Extra Virgin Olive Oil is a very versatile oil as it can be used in both sweet or savoury dishes, and since the oil can withstand very high temperatures, it is ideal for any form of cooking. EVOO is unique in that the antioxidants and nutrients do not break down during the culinary process, therefore not only does it add nutritional value to any dish, but its natural compounds elevate and complement all other ingredients.
Whether you choose to drizzle, dip, bake or fry with EVOO, be sure to look out for the CTC seal when purchasing your EVOO. This seal has been introduced by the SA Olive Industry and appears on olive oils of participating SA Olive members to ensure that the consumer chooses the best quality locally produced oils.
To give you some inspiration, below are three tasty dishes by SA Olive for you to try using EVOO and olives.
Smoked Trout and Olive Frittata by Christine Capendale
(Serves 4 for a delicious breakfast of light supper)
Ingredients
- 8 free-range eggs
- 80 ml milk
- 40 ml Extra Virgin Olive Oil (EVOO)
- 1 medium onion, sliced and sautéed in a bit of EVOO until cooked and caramelised
- 250 ml grated cheddar cheese
- 180g flaked hot-smoked trout
- 15 olives, pips removed and halved
- 15ml chopped dill
- Salt and black pepper to taste
- More dill for garnish
Method
- Preheat oven to 180 ˚C.
- Add the EVOO to a large greased or non-stick frying pan and heat slightly.
- Beat together the eggs, milk and the salt and pepper.
- Pour the egg mixture into the frying pan (heat must be low), place lid on and cook for a few minutes (about 4 minutes).
- Remove the lid and sprinkle the cheese, onion, smoked trout and olives over the half-cooked egg.
- Place the pan into the oven (cover the handle with a wet cloth or aluminium foil to prevent it from burning or scorching if it’s not oven-proof).
- Bake in the oven for about 5 minutes until the egg is set.
- Sprinkle the chopped dill over just before serving.
Baked Chicken with Potatoes and Olives by Selina Sukhdeo Karim
Ingredients
- 1 Braai pack of chicken washed and cut into smaller pieces if required
- 4 medium potatoes cut in inched cubes
- Handful or two of local olives drained from brine
- 1 large stem of rosemary (approx 10cm or more)
- 4 large cloves of garlic crushed
- Salt and pepper
- 4 tbsp of Extra Virgin Olive Oil (EVOO)
Method
- Start with a heavy based casserole or pot that is oven safe.
- Add 4 Tbsp of EVOO to the pot and place this on the stove at a medium to high heat.
- Whilst this warms up, evenly season your chicken and potatoes on all sides with a little salt and pepper.
- Place the chicken skin side down in the pan and cook until this is well browned, with a lid on.
- Preheat the oven to 200C.
- Mix the crushed garlic in the EVOO and brush over the chicken.
- Turn the chicken over, add the potatoes and rosemary leaves to the pan and repeat the browning process.
- Add the olives to the pan.
- Taste and adjust for seasoning.
- Place the plan into the oven without a lid for about 10 to 15 minutes or until the potatoes become crispy.
- Remove from the oven and serve immediately with some artisanal bread a fresh salad, or cous cous.
- Top tip: If you need a gravy, remove all the contents from the pan, and put the pan back on the stove. Deglaze the pan with wine or cream (about a cup) and reduce this to a thickened gravy form.
Citrus Olive Oil Cake by Lizna
Ingredients
- 4 Eggs
- 1 cup brown sugar
- ½ tsp salt
- zest of one orange
- zest of one lemon
- 1 ¾ cups flour
- 1 ½ tsp baking powder
- ¾ cup Extra Virgin Olive Oil (EVOO)
- 105 ml melted butter
- Dry icing sugar
Method
- Pre-heat the oven to 180 degrees Celsius, grease and line a cake pan.
- Beat the eggs, sugar and zest till creamy. Whisk the butter and EVOO together, set aside. Sift the flour, baking powder and salt. Alternate adding the flour and EVOO to the egg mixture until everything is combined.
- Transfer the batter to the pan and bake for around 30 minutes. When a cake tester / toothpick comes out clean your cake is ready.
- Turn your cake out of the pan onto a cooling rack and let cool completely.
- Dust the icing sugar over the cake and decorate with some rosemary and dried citrus slices.
- Serve with a great cup of rooibos tea!
