Swartland Extra Virgin Lovers EVOO Submissions;

  1. Week 24th to 28th October Oil Submission; Submission of Oils for adjudication and offering for Public Tasting and Sale. All oils to be submitted by 14h00 on the 20th October at the Olive Boutique; Contact; Susan 022 4481368;
  2. Week 1st. to 5th November; Extra Virgin Olive Oil Panel Tasting Adjudication as to level of Fruitiness & Categorisation to Application.

PROGRAMME Saturday 12 November 2016

  • Entertainment & Refreshments

    Johnny Ray and his Blues Band
    Riebeek Cellars Short Street Pavement Café
    Flagship Brew Craft Beer
    Beans about Coffee

  • Market

    Darling Pomegranate & Sweets
    Flying Pig Cured Meats
    Local Breads
    Olive Boutique Gourmet Olives and Olive Pastes
    Mediterranean Platters and Dipping Trays

  • Swartland Tasting Table : Displays & Tastings

    West Coast Sea Foods, Bourride bouillabaisse seasoned with Olive Oil Swartland Crudités Oil Dipping Olive Oil Granitas with Sweet Spanish Tortas

Extra Virgin Olive Oil Tastings & Demonstrations

  • EVOO Gallery

    Adjudication Panel feedback to Producers

  • Hospitality Trade Tasting Workshop

    Olive Oil Tasting Workshop for members of the Hospitality Trade

  • EVOO Gallery

    Hospitality Trade introduction to the Olive Oils on Show, hosted by Producers

  • Tasting Gallery

    Swartland Boutique Olive Oils Tasting & Sales to Expo Public

Olive Horticulture & Equipment Exhibits

  • Olive Tree Growing Exhibit, Demonstrations & Sales

    Demonstrations & Sales; Riebeek Valley Nursery, Nexus

  • Olive Oil Production Exhibit, Demonstrations & Sales

    Demonstrations & Sales; Oliomio (Mori-Tem)

Workshops: Olive Growing, Producing & Tasting

  • Olive Oil Tasting Workshop

    Oil extraction overview: attributes of EVOO and defects. How to taste and rate your olive oil. Practical tasting of local and imported oils.

  • Olive Tree Growing Workshop

    Selecting, Planting, Pruning, Spraying, Feeding.

Swartland EVOO Tasting Table

  • Swartland EVOO Tasting Table

    Hosted by Chef Craig Cormack & Linda Costa
    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.
    Desserts Olive oil ice cream with Sweet Spanish Tortas
    Swartland Granitas made from a selection of olive oils and torn olives