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Zola Nene’s Top 10 EVOO Cooking Tips

  1. Extra virgin olive oil is the best to use for vinaigrette dressings as the flavour is well pronounced and gives salad leaves that much needed boost of flavour.
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Extra Virgin Olive Oil Biscotti

Most typical Italian Biscotti are made with butter but this recipe uses olive oil instead, creating a lighter flavour.

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Bruschetta 4 Ways

Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. 

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Table Olive Workshop

It was the perfect weather for a Table Olive Workshop on Tuesday 24 Apr 2018 – it was raining and therefore no one could harvest olives and had no excuse to miss the workshop!

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Olive Storage

Olives should be relatively firm, and never mushy or visibly bruised. If you’re shopping for olives at a store’s “olive bar,” look for olives dressed in brine, which helps them retain their moisture and flavour. They should also be turned over frequently for freshness. Alternatively purchase olives in a jar.

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Olive Curing

Olives need to undergo a curing process before they’re ready to eat, due to the bitterness of oleuropein. If you’ve accidentally bitten into a raw olive, you are familiar with the bitterness that follows.

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Olive Colours

The colour of an olive indicates its ripeness. The darker the olive, the riper it was when it was plucked from the tree. Olives transform from green to light pink to red and finally black.

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15 Olive Fun Facts

Check out these fun facts all olive lovers should know:

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Monitoring a Comparison of Two Trap Types for Olive Fruit Fly

The Mediterranean olive industry experiences significant losses due to the olive fruit fly (Bactrocera oleae: Diptera: Tephritidae), which negatively affects the production of table olives, as well as olive oil.

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Current SA Olive Research Projects

The SA Olive Industry Association is currently busy with the on-going research of the following projects.

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