Framed by tall cypress trees and perfectly trimmed rose hedges, Ashanti Estate was the perfect setting for the Table Olive Workshop. Twenty-two attendees, representing large- to small-scale olive operations, came from as far as Oudtshoorn to hone their skills.
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.
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.