Olives, Oil & Tapenade

This unique establishement situated in the heart of Montagu village offers the best of both worlds. Luxury 4 star accommodation and farmstay in one! Mirihof is a working olive farm producing the most delicious pickled olives, olive oil and tapenade from their very own olive orchards numbering 800 olive trees of varying varieties.

A total of 5 varieties of trees have been planted at Mirihof.

• Manzanilla - Green olive: ideal for pickling, originally from Spain
• Kalamata - Black Olive: ideal for pickling, originally from Greece
• Mission - Black Olive: ideal for pickling and can be used for oil, originally from California
• Frontoio - Black Olive: Oil olive and cross polinator

Manzanilla, Kalamata and Mission olives are picked and processed at Mirihof by Mike, RInette and a dedicated team. Olives are harvested during the winter months after which the lengthy curing process begins. Following is the unique Mirihof Olive Recipe for curing olives the Mirihof way:

Want to try your hand at processing your own olives?

Mirihof Olive Farm not only sells fresh olives to the public, but will assist you by supplying their very own processing method used for preserving their delicious olives. Pop in to Mirihof during the harvest time (winter months) and pick up your fresh olives for pickling at home.

Mirihof Olive Processing Method

• Wash olives well and lay into a 10% salt water solution for a minimum of 6 months to remove bitterness from olives.
• After 6 months remove from the solution rinse and lay in a 6% salt water solution and vinegar (to taste) for a minimum of 1 month
• Your olives will be ready to eat now
• Add herbs and spices to taste e.g. rosemary, oregano, garlic, chillie, lemon wedges etc

Olive Oil and Tapenade

Mirihof Olive Farm bottles their own delicately flavoured olive oil in 500 ml bottles along with the delectable olive tapenade bottled in 125 ml jars also available for sale from Mirihof.

Olive Oil Tips & Facts

• Storage: Keep olive oil in a cool dark cupboard, never in the fridge. It will become cloudy and thick in the fridge. Olive oil will absorb other flavours easily so ensure that it is kept in an airtight glass bottle or container.
• Health: Olive oil is known to have extensive health benefits including the control of cholesterol in the bloodstream, the prevention of gastric ulcers, the stimulation of bone mineralization and the prevention of gallstones amongst many others.
• Beauty: Olive oil is extensively used in beauty preparations due to its ability to combat free radicals.
• Olive Oil Classification:
  Extra Virgin Olive Oil - Free acidity (measured as oleic acid) below 0,8% with no organoleptic defects.This is the best Olive Oil you can buy. But beware, just like you get better and poorer wines - not all Extra Virgin Olive Oils are equal.
  Virgin Olive Oil - Free acidity (measured as oleic acid) below 3.3%
  Refined Olive Oil - Obtained from virgin olive oil (such as Lampante) by refining methods which do not lead to alterations in the initial glyceride structure. This oil is often called Pure Olive Oil.
  Olive Oil - Consists of a blend of virgin olive oil fit for consumption (not Lampante) and refined olive oil.
  Olive Pomace Oil - Formerly known as olive residue oil. This is oil which is produced by chemically treating the press-cake after initial pressing to extract remaining oil. This crude oil can then be further refined chemically to reduce acidity and it is often blended with virgin olive oil to restore some colour and flavour.

Links

International Olive Oil Council