Celebrate this festive season by sharing Extra Virgin Olive Oil (EVOO) and locally grown table olives with family and friends.

South African produced Extra Virgin Olive Oil (EVOO) and locally grown table olives make wonderful Christmas gifts or stocking fillers. The perfect gift that’s full of flavour, both EVOO and olives are also bursting with health giving benefits while being super versatile, trendy, and thoughtful.

A good place to start with choosing a bottle of EVOO is by opting for any of this year’s winners in the SA Olive Awards and the Absa Top 10 Olive Oil Awards.   Also, when purchasing EVOO, do look out for the commitment to compliance seal (CTC seal) on the bottle.  This seal, introduced by the SA Olive Industry Association, is only displayed on those oils produced by participating SA Olive members and it assures you that the contents are the highest quality Extra Virgin Olive Oil and 100% South African.

For a twist to your entertaining, why not serve up some show-stoppingly delicious fare this Christmas.  For some inspiration, check out these two new and specially created festive recipes:

Tomato And Watermelon Salad with Haloumi 
(Christine Capendale)

(Serves 4)

INGREDIENTS

·         60ml Extra Virgin Olive Oil (EVOO)

·         350g haloumi, sliced.

·         1 garlic clove

·         30ml fresh dill, lightly chopped.

·         30ml fresh mint, lightly chopped.

·         45ml lemon juice

·         400g tomatoes (use a variety available), some sliced, halved and some kept whole.

·         1 red onion thinly sliced.

·         400g seedless watermelon, cut into bite size pieces.

·         Fresh basil for serving.

METHOD:

·         Brush the haloumi with 20 ml of the EEVO. Cook on grill for 1-2 mins each side or until golden. Transfer to a separate plate.

·         Combine the dill and mint in a small bowl. Stir in lemon juice and remaining oil. Season.

·         Place the combined tomato, onion slices and watermelon pieces in a large bowl. Add half the dressing and toss to combine. Arrange on a serving platter with the haloumi and drizzle with the remaining dressing. Season and add some basil just before serving.

Olive Festive Bread Rings
The Little Hedonist

INGREDIENTS

·         1 cup chopped and destoned table olives.

·         200ml full cream milk

·         1 packet dry yeast

·         1 tsp caster sugar

·         100g butter

·         2 eggs, at room temperature

·         500g all-purpose flour

·         pinch of salt

·         1 egg yolk

·         1 tbsp sesame seeds

METHOD

·         Heat half of the milk to lukewarm using a microwave or the stove. Whisk in the yeast and sugar. Cover the bowl and let the mixture rest until it gets foamy, about 10 min.

·         In another bowl, melt the butter and the other half of the milk just until the butter has melted. Beat the eggs in a separate bowl. Mix the flour and salt together in a large mixing bowl. Make a well in the center of the flour and pour in the activated yeast, the butter mixture and the eggs.

·         Knead the dough. Tip it out onto a lightly floured surface and knead for 10 min, until you have a smooth dough that bounces back when pressed with a finger. Lightly oil a clean mixing bowl, put the dough in it, and cover the bowl with a damp dish towel. Leave to rise until doubled in size, around 90mins in a warm place.

·         Chop the olives roughly.

·         Line a baking sheet with baking paper. Lightly oil your work surface. Punch the dough down to remove the air.

·         Divide the dough into 8 equal pieces and shape them into balls.

·         Shape the olive rolls. Working with 1 ball at a time, roll the dough into a rough rectangle. Evenly spread 1 tbsp of chopped olives over the dough but leave a margin along the edges. 

·         Tightly roll up the dough starting with one of the longer edges. Roll each of these using the palms of your hands into ropes. Twist the rope and pinch the ends together at the top to join them. 

·         Place the olive roll on the baking sheet and repeat the process with the other balls.

·         Cover the olive rolls with a damp dish towel and leave them to rise for 45 min in a warm place.

·         Bake the olive rolls. Preheat the oven to 180C. Make the egg wash by mixing together the egg yolk, 1 tsp of milk and ½ tsp of salt.

·         Delicately brush the olive rolls and sprinkle the seeds on top. Place the baking sheet on the middle shelf of the oven.

·         Bake the olive rolls for about 20min, until risen and golden brown. Wait for 5 min before transferring them to a cooling rack.