Nestling against the foothills of the Drakenstein Mountain range and bordering the picturesque village of Paarl, in the fertile Western Cape, South Africa, lies a unique olive growing estate – Buffet Olives, where some of the world’s finest olives are grown and processed.

The mineral rich soil and Mediterranean climate of the region create ideal conditions to grow top quality olives. Hand-picked fresh from the trees, the olives are washed and graded before entering a curing process. Slow-fermentation takes place over a period of nine months during which sugars are converted to lactic acid, giving the olive its characteristic pickled flavor. Once fermentation is complete the olives are packed in light brine in a uniquely freestanding pouch.