Shopping for food is a task I've never enjoyed. Costly sessions during which a patient, long-suffering therapist searched and scratched about in the psychological dustbin of my psyche, delivered nothing substantive for analysis and possible dissection as origin (trigger) related to a curious reluctance to shop for food. Suffice to say, were these the days of hunter-food gathering, I'd have been a starving scavenger in the savannah underbrush. Shopping for clothing, shoes, accessories, perfume, jewellery, books, technology, cars...no problem. Food? I've got to be 'psyched up' for this one.
That aside, early in 2011, I once again found myself standing, as per habit and prescribed by necessity, without an ounce of enthusiasm in the aisles of Maerua SuperSpar in Windhoek, required orange wheeled-trolley in attendance. The Health Nut division had recently opened catering for diabetics, vegetarians, vegans and the treatment of allergens. My curiosity was mildly piqued by the new division and subsequently, I inched my stubborn, squeaky trolley into said division, to spy with my little eye what was on offer.
As I pushed past the rack displaying oils (following dozens of flavoured teas), my eyes spotted a new label of olive oil and something, don't ask me what, grabbed my attention. Magically, dark clouds parted and a ray of golden sunshine streamed into the store, bathing the bottles on the rack in gold. I gasped. It was Namibian olive oil! I had to look twice to believe what I was seeing.
We're so used to imported oils in Namibia (olive, sunflower, canola, etc.) that finding a Namibian product on the shelves of a major retailer is truly a boon. With an eagerness I can only describe as possibly frantic, in hindsight, I bought the bottle of Namibian olive oil labelled 'Ruheleben' (German: 'restful life') and called Carola van der Plas shortly thereafter. Carola and husband, Wim, own Farm Ruheleben outside Swakopmund, on the Namibian coast, where the olives are grown, harvested and the oil pressed.
Nine (9) years ago, Wim planted olive trees along the Swakop River and even though the struggle was intense to get the grove established and bear fruit, Wim and Carola stuck to their commitment. Their determination and perseverance resulted in an award in 2011 for the best 'Made in Namibia' product, and they thoroughly deserved it.
Six (6) cultivars (Mission, L177, Lucino, Frontoio, Coratina and Manzanella) are harvested on Farm Ruheleben offering Namibian consumers a rich variety of flavoured olive oil, suitable to every palate, including delicious black and green olives.
I used my bottle of Namibian olive oil and found it profoundly satisfying on a number of levels. The consistency of the oil, that particularly fine colour of olive oil, the gentle olive fragrance compounded with the knowledge it is a 100% Namibian product, made for appetising, mouth-watering cooking in my kitchen and a gleaming, clean conscience. Salads, frying, cooking, you name it, even a quick rub of raw olive oil onto the dry skin of my hands, Swakop River Olive Oil (Ruheleben) works well.
So, Namibians, look out for this very special product on the shelves of your local food retailer. If you can't find it, contact Wim and Carola van der Plas, order your preferred Namibian olive oil for the table, order for the restaurant, bistro, bar or hotel. Even better, if I like a product, I make a point of asking the manager at my favourite food-haunt for it. Next time you're able, ask the manager for a bottle of Swakop River Olive Oil for the table.
Let's support Namibian enterprises!
For more information:
http://www.ruheleben.com/en/
That aside, early in 2011, I once again found myself standing, as per habit and prescribed by necessity, without an ounce of enthusiasm in the aisles of Maerua SuperSpar in Windhoek, required orange wheeled-trolley in attendance. The Health Nut division had recently opened catering for diabetics, vegetarians, vegans and the treatment of allergens. My curiosity was mildly piqued by the new division and subsequently, I inched my stubborn, squeaky trolley into said division, to spy with my little eye what was on offer.
As I pushed past the rack displaying oils (following dozens of flavoured teas), my eyes spotted a new label of olive oil and something, don't ask me what, grabbed my attention. Magically, dark clouds parted and a ray of golden sunshine streamed into the store, bathing the bottles on the rack in gold. I gasped. It was Namibian olive oil! I had to look twice to believe what I was seeing.
We're so used to imported oils in Namibia (olive, sunflower, canola, etc.) that finding a Namibian product on the shelves of a major retailer is truly a boon. With an eagerness I can only describe as possibly frantic, in hindsight, I bought the bottle of Namibian olive oil labelled 'Ruheleben' (German: 'restful life') and called Carola van der Plas shortly thereafter. Carola and husband, Wim, own Farm Ruheleben outside Swakopmund, on the Namibian coast, where the olives are grown, harvested and the oil pressed.
Nine (9) years ago, Wim planted olive trees along the Swakop River and even though the struggle was intense to get the grove established and bear fruit, Wim and Carola stuck to their commitment. Their determination and perseverance resulted in an award in 2011 for the best 'Made in Namibia' product, and they thoroughly deserved it.
Six (6) cultivars (Mission, L177, Lucino, Frontoio, Coratina and Manzanella) are harvested on Farm Ruheleben offering Namibian consumers a rich variety of flavoured olive oil, suitable to every palate, including delicious black and green olives.
I used my bottle of Namibian olive oil and found it profoundly satisfying on a number of levels. The consistency of the oil, that particularly fine colour of olive oil, the gentle olive fragrance compounded with the knowledge it is a 100% Namibian product, made for appetising, mouth-watering cooking in my kitchen and a gleaming, clean conscience. Salads, frying, cooking, you name it, even a quick rub of raw olive oil onto the dry skin of my hands, Swakop River Olive Oil (Ruheleben) works well.
So, Namibians, look out for this very special product on the shelves of your local food retailer. If you can't find it, contact Wim and Carola van der Plas, order your preferred Namibian olive oil for the table, order for the restaurant, bistro, bar or hotel. Even better, if I like a product, I make a point of asking the manager at my favourite food-haunt for it. Next time you're able, ask the manager for a bottle of Swakop River Olive Oil for the table.
Let's support Namibian enterprises!
For more information:
http://www.ruheleben.com/en/
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