Local farmer Craig Rippon has entered the global olive oil market. Rippon started producing olives in 2000 and introduced the Springvale Extra Virgin Olive Oil brand early this year. He has already produced 4 500 litres of olive oil from the farm’s 7 000 olive trees.
Local farmer Craig Rippon has entered the global olive oil market. Rippon started producing olives in 2000 and introduced the Springvale Extra Virgin Olive Oil brand early this year. He has already produced 4 500 litres of olive oil from the farm’s 7 000 olive trees.
Rippon, who used to run a game lodge, switched to olive farming after noticing that dairy or stock farming was not so viable anymore. Located near Alicedale, Springvale Olive Estate is singlehandedly managed by Rippon and assisted by six permanent labourers whose job is to pick, sort, stuff and flavour the olives in preparation for the market.
The farm was established 10 years ago and produces olives and olive oil from 12 different varieties of olives.
According to Rippon, Springvale Extra Virgin Olive Oil has been tried and tested on the local market. But he says that there is great pressure on having to compete with prominent imported brands in the market.
"Competition is high with other importing olive oil brands from Europe, especially from countries like Spain and Italy,” says Rippon.
He has found that local consumers are not keen to try a new brand of olive oil as they tend to overlook the quality of the oil and focus on the brand. This is despite the olive oils produced in South Africa often being of much better quality and flavour then their European counterparts, which are often not as pure as commonly believed.
Weather effects
The dry conditions caused by the heavy drought in the area have also badly affected olive farming.
“It has been a struggle to grow the crops because they require fertilizer and sufficient water and as we speak the two dams that are nearby are empty and the little bit that is left is not safe for watering the crop."
However Rippon is determined and says that the olive trees can survive dry conditions, so the drought will not do extensive damage to the crops.
Where?
Springvale extra-virgin olive oil and olives are available at His Majesty’s Fruit & Veg, The Pepper Tree in Pepper Grove Mall, Spar in Kenton, Root 72 Country Shop in Port Alfred and at Nanaga Farm Stall near Port Elizabeth.
How much do you know?
The olive is traditionally grown in areas with a Mediterranean type of climate to which it is ideally adapted. Such regions are typified by relatively cool winters where frost seldom occurs there are long, hot, dry summers and an average annual rainfall of around 800mm. Olive trees also thrive under irrigation in drier areas.
In summer rainfall regions with high humidity and temperatures, pests and diseases are problematic. Olive trees require sufficient winter chilling to enter a rest period and thus initiate flower development otherwise the tree remains vegetative. Maximum day temperatures in June and July should not exceed 21°C otherwise no fruit will be borne.
A regular tree takes four to seven years while a large tree would take five to eight years to start producing olives.
On the other hand, frost can seriously damage olive trees, especially young trees, young shoots and inflorescences, resulting in serious losses. Entire trees can die when exposed to temperatures of minus 7°C. Olive trees are less sensitive to wind damage than other types of fruit.
