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Olive Oil - Extra Virgin - Greenleaf - 500ml

Olive Oil - Extra Virgin - Greenleaf - 500ml Zoom

Olive Oil - Extra Virgin - Greenleaf - 500ml

Cold extracted - Delicate intensity - All-purpose
100% South African
Endorsed by The Heart and Stroke Foundation SA
Halaal & Kosher certified

SKU: DE175214300800

Availability: In stock

Product Description


    Greenleaf Extra Virgin Olive Oil is a delicate combination of a variety of different cultivars, each offering its own distinctive flavour to create a well-rounded and soft Extra Virgin Olive Oil. This cold extracted combination has proved very popular as an all-purpose Extra Virgin Olive Oil that is exceptionally well-suited for cooking, making sauces, dressings and marinades, or just simply to drizzle over your favourite dish.

Additional Information

    Additional Information

    Preferred Preperation

    Try these lovely recipes:

    Pasta with Roasted Garlic and Olive Oil Sauce



    • 450 g dried linguine
    • 1/4 cup Saint Sebastian Bay Extra Virgin Olive Oil
    • 1 head roasted garlic, cloves squeezed out
    • 1 cup roasted cauliflower
    • 1 cup shiitake mushrooms
    • 1 cup blanched green beans
    • Salt and freshly grated black pepper, to taste
    • 1/3 cup chopped fresh parsley
    • 1/4 cup chopped fresh basil
    • 1/2 cup grated Parmigiano Reggiano, as desired, optional

    In a large saucepan, cook pasta in salted water until al dente. Strain in a colander, reserving about 1/2 cups of the pasta water and set both the pasta and water aside. While pasta is cooking, heat the olive oil in a large skillet over low heat. Add the roasted garlic, cauliflower, mushrooms and green beans. Season with salt and pepper. When the pasta is al dente and has been drained, add it to the skillet along with pasta water and the parsley, and basil. Toss to Combine. Add the grated cheese to taste.


    Olive Oil And Cranberry Bundt Cake



    • 6 egg whites
    • 2 cups white sugar
    • 1 cup Saint Sebastian Bay Extra Virgin Olive Oil
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 3/4 teaspoon ground cinnamon
    • 3/4 teaspoon ground cloves
    • 1 cup buttermilk
    • 1 cup chopped cranberries

    Preheat oven to 175 degrees C. Spray a 20 cm Bundt pan with cooking spray, and dust with flour. In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil. In a separate bowl, mix the flour, baking soda, salt, cinnamon, and cloves. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the cranberries. Transfer the mixture to the prepared Bundt pan. Bake for 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.


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