Andante Olive oil
Every now and then you find a real gem, in this case liquid gold. My friend Steve introduced me to Andante olive oil about five years ago. As I mentioned before, Steve always gets you to buy everything in his back yard, this includes liquid gold. Steve introduced me to Willie Duminy and his wonderful selection of olive oils from the foothills of the Winterhoek mountain range. We tend to forget that olive oil does not come from a bottle, great care needs to be given from start to finish. This is evident on Wêreldsgeluk (‘earthly joy’) – Having the right varietals and caring for them, harvesting at just the right time, just like with grapes!
Walking through the olive trees on Wêreldsgeluk on very rocky terrain one senses that it is a passion and a love for olives and doing things the right way that makes the oil so successful. Willie takes his oil very seriously, when I visited the farm a couple of years ago, he made me taste the leaves from about 7 varietals from Mission, Kalamata, frantoio, Nocellara del Belice, Leccino and Coratina. I was not allowed to taste the berries, first the leaves each more bitter than the next as I longed for an IPA.
We are fortunate in South Africa as we have some of the best olive oils in the world, this is why we keep at least 12 different olive oils in our kitchen, four of these come from Willie’s farm. Olive oil is a little like wine, each works differently on different applications. I like having a choice.
The Andante Standard Extra virgin olive oil Is a robust oil with a medium intense aroma laced with green spicy nutty and bitterness, we love using this when making A simple dressing for baby marrow and patty pan salad with toasted nuts and seeds (recipe next week) and when we make napolitana sauce with loads of garlic it works well.
Andante Intenso is a little more expensive, similar to the standard extra virgin olive oil but with a more nutty finish. We prefer this with a hanger steak with chili, garlic and fresh rocket. This is my personal favourite on my side plate with fresh sour dough.
Andante Forte not as strong as the other two and is a little more fruity, works well for dressing almost any salad. Partners well with lemon and is fantastic with fish.
Andante Delicate as the name suggests, is a lot more delicate with a beautiful spiced aftertaste I prefer using this one with a buffalo mozzarella and baby beetroot with toasted sunflower seeds
In addition to olive oils they also produce fantastic olives: a Green table olive – Nocellara del Belice and black table olives both Kalamata and Mission
The Andante olive oil and Wêreldsgeluk Olive Estate selection has achieved wonderful success over the years. Decorated with loads of awards locally as well as internationally.
SA Olive Award
Andante Delicate 2013 Gold
Andante Medium 2013 Gold
Andante Forte 2013 Gold
Andante Intenso 2013 Gold
Andante oils and Wêreldsgeluk Olive Estate featured amongst the world’s premier olive producers
ABSA Top Five Awards 2013
Note to self, don’t eat the leaves from the seven different olive trees without IPA in hand
Andante Olive oil