Andante Olive Oil
Andante Extra Virgin Olive Oil is produced by the Basson family on their Wêreldsgeluk Olive Estate near Porterville in the Western Cape, about 130km north-east of Cape Town. The estate is situated on the western slopes of the Great Winterhoek mountain range, approximately 15 kilometres south of Porterville. The 36-hectare farm grows around 35,000 olive trees across eight different varieties, including Frantoio, Leccino, Coratina, FS17, Mission, Kalamata, Nocellara del Belice and Koroneiki. The original olive trees were planted in 2007, with the first harvest following in 2010.
The Basson family has a long tradition of farming the land, passed down through generations. Jan Hendrik Basson and his wife Merna acquired the original farm from Jan Hendrik's father in 1998. In 2006, olive oil enthusiast Willie Duminy purchased a portion of the Basson farm and developed it into the Andante Olive Estate. In 2024, the Basson family regained ownership of the estate from the Duminy family, returning it to the original family farm. Today, Jan Hendrik and Merna, along with their son Jan Hendrik Jr., the fifth generation on the farm, lead the olive operation.
The Mediterranean climate of the region—hot, dry summers and cool, wet winters—helps shape the oils' character. The mountain influence slightly moderates summer heat, while cooler nights during ripening slow maturation and support flavour development. The olive trees are planted on gently sloping, well-drained soils, with orchards oriented to both north- and south-facing aspects, creating subtle differences in ripening that help the oils express balance, freshness and complexity. Supplementary irrigation is typically applied from October through April or May to reduce fruit stress during South Africa's dry season.
Andante's olive oils are cold-extracted using a modern two-phase mill, with four main blends available: Delicate (mild and fruity), Mezzo (medium intensity for general cooking), Forte (robust with peppery notes), and Intenso (intensely fruity made from Sicilian Nocellara del Belice variety). The estate focuses on producing premium quality oils that maximise health benefits and complex flavours, with all oils meeting International Olive Council standards.
The producer has achieved remarkable success at the NYIOOC World Olive Oil Competition, winning 17 awards since 2016, including 12 Gold and 5 Silver awards. In the 2025 competition, Andante Intenso and Andante Forte both received Gold Awards, demonstrating the estate's consistent world-class quality. Porterville Olives is listed in the Official Guide and ranks as South Africa's most successful producer on the Olive Oil Times World Ranking.
The estate is in the early stages of transitioning to regenerative farming, a long-term effort focused on rebuilding soil carbon and topsoil organic matter. Improving soil structure and biological activity is central to promoting the development of a healthy root system, which is essential for consistent olive fruit quality. Harvest typically occurs from October through April or May, with each cultivar harvested at optimal ripeness, typically green to half-ripe. Processing speed is critical—minimising the time from harvest to press helps keep peroxides low, while earlier harvesting supports naturally higher polyphenol levels, which contribute to intensity, freshness and stability. When daytime temperatures are high, fruit is cooled overnight and pressed first thing the next morning.
