Thank you for joining us for this very special event:
An Olive Oil Sommelier Appreciation presented as a Swartland Long Table Degustation
We hope we have inspired you to become Swartland Olive Oil Lifestyle Ambassadors.
This webpage now serves as the Electronic Press Kit for the event. You are welcome to use any of the images below (click on the image and then right-click to save to your desktop). Please don’t forget to tag us in your online content. Contact EVOOSA or any of the participating sponsors for further info.
Thank you once again for making the day such a success!
#SwartlandLongTable #evoosa
Hosted by:
Swartland gold medal award winning
Extra Virgin Olive Oil producers:
Including:
SA Olive tasting panel founding member, Linda Costa
Chef Rory Lambson
SA Olive competition winning student chef from the Hurst Academy
Wine Maker Danie Malan, Allesveloren
A live performance by the Olive Branch Project
Where?
The Olive Boutique in Riebeek Kasteel
When?
Saturday 23rd November 2019
11:00 - 17:00
Why?
We've hand-picked YOU to join us for this special culinary event because we like your style and we believe that once you’ve experienced the wonders of these award-winning Swartland olive oils and wines, you’ll want to share your discovery with your foodie fans.
Each artisanal Swartland olive oil transmits a story of the place where it’s from. Tasting the landscape, the culture, the history, and the flavours in the place where the olive oil is made, in a meal that highlights the oils, is a transformative, almost magical experience.
Boutique regional olive oils need to be discovered, tasted and selected for their ability to complement your favourite cuisine, enhance your home entertainment experience and lay the dietary foundation for a healthy lifestyle; not to mention support local rural communities with sustainable jobs.
Setting the Table
An Olive Oil Sommelier is a knowledgeable professional, normally working in fine restaurants, who specializes in all aspects of culinary service with a particular focus on olive oil, health, nutrition and food pairing. This entails the need for a deep knowledge of how food, olive oil, wine and other beverages complement each other and work in harmony to enhance the gastronomic experience.
The 6-Plate Degustation Swartland Tasting Menu – the careful, appreciative tasting of foods, focusing on the gustatory system, the senses, high culinary art and good company, showcasing the fusion of cuisine from the Swartland and adjoining West Coast, enhanced with award winning South African Olive Oils, complemented by selected Swartland wines.
The Appreciation Class – selected plates will be prepared and presented, both deconstructed and complete, with the accompanying Olive Oil and Wine. The tasting and sensory analysis of the oil to assess performance with the dish and pair wine will be demonstrated, before and after construction.
The Degustation
“The Entrees – Plates 1, 2 & 3:
A delicate, medium and robust oil will be offered to the participants to use and gauge their preference of fresh oil for each plate. We will discuss the characteristics of the oils and how these interact with the foods - and develop an understanding of how to get the best flavour enhancement in the various dishes. ”
Plate 1:
A bobbin of handmade pasta made with Swartland flour and free range egg yolks served with Roman style artichoke and Parmesan shavings.
Allesverloren Chenin Blanc 2018
OLIVE BOUTIQUE FRANTOIO EVOO - SA OLIVE SILVER WINNER (DELICATE)
Plate 2:
Homemade bocconcini , made with milk from Bordeaux Farm Malmesbury, with heirloom tomatoes grown at Tierfontein with Eriocephalus Africanus leaves with a balsamic vinegar foam.
Allesverloren Tinta Rosé 2019
ANDANTE INTENSO NOCELLARA EVOO - SA OLIVE GOLD WINNER (MEDIUM)
Plate 3:
Pickled local mushrooms with local Ricotta on wild garlic bruschetta made with Swartland stone-ground flour topped with thyme pearls and a lemon foam.
Allesverloren Touriga Nacional 2016
OLIVE BOUTIQUE CORATINA EVOO - SA OLIVE GOLD WINNER (INTENSE)
“The Mains – Plates 4 & 5:
Extra virgin olive oil has an unqualified body of research supporting its role as a protective, beneficial food in a healthy diet and in delivering exceptional flavour in almost all cooking applications. This session will build your confidence to do as the Mediterranean countries have traditionally done for hundreds of years and enjoy cooking with your extra virgin olive oil.”
Plate 4:
Grilled Mackerel cooked over vine coals, salt roasted beetroot with horseradish cream and a seaweed crisp foraged from the West Coast.
Allesverloren Tinta Barocca 2017
DARLING MISSION EVOO - SA OLIVE GOLD WINNER (DELICATE)
Plate 5:
West coast salt cured beef served with pickled waterblommetjies with an Udderly Delicious cheese Mille-feuille.
Allesverloren Tres Vermelhos 2017 (Souzao, Tinta Barocca, Touriga Nacional)
OLIVE BOUTIQUE CORATINA EVOO - SA OLIVE GOLD WINNER (INTENSE)
“The Dessert – Plate 6:
Guilt-free, healthy, EVOO. Used as a dairy substitute for butter or a healthier option to other cooking oils, EVOO can enhance the flavour of the ingredients used and improve the overall texture of sweet dishes.”
Plate 6:
Baked Valrhona Caraïbe chocolate ganache served with mulberry compote and an olive oil biscuit crumb topped with African mint.
Allesverloren Fine Old Vintage 2012 Port
ANDANTE INTENSO NOCELLARA EVOO - SA OLIVE GOLD WINNER (MEDIUM)
More info about your hosts:
Your Tutor: Linda Costa
Linda has been involved in olives since birth, albeit unknowingly. She grew up amongst the olive trees on La Valle just outside Paarl, but only many years later did Linda get back into the industry, and has never looked back.
Her background in Chemistry, Physiology, Pharmacology and finally Microbiology serves her well in her present-day pursuits. She is a consultant in many olive-related areas, and she presents workshops and courses on table olive processing and olive oil appreciation.
An Honourary Life Membership of the South African Olive Industry Association was awarded to Linda in 2010. She served on the South African Organoleptic Panel as a founding member and is often asked to judge oils and olives in competitions.
web: olivesinfact.com | email: linda@olivesinfact.com | mob: 083 3004 703 | facebook: @OlivesInFact
Your Chef: Rory Lampson
The young, but widely experienced chef, Rory Lambson, has travelled the world, working at some of the most prestigious restaurants like the Michelin starred New Angel. Having learned from masters like John Burton Race, and Richard Carstens it comes as no surprise that this dynamic cook has now taken to the kitchen of his own restaurant: MyChefs.
Rory aims to dish up the same high standard of international cooking in a more comfortable, homely environment. For Rory, cooking is a celebration of food, the ingredients involved, their careful cultivation, passionate preparation, and anticipated combination. “It’s magic!”.
website: mychefs.co.za | email: mychefs1@gmail.com | mob: 082 904 1213
Your Wine Maker: Danie Malan, Allesverloren
Allesverloren is the oldest wine estate in the Swartland and situated on the slopes of Kasteelberg near Riebeek Kasteel. Its location makes for full-bodied, hearty and elegant wines with excellent fruit concentration. Fifth generation owner and cellar master Danie Malan brings forth a wealth of Swartland winemaking heritage to the iconic range which includes several unusual Portuguese varietals, alongside winemaker Wilhelm de Vries, who’s new world winemaking approach, has seen the estate being awarded several accolades over the last season.
Presented by Amanda Vlok
web: allesverloren.co.za | email: info@allesverloren.co.za | tel: 022 4612320 | facebook: allesverlorenwines | instagram: allesverloren | twitter: AllesverlorenSA
Your EVOO Hosts: Susan & Derek, Olive Boutique
The Olive Boutique was established in 2000, in the Valley village of Riebeek Kasteel, when its first olive press was imported from Italy. The Boutique offered, and continues to offer, local farmers contract olive pressing services and an opportunity to blend in house extra virgin olive oil brands. The Olive Boutique quickly became known for its premium range of award winning extra virgin olive oils, cured table olives and olive pastes.
contact: Susan & Derek | web: www.olive-boutique.co.za | email: olives@olive-boutique.co.za | tel: 022 448 1368 | facebook: @riebeekoliveboutique
Your EVOO Hosts: Porterville Olives / Andante
Andante Extra Virgin Olive Oil is produced from olives grown on the Wêreldsgeluk Olive Estate near Porterville in the Western Cape Province of South Africa. It is marketed by Porterville Olives (Pty) Ltd. The farm is situated in the Western foothills of the Winterhoek mountain range, about 130 km North-East of Cape Town. The name Wêreldsgeluk means ‘earthly joy’ in Afrikaans
contact: Willie & Lisa Duminy | web: www.andanteoliveoil.co.za | email: info@andanteoliveoil.co.za | mob: 082 881 8228 | instagram: @andante_oliveoil | facebook: andante-olive-oil | evoosa: andante
Your EVOO Hosts: Darling Olives
Darling Olives is located just 3 km out of Darling towards Yzerfontein, nestled amidst vineyards, grazing cattle and olive groves. Our 70 hectares of olives are all dry land and grown on the Alexanderfontein Estate. They get processed within 24 hours of being handpicked, resulting in a superior product. Experience a traditional approach to olives and olive oils on a working farm where cattle are still herded by horse and a flock of sheep might cross your path. Darling Olives is a great place to start your education about how olives are grown, pressed and cured.
owner: Roleen Basson | contact: Nicole Koen | web: www.darlingolives.co.za | email: info@darlingolives.co.za | tel: 022 492 3171 | facebook: darling-olives | instagram: @darlingolives | evoosa: darling-olives
Media Partner: The Guide to Extra Virgin Olive Oil in South Africa (EVOOSA)
South Africa produces some of the best Extra Virgin Olive Oil (EVOO) in the world and we want everyone to know about it. EVOOSA creates a platform for a deep connection between producers and consumers and acts as a springboard to interaction with the local and international EVOO industry and the media.
Besides our website and social media channels, EVOOSA publishes a free annual booklet, providing general information about EVOO and a comprehensive guide to local producers. Download a PDF copy of the 2019 edition here.
contact: michael van rooyen | web: evoosa.co.za | email: michael@evoosa.co.za | mob: 072 111 9390 | facebook: @extravirginoliveoilsouthafrica | instagram: @evoosouthafrica | #evoosa