Our Story
Nestled in the dramatic pass above the Helderberg, GI Farm sits where mountain air meets ocean breeze — a microclimate that's been coaxing extraordinary flavour out of olives for generations.
We grow two varieties here: oil olives pressed into single-estate extra virgin olive oil, and plump Kalamatas brined the old way. Every bottle and jar carries the character of this specific patch of South African earth.
The farm is small enough to know every tree, and we intend to keep it that way.
What We Make
Everything we produce starts with the same trees, the same harvest, the same hands. We just finish them differently depending on what the fruit tells us to do.
Cold-pressed extra virgin oil from our oil olive harvest. Bottled in multiple sizes, from home kitchen to restaurant use. Grassy, peppery, unmistakably South African.
Extra Virgin · Single EstateWhole brined Kalamata olives — meaty, dark, and rich. We grow them for eating, not pressing, and the difference shows. Available in jars for home and retail.
Brined · Kalamata VarietyWe have houses on the farm available for long-term rental — waking up among olive trees, with the pass as your backyard and the Winelands in view.
Long-Term · ResidentialFind Us
The pass has been carved into the Hottentots Holland Mountains since the 1820s, linking the Cape Winelands to the coast. Our farm sits in that transition — high enough for cool nights, sheltered enough for warm days.
It's a 40-minute drive from Cape Town, and worth every bend in the road.