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Hillcrest wines reach new heights; Hornfels 2009 awarded DOUBLE GOLD at 2013 Veritas Awards .... READ MORE
View our selection of Olives and Olive oil. All made by hand picked, pressed and packed. READ MORE
A choice of different areas on the estate are available for your big day! READ MORE
Staff parties, birthdays, concerts, you name it we can host it. READ MORE

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HOW TO USE UP OLIVES

10Jul



Bet you’ve got half-used jars lurking at the back of your cupboards. Here are 10 ideas to finish up those olives

SPICY TOMATO PASTA

Jazz up a ready-made tomato and chilli pasta sauce by throwing in black olives, capers and chopped anchovy fillets. Stir through long, thin pasta and sprinkle with chopped basil.

 SAVOURY DIP 

Create a quick tapenade by finely chopping pitted olives and a little garlic. Process until smooth, season, then add olive oil to loosen and lemon juice to taste.

  CRISPY BRUSCHETTA

 For a stunning bruschetta starter, crush black olives and cherry tomatoes, and spread onto toasted ciabatta rubbed with garlic. Top with peppery rocket leaves, drizzle with oil and season.

 SIMPLE CHICKEN DISH

 Make a marinade with sliced olives, balsamic vinegar, olive oil and seasoning. Coat chicken thighs and leave for 15 mins. Put in a roasting dish with lemon quarters and rosemary leaves. Roast at 190C/fan 170C/gas 5 for 20 mins. Turn and roast for another 15 mins or until cooked through. Serve with the lemons and juices sprinkled over.

 MEDITERRANEAN SALAD

 Throw together a quick salad with a bag of baby salad leaves tossed with a light dressing. Add cubes of feta, olives and SunBlush tomatoes. Serve with focaccia or other country bread.

  EASY STUFFED TOMATOES

For an easy, prepare-ahead starter or light lunch, stuff scooped-out tomatoes with cooled, cooked rice flavoured with minced garlic, sliced green olives, chopped tomato, lemon juice, and chopped herbs, such as basil or flat-leaf parsley.

   MAYONNAISE WITH A TWIST

Pit and chop olives, add to ready-made mayonnaise, season and add a splash of lemon juice. Mix well before using as a dip for raw vegetables, or spread in a sandwich with salad leaves and ham or salami.

CHUNKY VEGGIE SAUCE
Make a rich and chunky sauce using aubergines, red onion, garlic, courgettes, red pepper and a can of chopped tomatoes. Throw in a handful of olives – great as a side dish or stirred through pasta.
QUICK TARTS

 Cut 2 circles from a sheet of puff pastry to make quick pizza bases. Score a border 1cm from the edge, then cover with ready-caramelised onions from a jar or ready-roasted red peppers, and sliced tomatoes. Top with black olives, and anchovy fillets before cooking for 15 mins at 220C/fan 200C/gas

 MAIN MEAL SALAD

 Lightly dress salad leaves and arrange on a plate. Top with cooked and cooled French beans and baby new potatoes, black olives, halved cherry tomatoes, hard-boiled eggs cut into quarters and tinned tuna chunks. Season before serving.

 
Recipe from Good Food magazine
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TAPAS, TAPAS, TAPAS

26Jun

Our Hillcrest Restaurant is starting Tapas evenings on the last Friday of every month.
Booking is essential: e: restaurant@hillcrestfarm.co.za t: 021 975 2346021 975 2346
Further details below, come and give it a try, we would LOVE the support Continue Reading

Easter Weekend at Hillcrest Restaurant

27Mar

Join us Easter weekend for a mouth watering menu!
Please book in advance at restaurant@hillcrestfarm or call us on (021) 975 2346

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