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Types of olives
Everyday uses for olive oil
Olive Bread recipe
Contact details Price
list
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Jan &
Annalien Bothma and their children Cobus, Jan and Carolien are all involved
at Swartrivier and harvest 50 - 80 tons of olives per year from 3000 trees -
Manzanilla & Mission for processing and
Leccino for oil. Their silent partner and
main ingredient to success is our Good Lord.
The Bothma family strive to produce the best quality olive
products, to educate people in the appreciation of olives and to encourage them
to incorporate oilve products into their everyday lives.
They are very happy to show you the olive groves and how the
fruit is processed and to introduce you to the finer points of olive oil in a
tasting but please phone to make an appointment.
Swartrivier Olive Farm
lies 4kms out of Prince Albert
on the Kruidfontein Road (turn at the Prince Albert Golf Club and follow the
signs).
Guided tours and oil tasting by
appointment only
Please ring to arrange your visit
Tel: 023 5411 917
Cell: 082 578 3295
TO PLACE AN ORDER CLICK HERE
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Swartrivier is a busy farm, with the olive
groves and processing sheds, lucerne fields and angora lambs |
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Read on to learn more about Swartrivier
Olives
and olive products:
Mission
The most prolific cultivar on the farm, because of its
adaptability. Mission olives originated in California and can be harvested and
processed when green or when completely ripe. They yield a high quality oil. We
use Mission olives for olive paste and to press for oil.
Manzanilla
Manzanilla olives originated in Southern Spain and are usually
processed in their green stage. We have found that they can be most successfully
pickled when they are half-ripe. We also process the fruit as black, spiced and
dried olives.
Leccino
Leccino olives are local and their high oil content makes them
ideal for pressing.
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Flowering, harvesting and processing
Olive trees are evergreen and flower from the end of October to
mid-November. Immature fruit is on the trees throughout summer, running the risk
of hail damage.
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We start to harvest Manzanilla's at the end of February and some
three weeks later begin to pick the green Mission, which gradually turn black.
Due to their gradual ripening you can find fruit at all stages of ripeness on
one tree. All the cultivars start as green fruit, becoming black as they ripen.
We prune the trees during harvesting - resulting in a
simultaneous harvest of green, half-ripe and black olives.
Our olive oil is a blend of Leccino and Mission, the ratio
depending upon the success of the harvest of each cultivar. Consequently each
year's oil has it's own subtle character. Our annual output fluctuates according
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We use no preservatives and stick to natural additives: sea
salt, vinegar and olive oil.
When you visit Swartrivier you can see the olive groves, the sorting tables, soaking and pickling vats
and the oil press, then taste the oil and olives and buy your supplies direct from
the farm. Please phone to book your guided tour.
Tel: 023 5411 917
Fax: 023 5411 917
Cell: 082 578 3295
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Everyday uses for Olive Oil
Medicinal uses:
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1 Tablespoon twice daily will improve nail and
hair growth.
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Consumed over a long period, olive oil
helps prevent heart disease.
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1 Tablespoon twice daily acts as a cure
for ulcers and relieves constipation.
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Olive oil works wonders on baby’s bottom!
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Cosmetic uses:
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Olive oil rubbed into the scalp before
shampooing prevents dry hair and dandruff,
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Apply olive oil to your body as a moisturiser.
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Olive oil can be used as a face cleanser.
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It prevents the development of wrinkles.
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Foodstuffs:
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oven-fried food.
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Toast treat: Rub a slice of hot toast with
garlic, pour olive oil on top and sprinkle with the shake of your choice,
add tomato, cheese, salami or whatever you fancy!
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Oven fried chips: Switch oven on high grill,
cut potatoes into thick slices. Heat oven dish with a thin layer of olive
oil in the bottom. Put slices of potatoes into the dish and coat the top
with oil. Grill for 10 - 15 minutes, turn and grill for another 5 minutes or
until done. |
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Olive Bread
Every year an Olive Bread competition is held
at Prince Albert's annual Olive Festival. Here is Gudrun Toelstede's winning
recipe which she was given in Italy over 20 years ago. "This particular olive
bread has never failed me," she says.
Ingredients:
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Directions:
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Make a well in the
flour and pour in the yeast
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Mix
in enough water to make a handful of dough
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Cover
with a dish cloth and leave for 15 minutes in a warm place
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Mix
the rest of the water with the flour
and dough mixture
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Add
the olive oil and salt
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Knead
until very soft but not sticky
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Leave
for 2 hours covered in a warm place until the dough has doubled in size
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Knead
again but don't press all the air out
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Add
the chopped olives, fresh rosemary and thyme
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Form
the bread – it can be rolled flat or made into a loaf
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Decorate
with olives, rosemary, crushed garlic and coarse salt
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Leave
covered in a warm place
for another 30 minutes
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Bake
for 15 to 20 minutes at 200oC
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Click here to download a price list of all our products.
This also serves as an order form. Should you wish to place an order, please
indicate the number you require next to each item on the form and e-mail it to us. We will contact you to confirm the order and provide payment
details.
Thank you.
on-line
order form - click here
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