Naturally fermented black olives, usually of the Mission cultivar, infused with fresh rosemary and garlic.
The slight bitterness of the black olives is well balanced with the floral and herbaceous notes of the rosemary and sharp pungency of the garlic.
For a quick and easy side dish, mix chopped Rosemary & Garlic Infused Black Olives with a pre-made dough. Knead until the olives are thoroughly blended into the dough. Just before baking, place some chopped olives, fresh rosemary and extra virgin olive oil on the bread. Bake until golden-brown on the outside and light on the inside – the bread will sound hollow when you tap it. Serve with Willow Creek’s Directors’ Reserve Extra Virgin Olive Oil and Balsamic Vinegar of Modena.
Our Rosemary & Garlic Infused Black Olives can be enjoyed as tapas, on a salad or served on a cheese plate with delicious preserves, fresh bread, smoked meats and creamy cheeses. Enjoy with a glass of full-bodied Willow Creek De-Alcoholised Pinotage.
Greek Pasta Salad
Prepare penne pasta as per the instructions. When cooked and while it’s still warm, dress it with Willow Creek’s Estate Blend Extra Virgin Olive Oil and Cabernet Sauvignon Balsamic Vinegar. Allow the dressing to soak in and toss through with roasted vegetables such as aubergine or baby marrows, feta and pitted Rosemary & Garlic Infused Black Olives.