Clearly olive and yet often enjoyed by people who don’t eat olives. Slightly drier than the black paste, this tasty savoury spread adds life to snacks and meals.
Swellendam, Western Cape. Cold winters, mild summers and pure mountain water. Soil and Mediterranean climate create perfect growing conditions
Cured olives are de-pipped and crushed to form a smooth paste which is dunked with Mardouw’s Extra Virgin olive oil and seasoned pecan nuts, sea salt, garlic and lemon.
Spread over crostini, Stuffed into puff pastry, Garnished over soup. Spread into a sandwich, Mixed into a dressing base, Thinned into pesto for pasta, Spread into pizza or flatbreads, Rubbed over meat, Mixed into bread or savory pastry dough and Mixed into ground meat.