The best things in life are meant to be shared. It gives me so much pleasure to share this with you…..
I recently got acquainted to an Buffet Olives, the largest table olive producer in South Africa with over 48 years supplying top quality olives.
The Buffet Olives farm is located against the foothills of the Drakenstein Mountain range, and borders the picturesque town of Paarl in the Western Cape. The farm boasts 43000 olive trees which range in age from 1 – 60 years old. Local workers handpick the olives at the optimal time, in accordance with the cultivar and curing process. The olives are then transported to the Buffet Olives facility where the curing process commences. The curing process includes a natural fermentation process whereby black olives are left to mature for nine months and green olives for twelve months. After the required amount of curing, olives are then sorted with a state of the art packaging line and pasteuriser within the Buffet Olives facilities. Hygienically sealed, and then sent off to stockists to shelve.
I’m always fascinated with how products, hope knowing how Buffet Olives production works captivates you too! Knowledge is power.
BUFFET OLIVES VARIETIES IN STORES:
Buffet Anchovy Stuffed Olives: Whether you like anchovies or not, the anchovy and olive combination tends to appeal to a variety of pallets. The combination of flavours that come from the olives and the anchovies bring richness to any dish.
Buffet Lemon Stuffed Olives: Buffet lemon stuffed olives combine Manzanilla green olives with a zesty mix of lemon.
Buffet Garlic Stuffed Olives: The garlic stuffed olives combine Manzanilla green olives with fresh garlic.
Buffet Green Olives: Buffet Green Manzanilla olives are known for the texture and nutty flavour of the olive.
Buffet Green Pitted Olives: Pitted Olives are convenient to cook with. These olives are processed in the same way as our Manzanilla Green Olives, but are pitted for your convenience.
Buffet Pimiento Stuffed Olives: Pimiento stuffed olives are the essential ingredient to cocktails such as martinis, for example. They are mainly used as a garnish and can be slightly saltier in taste than other green olives. The pimiento strip (a small type of red pepper) also ads a piquant taste.
Buffet Queen Olives: These are also green olives and are mainly called ‘queen olives’ due to their extra-large size.
Buffet Black Olives: The traditional Italian style olive, made from cherry-red olives. They have a pickle flavour with a lingering olive aftertaste.
Buffet Calamata style olives: These olives are wonderful to serve as a snack on their own with a glass of wine or evening drink. Turn them into a tapenade or enjoy them as they are.
Buffet pitted Calamata Olives: These are the same at Calamata style olives, but pitted for your convenience.
A lot of people I grew up with do not like olives (you know who you are :-)). I was also one of those people at one point, that is until I found out about the health benefits. It took a while getting used to enjoying olives but now I cannot get enough. Knowing how olives can be beneficial to one’s health definitely changes perceptions.
HEALTH BENEFITS OF OLIVES:
- Eating 10 olives before a meal will reduce your appetite by 22%.
- Olives stimulate the production of adiponectin in the body, which is a chemical that burns fat for up to five hours after ingestion. And, because they consist mostly of water, 100g of olives are equal to only 150 calories.
- One cup of olives contains 17% of the daily allowance of fibre, which promotes a healthy digestive tract.
- Olives are a great source of essential vitamins, minerals and amino acids.
- One of these vitamins is vitamin E, which protects skin from ultraviolet radiation, thus guarding against skin cancer and premature aging.
- Olives also boast vitamin A, which is crucial for healthy eyes. It enables the eye to better distinguish between light and dark, thereby improving night vision
- The antioxidant nutrients in olives impede the oxidation of cholesterol, thereby helping to prevent heart disease.
- Olives contain healthy fat – the monounsaturated kind, which has been found to increase good cholesterol.
- Olives have anti-inflammatory abilities.
That is not all I am sharing with you today. It wouldn’t be fair to tell you about the goodness of Buffet Olives and not share them with you, would it?
One reader stands a chance to win a must have Buffet Olive hamper by answering just TWO questions. Leave your answer on the comment section of this post.
- Name one variety of Buffet Olives available in retail stores.
- Name atleast one health benefit of olives.
Entries are open from 1st December till 7th December 2016 at 17:00. The winner will be contacted via email on 7th December. Good luck!!!
In the meantime, please enjoy this delicious Onion & Olive Tart courtesy of Buffet Olives. Happy cooking!
OLIVE AND ONION TART
1 teaspoon sugar
1½ teaspoons dried yeast
1 cup self-raising flour
½ cup plain white flour
2 sachets of black Buffet Olives
2 tablespoons of grated Parmesan Cheese
5 onions thinly sliced
Olive oil, for frying and brushing
Few sprigs of thyme
16 anchovy fillets
1 Sachet (200g) black Buffet Olives
- Dissolve the sugar in 125ml luke warm water. Sprinkle with yeast and leave for 10 minutes, or until frothy.
- Sift together the self-raising flour, plain flour and a good pinch of salt in a bowl. Make a well in the centre and pour in the yeast mixture and 2 tablespoons oil. Bring together to form a dough and knead on a lightly floured surface for 10 minutes, or until smooth. Extra flour may be unnecessary. Set aside to rise until doubled in size.
- Heat 3 tablespoons oil in a frying pan and fry the onions and thyme for 15-20 minutes, or until soft and dark golden. Leave to cool.
- Preheat the oven to 220ºC.
- Roll out the dough to line a greased 30cm pizza tray. Spread with cooked onions, lay anchovies over in a criss-cross manner to form diamonds.
- Place a pipped olive in the centre of each diamond. Brush crust with olive oil.
- Bake for 25-30 minutes or until golden and cooked through.
- Serve hot or cold, sprinkled with grated Parmesan.
Images and recipe supplied by Buffet Olives