Willow Creek goes gold

Willow Creek goes gold

I can remember when Willow Creek Olive first appeared on the market so many years ago. Andries and Louise Rabie were so passionate about their oil and so proud to produce it, their product has gone from strength to strength and deserves every single award that they have been awarded.
The Willow Creek Olive Estate Directors’ Reserve extra virgin olive oil has yet again proven its exceptional quality by being awarded its first international gold medals for the 2016 season. The robust Directors’ Reserve, composed to satisfy the flavour preference of the directors of Willow Creek, was the only South African olive oil to be honoured with a gold medal at the Domina International Olive Oil Contest, and was also awarded Prestige Gold at the Terra Olivo competition in Israel.

The Italian held Domina International Olive Oil Contest, organized by Vinar Argentina SA and Antonio G. Lauro, was founded in order to promote and develop the global sector of high quality extra virgin olive oil. The Directors’ Reserve scored more than the required 84 points out of 100 to receive a gold medal amongst 329 entries from 21 countries.
The world-renowned olive oil expert and president of the competition, Antonio Lauro, lead the panel of judges. “The high standards of the oils participating in the competition intimidated me at first, but then I became extremely proud and conscious of the great responsibility of assessing these olive oils,” says Lauro.

In addition to the Directors’ Reserve’s Prestige Gold in the Terra Olivo competition, Willow Creek’s participation there brought them a harvest of an additional two gold medals for their Estate Blend (Gran Prestige Gold) and for their Lemon Flavoured olive oil (Gold). Some 630 entries were received from 19 countries worldwide. Antonio Lauro was also the tasting panel chief for this esteemed competition.
So worthy of praise, the much-awarded Directors’ Reserve ticks all the boxes when it comes to premium quality extra virgin olive oil: the satisfying bitterness and tingling pungency provide structure to the oil without overpowering the complex aromas of artichokes and tomato vines, followed by nuances of rocket, salad herbs and a pleasant lingering nuttiness. “We simply and abundantly love olive oil,” says Andries Rabie, MD of Willow Creek, “and for that reason we’ve created this special oil which reflects our passion and personal commitment.”

With winter on our doorstep, the Directors’ Reserve will be the perfect companion to your warming red meat dishes, hearty soups or rich pastas.

Fooding Around With Jenny Morris

Fooding Around With Jenny Morris

Luckily for us South Africans Willow Creek’s range of products are available at delis and retailers including Woolworths, Checkers, Pick n Pay, Food Lover’s Market, Spar, Makro, Game and Montagu Dried Fruit & Nuts. They also have a tasting room and shop on the estate that is open to the public, as well as a nursery that sells olive trees.
Willow Creek Olive Estate is situated in the Nuy Valley, between Worcester and Robertson in the Western Cape. The region’s lime-rich soils, availability of irrigation water and Mediterranean climate, with dry summers, cold winters and low average rainfall of 200mm per year, make it ideal for producing olives with a complex, appealing flavour profile.

Let’s cook!

Directors Reserve Drizzle

2 cloves garlic crushed
1/3 cup freshly squeezed lemon juice
2 tsp Dijon Mustard
Salt and pepper to Taste
2 tsp chopped red onion or shallot
2 tsp chopped fresh mint
1 tsp fresh lemon zest
2/3 cup Directors Reserve

Method:
Place all the ingredients, except the oil into a jar with a screw top lid and give it a good shake. Taste and adjust the salt, now add the oil and give another good shake to blend the ingredients together.

The Salad
Serves 4
400g cooked new potatoes halved
200g cherry tomatoes halved
1/3 cup chopped flat leaf parsley
100g fresh Rocket

Method:
Place all the ingredients into a bowl and dress with half the dressing. Toss together and serve immediately with a portion of roasted chicken, or a juicy steak or lamb chop.

© Jenny Morris 2016 All Rights Reserved