TOKARA strikes gold at SA Olive Awards

TOKARA, the highly acclaimed, family owned Stellenbosch wine and olive farm, scored a full house at the 2020 SA Olive Awards with recognition for all five their Extra Virgin olive oils spearheaded by a Gold medal for the single varietal Frantoio.

This is the second gold medal for TOKARA Frantoio this year after scooping gold at the 2020 Aurora International Taste Challenge.

TOKARA Frantoio, the most important olive variety in Italy and the foundation of the farm’s prized blended olive oils, was lauded in the medium category for its medium to intense character with green grassy notes. The palate is sublimely balanced between green and bitter tones, with a nutty aftertaste. It melds beautifully with Mediterranean leg of lamb, springbok carpaccio or fresh Spanish gazpacho.

South Africa produces world class olive oil and every year the SA Olive Awards acknowledges excellence by rewarding the best of the vintage as judged by a panel of international and local taste experts.

TOKARA’s olive oil journey began in 2000 when co-founder Anne-Marie Ferreira decided to produce single variety oils that would set them apart from the handful of South African olive oil producers at the time. TOKARA focuses primarily on Tuscan varieties, each selected for its distinctive character and flavour profile.

The Frantoio Single Variety EVOO is available at selected outlets countrywide and at the TOKARA Tasting Lounge and Delicatessen at R110. For online purchases visit https://www.tokara.com/product/tokara-frantoio-extra-virgin-olive-oil/

Learn more about the farm’s olive oil journey by participating in a structured, guided EVOO tasting in the TOKARA Tasting Lounge. Bookings are advisable by emailing winelounge@tokara.com or calling Tel: 021-8085900.

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Issued by: GC Communications                      
Email: gudrun@gc-com.co.za                                                                     
Contact: Gudrun Clark                    
Tel: +27 (0)21 462 0520

On behalf of: TOKARA Wine Estate                     
Contact: Suzanne van Dyk

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