EVOO EXPO 2018
SATURDAY 24 NOVEMBER • RIEBEEK KASTEEL
Long Table Tasting Experience
Enjoy and learn while you taste 6 extraordinary courses of gourmet food, enhanced by the taste and sensory analysis of selected olive oils, demonstrated with each dish and paired with selected wine.
Award Winning Olive Oil
Taste every nuance as you are being taught by a leading expert how various olive oils can harmonize with, and complement, food and wine to enhance the gastronomic experience.
Enjoy Gourmet Food, prepared by an internationally experienced chef in a relaxed, informal environment; showcasing the fusion of cuisine from the Swartland and adjoining West Coast.
Alternative Swartland Wine
Taste limited edition wines from an "alternative" Swartland wine maker who employs organic farming practices and unaltered wine making processes to produce natural, unfined, unfiltered wines.
The 2018 expo is a celebration of our olive oil loving consumer, the home entertainer, the amateur chef/hospitality professional, or the increasingly nutrition and health conscious parents. We are offering a:
One day Olive Oil Sommelier Appreciation Class, presented as a "Long Table", 6 course degustation Swartland Tasting menu, tutored by SA Olive tasting panel founding member, Linda Costa, hosted by Michelin-experienced chef Rory Lambson and paired with wines from maverick Swartland winemaker, Stompie Meyer.
THE APPRECIATION CLASS
We need extra virgin olive oil for its antioxidant, anti-inflammatory, anti-cancer, and cardio protective effects. But why do we need different kinds of it in our kitchens, dining rooms, and restaurants? We need them for taste variety, optimal food pairings, and distinct culinary purposes.
As William Cowper wrote in his poem, The Task, "Variety’s the very spice of life, that gives it all its flavour." A good EVOO will certainly add its own unique "spice" to just about every dish you eat. (Yes, that includes desserts.) Olive oils, like wines, should be chosen to produce the ideal "combination with the food you want to consume."
Selected plates will be prepared and presented, both "deconstructed" and complete, with the accompanying Olive Oil and Wine. The tasting and sensory analysis of the oil to assess performance with the dish and pair wine will be demonstrated, “before and after” construction
YOUR TUTOR: LINDA COSTA
Linda has been involved in olives since birth, albeit unknowingly. She grew up amongst the olive trees on La Valle just outside Paarl, but only many years later did get back into the industry, and has never looked back.
Her background in Chemistry, Physiology, Pharmacology and finally Microbiology serves her well in her present-day pursuits. She is a consultant in many olive-related areas, and she presents workshops and courses on table olive processing and olive oil appreciation.
An Honourary Life Membership of the South African Olive Industry Association was awarded to Linda in 2010. She served on the South African Organoleptic Panel as a founding member and is often asked to judge oils and olives in competitions.
THE TASTING MENU
The "Long Table" - A 6 course degustation tasting menu (the careful, appreciative tasting of foods, focusing on the gustatory system, the senses, high culinary art and good company), showcasing the fusion of cuisine from the Swartland and adjoining West Coast, enhanced with award winning South African Olive Oils, complimented by selected Swartland Wines.
There will be seasonal Swartland / West Coast "foraged" plate dependent upon what we find closer to the date.
YOUR HOST: CHEF RORY LAMBSON
The young, but widely experienced chef, Rory Lambson, has travelled the world, working at some of the most prestigious restaurants like the Michelin starred New Angel. Having learned from masters like John Burton Race, and Richard Carstens it comes as no surprise that this dynamic chef has now taken to the kitchen of his own restaurant: MyChefs in Malmesbury.
Rory aims to dish up the same high standard of international cooking in a more comfortable, homely environment. For Rory, cooking is a celebration of food, the ingredients involved, their careful cultivation, passionate preparation, and anticipated combination. "It’s magic".
THE WINE MAKER: STOMPIE MEYER
The son of a dairy farmer, maverick winemaker Stompie Meyer famously found "drinking wine far more pleasurable to drinking milk" during his agricultural studies at Stellenbosch University.
He is a leading proponent of "alternative" wine making: organic farming practices and unaltered wine making processes - natural, unfined, unfiltered. Stompie has his winery at Hermon in the Riebeek Valley, and includes Force Majeure, Mother Rock and JH Meyer Signature Wines in his portfolio.
OLIVE OIL MILLERS: SUSAN AIRD & DEREK VAN DER RIET
The Olive Boutique was established in 2000, in the Valley village of Riebeek Kasteel, when its first olive press was imported from Italy. The Boutique offered, and continues to offer, local farmers contract olive pressing services and an opportunity to blend in house extra virgin olive oil brands.
The Olive Boutique quickly became known for its premium range of award winning extra virgin olive oils, cured table olives and olive pastes
Selected Olive Oils
Andante Extra Virgin Olive Oil is produced from olives grown on the Wêreldsgeluk Olive Estate near Porterville in the Western Cape Province of South Africa. It is marketed by Porterville Olives (Pty) Ltd. The farm is situated in the Western foothills of the Winterhoek mountain range, about 130 km North-East of Cape Town. The name Wêreldsgeluk means 'earthly joy' in Afrikaans
Cederberg Extra Virgin Olive Oil is produced on a farm situated in a valley were the Cederberg mountains and Karoo region of the Western Cape, meet. A perennial river, fed by mountain streams, supply an abundance of good quality clean water. The summers are hot and dry and the winters cold with occasional snow on the mountain peaks. The Karoo soil is responsible for a distinctive taste and allow us to make a premium olive oil.
LONG TABLE MENU
The OILS Plate 1, 2 & 3: A delicate, a medium fruity and a robust oil will be offered to the participants to use and gauge their preference of fresh oil for each plate. We will discuss the characteristics of each oil and how these interact with the foods - and develop an understanding of how to get the best flavour enhancement in the various dishes.
Plate 1: (Guests to assemble)
Hand-cut pasta ribbons made with free range egg yolks and Swartland stone ground flour with grated Parmesan.
Wine: Chenin Blanc PetNat, natural and traditional style of Sparkling Wine. No re-inoculation. Using natural yeast to finish fermentation in bottle, creating the bubbles.
Plate 2: (Guests to assemble)
Homemade Mozzarella, made with milk from Bordeaux farm Malmesbury, and heirloom tomatoes grown at Tierfontein.
Wine: Force Majeure Chenin Blanc, vineyards planted in 1984, traditional bush vines gives protection against the scouring Swartland Summer Sun. Fresh natural acid, with great food friendly complexity!
Pickled local mushrooms with local Ricotta on wild garlic bruschetta made with Swartland stone ground flour.
Wine: Force Majeure Cinsault, vineyards planted in 1977. Cinsault being the “Pinot Noir” of the Swartland, used to be the “workhorse” in the old days but with ages created super elegant and earthy aromas, tasting like the Koffieklip soils it's been standing on for the last 41 years!
The OILS Plate 4 & 5; Extra virgin olive oil has an unqualified body of research supporting its role as a protective, beneficial food in a healthy diet and in delivering exceptional flavour in almost all cooking applications. This session will build your confidence to do as the Mediterranean countries have traditionally done for hundreds of years and enjoy cooking with your extra virgin olive oil.
Grilled Mackerel cooked over coals on salt roasted beetroot with horseradish cream and foraged greens.
Wine: Mother Rock White, blend from Chenin Blanc, Viognier, Semillon, Grenache Blanc and Harslevelu. Bringing complexity from the different micro-climates within the Swartland region together and giving a great overall feel for the land and it’s amazing Terroir.
Grilled local Swartland sirloin of beef served with polenta and slow-roasted onion.
Wine: Mother Rock Grenache Noir, being all about structure and delightful freshness on the mid palate, this 28 year old vineyards brings the heart of the Swartland to the glass. Thriving in very hot conditions which the Swartland experiences, Grenache will be in complete comfort!
The OILS Plate 6; guilt-free, healthy, EVOO. Used as a dairy substitute for butter or a healthier option to other cooking oils, EVOO can enhance the flavour of the ingredients used and improve the overall texture of sweet dishes.
Baked Valrhona Guanaja chocolate ganache served with berries.
Wine: Pinotage PetNat, ending off with some sparkles, bringing one of South Africa’s own “native” varieties to the table, just in different format then normally known, but one that screams Swartland and its history of Pinotage!
Foraged plate to be determined closer to the date.
Saturday 24th November 2018
11h00: Gates Open Welcoming Drink and Greetings;
Seating to be completed by 11h30
11h35 - 11h40: Welcome, Opening and Introductions
11h40 - 11h50: Long Table Tasting Protocols
11h50 - 13h30: Swartland Tasting Plates 1 to 3 "Entree's"
13h30 - 14h00: Swartland Talent Interlude (TBA)
with a seasonal "foraged plate"
14h00 - 15h15: Plates 4 to 5 "Mains"
15h15 - 16h00: Closing Comments, Toasts and
serving of Plate 6 "Dessert"
17h00: Gates Close
BUY TICKETS ONLINE
All inclusive: wine pairing and tasting with Stompie Meyer, olive oil and Sommelier tutoring with Linda Costa and tasting plate construction with chef Rory Lambson.
Tickets are limited to 40 seats. PRE-BOOKING ESSENTIAL. No tickets available on the day.
Olive Boutique Riebeek Kasteel +27 22 448 1368 •