From Palate to Purpose: Jade Bentel from OLEACITA Discovers OLYFO
🗓 02.05.26
There’s a particular clarity that comes when someone truly knows what they’re tasting. Jade Bentel has that clarity; and it runs deep.
Originally from Cape Town, where the winelands shaped her palate from childhood, Jade studied wine straight out of school. It taught her how to taste, question, and understand what she was experiencing. Over time, her focus shifted. She began questioning what she was consuming, particularly around health. Olive oil had always been part of her daily routine, but one day the realisation hit: she knew almost nothing about its quality.
That realisation sparked a deep dive into research. Her palate came back into play; this time focused entirely on olive oil.
The Journey Gets Serious
What started as personal curiosity became something much larger. After moving to London, Jade trained in Spain through ESAO, immersing herself in groves, mills, and intensive tastings. She describes it as “natural and grounding”: a contrast to her work as a precision driver, yet still rooted in focus and detail.
Her studies in sustainable agriculture deepened her respect for the ecosystems and care involved in every bottle. Today, Jade is passionate about helping people understand and appreciate high-quality extra virgin olive oil. What most see as a simple product, she sees as something rich in craftsmanship, culture, and complexity.
Tunisia: The Missing Piece
Jade had been studying Tunisia for a while. It was a topic that brought together her world and her husband’s world seamlessly; incredible EVOO and some seriously good films coming out of there. Tunisian olive oil had always intrigued her, especially the Chemlali variety: typically softer and more delicate, whereas other varieties bring more spice and structure.
The history adds another layer. Tunisia wasn’t small fry in the olive oil world; it was supplying to the Roman Empire. One of the largest olive oil production complexes in the Roman world was found in Kasserine. That legacy runs through the soil.
Meeting Ahmed & OLYFO
When Jade met up with Ahmed from OLYFO recently, it was what she describes as “such a rad experience. Two Africans from opposite ends of the continent and shared love of EVOO.”
Ahmed gave her samples to taste and explore. Jade took two days to work through the tasting; she wanted to be sure of each oil’s personality and performance.
The Origins (Purple) • Chemlali
Soft, easy, and a little buttery. Fresh almond on the nose, a hint of green banana, light bitterness, and a gentle peppery finish. Round, approachable, really well balanced.
This is what she’d been anticipating from Chemlali: that delicate, grounded expression.
The Gold (Black) • Koroneiki
Completely different mood. This is their heavy hitter. Greener, more structured. Tomato leaf, herbs, proper bitterness, and that peppery kick that arrives a second later and sticks around.
“Wonderful way to start my Tunisian sensory bank,” Jade notes.
What Stands Out
Two oils. Two completely different personalities. Both exactly what they should be—neither trying to be the other. That’s the mark of someone who knows their land, their varieties, and their craft.
Jade’s journey from Cape Town to London to the Tunisian groves of OLYFO is exactly the kind of honest appreciation these oils deserve. Not hype. Not marketing. Just: here’s what’s in the bottle, here’s what it does, here’s why it matters.
Jade Bentel is an olive oil educator and host of oleacita, where she shares in-depth tasting notes and explorations of premium extra virgin olive oils from around the world.
