Mother Nature is Willow Creek Olive Estate’s greatest supporter. In an effort to give back to the environment, Willow Creek takes great pride in conducting all their harvesting, processing and bottling operations in a sustainable manner.

Willow Creek’s Hand-Harvesting Technique

During their harvest season from March to August, Willow Creek prefers a hand-harvesting technique rather than an automated method. This technique involves stripping each individual branch of olives with a rake, almost like combing hair! This allows them to create approximately over two-hundred seasonal work opportunities for their local community.

This hand-harvesting technique reduces Willow Creek Olive Estate’s overall fuel consumption while increasing product quality and community benefits, and as one of their company principles states, Willow Creek wants to create win-win situations for both their company and their loyal customers.

Willow Creek’s Sustainability Initiatives

Willow Creek’s sustainability initiatives are not only limited to the agriculture sector but also play a large role in their manufacturing process. Willow Creek’s famous Estate Blend Extra Virgin Olive Oil attests to this.

This product’s unique bottle is made from PET (polyethylene terephthalate) and is reinforced with an oxygen scavenger and UV barrier. While creating the same shelf-life protection capabilities as glass, its lightweight structure is also carbon-neutral and easier to transport. The PET bottle and Aluminium/Linear Low-Density Polyethylene pourer caps are also 100% recyclable!

In other words, every time you purchase Willow Creek Olive Estate products, you not only take care of yourself but you also support Mother Nature. Pretty cool, right?

Pampoenkoekies with Willow Creek Blood Orange, Naartjie & Thyme Caramel Sauce

What better way to welcome the season of autumn, than with an authentically South African pampoenkoekie recipe with a Willow Creek twist? Pampoenkoekies are traditionally made with pumpkin, but Willow Creek decided to turn to another member of the gourd family — butternut.

The blood orange olive oil complements the naturally sweet butternut fritters with a pleasant bitter note, while ensuring you get that satisfying golden brown exterior.

To top it all off, the beautifully fragrant naartjie and thyme hints in the caramel sauce ooze decadence and deliciousness.

Fritter Ingredients

750ml Butternut, cooked, mashed and cooled
2 Eggs
500ml Self raising flour
15ml Baking powder
5ml Salt

Method

Place the cooked butternut, eggs and salt in a stand mixer and whisk until well combined.
Add the flour and baking powder and mix through.
Fry teaspoon fulls of batter in medium hot oil until golden brown. Pour hot sauce over before serving.

Sauce Ingredients

250ml Sugar
250ml Cream
750ml Full cream milk
100ml Butter
10ml Vanilla essence
2 Tangerines, zest and juice
10g Fresh thyme, leaves stripped from stalks
50ml Willow Creek Blood Orange Flavoured Olive Oil

Method

Place the sugar, cream, milk and butter in a saucepan and heat to boiling point.
Boil for 10 minutes on a low heat and add the vanilla, tangerine zest and juice, thyme leaves and olive oil.
Pour over the fritters just before serving.

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