I wrote recently of the annual harvest at Willow Creek Olive Estate in the beautiful Nuy Valley. The harvesting and pressing season goes on for another couple of months as much of the production goes through their cutting edge Pieralisi Press.
The golden oil pouring out of the press is used in a number of forms, many of which are winners in both local and international olive oil competitions. Nice to know that we have such good quality products at hand. The oils, the olives, the balsamics are all available on your supermarket shelves. So exciting also to see the product being used on television by such well-known local celebrity chefs as Jenny Morris and Neill Anthony. These programmes are broadcast all over the world, creating a good name for Willow Creek Products.
Here are some examples of the range of oils the Estate produces.
This is the flagship Extra Virgin Olive Oil of the Willow Creek Estate. Fortunately the directors allow us to get some of their special reserve, which is a blend of predominantly Coratina and Frantoio oils. He oil is lusty in its colour aroma and flavour. So it can be successfully used as a flavourant in dishes. Splashed onto a green salad of crisp lettuce and rocket with shards of Parmesan, slices of soft sundried tomato and green olive cheeks it is superb. Excellent with pasta which has a simple flavour in the sauce, like exotic mushrooms, lemon, carbonara where the oil can make a big difference to the flavour of a simple dish.
Lovely grassy notes, with lettuce, nuts all wrapped up in glossy green gold unctuous oil.
International accolades bear testimony to its ultra-premium quality – including the trophy as the winner of the Intense Category of the prestigious L’Orciolo d’Oro Olive Oil Competition in Gradara, Italy.
There is a cheekiness about this product, which I find irresistible. Packed in a bottle, which you can point at the pan, salad, vegetable dish and squeeze. A blend of half each of half ripe Mission and Frantoio varieties the oil is if medium intensity and is redolent of fynbos herbaceousness and fresh grass cuttings.
Will add great flavour to your baked goods – makes a carrot cake broader in flavour. Have a bottle on the table to dress salads or use with the Estate’s Cabernet Sauvignon Balsamic vinegar, squeeze the oil over a slice of Italian bread and dribble with the vinegar, magic before a meal. Squeeze a thin stream over your bowl of Gazpacho or even a tomato salad where the tomato leaf flavours in the oil add complexity.
The handy unbreakable and eco-friendly PET bottle with its specially added oxygen barrier and UV filter, which keeps the shelf life of the oil intact for at least two years, has already earned the favour of judges and users alike.
More delicately flavoured as the olives have been allowed to ripen on the tree before harvesting. This is an entry level oil, which will appeal particularly to the new comer to Olive Oil. Also a silver medal winner from the South African Olive Awards.
This is the oil for your homemade mayo, or the fabulously garlicky Aioli, the golden butter of Provence. Also very good for marinating fish, chicken, meat, and for oven roasting vegetables.
Andries Rabie, Olive Oil Guru & CEO of Willow Creek
Willow Creek Extra Virgin Olive Oil
Of medium fruitiness the Extra Virgin Olive Oil is a blend of the oils of two important olives in the South African olive business. Freshly mown grass and golden apple, sliced ripe pear appear both in the nose and the palate of this delicious oil. The afterglow is delicate and fruity. Lovely oil, not for nothing did it take a Gold Medal at the 2009 Los Angeles International Extra Virgin Olive Oil Competition.
Perfect as a gently curried mayonnaise to serve with mango and cold roast chicken, for brushing on meat as it goes onto the braai mayonnaise taste. Very useful member of your Olive Oil arsenal in the kitchen and at the braai.
Willow Creek makes a really excellent range of flavour infused oils, many of the uses for which are still to be discovered. I love using the garlic and the chilli oils, especially when making Italian dishes like risotto, Melanzane Parmigiana and the Parmesan Infused Oil – such a stunner.
Directions to Willow Creek
The estate is easily accessible by turning off the N1 at Worcester and taking the R60 toward Robertson. After 14km, turn left into the Nuy Valley at the sign. Continue for 4km and turn left at the ochre coloured Willow Creek entrance wall. After passing through a lane of willows to the right and the first olive grove planted on the farm to the left, you will be welcomed at the Tasting Room and Olive Deli where you can taste the range of internationally acclaimed extra virgin olive oil and olive products.
Please call (023) 342 5793 should you have any queries or problems locating us.
Mondays to Saturdays – including Public Holidays – during the following hours
Monday – Friday 09h00 – 16h30
Saturday – 09h30 – 14h00
Please note that the Estate is closed on Sundays, New Year, Good Friday, Christmas Day and 26 December.
Buy Willow Creek Products online – CLICK HERE
Read more about Willow Creek Olives and Olive Products – CLICK HERE