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EAT IN AWARDS 2007

At the EAT IN RMB Private Bank South African Produce Awards, the queen of the South African kitchen, Justine Drake, proudly oversaw a stylish lunch during which the stars of the SA deli, market and fresh produce scene were recognised.

Amongst a list of winners that included Markus Farbinger of Ile de Pain in Knysna, Neil Jewell of Bread and Wine Farm Grocers and Tracy Foulkes of Nomu, we are proud to mention that Tapenade Olive Shop won the award for Outstanding Retail Outlet: Northern Region! Quoting from the 2008 issue of EAT IN, the award “recognises the very necessary role that independent suppliers play in finding and supporting small producers and introducing them to the public. Such suppliers should uplift and support the small local producers with in-store promotions and dedicated shelf and fridge space. They should be knowledgeable about the products, offer customer education and provide the small producer with vital feedback”.

The 2007 Awards ceremony was held at Dish Food and Social in Cape Town where the winners were announced.

They are:

Best New Product

Winner
Nomu’s Stir dry instant pestos: Tomato and Chilli pesto mix and Tomato and Herb pesto mix.
Runner-up
Rozendal Farm: Mixed vinegar matured in oak barrels.

Outstanding Outlet - Regional

Northern: Tapenade Olive Shop, Cresta, Johannesburg
Eastern: Everfresh Hillcrest, KZN
South: Main Ingredient, Sea Point, Cape Town
Special mention: The Neighbourgoods Market @ The Old Biscuit Mill, Woodstock, Cape Town

Small Producer Awards

Bakery: Île de païn, Knysna: Artisan wood-fired hand-crafted bread, a 3kg Campanio and a traditional baguette using Eureka Meulens Flour.
Dairy: Estelle du Preez /De Pekelaar Farm: De Pekelaar Mature Cheddar.
Earth: Cape Gourmet Mushrooms: Exotic Japanese mushrooms, Pink Oyster, Oyster and Shiitake Mushrooms.
Grocery/Condiments: Protea Hill Farm: Herb infused vinegars.
Paddock
Fresh: The duck lady, Shongweni, KZN: Free-range ducks.
Cured: Neil Jewel - Bread and Wine Farm Grocer, Franschhoek: Spanish-style apple ham and other charcuterie.
Seafood
Fresh: Striker Fishing/ t/a Big Bay Sea Farms: Farmed Oysters
Cured: Pisces Products: Cold smoked tuna using Rooibos tea leaves.
Organic: Kraaiboskloof Organic Farm, Knysna: Fresh organic Produce
Organic Merit Award: Rozigal Organic Products: Organic yoghurt and cream cheese.

Innovation Award

Simply Salads/ Peter Bakker : Kumato®

South African Food Heritage Award

Groenfontein Farm, Alan Sonnenberg/ Renate Coetzee/Volker Miros: Research and replanting of indigenous food plants

Best Organic Producer

Rozigal Organic Products: Organic yoghurt and cream cheese 2007

2007 OLIVE AWARDS - Morgenster Master at Olive Awards

Morgenster Estate, situated near Somerset West, walked away with the top honours at the 2007 SA Olive Awards. With best Extra Virgin olive oil in the country and a gold award for their Spanish style Nocellara green olives, this Estate added to their already impressive list of accolades.

The results of the Awards were announced last night during a gala dinner at Laborie in Paarl. Winners were announced in three categories: Extra Virgin Olive Oil, Table Olives and Achiever of the Year. According to the organisers, SA Olive, competition entries increased remarkably in only one year.

Morgenster’s liquid gold impressed the judges with its intense aromas of green tomatoes, herbs and spices. The mouth feel delivered a remarkable profile of flavours, followed by well balanced bitterness and piquancy.

The trophy for Best Table Olives also went to this Estate. A lovely crisp texture, the excellent flavour profile, balanced salt concentration and acidity ensured that Morgenster came out on top.

John Scrimgeour was crowned as Achiever of the Year. John is actively and passionately involved in the South African olive industry since he joined Buffet Olives in the 90s. He was responsible for significantly raising the activities of the association during his stint as Chairman of SA Olive.

“I believe John has made an irrefutably significant contribution to the South African olive industry and one from which we will continue to draw benefit for many, many years to come,” said Peter Dall, Chairman of the SA Olive judging panel in reaction to this announcement.

Only Extra Virgin olive oils were allowed to be submitted and gold awards went to oils that scored more than 75% and silver to oils above 70%. “All the rain that fell throughout the season had a definite influence on the 2007 vintage. Too much water during the harvest may impact on the intensity of the oils. Despite this, the award-winning oils were consistently good and deserving of acclamation,” said Linda Costa, convenor of the judging panel.

In the Delicate Extra Virgin Olive Oil category, Hillcrest Estate received gold while Franschhoek Olive Oil Company, Olive Garden and Rainbow Boy each received a silver award. In the Medium Intensity category, Burgundy Bourgogne raked in gold while silver went to Foxenburg Estate, Hermanuspietersfontein, The Olive Shed, Rio Largo, Vesuvio Estate and Willow Creek Directors’ Reserve.

The Intense Fruity Extra Virgin Olive Oil category brought gold for Groote Vallei, Hamilton Russell, Morgenster Estate, Olyfberg and Olyven Houdt while Belvedere received a silver award.

Table olives were entered into the categories of green, black or flavoured and judged for their aroma, appearance, consistency of appearance and colour, flavours like saltiness and acidity, texture and overall balance.

Six participants received silver awards for their table olives – Het Vlock Casteel, Morgenster Estate, The Olive Shed, Olyfberg, Hillcrest Estate en Vesuvio Estate.

MARCO ZICHELLA AWARDS

On the 17th of August 2007 the Marco Zichella Award ceremony was held in Stellenbosch. This competition was instituted in 2002, and is a more informal tasting event than the SA Olive Awards. This year’s tasting panel was led by Linda Costa. The awards clearly celebrated new comers in the olive industry with the 1st prize going to Olyven Houdt, a farm in the Still Bay area. Mesco (2nd) and Miramonti (3rd), both from the Stellenbosch area, are also new producers. The Consumer’s Choice award was given to Olyven Houdt, with Franchhoek Olive Oil Company in second place and River Bend (Worcester) won 3rd prize.

SA’s champion olive oil from Franschhoek (2006-09-29)

South Africa’s finest olive oil comes from Franschhoek in the Boland. Waterfall River Farm beat twenty contenders in the Extra Virgin Olive Oil Competition with oil made from its maiden vintage.

The results of the first SA Olive Awards were announced last night (Thursday) during a gala dinner at Laborie in Paarl. Winners were awarded in three categories: Extra Virgin Olive Oil, Table Olives and Achiever of the Year. According to the organisers, SA Olive, it is the first table olive competition held locally and the first time that a person or entity has been recognised for outstanding achievement.

Morgenster’s green Nocellara olives were awarded the Alfa Laval trophy for Best Table Olives entered in the competition.

The SA Olive Achiever of the Year award went to Ge rrie Duvenage, who has been involved with the local industry for the past 17 years. Duvenage was recognised for playing a pivotal role in all aspects of the olive industry making significant contributions to each key segment of the value chain.

Richard and Silvana Atkinson of Waterfall River Farm walked off with the Consol trophy for Best Extra Virgin Olive Oil. The winning oil, made from their organic orchard, is a blend of Frantoio, Leccino and Coratina and was described as “very well-balanced with lots of olive fruitiness on the aroma”.

The Franschhoek Olive Oil Company and Hillcrest Estate near Durbanville scooped gold medals for their extra virgin olive oils, while Morgenster Estate in Somerset West, The Olive Shed at Tokara near Stellenbosch and Olyfberg-El Olivar of Eilandia in the Breede River Valley each scored silver.

Only extra virgin olive oils were allowed to be submitted and gold awards went to oils that scored more than 75% and silver to oils above 70%. Linda Costa, convenor of the tasting panel comments, “The overall quality of the entries was outstanding and therefore, to maintain this standard of excellence in these competitions, it was decided that only gold and silver awards will be considered.”

The Alfa Laval trophy for Best Table Olives entered in the competition was awarded to Morgenster for its green Nocellara olives, described as “tasty, crisp and well-processed”. Five table olive entries were judged worthy recipients of silver awards, namely Morgenster’s green olives, black olives and Kalamata olives; Olives South Africa’s Kalamata olives; and Hillcrest Estate’s flavoured olives.

Table olives were entered as green, black or flavoured and judged for their aroma, appearance, consistency of appearance and colour, flavours like saltiness and acidity, texture and overall balance.

With the Absa SA Olive Achiever of the Year award, SA Olive – the official representative body of the South African olive industry – paid tribute to individuals who have done the industry proud.

According to Peter Dall, chairman of the Achiever judging, this year’s achiever, Gerrie Duvenage, was honoured for the integral role he played with regard to the introduction of new olive cultivars better suited for the South African climate. Since he joined the Morgenster team, he has helped to establish 100 000 trees per year for distribution to other growers. He has been instrumental in developing local tasting panels and tutors courses in olive oil tasting. As an expert in the field, he has become a mentor to many aspiring olive growers.

SA Olive chairman, Andries Rabie, stated that the association’s goal is to ensure that South African producers aim to achieve world class quality in table olives and olive oil, as this will guarantee a place in the export market.

For further information contact Linda Costa at tel (021) 884 4655, cell 083 3004 703, e-mail linda@saolive.co.za or visit www.saolive.co.za.

2006 SA OLIVE AWARDS

SA Olive Extra Virgin Olive Oil Competition

SA Olive Table Olive Competition

Chris Everson from Franschhoek Olive Oil Company

Thomas Jefferson once wrote: “The olive tree is surely the richest gift of Heaven”. Perhaps a slight exaggeration but without question, civilisation would have been immeasurably poorer without it.

It was approximately 5,000 years ago that the wild olive tree was first domesticated by the people of Crete ….. these early orchards very soon became a central and irreplaceable part of their daily lives: The fruit and oils were used as a food, the wood from the tree was used to build their homes and furniture, the oils were used therapeutically and as a fuel for their lamps. People were even buried with olives to provide them with sustenance for their journeys to the afterlife. So revered did the tree become that for a period in ancient Greece, only virgins and chaste young men were allowed to harvest the olive crop. The olive has also had enormous religious significance through the times: To Christians, Jews and Muslims the olive has symbolized peace, wisdom and strength. The Prophet Muhammad referred to the olive as “a blessed tree, of neither the East nor the West, whose oil is of such luminous glow that it seems to shine though no fire has been touched to it.”

The earliest olive orchards in South Africa were planted in the districts of Wellington and Paarl about 100 years ago, and although the olive growing area has spread far and wide since then, the Paarl region remains the centre of olive growing in the country. The area’s long, hot Summer days and cool, wet Winters are ideally suited to the cultivation of high quality olive orchards.

The olive industry in South Africa has, over the years, grown into a fairly serious player in the agricultural sector with several of our top olive oils comparing favourably with the best oils in the world. In fact, at a recent competition of the top Southern Hemisphere olive oils, South African products were placed 1st and 3rd.

As South Africans give more thought to their eating habits, and the many health benefits attributed to the frequent use of olive oil becomes more widely known, ever increasing quantities of olive oil are being consumed locally. The ability of this versatile oil to reduce harmful levels of cholesterol is widely known, but few people realise that the anti-oxidants contained in the oil, together with it’s high content of vitamin E, have been credited with significantly reducing the chances of the appearance of various forms of cancer. In addition, the mono unsaturated fat in olive oil is beneficial to diabetics and also assists in the maintenance of bone density, providing protection against osteoperosis and rheumatoid arthritis.

On her 121st birthday, Frenchwomen Jeanne Calment attributed her longevity to olive oil. She was quoted as having said “I’ve never had a meal without olive oil and rub it into my skin every day. I have only one wrinkle and I’m sitting on it”.

With an ever-increasing number of olive oils now available, the decision of which one to choose can be a little confusing. Perhaps these few points might be helpful: Firstly, be sure that the bottle is marked “Extra Virgin” and “Cold Pressed”. The term “Extra Virgin” on the label means that the oil is unrefined and natural, and that it has a free fatty acid content of less than 0.75 percent. “Cold Pressed” signifies that the olives were milled at a temperature not exceeding 30 degrees Centigrade. A higher temperature of milling would produce a higher yield of oil, but would also result in a loss of vitamins, anti-oxidants, and flavour.

Oils described as “oil of the olive” or “pure olive oil” are unlikely to be either extra virgin or cold pressed and would probably have been chemically refined. Pomace oil, made from heating and chemically extracting the oil residue left over from earlier pressings, is widely available in South African supermarkets. However, this form of olive oil has been banned for human consumption within the European Union where it’s commonly used for the production of soaps.

The storage of your oil is important. A quality olive oil, stored in a cool place in a dark air-tight bottle or stainless steel container, should retain its flavour and aroma for up to 2 years after pressing. Beyond that, whilst it won’t go off, it will start to lose quality and character. Olive oil should never be refrigerated ….. it will thicken and congeal under very low temperatures.
The colour of the oil can also be of significance: A good olive oil should range between a light green to a golden yellow…. green oil would suggest that a pre-dominance of unripe (green) olives were used in the pressing of the oil. This oil is likely to be a more “in-your-face” type of oil …. Bold and peppery, with a big flavour and aroma. A greener coloured oil might be suitable for use with vegetables, beef and game. As the oil becomes less green and more golden yellow, it would normally be milder and fruitier and the peppery taste will diminish. It’s probable that this oil would have been made from riper olives and may be more suitable for use with fish. Make an effort to taste olive oils made from different cultivars, since each olive variety has it’s own unique properties.

Fresh, extra virgin, cold-pressed olive oil should have a very distinct smell and taste and should never be neutral ….. Oil with no taste or smell and of a light colour is usually a product of refining and should be avoided.

Most important of all ….. take care that you’re not fooled into thinking that the olive oil on your local super-market shelf, boasting a “Made in Italy” or “Made in Spain” label, is superior to the oil alongside it produced in South Africa. This would seldom be the case. Many thousand litres of inferior quality European olive oils, often chemically refined or beyond their “best before” dates, are imported into South Africa and offered at prices with which local products can’t compete.

Certainly, enormous quantities of outstanding olive oils are produced each year in Italy and other regions around the Mediterranean, and a quantity of that oil undoubtedly ends up on South African delicatessen and supermarket shelves. These fine oils can usually be identified by their high prices ….. the words “excellent” and “cheap” are seldom used in the same sentence when referring to olive oil. So spend a little time in selecting the olive oil best suited to your tastes and don’t allow price to be your only criteria.

Use this wonderful food generously … The next time the sky is blue and the wine is chilled, take a chunk of fresh, crusty bread, squeeze a ripe tomato over it with a sprinkling of salt, and dunk it into a bowl or your favourite olive oil …..

Perhaps Thomas Jefferson wasn’t exaggerating after all!