Buffet Olives are cultivated and processed on a 300-hectare farm situated at the foothills of the Drakenstein Mountain range. Granite based soils, in combination with a Mediterranean climate, create ideal conditions in which to grow superior olives. Hand picked at optimal ripeness the fruit is then slow cured. During a nine-month natural fermentation process sugars are converted to lactic acid, which gives the final products their characteristic pickled flavour. The result is a range of olive products that combine the tradition of the Mediterranean with the sun-ripened flavour of the Cape.
