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Stuffed Olives

Organically grown elephant garlic (from the Little Karoo) which is cured in salt water for some months (which also releases their sulphur), after which it is used to stuff our olives. This minimizes its potency and rounds out the taste.

Only the freshest and brightest red pimentos are used to stuff our olives, adding vibrant colour and taste.

Lemon rind
A thicker skin variety of lemon (which is cured first) makes for lemony olives which allows for an interesting pairing with a crispy white wine.

OThe almonds which we use grow in the Klein Karoo and are used fresh and peeled to make this French delicacy.

Piquante Pepper
We use our own Garlic Stuffed Olives (elephant garlic) which are then placed inside pickled piquante peppers. This results in a mouthful of taste with a slight but exciting bite.

For this speciality, we use imported anchovy fillets as it is not a local fish. We recommend its use in a Nicoise salad so as to double up on the anchovy taste.

Blue cheese
A selected quality blue cheese is used to create this classic combination, greatly favoured by cheese lovers.

Working on chilli and feta next.

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.



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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