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Items filtered by date: February 2015
Monday, 16 February 2015 11:24

Our Story

My story began in 1990 when I had to look after a few buckets of curing olives for my landlady. The olives had a wonderful yeasty smell (like bread dough proofing - just before it has to go into the oven) and that triggered in me an immense interest in olives that would steer my future.

Back then the olive industry in South Africa was in an embryonic stage. The only notable olive trees were in and around Paarl in the Western Cape, on the farm of Mr Carlos Costa — who is seen as the father of the olive industry in South Africa. He started planting olive trees after arriving here from Italy and the only olive oil he could buy was in a pharmacy, in a small 100ml bottle! The big olive producers today in South Africa, only started planting olive trees years later.

I attended the annual Stellenbosch Street Market and on a more regular basis, the Waldorf School Saturday Market. I had a never-ending, but exciting task of educating interested customers in appreciating olives and their oils. The demand for my few jars of olives grew and I soon had more customers than olives and had to plan strategically for the future.

In the meantime I had travelled to Italy and France and was totally in awe of their fresh food markets and the abundance of different olives on offer. I could not wait to get back home and expand my own olive range.

At the birth of my first daughter we planted an olive tree, but that would take another 5 years to bear a sizeable harvest. My problem was where to find them in the mean time? And so my big challenge started; I gathered olives from every olive tree I could find in old gardens in Stellenbosch and from all the olive trees planted as windbreaks on farms. I then had enough olives to fill a few buckets, which also filled my tiny kitchen.

The buckets in my kitchen became barrels on my porch and for the next few years following, the children’s portable pool, which was the only container big enough to hold the ever-growing volume. As the summer drew to its close, the olives ripened on the trees, signalling for and the pool was to be scrubbed down in preparation for the ton of olives that I bought from a new olive farm outside Stellenbosch. Curing took all winter and the pool pump came in handy for stirring and changing the water. Before the summer heat was upon us, the olives were ready to go into storage containers and the whole cleaning process took place again. This time round it was greater fun as the olives left behind some oil and turned the cleaning process into a slippery and sliding enjoyable experience for all, and the girls were back in their salt-water pool.

My home could no longer contain my need to expand and in 2008 I moved my olives to a wonderful and peaceful setting on the farm DelVera which is situated 10 km outside Stellenbosch – on the R44 towards Paarl.

I then had enough space to employ some much needed helping hands. Two people soon became four and now I have seven wonderful and valuable people helping me. Together we are now able to manage a couple of tons of olives per year.

We regularly attend high end farmer’s markets in and around Cape Town, Stellenbosch and Cape Winelands, where we sell our olives to lots and lots of happy customers.

Published in About
Friday, 13 February 2015 14:15

On the Menu

Find our products on the menu in these fine dineries:


Pot Luck Club
Pot Luck Club ; Headed by award winning chef- Luke Dale Roberts, it has, since its opening in 2003 been dubbed the coolest place to be in Cape Town and its success is based on innovative cuisine, served in a relaxed yet edgy environment. such an extent.
 

Warwick Estate
Warwick Estate is a family-owned and run winery. Since 1964 the farm has started growing award winning wines.
 

La Colombe
La Colombe is one of South Africa’s most iconic and internationally acclaimed fine dining establishments. Scot’s delivery of classic signature dishes and his endless array of sublime new inspirations form the mainstay of La Colombe’s À la Carte menu, as well as the Gourmand Tasting Menu.
 

Spier
Spier has a vibrant and conscious energy. Award-winning wine can be paired with fabulous food, grown either on the farm or by nearby farmers. The winery is one of the most awarded in the country and the four-star Spier Hotel and meeting facilities offer inspiring Winelands getaways in the tranquillity of nature.
 

Boschendal
With such a wonderful array of local produce on offer, it’s little surprise that our team of skilled chefs under Executive Chef Christiaan Campbell conjure up a mouth-watering feast of dishes at restaurants across the estate.
 

Delheim
With such a wonderful array of local produce on offer, it’s little surprise that our team of skilled chefs under Executive Chef Christiaan Campbell conjure up a mouth-watering feast of dishes at restaurants across the estate.
 

Hartenberg
Hartenberg - The combination of award winning wines, delectable food and scenery certainly leaves one wanting more. We offer a range of tasting experiences hosted by enthusiastic and knowledgeable staff. A canapé and wine pairing is a wonderful way to experience five select wines matched with bite-size morsels.
 

Hyatt
Hyatt - Our mission is to provide authentic hospitality by making a difference in the lives of the people we touch every day. We support our mission and goal by adhering to a set of core values that characterizes our culture.
 

Bartinney
Bartinney is situated on the hellish high slopes of Helshoogte Pass and overlooks the picturesque Banghoek Valley in Stellenbosch. Passionately involved husband and wife team, Michael and Rose Jordaan, repurchased the 40 ha family farm in 2006 with a vision to create excellent wines and reawaken the charm of the beautiful property.
 

Brampton Studio
The Brampton Studio is the face of this diverse range of wines which has achieved critical and commercial success due to quality and the commitment of over delivering on the price-to-quality ratio. The creative space allows visitors the opportunity to engage with the brand beyond merely tasting the wine and food, and rub shoulders with the coolest wine drinking folk in town. It’s colourful, vibrant, and above all, fun!
 

De Grendel
De Grendel Restaurant is 100 percent South African. Farm produce and ingredients sourced from local suppliers are given an inventive, modern edge. Home-grown South African chefs and staff are employed and trained to international standards, generating jobs for local people.
 

Published in Find our Products
Friday, 13 February 2015 14:01

Product List

Download the Product List (PDF 140kb)

Published in Products
Tuesday, 10 February 2015 12:06

Our Natural Range

Kalamata Olives
Our firm and juicy Kalamata olives have a good enough taste to stand on their own and enjoyed as such or as a classic addition to a Greek salad.
 

Mission Olives
This is the most commonly found olive and is very versatile. The taste is not as exciting as the Kalamata, but is still a good olive on its own.
 

Nocellara Olives
This is a scarce cultivar and not sufficiently appreciated. It has a crunchy texture and nutty flavour, and is my favourite green olive.
 

Manzanilla Olives
This is the most commonly known cultivar of the green olive varieties and is firm, with a fresh green fruit taste. We recommend them for salads and especially in martinis.
 

Sevillano Olives
This is a lesser known cultivar and is definitely worth a try. It is large in size and has a crisp texture with its own unique, fresh taste. It is good on its own or flavoured with fresh lemon and garlic.
 

Sun Dried Mission Olives
These olives are first cured in the traditional way and then dried, resulting in a dehydrated product and a concentrated olive taste. It is good to use in baking bread as it does not make the bread soggy and still gives the desired olive flavour.
 

Salt Dried Olives (Throubes)
This is a Greek speciality which is packed in dry salt to cure. Due to the lack of water involved in this process, the olive has a very strong concentrated taste and is quite salty.
 

Pitted Kalamata Olives
These tasty Kalamata olives are manually pitted, making them perfect in salads, as a topping with paste or in an olive tart.
 

Pitted Manzanilla Olives
We mechanically pit these olives to ensure a neat and tidy cavity.This makes them ideal for our stuffed olive ranges and green olive pastes.
 

Half or Sliced Mission Olives
Half Or Sliced Mission Olives
We mechanically pit and halve or slice these olives, making them an easy and tasty topping for pizzas or where smaller bites of good olives are required.
 

Published in Olives
Tuesday, 10 February 2015 12:01

Our Signature Range

Garlic and Herb Olives
The original recipe was handed down to me by a retired Israeli vet and was my first attempt at marinated olives. Over the years it has proven to be a very popular choice for which many happy customers have returned time and time again.

The well-known mission olive is used, with a good handful of garlic, Tuscan blue rosemary from my herb garden, strong Greek oregano and fresh bay leaves. A topping of good quality olive oil will help to preserve it while the flavours develop. The taste is heavy on garlic and has a good balance with the strong herb flavours and can be paired with a peppery Shiraz wine.
 

Olive Medley
We mix green Manzanilla olives, ripe Mission and Kalamata Olives to make a colourful blend which is infused with garlic, onion, lemon and a hint of chilli. Gentler herb flavours like marjoram, old fashioned rosemary and young bay leaves are used, along with the brine which has less salt and more vinegar. It has a pickled onion character and does not pair well with most wines, but is a good choice with beer.
 

Spanish Green Olives
Green Manzanilla olives marinated with garlic, lemon, lemongrass, coriander seeds and thyme. Contains more vinegar and less salt than others and has a fresh lemony taste. Despite the vinegar, they pair well with most Chardonnay or crispy Sauvignon Blanc wines. These olives make the best martini olives and the brine is used to for dirty martinis.
 

Chilli Kalamatas
Ripe Kalamata olives with lots of chilli, garlic, rosemary and citrus. Left in brine, vinegar and olive oil to mature for 2 weeks. There is a good bite once you have experienced all the other flavours. Good with beer and an exciting addition to a cheese platter.
 

Smoked Olives
Kalamatas and the nutty Nocellaras make a good combination for this cold smoked product. We use American Hickory wood, which is different to our normal oak and fruit smoked products. Pairs well with a wooded, heavy red wine.
 

Mediterranean Olives
We use ripe olives, feta cheese (from happy cows) and rehydrated sun dried tomatoes, with lots of fresh basil and garden herbs and a good coating of extra virgin olive oil. This combination makes a perfect Mediterranean salad or a really tasty topping for a pasta dish in winter.
 

Roasted Olives
We oven roast ripe olives with whole garlic and rosemary. This changes the texture and flavour and is almost not a fresh olive any more, but a different and tasty product.
 

Herb and Garlic - Pitted Throubes
(Also available as unflavoured)
These are rather salty but as a pitted product they are perfect for using in bread baking or to scatter on mashed potatoes.
 

Published in Olives

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About Us

My story began in 1990 when I had to look after a few buckets of curing olives for my Jewish landlady. The olives had a wonderful yeasty smell - like bread dough proofing - just before it has to... Read more.

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Get in touch

  • Delvera Farm, R44, Stellenbosch
  • +27 (0)21 884 4787
  • +27 86 726 1370 (fax)

GPS coordinates:
33°50’56’33‘S, 18°51’23’41’E

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