Sophisticated Chef French-Style Green Olives
French-style preserved green olives produced in the Witzenberg Valley, Tulbagh, Western Cape.
Sophisticated Chef’s hand-selected, premium South African green olives are locally and lovingly grown in Tulbagh. Their green olives marinade in a unique French-style brine that is only used by Sophisticated Chef and consists of a mix of water, Sophisticated Chef Extra Virgin Premium Olive Oil, garlic, and the finest sea salt, herbs and spices, culminating in a juicy, flavourful olive that is great as a snack or an addition to salads, pasta dishes, tapenades, tagines or any other dish that call for olives as an ingredient.
The olives enjoy a two-week production journey where they are picked green and put through an intensive pickling method, ensuring that they stay green, crunchy and flavourful. Green olives boast a number of health benefits, offering the likes of sodium, potassium, iron and vitamin E (great for skin), along with the means to keep cholesterol and blood pressure low and prevent blood clots.
Sophisticated Chef prides itself in supporting local businesses, farms and communities, and their olives are no different. These French-style Green Olives can be enjoyed locally, but also boast an export premium quality that even the finest olive-producers in the world envy.
Ingredients: Green Olives, Water, Garlic, Sea Salt, Herbs and Spices, Olive Oil
285ml | 483g
Sybil Doms grew up in the heart of the Robertson Winelands, part of a family which included great cooks and even greater food lovers. She qualified in 2006 at the Institute of Culinary Arts in Stellenbosch, which allowed her to work in the kitchens of some of South Africa’s most talented chefs as part of her practical training.
After travelling abroad and being introduced to Europe’s most famous wines, Sybil qualified as a sommelier and returned to South Africa to join the world of food and wine media. This included food styling for several top publications such as Rooi Rose, Fair Lady Bride and Woolworths Taste. At the same time, she continued to coordinate food and wine pairings for well-known wine estates such as L’Ormarins, Rupert and Rothschild, Graham Beck and De Wetshof.