Naturally fermented green olives, mainly of the Mission or Manzanilla cultivars, prepared in the Spanish-style, meaning it has undergone a lye treatment before brine-curing.
Unlike the Greek-style Black Olives, the Spanish-style Green Olives are much firmer and crisp in texture. They are salty, but with a hint of bitterness. This does not at all subtract from the lovely green, fruity notes.
Our Spanish-style Green Olives’ texture and light, fruity taste will keep you coming back for more. Use as part of tapas or a snack for the rugby game – it’s much healthier and tastier than potato chips and it pairs wonderfully with a lean biltong such as Springbok or Kudu.
Smoked Salmon and Green Olive Crostini
Spread cream cheese on lightly toasted baguette slices. Top with fresh smoked salmon ribbons, chopped Spanish-style Green Olives, a few dill fronds and a drop or two of Willow Creek’s Lemon Flavoured Extra Virgin Olive Oil.
Green Olive and Tomato Chicken
Marinate chicken thighs in Willow Creek’s Estate Blend Extra Virgin Olive Oil, chopped garlic, lemon juice and herbs of your choice. Season to taste and brown the chicken in a pan before placing it in a casserole. Deglaze the pan with a glug of dry white wine. Pour the pan juices over the chicken, add pitted Spanish-style Green Olives, Romanita tomatoes and chicken stock, and bake until the meat falls off the bone. Serve with crusty bread to soak up the tantalising sauce.