Morgenster – the liquid gold that is Extra Virgin Olive Oil

Olive Harvesting on Morgenster Having grown up on a farm where my parents had a large olive grove, olives are part of my life.  While I grew up in a butter based cuisine, over the last 20 years or so, we have cooked with olive oil at home. Recently I was invited to go and

June 1st, 2017|Categories: Michael's Writings|Tags: , Mogenster WIne & Olive Estate, , South African Olive Oil|
Read More

about

fav-57 As a young aspiring chef, Michael laid a solid foundation for his career at the Cordon Bleu Cooking School in London. Over the next 30 years he had a series of high profile hospitality management posts, was the Public Relations Manager for Boschendal and ran three successful restaurants in the Cape, one of which, Parks, featured in the national top 10 restaurants.

Michael is a family man, author and broadcaster.
A lifetime devoted to the promotion and appreciation of the South African wine and food industry has earned him many accolades, including the Lannice Snyman Lifetime Achievement Award at the 2013 Eat Out Awards.

Michael continues to be prolific, informative and entertaining on his wine and food website, michaelolivier.co.za

Copyright 2025 Michael Olivier | All Rights Reserved
FacebookInstagramTwitter