Chefs don’t just whip up delicious meals – they’ve also mastered keeping chaos out of the kitchen. From pantry purges to spill–proof fridge hacks, these organising tips might just make your life easier when you’re spoiling your family with tasty meals. 

1. Use similar storage containers 

Most of us have cupboards full of mismatched Tupperware collected over the years, but switching to containers that look alike makes your pantry feel more streamlined. Corporate chef Danny Espinoza relies on clear deli containers in his kitchen. “They’re my go-to for food prep and storage both at home and at work,” he says. “They’re practical, stackable, airtight and everything looks uniform.” 

2. Do a yearly pantry clean-out 

Your kitchen may be ready for a mid-year reset! Make it a habit to regularly purge your pantry and toss out any expired products you may have overlooked. For most households, a yearly clean-out works well, but if you cook often or have a large family with a well-stocked pantry, you might want to go through your shelves every six months. Doing this will give you a clear picture of what you need; it also prevents unnecessary stockpiling.  

Chef and cookbook author Rick Martinez swears by this ritual: “Every January, my pantry gets purged of any spice or herb older than a year,” he says. “Old spices and herbs go into the garden as a natural pest repellent.” 

@organizedetroit Organizing your pantry? This is where you start! Step 1️⃣: empty EVERYTHING. Step 2️⃣: make piles of like categories. These two steps are going to help you reimagine the space, purge, and start with a clean slate. #pantryorganization #pantrygoals #kitchenorganization ♬ original sound – Organize Detroit

3. Keep utensils close to your stove 

Nothing slows down cooking faster than rummaging through drawers mid-recipe. Having whisks, ladles and spatulas within reach makes prep faster and stress-free. “Invest in a good utensil holder, so you can easily get at whatever you need, whether that’s a whisk or a ladle. That way there’s no need to break from what you’re doing to dig around for the right kitchen utensil,” says executive chef David Lee. 

4. Keep liquids on the bottom shelf in the fridge 

Think of it as spill insurance: one wrong move and suddenly your milk has staged a takeover of every shelf. The easiest fix? Keep all your bottles, cartons and jars down low where any mess is contained. It’s a simple swap that saves you from a full-fridge wipe-down. “Keep your beverages and liquids at the bottom of the fridge in the door,” says executive chef Adam Fiscus. “If there is a spill, it is much easier to clean and doesn’t affect the rest of the products.” 

Photography: Freepik, Pexels 

Also read: How to store these 4 pantry staples 

The post 4 Chef-approved kitchen organising tips you’ll want to steal appeared first on MyKitchen.

Craving your favourite Asian takeaway dishes without leaving home? The secret to creating it at home is in the sauce! These essential Asian-inspired staples will instantly elevate your fake-out feast. 

1. Soya sauce 

Sure, we love to drench our sushi in it, but soya sauce is the anchor to many Asian dishes. Made from fermented soybeans, this umami-packed sauce pours seamlessly into stir-fries, marinades, dipping sauces and even soups – improving almost every dish it touches.  

Watch below to learn about the differences between light & dark soy sauce:  

@ziangsfoodworkshop If you’ve ever wondered how to use, or what’s the difference between light soy sauce and dark soy sauce and why Chinese takeaways and takeouts use both, then I got you covered with this Light vs dark soy sauce video #foodtok #chef #chinesefood #chinesetakeaway #soysauce ♬ Chill Kitty (Lofi) – The Machinist Beats

2. Hoisin sauce  

Hoisin, which comes from the Cantonese word for seafood, is anything but fishy – it’s a thicker condiment often nicknamed the Chinese BBQ sauce. Made with fermented soybeans, garlic, red chilli peppers and sugar, it delivers a glossy, umami-rich punch and is typically used in marinades and stir-fries. 

3. Fish sauce  

“Fish sauce is a salty, robust condiment,” says chef Ronna Welsh. “You’ll sometimes find a bottle on the table of Vietnamese, Thai or even Philippine restaurants, alongside chilli pastes and other condiments,” she explains. Made from fermented anchovies, salt and water, it’s a staple for adding savoury depth to curries and soups.  

@rosereisman Fish sauce has become a popular ingredient in recent years. But what is it exactly? And how do you use it? Watch to find out! #rosereisman #condiments #fishsauce ♬ original sound – Rose Reisman

4. Oyster sauce  

Contrary to its name, oyster sauce doesn’t taste fishy at all. Made from oyster extract, it has a rich, earthy flavour that’s salty with just a hint of sweetness. Although similar in colour to soya sauce, it’s less salty and brimming with umami – making it perfect for drizzling over vegetables or whisking into marinades for meat.  

@sachienomura How Oyster sauce was invented! Oyster sauce was invented by accident in 1888 by Lee Kum Sheung in Guangdong, China, when he left oyster soup simmering for too long. Instead of a clear broth, he discovered a thick, brownish, caramelized, and intensely savory sauce. This original, concentrated, and umami-rich liquid was then sold as a new, delicious condiment, marking the beginning of the Lee Kum Kee brand. Now oyster sauce is popular and used all around the world! #cooking #oyster #chef #food #facts ♬ Sweet Tea – Neyaraf

Photography: Pexels, Freepik 

The post 4 Essential Asian sauces for a fake‑out feasts appeared first on MyKitchen.

Jozi and Cape Town are home to Marble Hospitality eateries, where Chef David Higgs has created a new formula on the luxe food scene. Liezl Vermeulen sits down with him to understand the success of his ever-growing business. 

The last time I saw David Higgs, I was sitting in his winelands restaurant for my very first experience with fine dining. Memories of the food are fuzzy now, but I have a distinct recollection of extremely attentive service (to the point where I considered that they could read my mind). Fifteen years on, I remember the soft, double-lined table tops and the famous chef that came to talk to us at the table. Those highlights are crystal clear to this day. 

A restaurant is more complex than the food on the plate – it’s the entire experience of the meal. But an elevated dining experience doesn’t mean food needs to be complicated. 

 

View this post on Instagram

 

A post shared by Marble Cape Town (@marble_capetown)

The journey to the Marble top

In 2007, Rust en Vrede was a culmination of David’s experience: from his first year-long gig cooking breakfast at Protea Hotel to working in industrial catering (where he got an understanding of managing numbers), then owning his own cookery school and restaurant. All this led him to the Stellenbosch vineyards, where he could build something form the ground up.  

In this cellar, Chef David created an open kitchen, where he could engage with both front and back of house – now his signature way of working. “It was the first time I realised how important that was, to get a feel for the room.” He could gauge his customer, pairing them with the right waiter. Now he was not only conducting the kitchen, but orchestrating the entire set-up. “It was an incredible experience because then I got to really understand the whole package of hospitality.” Critics and diners agreed that it was an incredible experience, with the winning formula landing him a hat-trick in 2010 at the Eat Out Awards: Restaurant of the Year, Chef of the Year and the coveted Service Excellence Award. 

It could’ve been the pinnacle of his career. He could have easily gone “copy-paste” and fine-tuned his formula for success on the wine farm next door, as many do. But he simply couldn’t sit still. I get the sense that he’s always moving, many irons in the fire. Even while talking to me, he’s simultaneously juggling business calls and moving between two of their many business locations.  

Getting to know Jozi

“People thought I’d lost my mind,” Chef David recalls. He packed up and moved to Johannesburg, swapping his 40-seater fine dining restaurant for the Radisson Hotel, where after some work, they served 150 to 200 guests a night.  

“Not for one minute did I think that I could go into a new space, a new territory, a new province and just sort of take over the world,” he says. “You’ve got to be very careful with arrogance, and ignorance to a certain extent, in our industry. The first thing I learnt was that no one even knew who David Higgs was.” 

He had stepped out of the Cape Town bubble and got in touch with the Joburg crowd – one that didn’t care much for fine dining but came for a good time and good food.  

Always-moving David soon went to the Saxon Hotel, which featured an everyday eatery (Qunu) and 500, a small fine dining restaurant. The latter would go on to rank second in the same Top 10 Eat Out Awards – something David quickly moves past to share the lessons he’s learnt instead. 

 “People started ordering steak and chips from downstairs, Qunu restaurant, but wanted to eat it upstairs in the fine dining restaurant. These were some of South Africa’s richest men. It was clear that people wanted to sit in the fancy restaurant, but they didn’t want fancy, fine dining food.” 

Give the people what they crave

Gary Kyriacou got in touch with David about a grill he wanted to import, and it was obvious their hospitality style aligned. And so, Marble was born. Together the duo had a clear goal: serving food that people understood and could recognise at a glance. It was the simplicity of a quality steak, sliced and served with sides, instead of fancy drawings using reincarnated ingredients that you would typically find on a fine dining plate. “A lot of finesse and care is taken in the preparation of the food and serving of these dishes. That’s really been the ethos of our restaurant, to show value for money. It is expensive, but we give an experience.” 

David brought his signature open-kitchen style, creating the heart of the restaurant with a grand wood-fired grill imported from Michigan in the USA, pumping flame and flavour into the kitchen and onto plates. 

That same grill has now been burning for 10 years. “I mean, it’s just a really beautiful chunk of steel,” David says, as he explains the intricacies and quality of the craftsmanship behind it. Previously, they used sekelbos wood but this proved too hot. They’ve tinkered with the process, getting the heat just right by using a combination of wattle charcoal as well as sekelbos wood.

The Marble blueprint

Marble restaurant now has two branches – the original in Rosebank and in Cape Town’s V&A Waterfront. “The first thing you’ll find in all the Marble restaurants is that warm welcome from our hostesses,” says David. “Secondly, [there are] these fires that are burning, which always just calms people down. It’s a sense of gathering, you know.” Fire has always had the ability to draw us in, leaving us standing around it. It’s something South Africans know particularly well. And finally, there is their extensive bar that’s there to unwind at before or after your meal.” 

We stop to talk about Marble Cape Town, where I’ve recently found myself. Situated in a heritage building next to the harbour, you take the exclusive elevator to the second floor that only houses the restaurant. 

“You’re immediately lifted out of the Waterfront, out of the noise and chaos, and walk into this real sort of calm,” David explains. “The first thing that strikes you when you walk out of the lift is the smell. If the wind is blowing in the right direction, you get that sweet mussel smell from the ocean, and for me, that’s everything. (If the wind doesn’t blow you off the balcony, then you’re lucky you’re having a good day in Cape Town.) And then, obviously, Table Mountain. I mean, it’s hard to ignore that kind of thing. So immediately your senses take you to another level.” 

 

View this post on Instagram

 

A post shared by Marble Cape Town (@marble_capetown)

As you walk through the door, you’re greeted with the luxury of space. There’s contrast in the grandeur of space and the warmth of the welcome. The interior design echoes the blue and white of the ocean surrounds – it’s fancy but not overbearing – and the fire is mulling in the centre. The silver roof with a dappled, uneven surface mimics the vast ocean, refracting light as you walk to your seat. 

“That has really been a very big part of what we do at the restaurant; creating a juxtaposition of real comfort in class. People want to sit in this beautiful environment, but they want the normality and the comfort, the recognition, the nostalgia of what they eat as normal people.”  

On the menu

There’s a juxtaposition to the menu too: a love for local next to what can be described as international exposure. When asked why he includes products from the USA at all, the answer is summed up simply: consistent quality. 

Whether it is Jersey (which saw tremendous popularity at Marble), Angus or Wagyu, it’s been a struggle to get consistent quality in SA. (A restaurant can’t exactly get refunds if a customer sends back a tough steak.) 

Of course, it’s not the financial implication David mentions. For the restaurateur, it’s the high standard that he constantly manages. Whether it’s at one of Marble Hospitality’s four restaurants, their unique retail offering (Pantry) or at their events (such as The Luxurious Marble Circus), your steak or seafood needs to be the same quality. That’s why they expose the local market to the international offering. But importantly, it is never at the expense of the local variety available. “We still prefer the South African meat,” David asserts. “It just has a better flavour, it’s more meaty.” 

Moving past the main course and the open-fire food, we get to what I personally find particularly special: their Cape Town cheese trolley. David partnered with Karen Dudley, an icon in Cape Malay cooking who is always experimenting with the fruit, vegetables and flavours of our local spice route. She’s gone to procure some preserves from Woodstock, Bo-Kaap and Gatesville, getting sour fig jam from aunties that have been making it for a lifetime. The rest she dreams up, like her guava and gochujang preserve. “It’s almost a show-off of condiments rather than the cheese,” says David. “I mean, Maketaan… When last have you heard that word, you know? That, for me, is real nostalgia. That’s really how I grew up, with a very VERY Afrikaans family.” 

 

View this post on Instagram

 

A post shared by Marble Cape Town (@marble_capetown)

While the entire offering of Marble Hospitality, as well as the meticulous and clever orchestrating of their kitchens could fill many more pages, I’ve grasped a sense of what he’s created – the balancing act he’s doing. Ultimately, it’s comforting and nostalgic luxury. It’s a dining space that our vocabulary has perhaps not caught up to yet, one that isn’t finicky fine dining, but offers the same elegance and excellence. 

A first-hand taste of the fire food

Earlier this year, I simply had to try Marble Cape Town for myself! Purely in the name of research, of course.  

We were welcomed by the fresh fire-baked focaccia squares. No matter the place, the bread course sets the tone in my opinion. We were off to a great start, with a side of plain salted butter (a refreshingly “normal” butter, compared to interesting flavours that I’ve found in Cape Town bread service of late.)  

I chose to start with the hot smoked trout: a plate with contrast in temperature, rich fish, crisp apple and zingy amasi. This stimulating start to the meal had me just about licking the last drop of dressing. 

Then, came the rich butter-poached lobster with sweetcorn risotto: a balancing act of lemon and the natural sweetness of corn. Fine streaks of saffron adorned the top, along with a touch of green leafy garnish for flair. The portion was extremely generous, so the rest of the table got tasters. 

Now I must admit that I was intimidated by the big cocktail menu and wine list. I know I have a very expressive face, so I’m not sure if that gave me away or if the sommelier, Lennox, was just being attentive. I settled on a glass of Uva Mira Pinotage to go with my sirloin steak. 

Compared to other meat prices on the menu, this wasn’t excessive, coming in at just under R400 for the plate with abundant chargrilled broccoli and side bowl of chips. (Because of the luxe setting, we weren’t quite sure if this was a “doggy bag” establishment, but luckily, we let go of our awkwardness after some discussion, and ended up taking leftovers home with us, because the very generous portions should not be wasted!) 

While the cheese trolley brought excitement with its beautiful, old-timey display that made me feel like I was in a movie, my sweet tooth got the better of me. We finished the meal – and not because we were left hungry – with an utterly refreshing tropical (think mango and litchi) ice cream sandwich that seriously lightened my palate after the rich main. 

The excellent service and views (perfect for those photo ops) were also a true highlight. 

 

View this post on Instagram

 

A post shared by MyKitchen (@mykitchen_mag)

Words: Liezl Vermuelen 
Photography by: Claire Gunn, Jan Ras; Images depict Marble Cape Town exclusively.

Also read: The perfect cheese and wine experience at Marble Cape Town

The post Service, decor & fire food come together at Cape Town’s Marble restaurant appeared first on MyKitchen.

Experience a journey of flavour through pairing artisan cheeses with bold, Cape-inspired condiments and rare wines with Marble’s roaming cheese trolley curated by chef Karen Dudley. 

Often the experience of a wine tasting can feel out of reach, calling for a trip to the countryside hidden among valleys and vineyards. Yet in the iconic hub of the V&A Waterfront stands the marvellous Marble Cape Town, which offers more than just a quick sundowner.  

Founded by Chef David Higgs and entrepreneur Gary Kyriacou, Marble Cape Town has built a reputation around bold flavour and finesse in a way that still feels unmistakably local yet entirely elevated – now with the addition of a spectacular cheese and wine experience that is a must-try.  

Karen Dudley’s roaming cheese and wine experience 

At the centre of it all is a roaming cheese trolley curated by the culinary & creative force, Karen Dudley, who has crafted a theatrical, tableside journey through the Cape’s most favoured flavours. Alongside a wine pairing, the restaurant’s sommelier team steps in, matching cheeses, preserves, and crackers with some of South Africa’s most exceptional wines – bottles rarely available by the glass and, in some cases, not available to the public at all.  

Imagine a rich Dalewood Fromage’s Huguenot and sour fig konfyt, spread on an obsession-worthy oat cracker, paired with a 1988 Tinta Barocca Blend from Overgaauw, Cape Vintage from Stellenbosch. Or perhaps Belnori Farms’ Amboseli (a goat’s milk cheese) with guava gochujang jam, a dehydrated mango atchar crisp, and an oat cracker, paired with 2024 Muscat d’Alexandrie, L’Equinox from Citrusdal. 

The trolley is wheeled directly to the table, allowing diners to handpick their cheeses and pair them with an array of bold, Cape-inspired condiments that catch their eye. Standouts include Langbaken Karoo Crumble with cauliflower pickle and cherry mustard, a Dalewood Huguenot cheese with waterblommetjie pickle and guava gochujang jam, and Belnori Forest Phantom cheese with watermelon konfyt and green fig preserve. Sounds extraordinary, right? That’s because it is. 

How much for this Cape luxury? 

The pricing reflects the premium nature of the experience while remaining accessible for special occasions, where guests can expect the cheese trolley selection to start from around R165 – R425 depending on the selection. The curated wine and cheese pairings are offered from approximately R185 – R275 per tasting. Whether it’s casual daytime snacking, dinner plans, or a sunset moment, we recommend making a booking and saving space for cheese – lots of it. It’s cheese and wine – but not as you know it! A far more indulgent offering layered with story, seasonality, and the exceptional taste of Cape flavours waiting for you.   

Want to get a taste of the full menu at Marble Cape Town? Check it out here: 

 

View this post on Instagram

 

A post shared by MyKitchen (@mykitchen_mag)

Words: Claudia Da Silva
Photography: Jan Ras Photography 

The post The perfect cheese and wine experience at Marble Cape Town appeared first on MyKitchen.

Our Editor-in-Chief Liezl Vermeulen was invited to Arlechinno. Here’s what she made of the elevated eatery. 

It’s in the detail for me. Throughout my entire meal, I kept noticing the thoughtful planning behind the design, the tableside service and the staff’s attentive care. 

Arlecchino at a glance 

The décor drew me in even before the menu could steel my attention.  The playful harlequin theme echoes elegantly throughout the spacious eatery with its thoughtful, quality décor. Trending ruffled design, akin to a clown collar, creates large lighting displays that crowns the roof. Diamond patterns are seen on the silky sleeves of the waiters, umbrella detailing and marble mosaic floors.  

There’s a bold colour scheme of bright-green and peacock blue hues on the furniture, crockery and tabletop details. This is offset set against natural tones of wooden tables and 70’s woven cane chairs. It all comes in subtle variety that has the tasha’s touch of bespoke, high-end eatery.   

Table-side service  

There’s an element of old school charm: a drinks trolley is rolled in by a suit-and-tie’d mixologist, there’s family-style table salads and sharing platters, and – a personal highlight – the subtle theatrics of tableside service.   

A vibrant house salad is assembled and dressed table side, the Sgroppino cocktail mixed next to you, and tiramisu features madeleines that get dressed and doll(op)ed up in front of you. An applause seems fitting. 

Have a seat at our table and see our experience first-hand. 

 

View this post on Instagram

 

A post shared by Liezl Vermeulen (@liezl_vermeulen)

Light and decadent menu 

The menu, designed by culinary director Jill Okkers, has distinct Italian flair, following the style of the wider Mediterranean, rather than strictly following the region’s culinary rules. (By this I mean the branzino caldo, for example, marries ingredients like Ponzu and soy without screaming Asian, seamlessly blending in next to the rest of the antipasti.) 

With all-day dining, the restaurant shifts, much like a Capetonian, quite effortlessly between business and leisure, light and decadent.  

What I’ll be back for 

To start, the memorable Carpaccio Caccio e pepe (R282) combined paper-thin beef with the temperamental Pecorino-pepper pasta exquisitely. The Crema di feta (R98) – read whipped feta – is made to share and an absolute must.  

It has to be said that the seemingly simplest of plates, the Amalfi lemon bucatini pasta (R172), with smallest price tag on the pasta section was the most memorable to me, showing that the price range of the entire menu shouldn’t stop you from visiting.   

On the sweet front, I’ve seen the hype of the tiramisu – it did not disappoint, finely balancing the bitterness of coffee with a touch of dulce de leche – but it was the pannacotta (R118) that stood out most, perhaps in part because I wasn’t expecting it to shine so bright. Firstly, the contrast of frozen, bitter-sweet grapefruit and orange granita on top of the creamy pannacotta wowed my senses. Secondly, serving it in a glass means they could use less gelatine, which created a just-set texture that really melted in your mouth. The Zabaglione (R138) deserves an honorary mention here for its balance of fresh-meets-sweet and the closest taste of a cloud you could imagine. 

It all screams sophisticated, understated and timeless luxury, but perhaps even louder, it says stay a little longer.   

Words: Liezl Vermeulen
Photography: Adel Ferreira  

The post A table at Arlecchino: Here’s what to expect appeared first on MyKitchen.

From ancient beginnings to its health benefits, discover why olive oil is a kitchen staple and a Mediterranean treasure. 

Olives have a rich history. Originating in the warm sub-tropical region of modern-day Syria and Turkey, they have been around for over 6 000 years. With time, they spread to other surrounding areas with similar terrain such as Greece, Spain, Italy, Tunisia, Morocco and Egypt.  

Over the span of their history, olive trees became more than just a fruit-bearing plant. Olive oil was first used in Greece for fuel, medicine and spiritual practices, but around 2 500 BC, Crete (an island in Greece) was the first to process olive fruit for trade.  

Olive trees can grow to be hundreds of years old, bearing fruit from just six years old. Their hardy nature means they can withstand drought and can thrive in sandy, rocky terrain, continuing to produce fruit despite the odds.  

From the root  

Good olive oil starts with the trees. They need a perfectly mild to hot climate that promises warm summers and chilled winters. The warm summers produce gorgeous flowers which then bear fruit. The olives are then harvested from autumn and into winter, when the cooler weather brings much-needed rest for the tree to create energy and develop more buds for the next cycle.  

Olives are removed from their stems using trunk shakers or comically shaped electric combs to dislodge them. Once dislodged, they fall onto a cushioned net to prevent bruising, and the leaves that fall with them are removed by hand. 

 The olives are then packed into large sacks and taken to be washed before the milling process begins. They are crushed into a thick olive paste, made up of the seed, pulp and oil.  

To separate the pulp from the liquid, the mixture is processed in a machine using centrifugal force. This liquid is then put through a second centrifugal process to separate the water naturally found in the oil.  

The pure oil is funnelled into stainless steel storage vats, where it waits to be packaged. Olives need to be processed into olive oil on the day of harvesting to ensure the quality of the oil is kept at its highest, as well as to prevent fermentation or oxidisation.  

Good as gold 

Extra virgin olive oil (EVOO) is classified as the purest and healthiest on the market. It has to tick specific requirements to be classified as such. Here are a few examples:  

• The oil has only been processed using mechanical (not chemical) means. 
• ‘Virgin’ in the label indicates that only oil produced from the first extraction has been used.  
• The oil was cold pressed (under 30°C) within 24 hours of harvest. 

There are three styles of EVOO:  

• Delicate — Made using the ripest (purple/black) olives. Subtle in flavour and perfect as a butter substitute in baking or adding to salads.  
• Medium — A slight bite with a fruity tone. Salad dressings and pasta sing with this oil.
• Intense — Made using unripe (green) olives. Bitter in taste, strong and intense. Pairs perfectly as a roasting oil and used as a marinade for meat. 

Other olive oils labelled ‘virgin/ pure/ light olive oil’, do not contain 100% extra virgin olive oil. They are either made using a second or third extraction, chemicals have been used to refine the oil, lower quality olives have been used, or they are a blend of mostly other seed oils with a small percentage of extra virgin olive oil. These will naturally be cheaper and last longer. True EVOO will be expensive and is best used within 6 months of opening.  

The local bounty  

The Western Cape climate has proved to be ideal for the cultivation of olive trees, hosting the soil for 95% of production in the country. Commercial olive growing in the region only started in the early 1900s, when Ferdinando Costa began large-scale cultivation of Italian varietals. Now, there are just shy of 200 different olive oil producers around the province. Larger companies such as De Rustica and Willow Creek boast 80 000 and 120 000 trees. Smaller producers such as Kleinbergskloof and River Bend focus on their few thousand. Regardless of the tree count, the variety in region and attention from each producer means there is unique differentiation in the products on the market. Weather conditions, soil type, watering and harvest process all lead to the final product.  

South African olive oils win a multitude of annual awards both internationally and locally. The recent SA Olive Awards saw brands such as Mardouw, De Rustica, Tokara, Rio Largo, Oudewerfskloof and Morgenster amongst many others win for their quality.  

Olive essentials  

Here are a few lesser known facts about these little gems:  

• Different olive cultivars (varieties) are grown specifically for table olives and olive oil. 
• Table olives are stored in a brine that improves the taste of the olive through curing/ fermentation. Their natural bitterness is removed, and their firm texture is maintained too.  
• Olive oil is usually sold in dark bottles or metal tins to prevent any interference from the sun, which could speed up oxidation and the degrading of the oil.  
• South Africa is the 5th largest olive oil producer in Africa, behind Egypt, Algeria, Morocco and Tunisia, which contribute the largest amount of olive oil. 

Watch how some of the finest olive oil is made in Greece:

Words: Sjaan Van Der Ploeg
Photography: Getty Images

Also read: Olive oil & sea salt parfait  

The post Why olive oil is a kitchen staple appeared first on MyKitchen.