fbpx

ArticLES

The proof is in the TASTING

  The proof is in the TASTING Written by our own Alinda van Dyk – Brand Ambassador within the Western…

Read More

Charl has thousands of healthy olive trees to share

Charl has thousands of healthy olive trees to share Charl van Sittert, the Farm Manager of Willow Creek Olive Estate,…

Read More

Willow Creek wins global award for Extra Virgin Olive Oil

Our South African locally produced Extra Virgin Olive Oil has been awarded one of the most prestigious accolades in the…

Read More

Extra Virgin Olive Oil – the natural way to keep fit and healthy

Extra Virgin Olive Oil – the natural way to keep fit and healthy An ancient symbol of peace, friendship and…

Read More

#FollowTheOlive to this weekend’s Nuy Valley Festival 2019

#FollowTheOlive to this weekend’s Nuy Valley Festival 2019   Don’t forget to indulge your taste buds with rare extra virgin…

Read More

8 Health Benefits of Extra Virgin Olive Oil

8 Health Benefits of Extra Virgin Olive Oil Extra virgin olive oil is recognised as one of the healthiest oils.…

Read More

FROM FACEBOOK

Willow Creek Olives

14 hours 5 minutes ago

How does Italian Oven-Roasted Vegetables sound as part of your family Sunday lunch?

Italian Oven Roasted Vegetables

Servings: 4 to 6 servings

INGREDIENTS:

250g Mushrooms
350g Baby Potatoes
350g Cherry Tomatoes
2 Zucchini – Cut into chunks
5 Garlic Cloves – Peeled
¼ cup Willow Creek Parmesan Flavoured Extra Virgin Olive Oil
½ tbsp. Oregano - Dried
1 tsp Thyme – Dried
Salt & Pepper – To taste
Parmesan Cheese for serving – Optional
Cayenne Pepper - Optional

METHOD:

1. Preheat the oven to 200°C.
2. Place the mushrooms, baby potatoes, tomatoes, zucchini and garlic in a large mixing bowl. Drizzle with your Willow Creek Extra Virgin Olive Oil. Add oregano, thyme, salt and pepper. Toss to combine.
3. Prebake the potatoes by placing the potatoes on an oiled baking pan and leave to roast for 10 minutes. Add the remaining vegetables to the baking pan and leave to roast for another 30 minutes or to your own liking.
4. Serve immediately with parmesan cheese and cayenne pepper, if desired.

https://bit.ly/WCOvenRoastVegetables

#willowcreekolives #recipe #evoo

Timeline Photos

Willow Creek Olives

14 hours 35 minutes ago

How does Italian Oven-Roasted Vegetables sound as part of your family Sunday lunch?

Italian Oven Roasted Vegetables

Servings: 4 to 6 servings

INGREDIENTS:

250g Mushrooms
350g Baby Potatoes
350g Cherry Tomatoes
2 Zucchini – Cut into chunks
5 Garlic Cloves – Peeled
¼ cup Willow Creek Parmesan Flavoured Extra Virgin Olive Oil
½ tbsp. Oregano - Dried
1 tsp Thyme – Dried
Salt & Pepper – To taste
Parmesan Cheese for serving – Optional
Cayenne Pepper - Optional

METHOD:

1. Preheat the oven to 200°C.
2. Place the mushrooms, baby potatoes, tomatoes, zucchini and garlic in a large mixing bowl. Drizzle with your Willow Creek Extra Virgin Olive Oil. Add oregano, thyme, salt and pepper. Toss to combine.
3. Prebake the potatoes by placing the potatoes on an oiled baking pan and leave to roast for 10 minutes. Add the remaining vegetables to the baking pan and leave to roast for another 30 minutes or to preference.
4. Serve immediately with parmesan cheese and cayenne pepper, if desired.

https://bit.ly/WCOvenRoastVegetables

#willowcreekolives #recipe #evoo

Willow Creek Olives

1 day 13 hours ago

A bit more about Willow Creek’s Spanish-Style Green Olives from our own Quality Manager, Hester de Wet.

A bit of product-insight brought to you straight from the Willow Creek Olive Estate in the Nuy Valley!

Visit our website to order your own or to see where you could find our quality products -

https://willowcreek.co.za

#willowcreekolives #evoo

Willow Creek Olives

1 day 14 hours ago

Breakfast sorted....toast with fresh cut tomato, spring onion, seasoning and Extra Virgin Olive Oil. Don't forget the coffee!