de Boerin Products

Vincent van Gogh created the image that has now become the Kleinood Boerinnetjie. This work, done in chalk on paper in 1885 in Neuen in the Netherlands, now hangs in the Van Gogh Museum in Amsterdam.

Although she is one of many women farm labourers depicted by Van Gogh, we fell in love with the volume of her skirts, her peaceful interaction with the surrounding landscape and the generosity of her ample feminine body.

i. Olive Oil

de Boerin Extra Virgin Olive Oil

Tasting Notes

A herby nose of green grass, rocket and green tomatoes. Ample, full and silky in the mouth. An intense, fragrant oil with hints of artichoke and walnut and a well-balanced sweet and peppery aftertaste.

Food Pairing

Excellent with crostini, fresh summer salads, roasted vegetables and boiled new potatoes. The unique intensity and peppery after-taste of de Boerin, adds a lovely flavour to melanzane, caprese salads, fresh artichokes, roasted chicken and red meat dishes.

Harvest & Bottling

The hand picked, cold pressed, unfiltered Extra Virgin oil is bottled on Kleinood Farm in 500ml bottles. The bottles are labelled by hand. The date of bottling and number of each individual bottle appear on the back label.

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An oil with the strength and generosity that echoes the goodness of the native soil, the sun and great care that goes into its making.

The name of our Extra Virgin Olive Oil, de Boerin, was derived from the nickname for Annetjie Boom, the wife of Jan van Riebeeck’s gardener, Hendrik Boom. She was the first innkeeper and restaurateur in the Cape Colony in 1665 and was fondly called Annetjie de Boerin by the Dutch burghers.

Cultivation

Extra Virgin is the highest quality olive oil classification. Extra Virgin olive oil must be produced entirely without the use of any solvents or under temperatures that will degrade the oil. It must be free from defects, while exhibiting some fruitiness.

Since Extra Virgin olive oil is simply pressed fruit juice without additives, the factors influencing its quality and taste include the varieties of olives used, the terroir and production practices and, finally, the dedication of the producer.

The trees of the five varieties blended to create de Boerin Extra Virgin olive oil, were selected and planted proportionally to the blend we decided on.

In this way the flavour of de Boerin oil is always constant with the only variations from vintage to vintage brought about by natural elements.

  • The oil from the Leccino variety, also from Tuscan origin, is delicate and fruity with a hint of sweetness and makes up 20% of the blend.
  • 60% of the blend comes from the FS 17, otherwise known as Dwarf Frantoio. The oil from this prolific variety is fruity and and very aromatic.
  • The Frantoio variety yields 8%. It brings all the intense and aromatic characteristics of a truly Tuscan variety to the blend.
  • Our Delicata trees, planted along the stone wall around the farm add 12% to the final blend. The oil produced by these trees tones down the more robust cultivars. As a result of the different terroir it adds complexity and charm to the blend.

ii. Verjus

de Boerin Verjus

Tasting Notes

Verjus has a complex, but delicate taste with an intense fruity flavour, slight medicinal undertone and a gentle acidic bite.

Food Pairing

Use de Boerin verjus in combination with de Boerin Extra Virgin olive oil to add a flavourful complexity to fish, poultry, meat and salads. Poured over ice and drunk straight, verjus is a refreshing, tart grape juice on a hot summer day.

Harvest & Bottling

De Boerin Verjus is harvested, bottled and labeled by hand.

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Handmade, in the age old way, from green, handpicked syrah, mouvèrdre and viognier grapes.

Before lemons were imported into Northern Europe after the crusades, verjus added sour and acid flavours into food. Verjus or jus vert (green juice) or husroum, in Arabic, is made from semi-ripe, unfermented wine grapes that are hand-picked, during the time of veraison, when the grapes, just starting to change colour, are thinned to reduce the crop load in the vineyard for quality purposes.

  • 01Harvested green
  • 02In hot water
  • 03Elixer of life

The thinned green grapes are high in acid and low in sugar and share the same acid-base as wine which makes it a “wine friendly” elegant and delicate alternative to vinegar or lemon juice and will not distort the essence of the wine you might be serving. The de Boerin verjus is hand pressed, bottled and labelled on the farm in the Kleinood tradition.

iii. Honey

de Boerin Raw Honey

Tasting Notes

Vibrantly floral de Boerin raw honey contains all the flavours and aromas of the natural and indigenous flora in and around Kleinood where our bees daily forage for pollen – fynbos, eucalyptus, orange blossom, rose and buchu in every precious drop.

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This wide variety makes for a delicious, intensely flavoured honey with a deep dark colour.

As with all else on Kleinood, everything about this product is done with loving care and by hand.

“His labor is a chant, His idleness a tune…”

– Emily Dickenson

Our hives are scattered around the kitchen garden and beds of roses, lavender, fynbos, camelias and magnolias around the farm dam. Here they can forage to their hearts’ content on blossoms, ornamental flowers and herbs within flying distance of eucalyptus trees on the neighbouring estate.

iv. Eau de Parfum

Kleinood Eau de Parfum

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Composed and developed of all the whiffs, scents, fragrances, perfumes, bouquets and balms of the pure and natural essential oils found in plants that grow on Kleinood farm.

It was about capturing the sensual experience I have of the farm ­— and only from plants that grow on the farm.

On a balmy summer afternoon, walking along the dam wall planted with Cape Fynbos, indigenous grasses and reeds and overlooking the vineyards, formal gardens and olive groves, I was seduced into the project that was to become Kleinood Eau de Parfum. I wanted to capture this little farm, with all it stands for, through the scent that hung in the air at that moment and on so many other late afternoons. I wanted, not only to capture the scent, but also, the heat, the breeze, the sounds, the peacefulness and the warm nurturing soil underfoot.

On Kleinood we have always put terroir first in the wine we make. So too, it is ever present in our olive oil and honey. Why then, if one could taste terroir, could one not wear it and smell it and smell of it?

Then followed hours in the garden, picking, smelling, crushing leaves, developing ideas and discarding them for new ones, smelling, discussing new discoveries, thinking in scents and images, re-discovering the garden, the mountain, the sky, the heat and every moment of every summer afternoon on this little farm that I love with all my heart.

It is called Kleinood, because that it what it is.

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