production.

Table olives: Hand sorting is conducted by trained staff to ensure only the best olives are used. The remainder of the production process and recipe of the table olives remains a closely guarded family secret...

Olive Oil: The different cultivars are processed separately. After being picked, washed and sorted, the olives are crushed and then transferred to a horizontal centrifuge where the oil is extracted. Any water in suspension and sediment is removed with a special separator. It is critical for the entire process to be conducted within 48 hours of picking.

The freshly pressed oil is tested, analysed and blended by Gerrie Duvenage in Morgenster�s laboratory to ensure world class standards. The final blend depends on each year�s individual crop and reflects the character of the season. The oil is kept at a constant cool temperature in stainless steel tanks, ready for bottling.