With Mediterranean climates and resilient groves, South Africa not only provides the perfect terroir for some of the world’s finest wines produced but also olive oil – RIO LARGO forms part of that list – even the Italians agree!

Winning ‘Best Medium Fruity Blend’ from a guide based in Italy… was a tremendous honour for the RIO LARGO team.

Nestled in Scherpenheuwel Valley on the banks of the Breede River lies RIO LARGO, a vast estate that is home to approximately 18,000 olive trees, a state-of-the-art processing plant and a dedicated staff, all run by owners Nick & Brenda Wilkinson. If you learned how the famed estate came to be, you might call it serendipitous.

Nick and Brenda Wilkinson ventured into the world of olive oil after twenty years of living in Central Africa. The catalyst for their journey was a visit to Nick’s doctor for his flying medical, where he was advised to incorporate more extra virgin olive oil into his diet to lower his cholesterol and blood pressure. This led them to consider the olive oil business, and in 2010, they purchased RIO LARGO Olive Estate, transforming the property from a fruit, wine and stud farm into a thriving, award-winning olive estate.

Despite the challenges of requiring expertise in farming, accounting and production, Nick embraced the opportunity, driven by a passion for quality and sustainability. His competitive nature fueled his desire to produce some of the best extra virgin olive oil South Africa could offer. After achieving his first double gold award in 2010, Nick sought the expertise of Giorgio Mori from Mori TEM in Italy to design a state-of-the-art processing plant. Since then, he has dedicated every harvest to producing world-class extra virgin olive oil, while highlighting the health benefits of olive oil. Brenda took on the marketing of this amazing oil, taking it across the globe with her trademark slogan, “Try it – you’ll love it!” And love it, they did! Now, RIO LARGO is exported to over a dozen countries.

Although RIO LARGO has consistently won international awards since 2010, they believe that the true value of their oil lies in the tasting experience it brings to each meal…

Favoured by home cooks and professional chefs alike, RIO LARGO Olive Oil is made from a blend of multiple cultivars, including Frantoio, FS-17 and Coratina olives. “Creating the perfect blend requires an understanding of olive varieties and their flavour profiles,” says Nick. As a Master Miller, he selects olives at peak ripeness to produce oil with a harmonious balance of taste, aroma and mouthfeel. He blends cultivars grown at RIO LARGO to capture the essence of the estate’s terroir, resulting in an oil of exceptional quality. All olives are grown, processed and packed to order on the estate, then stored in stainless steel tanks under liquid nitrogen to maintain freshness.

Pictured top: Nick Wilkinson (left) and Brenda Wilkinson (right) at the 2021 ABSA Top 10 Olive Oil Awards | Pictured middle (left): RIO Largo wins 98/100 in the ‘Best Medium Fruity Blend’ category at the 2023 Flos Olei awards; Pictured middle (right): RIO LARGO wins ‘Gold’ at the 2023 Amsterdam International Olive Oil Competition | Pictured bottom: RIO LARGO Master miller, Nick Wilkinson.

Traditional farmers would tell you that producing olive oil requires years of experience and craftsmanship – somehow, Chartered Accountant turned master miller Nick Wilkinson received a consistent score of 98 out of 100 at the 2023 Flos Olei awards – a near-perfect score only makes sense with ex-teacher and co-founder Brenda Wilkinson by his side. Winning ‘Best Medium Fruity Blend’ from a guide based in Italy – the home of extra virgin olive oils – was a tremendous honour for the RIO LARGO team. This achievement validated their dedication to quality and reinforced their commitment to excellence in olive oil production. The recognition, among others, not only boosted team morale but also enhanced RIO LARGO’s global reputation, attracting new customers and cementing its leadership in the industry.

Although RIO LARGO has consistently won international awards since 2010, they believe that the true value of their oil lies in the tasting experience it brings to each meal – something that wouldn’t be possible without a dedicated team ensuring the business runs smoothly. The secret to making it all work? “Effective teamwork, clear communication and a shared vision among the dedicated team,” says Nick.

“Each member has distinct roles that align with their strengths. I concentrate on production and quality control – if you can’t measure it you cannot control it! – while Brenda oversees marketing and operations. She’s a firm believer in the power of networking to promote the brand; she actively participates in various functions to ensure RIO LARGO is seen and heard, fostering connections that help elevate the estate’s profile in the industry. Our loyal staff also plays a crucial role in the estate’s success, embodying the values of hard work and commitment to quality. Additionally, we prioritise building strong relationships with local suppliers and the community, creating a supportive network that fosters the estate’s growth,” he adds.

Pictured top: Brenda Wilkinson at RIO LARGO Olive Estate

And what’s on the outside is equally treasured as the liquid gold within. With over 40 unique designs and gorgeous illustrations adorned on labels, RIO LARGO has positioned itself as one of the most recognisable local olive oils. Beyond that, it reflects the team’s commitment to sustainability and Brenda’s creative vision.

They are working on expanding their product range, including the introduction of innovative packaging designed for long-term reuse…

“In 2011, during a conversation in the processing shed with Nick and Giorgio Mori, the idea for bag-in-box packaging emerged. I had designed a label with artist Frans Groenewald that played on the concept of ‘Freedom of the Press,’ and this label became the first of many eye-catching designs,” says Brenda. “Over time, we added new designs, inspired by different experiences – like a floral design after a lovely birthday lunch, and even a dog-themed label for a sponsored dog trial – followed by requests from cat lovers! These stories keep the designs fresh and fun, allowing customers to choose what speaks to them, including the personalised labels we offer for special orders. By offering variety, we try to create a memorable experience, while emphasising eco-friendly practices,” she adds.

Olive oil remains a kitchen staple for many home cooks, but there has been a marked decrease in stocks available on grocery store shelves, and with it, an increase in retail prices.

… RIO LARGO makes products accessible to customers by offering options online and through select retailers…

Master miller Nick Wilkinson says, “Climate change has posed challenges for local olive oil production, including shifts in weather patterns that can impact yields and quality. The reduction in available commercial olive oil and rising prices stem from lower global production due to adverse weather conditions in Europe, combined with increasing demand for high-quality olive oil. This demand has grown as more consumers understand the health benefits and culinary versatility of olive oil, especially after the COVID-19 pandemic. At RIO LARGO, we balance quality with accessibility, ensuring our products remain available to local consumers despite market fluctuations.”

To improve the environmental impacts, they implement regenerative agricultural practices, such as composting pomace and wood chips to enhance soil health. They also focus on water conservation strategies and explore resilient olive varieties, adapting their methods to mitigate climate impacts on production. Maintaining high standards is crucial to their mission; this is achieved through meticulous processes, from hand-harvesting to stringent quality control under Nick’s guidance.

Despite dwindling stock and inflated costs due to environmental and economic impacts, RIO LARGO makes products accessible to customers by offering options online and through select retailers, keeping prices competitive. Brenda also engages in community projects, providing education on the benefits of cooking with extra virgin olive oil, particularly through initiatives like ‘Showcook’ and ‘Reaching for Young Stars,’ which target the hospitality industry.

Even though the brand has solidified its presence within the olive oil industry, Brenda and the team have planned several exciting developments. They are working on expanding their product range, including the introduction of innovative packaging designed for long-term reuse, reflecting their commitment to sustainability. Additionally, they are exploring new partnerships and collaborations that will enhance their reach and promote the benefits of high-quality olive oil in the health sector.

Keep up with RIO LARGO on social media and purchase their products at their online shop.
Try it – you’ll love it!

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