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.

TikTok is serving up breakfasts that are as fun to watch as they are to eat. These scroll-stopping recipes aren’t just viral – they’re delicious and guaranteed to make your mornings a little more exciting. 

1. Baked oats 

From berry to carrot-cake and cinnamon-roll flavoured – viral baked oats recipes landed on our For You pages years ago, introducing delicious variations ever since. Use breakfast ingredients you likely have, pop it in the oven and enjoy a breakfast that doubles as a sweet treat. What’s not to love? 

@noaawilliams_ Carrot cake baked oats I can’t stop making these Ingredients 2 small to medium bananas 1–2 tbs maple syrup 1 cup rolled oats 1 cup quick oats (I use @mademonday__ Vanilla Crème) 40-50g vanilla protein @macr0mike (DC: amb-noa) 1.5 tsp baking powder 1 tsp cinnamon 1.75 cups milk 1–2 carrots, peeled and grated Cream cheese frosting 100g Philadelphia cream cheese, room temp 150g vanilla Greek yogurt 2 tbs sweetener, sf icing sugar or maple syrup Method Add the bananas to a baking dish and mash well. Add the remaining ingredients and mix until combined. Bake at 180°C for 35 to 40 minutes, or until golden and set. Let cool before frosting. To make the frosting, combine all ingredients and mix until smooth. Taste and adjust sweetness if needed. You can slightly warm the cream cheese first so it mixes more easily. Spread over the baked oats, then top with coconut or crushed walnuts. These are amazing cold, but you can also reheat them the next day in the microwave for 30 to 60 seconds. Per 1 of 4 servings Calories: 367 P: 21 C: 45 F: 12 ##healthybreakfastideas #carrotcakeoats ♬ Nuestra Canción (feat. Vicente García) – Monsieur Periné

2. Yoghurt toast 

French toast who? You don’t always just have to top off your granola with yoghurt – you can eat it on toast too (who knew?). Shake up your regular morning piece of toasted bread by adding your favourite yoghurt and fruit. Finish it off with a drizzle of honey and a sprinkle of cinnamon, and voila!  

3. Crispy feta fried eggs 

After trying these viral crispy feta fried eggs, you’ll completely understand why this recipe has been such a breakfast favourite for years. In just minutes, the feta sizzles into a golden, crunchy base while the egg cooks to perfection – giving you a salty, crispy bite that’s as easy as it is delicious.  

@tomjustcooks Crispy Feta Eggs Start by chopping your avocado and chives which you will add later on to the cheesey wrap. Then get a pan very hot and crumble your feta into it. Let this go for a minute or so and add some spoonfuls of rose harissa. Crack your egg into the middle and cover with a lid for a minute until cooked. Cover with a tortilla wrap and flip so that the wrap gets toasted. Finally add the avocado and chives, fold in half, then chop down the middle and enjoy! #crispyfetaeggs #fetaeggs #feta #eggs #asmr #foodasmr #food #foodie #foodblogger #foodtiktok #foodtok #foodies #chef #cook #cooking #recipe #foryou #fyp #fyp #tomjustcooks ♬ original sound – Tom Just Cooks

4. Overnight Weet-Bix  

Dessert for breakfast? Yes, please! Well, it’s not quite dessert, but it sure tastes like it (with the nutrients you’ll get from your typical breakfast, of course). Start by crushing your Weet-Bix into a bowl and mix with milk until softened. Then, pour over your coffee mixture and add a thick layer of plain yoghurt on top. Leave it in the refrigerator overnight and dust with cocoa powder in the morning. The result? A tiramisu-inspired and TikTok-approved breakfast you’ll love! 

@theleangirlI’ve eaten this every day for 3 weeks Hells bells she not only SO easy, but SO good! And only 244 cals with 25g of protein! I have her for brekkie, a snack or dessert!! Here is the recipe for ONE, but she’s a beauty to prep like I’ve done here! What ya need: 200g Fat Free Smooth Cottage Cheese/OR Low Fat Yoghurt 3g Powdered Sweetener* 1 Tsp Vanilla Essence Base: 30g (1.5 Biscuits) Weetbix – I used the cocoa flavour! 2 Tsp Instant Coffee (Or 1 Espresso) 50ml Unsweetened Almond Milk 1g Powdered Sweetener* SAVE & get this on the menu this morning already!!♬ original sound – Angelique Michelle D

Photography: Pexels

Also read: Viral TikTok cottage cheese recipes you’ll love

The post Scroll-stopping #TikTok breakfasts we still make on repeat appeared first on MyKitchen.

Forget fancy cookbooks – the real kitchen hacks are passed down with love (and a dash of sass) from moms. The MK team shares some of their mothers’ most treasured tips and tricks that continue to inspire their cooking today. 

Sjaan van der Ploeg, Deputy Food Editor 

An overarching theme of my mom’s cooking over the years was her incredible confidence in substituting. Over the decades her dishes received praise repeatedly and weekly we’d say “mom, please show us the recipe this is amazing”, her face would first go pink, then her response: “I just threw it together”. Her ability to look at a recipe and simply add and remove ingredients on a whim had me in awe. Confidence like that can only be achieved after many years of experience. She knew what would work better, what the dish needed more of or simply what she wanted to add that we had in the fridge. It taught me to be more playful with cooking, experiment more, use what is there and trust my palette.  

Cameron Adams, Junior Designer 

One kitchen tip my mom taught me is how to make perfect caramelised onions. She always said not to rush them, keep the heat low, stir patiently and let the onions slowly turn soft, golden and sweet. 

Aneeqah Emeran, Digital Editor 

The best advice my mom has given me? “To make cooking easy and more enjoyable you have to work with a system.” She advises prepping everything beforehand and that you clean up as you go along so that once the dish or pot of food is done, there’s barely much left to clean up. I don’t know about you, but not having much to clean up after a meal is a win in my books. However, her most important lesson is to “cook with love” – this is the magic ingredient for a memorable meal. 

Christi Nortier, Features Editor 

My mom has taught me that setting the table, throwing open the windows, lighting the candles and putting on some music can and should be a daily indulgence. Her special touch has always created a sense of occasion around our meals, making us linger longer after our knives and forks have been put down. It’s about that sense of intention, care and creativity. The trick is to make it easy for yourself: she always kept the tableware, serveware and even the matches in a beautiful cupboard that was easy to get to. Or you could do it my way: my dining room table is always set – you never know when “an occasion” might come up!    

Mpho Komane, Social Media Manager 

Since my mom gave me these two valuable tips, I still use them every time! The first one is to add sugar to tomato based sauces and soups to make it less tart. The second? She told me to boil boerewors first before you grill it. The sausage will come out fully cooked and juicy. 

Taahirah Wallie, Advertising Sales Co-Ordinator  

My mom always told me to “clean as you go”. She’d repeatedly say that a clean kitchen would make the process a lot easier. Plus, it will cut down on your cooking time by far.  Anything to avoid a big mess! 

Aaliyah Omar, Editorial Assistant 

She always said “steal with the eye” when learning how to cook! My mom has gifted me many Indian and Malay cookbooks but always claimed that I’d learn more from simply watching her in the kitchen and picking up some of her best habits. 

Photography:  Freepik

Also read: Chef Kerry Kilpin’s Roast Leg of Lamb Recipe for Mother’s Day

The post Tips that work: Kitchen wisdom moms passed down 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.

After accusations of physical and psychological abuse were levelled against world-renowned chef René Redzepi of Noma restaurant, leading South African chefs and chef schools reflect on the character of workplace culture in local high-level eateries and top-tier restaurants.

It’s evident that the older you are, the more intense your war stories. Executive Chef Gregory Henderson says a belittling culture was the norm in the 90s, when being an apprentice was a humiliating and mentally draining experience. Being locked in the walk-in freezer to clean, or counting a kilogram of poppy seeds using a toothpick, were used to break him.

“I witnessed a fellow student being punched and dragged out of the kitchen, with no accountability for the chef involved,” he says. He also saw an executive chef throwing a glass jar at a new employee who was lost. “His reaction was aggressive and completely unacceptable. He also fostered a toxic culture in the kitchen.” It taught him resilience, as he calls it, but this seems to be merely a lucky byproduct.

As so often happens, that way of working rubbed off on Gregory. That culture clung to him and permeated through his kitchen for the first decade of his career, until he himself experienced burnout and witnessed how “the relentless pressure led leading chefs in this industry to destructive behaviours or suicide.”

Fast forward three decades. The comments online in response to the René exposé expressed that it’s unsurprising and standard industry practice. Like Gregory’s story, it confirms that the unhinged, belittling chef is more than a media myth. It also asks the question: Has the industry made any progress in 30+ years?   

A look in the mirror

“Kitchens can feel intense just because of the pace and pressure, but there’s definitely more awareness these days about creating healthier environments,” says Ivor Jones, the executive chef and co-owner of Chef’s Warehouse Beau Constantia. But, in 2026, just being cognizant of your flaws is not enough – the industry needs to own up to them.

When does this tough workplace go from a challenging high-pressure environment to something that crosses the line into a toxic environment that breaks you? After talking to four Executive Chefs, a Culinary Director and one of South Africa’s top chef schools, the answer, it seems, is when a kitchen uses fear as its fuel.

The trauma ties that bind us

Jill Okkers, Culinary Director of the Tashas Group (representing 45 restaurants in 5 countries), confirms that the caricature of the yelling, rude chef is a perception rooted in truth. “I’ve worked under chefs who believed intimidation was leadership, whether that was physical, like being pinched hard enough to leave bruises, or completely unacceptable behaviour like contaminating food just to prove a point,” she shares. What was brushed off as earning your stripes in the early 2000s, she emphasises, “is not discipline or training, but poor leadership. What those experiences did give me was absolute clarity on the kind of kitchens I would never run.”

While Jill unequivocally knew this kitchen culture was not for her, others thought they flourished in that environment, perhaps using the adrenaline rush as the energy boost that gets them through the long day. Kevin Grobler, previous Head Chef at the Michelin Star restaurant Jan in Nice and Executive Chef of restaurants like Delaire Graaff, says he used to thrive under those circumstances when he started working 20 years ago. “I’ve realised that it isn’t sustainable over the long term,” he says. “I used to run kitchens like that as well, but I’ve started making changes in my life and I try to do the same with my team.”

Militant-level discipline

When asked whether militant-level discipline is required to run top-tier restaurants (the word choice here is deliberate – it is meant to illicit the unmistakable image of a drill sergeant shouting at soldiers), unsurprisingly, it’s unanimous that there is no way to operate without discipline and focus. Opinions differ on whether militancy has a place next to discipline, but, notably, every single answer boils down to the fact that fear has no place behind the pass.

Jill weighs in: “It’s about accountability rather than aggression. The best kitchens aren’t run on fear, they’re run on clarity, consistency and accountability. Discipline is what drives excellence, not intimidation.” There’s a sense that pressure can improve you, but not when it lives in a vacuum. When there’s pressure without purpose, it can break you, explains Jill.

Amori Burger, Executive Chef of Upper Union says: “Yes – but militant doesn’t have to mean abusive. For me, ‘militant’ is about clarity and consistency, not fear.” When talking about the Upper Union team, Amori mentions that “the most important thing I know about my team is that they are kind”, underlining how her way of leading has attracted others or perhaps shown them how to follow suit.

The Institute of Culinary Arts (ICA) (a chef school with three decades of experience and a list of award-winning alumni) adds the unique viewpoint that discipline is also essential for safety in the fast-paced, high-risk environment. “There is a clear and important distinction between discipline and militancy. Militant-style leadership is not a prerequisite for success,” it believes. “In fact, many of the most respected kitchens demonstrate that exceptional standards can be achieved within environments grounded in respect, mentorship and psychological safety.”

Taking stock of the psychological strain

When asked about the rate of student complaints over the years, the ICA paints a positive picture. “Encouragingly, there has been a noticeable decline in reports of overt physical abuse over the past two decades,” it says. “At the same time, we have seen a positive shift in students’ willingness to speak up earlier when something feels wrong.”

They note that psychological strains such as verbal belittling, excessive pressure, or challenging workplace dynamics are raised more frequently and highlight that although these behaviours can be more nuanced, it is equally impactful over time. “Professional kitchens will always be demanding environments, but they need not be defined by hardship,” it says.

The unpaid elephant in the room

“Early in a chef’s career there are often stages or internships where the focus is more on learning than earning,” says Ivor. “That’s been part of the industry for a long time, but it’s something people are talking about more now in terms of making the industry sustainable for young chefs.”

When asked what the difference is between a tough and a toxic kitchen, chefs’ answers often included mutual respect. In an industry where salaries have historically been low, it is important to remember that a fair wage is associated with respect. While the current economic climate makes a good argument for keeping start-out salaries low, Cape Town’s fine-dining restaurants fill their seats with international guests who pay plenty per plate.

Jill highlights that there’s a huge disconnect in the industry, globally, between what teams are paid and the reality of the job. “To put it into perspective — my first job 20 years ago paid R4 500, and there are still people today earning around that as a base. That’s a much bigger issue we need to address as an industry,” she says.

Avoiding the trap

It is conceivable that those who survived the unpaid stages, the 16-hour workdays and fear-driven shifts can fall into the trap of thinking “I had to do it, so you do too.” After all, that training got them to where they are.

Ivor says most chefs who’ve been in the industry a long time have seen different styles of leadership, some very old-school and some really supportive. “Over the years I’ve learnt that you can run a tight, disciplined kitchen without making people feel small,” he reflects.

“A lot of what I try to build now wasn’t afforded to me when I was coming up in the industry, and that’s very intentional”, says Jill. “It’s not about ego or inflated pride; it’s about the impression you leave and the standards you set in people that they carry with them long after they’ve left your kitchen.”

Amori shares that she trained under Jason Blackmore, a UK chef who had trained in Michelin kitchens where the toxic kitchen culture existed, but he chose to break the cycle. As one of her greatest mentors, he proved that it’s nice to be nice. It’s a story that emphasises how one good mentor can shape the chef and the leader you become. “I still believe in high standards, discipline and accountability — those don’t change — but I don’t believe people need to be broken down to get there. My role is to build chefs, not test how much they can endure.”

Moving past

Perhaps the most positive takeaway is the transparency of two tough-as-nails male chefs. Both Gregory and Kevin are advocating for the positive effects of therapy after years of surviving (and what they thought at times was thriving) in toxic workspaces.

“I realised that replicating fear or abuse doesn’t build great chefs, it breaks them,” says Gregory. Today, he leads with empathy, structure and accountability, but removes fear and humiliation.

“Like many chefs, I’ve had to reflect and start finding better ways to manage my temper and the stress that comes with running high-end kitchens,” Kevin explains. “I’m still demanding of my team, but instead of reacting with anger I’d rather take the time to work with them one-on-one and teach them properly.” In his calmer manner, he says he can try to identify the real problem rather than simply blaming someone. “If a cook struggles with a new dish, instead of reacting with frustration I’ll go back to the recipe with them. We’ll check whether the instructions were clear or whether something in the process needs to be improved.”

Keeping the legacy without the legend

When questioning those who once thrived in a toxic kitchen workplace, it seems like there was an impulse to defend something of Noma, although pinpointing whether it is the art or the artist being defended was difficult. We cannot deny the impact of the New Nordic Cuisine in the 21^st century and luckily, in 2026, we’ve progressed enough to preserve the food legacy while letting go of the legend behind it.

Luckily, our local leading generation in the kitchen can let go of the idea of what society thought a chef should be. Everyone agrees that physical and psychological safety comes before creativity.

The industry is evolving, but it is impossible to know how many still operate under cruel and frightening leaders. What is clear is that if you do find yourself in a kitchen with psychological or physical abuse, don’t believe that all kitchens operate like this. What happens behind the pass is just as important as what ends up on the plate. Get out and find yourself a kitchen that doesn’t run on fear. The kitchen is tough, but it doesn’t need to be toxic.

Words: Liezl Vermeulen

Photography: Supplied

The post Tough versus toxic: Accusations of physical abuse at Noma prompt local reflection 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. y

 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.