Written by: Clifford Roberts ; Photography: Johan Viljoen; Recipe: Lawrence Smit, Café Myrtledene
When we think of olives, it’s easy to picture sun-drenched terraces, warm breezes, and the leisurely warmth of summer. Their briny bite and lush, oil-rich texture feel like the very essence of sunny, al fresco dining. From chilled pasta salads and foccacia to tapenades served with crisp white wine, olives are often the star of summer plates. But while they’re synonymous with the season of abundance, olives have a rightful place on winter tables too—especially when you explore how they transform in heartier, cold-weather dishes (or a citrusy cake).
In winter, olives take on a deeper character, holding their own in slow-cooked stews, roast dishes, and braised meats. Their rich profile brings complexity to comforting fare, whether served with root vegetables or adding flair to creamy risottos. This seasonal shift invites us to reconsider the way we use this versatile fruit, giving it a broader culinary identity that extends beyond the summer months.
Nowhere is the potential of olives more evident than in South Africa’s Swartland region, a landscape known not just for its rugged beauty but also for its remarkable produce. While Swartland is gaining fame for its innovative winemakers, it is also home to a thriving olive industry and the farming of chickens. The region’s hot, dry summers and mild, wet winters provide the perfect terroir for olive cultivation, producing fruit with intense flavour and excellent oil content. These olives, both table-ready and pressed into golden oils, are the hidden gems of winter pantries.
Are olives healthy?
Olives are a powerhouse of health benefits, packed with antioxidants, healthy fats, and anti-inflammatory compounds. Rich in monounsaturated fats—especially oleic acid—they support heart health by helping to reduce bad cholesterol levels and improve good cholesterol. Olives also contain polyphenols and vitamin E, which protect cells from oxidative stress and may lower the risk of chronic diseases. Their natural anti-inflammatory properties can aid in reducing joint pain and improving overall immune function. Plus, their fibre content supports digestive health, making olives a nutritious addition to a balanced diet.
You can even use olives for your skin.
If you have an olive tree and want to take full advantage of its bounty, try this expert recipe for preserving olives.
Should I serve olives with wine in winter?
Pairing winter olive dishes opens the door to unexpected wine pairings as well. While red wines traditionally dominate the cold-weather table, olives’ bold, sometimes tangy flavours make a compelling case for whites. Think mineral-rich Chenin Blancs or textured Viogniers from the very same Swartland region—they cut through richness, enhance herbal notes, and highlight the savoury elements of olive-forward dishes with surprising finesse.
This winter, let olives lead you down a path less travelled. Whether they’re tucked into a slow-roasted chicken, folded into a warm lentil salad, or the oil simply used in something sweet, they offer a delicious bridge between seasons—and a chance to rediscover white wines as more than just a summertime fling. It’s a small shift in perspective that can bring bold new flavours to your winter table.
Recipe
Ingredients:
- 1 ¼ cup cake flour
- 2/3 cup white sugar
- ½ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 2/3 cups olive oil
- ½ cup plain yoghurt
- 2 large eggs
- 3 tablespoons lemon juice
- Zest of 1 lemon
Method:
Preheat the oven to 180°C
Grease a 22cm cake tin and line the bottom with baking paper
Mix all the dry ingredients.
Mix all the wet ingredients
Combine the wet ingredients with the dry ingredients and whisk until the batter is smooth
Pour the batter into the prepared tin
Bake for 30 minutes until a toothpick inserted comes out clean
Allow to cool before slicing or overnight
It can be served on its own or with a dollop of plain yoghurt and berries
