Rippon led the walking tour of the estate and did not stop talking about the different types of olives and their relative strengths and weaknesses for two hours.
First we walked across the main road linking the N2 to Alicedale and then huffed and puffed up the hill to see rows and rows of neatly aligned olive trees. Rippon has planted just over 7 000 trees of 12 varieties since he started the project in 2000.
Most of the time he talked about the Mission olives and the Manzanillas that the crafty Western Cape farmer surreptitiously slipped in among the Mission seedlings, but there were also the Kalamatas, the Frantoios and others with exotic sounding names.
One of the visitors asked Rippon what was his favourite type of olive – a question he was not able to answer because he says he loves whatever is being harvested at the moment. Why olives? After all the Eastern Cape is not known as an olive producing region. He explained that his family had bought the farm from the Wilmots in 1915 and ever since then his family raised sheep, cattle and sometimes even Angora goats. He realised however that stock farming was becoming ever more difficult in the area as game farming gained momentum.
The game farms allowed for the proliferation of small predators such as jackals that frequently took his lambs. As the predators lived in a conservation area it became increasingly difficult for him to protect his flocks. He said that his grandfather had at one time planted mielies on the farm but baboons helped themselves to his crops too often. On the other hand, olives that come straight off the trees have an unpalatable bitter taste so they are almost never stolen by people or animals.
Rippon has six permanent staff members and up to 40 seasonal workers who help him manage and harvest the olives. The groves cover roughly 34 hectares and can produce more than 100 tons of olives in a season. His best year was 2007 when he harvested just on 115 tons but the long drought that followed slashed production drastically and he was forced to pump his dams dry just to keep the trees alive. At the end of the tour, visitors were invited to taste the various types of olives produced at the estate, and of course everyone was trying to decide which type to buy and take home. Guests could then have lunch on the patio or a beautiful lawn outside the farmhouse.
Lea Davies from a farm in the Adelaide area and Lisa Mickelwright, a teacher at DSG, prepared the platters artistically made up of various types of olives, smoked ham and salami kebabs, cumin seed cheese, olive tapenade and grapes.
Clean air, a selection of Mediterranean style treats, a glass of wine and good weather made the outing a massive success for all concerned.