SA Olive, the association representing the interests of the South African olive industry, has just launched its fresh new website and it is full of goodness. From the latest in news and events, to tips and tricks on growing, curing and tasting olives, this site is a hub of information for anyone interested in this burgeoning South African industry and its wonderful people and produce.
What to expect
Along with facts, background data, harvesting guidelines and cultivar information, the new website also hosts recipes and content by some of South Africa’s best foodies. A calendar of industry events, field days, forum meetings, tasting courses and awards ceremonies will help you plan for the year ahead.
SA Olive members will have access to a dedicated platform for value-added information and engagement with fellow members and industry expert.
Without any further ado, here’s the link to their new presence!
And whilst you’re there, you’ll find me there, too, alongside other great SA Olive Ambassadors!
A humble Italian meal of bread, tomatoes and onions, panzanella is endlessly more interesting than it sounds. Hailing from Tuscany, but enjoyed in large parts of central Italy, panzanella first made its appearance in the 16th century. These days, it’s a gorgeous way to bulk up a summer salad, or a clever way to use up stale bread. The magic, however, lies in the EVOO and red wine vinegar dressing.
If you let the toasted chunks of bread gently soak just long enough in their luxurious bath of EVOO and vinegar, it will lap up all those delicious pepperiness of the oil, the herbiness of vegetables and the tang of the vinegar. A fundamental part of a good panzanella salad is of course, the quality of the EVOO you use.
A Mediterranean twist
The flavour combinations with a panzanella salad is endless, as long as you start with the basics. For my mid-week dinner, I gave it a Mediterranean flair, by adding slices of grilled spicy chorizo and the plumpest local Kalamata olives. I also added cucumber and fresh torn basil leaves, as well as a whole rustic baguette, roasted in the oven with garlic puree and rosemary. And of course, generous lashings of EVOO.
Become part of the EVOO-lution
If you want to learn more about EVOO, the health benefits, the industry as a whole or just curious about how you can incorporate olive oil in your daily life, please visit the SA Olive website. It is jampacked with all the goodness and follows a truly uplifting story of South Africa’s thriving olive industry.
You can also follow and interact with SA Olive here:
About SA Olive
SA Olive is an association representing the common interests of the South African olive industry and is committed to supporting a healthy future, i.e. ensuring a healthy future for its members, healthy growth and development for the industry and a healthy lifestyle for all South Africans.
SA Olive CTC seal
Always look out for the SA Olive CTC seal on a bottle of Extra Virgin Olive Oil (EVOO). This is a seal of confidence and it’s the guarantee that the producer is ‘committed to compliance’ in quality olive oil production. It confirms that the EVOO is 100% locally (South African) produced and is authentic Extra Virgin Olive Oil.
This content piece has been created in proud collaboration with SA Olive.