Experiences & Opportunities Swartland EVOO Tasting Table Hosted by Chef Craig Cormack & Linda Costa : 11h30 - 13h30 “WOW, I didn’t know that you could do that with olive oil!” Book your place at the Swartland Tasting Table and let Craig and Linda show you what a difference olive oil can make to the flavour and enjoyment of your favourite local dishes. STARTERS Fetunta, selection of Swartland dipping crudités served with a tray of dipping olive oils - intense, medium, delicate with fresh pressed garlic & salt MAINS West Coast bourride bouillabaisse finished with Swartland olive oil; Bokkoms, pomegranate, baby gems leaves, avocado, roasted macadamia nuts and croutes; Bagnet Vert, crusty ciabatta; Penne, grated parmesan and regional olive oil. DESSERT Olive oil ice cream with Sweet Spanish Tortas Swartland Granitas made from a selection of olive oils and torn olives Accompanied by selected Riebeek Cellar Wines Coffee or Affogato served with dessert in the Garden. Linda Costa grew up among the olive trees on La Valle just outside Paarl, but only got back into the industry many years later, and has never looked back. Her background in Chemistry, Physiology, Pharmacology and 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 her in 2010. She served on the SA Organoleptic Panel as a founding member and is often asked to judge oils and olives in competitions Chef Craig Cormack has had a Culinary career spanning 28 yrs, worked in 5-star establishments in South Africa and internationally (Served 52 heads of state at a Commonwealth Conference, as well as a private banquet for the Queen of England). He has represented South Africa at food promotions, published his first cookery book, (A chefs training manual) and was a guest lecturer for 10 years assessor for a group of colleges. Craig has served as vice chair of the South African chefs association, was chairman of the Western Cape Branch and on the Olive Judging Panel for the South African Olive Awards for 3 years. More Workshops, Demonstrations & Entertainment Olive Tree Growing Workshop Selecting, Planting, Pruning, Spraying & Feeding by Carlo Costa : 11h30 -12h30 Senior Agricultural Researcher, Agricultural Research Council, author of “Olive Production in South Africa” a handbook for olive growers, 1998. Serve on Technical Committee of SA Olive Industry Association, 2013-present. Olive Oil Tasting Workshops for Hospitality Trade and Olive Oil Lovers by Linda Costa : 10h30 - 11h30 Oil extraction overview, attributes of EVOO and defects. How to taste and rate your olive oil. Practical tasting of local and imported oils. Demonstrations & Sales; Oliomio (Mori-Tem) by Benedetta Lami SOLE AGENT for Southern Africa of MORI –TEM/OLIOMIO , olive oil extraction equipment ranging from 30 kgs per hour to 3 tons per hour, and wide choice of accessories for the production and storage of EVOO. Johnny Ray and his Blues Band will be entertaining guests throughout the day, whilst the Riebeek Cellars Short Street Pavement Café will be offering wine tastings and selling wine, Flagship Brew will be serving up their craft beers and Beans about Coffee will be present for that java fix.