Olive tips from Jan Olyf - Jan Olyf se Olyftrieks

Here are a few ‘olive recipes’ to enjoy with a glass of local wine at the Prince Albert Town and Olive Festival:

Spicy olives can be served in a bowl with Gay’s Feta cheese, or her prize winning cheese, cut into small blocks. An enjoyable addition is a bowl of croutons, served separately to prevent them from becoming soggy. Or, instead of croutons, make your own Melba toast in the oven – add a touch of grated garlic and cut into blocks before serving.
Neem ‘n bottel olywe (swart of groen), dreineer en gooi dit vir ‘n hele paar minute op ‘n plat oppervlakte oop sodat die olyf se skil droog word. Maak ‘n sousie aan na jou eie smaak. Gebruik olyfolie as basis en meng dit met bv. balsamiese asyn, suurlemoensap, knoffelvlokkies, enige ander vars kruie en speserye. Laat jou verbeelding die loop neem met wat jy wil kombineer. Nog beter, bel vir Hilda van Sewende Laan!

Olive oil and balsamic vinegar, in separate bowls, served with Hendry’s freshly baked bread is a winning combination. The bread is dipped alternately in the olive oil and balsamic creating a mouth-watering dish in which the olive oil compliments the sweet taste of the vinegar.

Gebruik olyfsmeer (swart of groen) en meng saam met dit ‘n smeerkaas of anchoviesmeer en maak jou eie smeer.
Make your own stuffed olives by de-pipping olives and filling with a variety of different ingredients for example, pickled garlic, onion, orange or lemon peel, cheese or capers. Do what you think is interesting or what your guests will enjoy. Remember though that the shelf life of some ingredients is very short.

En vir die braai...

Meng olyfolie, sojasous en suurlemoensap as ‘n marinade vir vleis.

Meng olyfolie, suurlemoensap en kruie-asyn om vis mee te braai. Gooi die res van jou speserye oor nadat die vis gaar is.

Meng olyfolie, suurlemoensap en heuning of appelkooskonfyt om vis mee te braai of in die oond te bak.