• Green pawpaw and avo salad with a tamarind and lime dressing
• Fresh wholewheat pasta tossed with panfried mushroom, ripe avo and cream
• Fresh tuna carpaccio with a green mango, avocado and granadilla salad
• Linguine with organic lettuce and avocado basil sauce
• Steamed prawn salad with avocado chilli salsa and lemon aioli

Cure olives

Good things take time and we believe olives taste better the longer they take to cure. Annalien van der Colff of Rhebokskraal Olive Estate offers these curing tips:

For kalamata-style olives, use black olives - the picking season is from April to June and you can buy unpickled olives directly from farms. Place them in fresh water for three weeks, stirring once a day and rinsing once a week.

Place in a weak salt solution (150g salt to 5 litres or 20 cups water) for the next two weeks, and in a slightly stronger solution (200g salt to 5 litres or 20 cups water) for two weeks after that. For the final two weeks, place in a solution of 250g salt to 5 litres (20 cups) water.

Set aside for four months. Rinse then place in a solution of 250g salt to 5 litres (20 cups) water. Leave for another four months. Taste.

If satisfied, leave in vinegar for 12 hours then bottle in a solution of 250g salt to 5 litres (20 cups) water and 250ml (1 cup) brown vinegar. The result is juicy olives, loose around the pip and ready to be used with herbs and spices.