On top of struggling to secure a farm, another chapter in Ubuntu’s story was an impending global pandemic. The business formally launched in December 2019, roughly two months before the world would be shut down. “Before we launched in December 2019, I had identified a farm in Porterville, where I met my mentor [Willie Duminy of Andante] and for about two years, we struggled to get his olive oil funded for me to buy,” explains Manga. The pair eventually gave up and instead looked at a consignment model, something they still use today. “It was quite an interesting time for us to start, but it led us to how we’re currently doing things, which is that we outsource,” he says. “So the olive oil would come in, then we do the bottling, labeling, distribution and everything else.” As the business has evolved, he says they’re now more involved in the pressing and what characteristics they want the olive oil to have. He is, however, resolute in his plans to buy his own farm one day. “It’s important to me that we own the value chain and can control production,” says Manga, adding that this was compounded by a halt in operations in 2023 and 2024, due to a global olive oil shortage. “That’s why I’m quite adamant that we do need our own form of production, because we can’t rely on other olive producers.”
The result of all of this hard work is Ubuntu’s olive oil, with notes of fresh-cut grass, green, ripe olives, green tomato and nuts with a mild pepperiness. And the proof really is in the flavor, as Ubuntu has won a number awards–most recently, taking Silver at the NYIOOC World Olive Oil Competition in October 2024, the world’s largest olive oil quality contest. The bottles are a proud display of African heritage and can be found on the shelves of South Africa’s top retailers, but never one to rest on his laurels, Manga says they have plans to expand the range. A collection of flavored oils, and even a balsamic vinegar, will soon join the Ubuntu ranks.
Dining and Cooking