From ancient beginnings to its health benefits, discover why olive oil is a kitchen staple and a Mediterranean treasure. 

Olives have a rich history. Originating in the warm sub-tropical region of modern-day Syria and Turkey, they have been around for over 6 000 years. With time, they spread to other surrounding areas with similar terrain such as Greece, Spain, Italy, Tunisia, Morocco and Egypt.  

Over the span of their history, olive trees became more than just a fruit-bearing plant. Olive oil was first used in Greece for fuel, medicine and spiritual practices, but around 2 500 BC, Crete (an island in Greece) was the first to process olive fruit for trade.  

Olive trees can grow to be hundreds of years old, bearing fruit from just six years old. Their hardy nature means they can withstand drought and can thrive in sandy, rocky terrain, continuing to produce fruit despite the odds.  

From the root  

Good olive oil starts with the trees. They need a perfectly mild to hot climate that promises warm summers and chilled winters. The warm summers produce gorgeous flowers which then bear fruit. The olives are then harvested from autumn and into winter, when the cooler weather brings much-needed rest for the tree to create energy and develop more buds for the next cycle.  

Olives are removed from their stems using trunk shakers or comically shaped electric combs to dislodge them. Once dislodged, they fall onto a cushioned net to prevent bruising, and the leaves that fall with them are removed by hand. 

 The olives are then packed into large sacks and taken to be washed before the milling process begins. They are crushed into a thick olive paste, made up of the seed, pulp and oil.  

To separate the pulp from the liquid, the mixture is processed in a machine using centrifugal force. This liquid is then put through a second centrifugal process to separate the water naturally found in the oil.  

The pure oil is funnelled into stainless steel storage vats, where it waits to be packaged. Olives need to be processed into olive oil on the day of harvesting to ensure the quality of the oil is kept at its highest, as well as to prevent fermentation or oxidisation.  

Good as gold 

Extra virgin olive oil (EVOO) is classified as the purest and healthiest on the market. It has to tick specific requirements to be classified as such. Here are a few examples:  

• The oil has only been processed using mechanical (not chemical) means. 
• ‘Virgin’ in the label indicates that only oil produced from the first extraction has been used.  
• The oil was cold pressed (under 30°C) within 24 hours of harvest. 

There are three styles of EVOO:  

• Delicate — Made using the ripest (purple/black) olives. Subtle in flavour and perfect as a butter substitute in baking or adding to salads.  
• Medium — A slight bite with a fruity tone. Salad dressings and pasta sing with this oil.
• Intense — Made using unripe (green) olives. Bitter in taste, strong and intense. Pairs perfectly as a roasting oil and used as a marinade for meat. 

Other olive oils labelled ‘virgin/ pure/ light olive oil’, do not contain 100% extra virgin olive oil. They are either made using a second or third extraction, chemicals have been used to refine the oil, lower quality olives have been used, or they are a blend of mostly other seed oils with a small percentage of extra virgin olive oil. These will naturally be cheaper and last longer. True EVOO will be expensive and is best used within 6 months of opening.  

The local bounty  

The Western Cape climate has proved to be ideal for the cultivation of olive trees, hosting the soil for 95% of production in the country. Commercial olive growing in the region only started in the early 1900s, when Ferdinando Costa began large-scale cultivation of Italian varietals. Now, there are just shy of 200 different olive oil producers around the province. Larger companies such as De Rustica and Willow Creek boast 80 000 and 120 000 trees. Smaller producers such as Kleinbergskloof and River Bend focus on their few thousand. Regardless of the tree count, the variety in region and attention from each producer means there is unique differentiation in the products on the market. Weather conditions, soil type, watering and harvest process all lead to the final product.  

South African olive oils win a multitude of annual awards both internationally and locally. The recent SA Olive Awards saw brands such as Mardouw, De Rustica, Tokara, Rio Largo, Oudewerfskloof and Morgenster amongst many others win for their quality.  

Olive essentials  

Here are a few lesser known facts about these little gems:  

• Different olive cultivars (varieties) are grown specifically for table olives and olive oil. 
• Table olives are stored in a brine that improves the taste of the olive through curing/ fermentation. Their natural bitterness is removed, and their firm texture is maintained too.  
• Olive oil is usually sold in dark bottles or metal tins to prevent any interference from the sun, which could speed up oxidation and the degrading of the oil.  
• South Africa is the 5th largest olive oil producer in Africa, behind Egypt, Algeria, Morocco and Tunisia, which contribute the largest amount of olive oil. 

Watch how some of the finest olive oil is made in Greece:

Words: Sjaan Van Der Ploeg
Photography: Getty Images

Also read: Olive oil & sea salt parfait  

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This limoncello recipe requires at least 1 week to infuse but the longer, the better. We let ours infuse for 3-4 weeks. 

Limoncello

Makes 1.8L 

Ingredients

8 large lemons, washed and dried 
750ml vodka (we used Absolut Vodka) 
750ml hot water 
3 cups sugar  

Method

1. Using a sharp knife or vegetable peeler, cut the yellow rind from each lemon, removing as little of the white pith as possible (this will add bitterness). 
2. Place rind pieces into a 1L sealable jar or container and pour in the entire bottle of vodka. Use a weight, such as a heavy glass, to keep the lemon rind submerged in liquid.  
3. Seal and store in a cool, dry and dark place (a dark cupboard is best) for at least 7 days, or up to 1 month. The liquid will take on a beautiful golden hue.  
4. Once infused, strain vodka over a sieve to remove lemon rind. Discard rinds. 
5. Place water in a pot over high heat and bring to a boil.  
6. Add sugar and remove from heat. Stir thoroughly to fully dissolve sugar. Cool the sugar syrup completely. 
7. Combine infused vodka and sugar syrup and pour into freezer-safe sealable jars or bottles.
8. Keep in the freezer and serve ice cold for a stunningly fresh shot, or add to sorbets, ice creams or brushed onto cakes.  
9. Store limoncello in the freezer for up to a year. It will take on a syrupy, slushy consistency, which is ideal. If it does freeze solid, move to the fridge instead. 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons

Also read: Amalfi lemon sorbet

The post Limoncello appeared first on MyKitchen.

You’ll find Torta de Santiago, from northwest Spain and dating back as far as the 1500s, when walking the Camino de Santiago pilgrimage. We’ve added almond flakes on top of this fragrant Galician almond cake for even more flavour and added crunch. 

Galician almond cake

Serves 8-10 

Ingredients

¾ cup (180g) butter, at room temperature
1 cup (220g) caster sugar
4 extra-large eggs, at room temperature
1 lemon, zested
1 orange, zested and juice
2 Tbsp (30ml) milk
⅔ cup (100g) cake flour, sifted
250g almond flour
1 packet (100g) flaked almonds, for topping
Icing sugar, for dusting
Honey, for serving 

Method

1. Preheat the oven to 180°C. Line a 23cm loose-bottom cake tin with baking paper and spray the sides with non-stick spray. 
2. Cream the butter and sugar together for about 8 minutes, or until pale yellow and fluffy. (The sugar should be almost dissolved.) Be sure to scrape the sides regularly. 
3. Add eggs, citrus and milk, whisking to combine. Add the dry ingredients and stir to combine. 
4. Pour into cake tin and top with flaked almonds. Bake for 35-40 minutes, until the cake starts to pull away from the side of the tin or a skewer inserted in the centre comes out clean. 
5. Cool in cake tin for 10 minutes, then unmould and cool on a wire rack. 
6. Dust the top of the cake with icing sugar (using a St James cross stencil, if you’d like to mimic the Galician tradition.) 
7. Serve topped with a drizzle of honey. Store cake in an airtight container for up to 3 days. 

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: Seasonal peach, plum and apricot almond tart

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Old-fashioned thumbprint cookies get a glow-up, with added cream cheese for a richer texture.

Chewy Hertzoggie cookies 

Makes ±25 

Ingredients

⅔ tub (153g) cream cheese, at room temperature
½ cup (125g) salted butter, at room temperature
1 large egg
1 cup (200g) light brown sugar
1 tsp (5ml) vanilla essence
2 cups (300g) cake flour
1 tsp (5ml) bicarbonate of soda
½ tsp (2.5ml) fine salt
½ cup (85g) desiccated coconut
1½ cups (115g) coconut flakes, chopped
1/3 cup (100g) smooth apricot jam, whisked to loosen 

Method

1. Whisk cream cheese with an electrical whisk until softened and smooth.
2. Add butter and egg then whisk until creamed together and pale yellow in colour, about 5-8 minutes.
3. Add sugar and vanilla then whisk just until combined.
4. Sift together flour, bicarb and salt over the creamed mixture. Mix to combine, forming a dough.
5. Roll 30g pieces (slightly smaller than a golf ball) into balls using your palms.
6. Combine desiccated and chopped coconut flakes. Roll balls in coconut and place on a lined baking tray.
7. Using your thumb or the back end of a wooden spoon, make an indent in each ball. Spoon or pipe a blob of jam into the cavity. Chill until firm.
8. Preheat oven to 180°C.
9. Bake cookies until light brown, about 11-13 minutes.
10. Cool on the tray until firm. Transfer to a cooling rack to cool completely. Store in an airtight container in a cool, dark place for 1-2 weeks.

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: Choc chip cookies with ganache centre

The post Chewy Hertzoggie cookies  appeared first on MyKitchen.

Keen to try something new? Then this gingerbread-inspired recipe is for you.

Gingerbread log 

Serves 6 – 8 

Ingredients

For the cake 

4 large eggs, separated
⅔ cup (134g) granulated white sugar
2 Tbsp (30ml) milk
3 Tbsp (45ml) melted butter
1 tsp (5ml) vanilla essence
¼ tsp (1.25ml) salt
¾ cup (120g) flour
¼ cup (25g) almond flour
½ tsp (2.5ml) baking powder
2 Tbsp gingerbread spice

For the filling 

1 tub (250g) mascarpone
1 cup (250ml) cream, whipped to stiff peaks
2 slabs (160g) white chocolate, melted and divided
¼ cup (60ml) sweetened gingerbread spice 
100g ginger biscuits, crushed
Mini gingerbread men biscuits (optional) 

Method

1. Preheat oven to 160°C.
2. Line a 30x20cm baking tray with baking paper and spray with non-stick spray.
3. Whisk the egg yolks with half of the sugar until light and creamy. Add milk, butter and vanilla to the egg yolk mixture and mix well.
4. Whip the egg whites until soft peaks and add the remaining sugar bit by bit while whipping. Set aside in fridge.
5. Combine all dry ingredients in a large mixing bowl and gently fold the egg yolk mixture into the dry ingredients.
6. Gently fold in the meringue, being careful not to knock out too much air.
7. Transfer the mixture to the prepared tray and spread out evenly. Bake for about 10-12 minutes, or until cooked.
8. Once cooked, immediately turn the sheet cake out on a damp tea towel covered in sweetened gingerbread spice. Using the towel to lift the cake, roll the cake up and set aside until needed.
9. For the filling, fold together mascarpone, whipped cream, chocolate and gingerbread spice.
10. Gently unroll the cake and spread z of the filling and sprinkle ½ of the biscuits. Roll up the cake with the filling inside.
11. Spread remaining cream on the log, sprinkle with remaining ginger biscuits and garnish with mini gingerbread men, if using.

Gingerbread spice 

Mix 2 Tbsp (30ml) each ground all spice, ground cinnamon and ground ginger with 1 Tbsp (15ml) ground cloves and ground nutmeg. If you’d like to make this a sugary sweet spice mix simply add ⅓ cup (80ml) granulated white sugar. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Amarula & rooibos trifle

The post Gingerbread log  appeared first on MyKitchen.

Almost as popular as a frozen margarita, this icy, crunchy cocktail captures summer in a drink. To turn into a mocktail, omit the tequila.

Frozen mangorita

Serves 2-4 

Ingredients

300g frozen mango cubes
¼ cup tequila of choice
2 Tbsp lime juice
¼ cup water
2 Tbsp white sugar
3 large handfuls ice
Coarse salt, for coating 
Tajin spice 

Method

1. Add mango, tequila, lime juice, water and sugar to a food processor and blitz until smooth, about 1-2 minutes. (Add a splash of extra water if the mixture doesn’t blend easily at first.)
2. Place one plastic bag inside another, creating a double bag. Fill with ice, tie closed and use a rolling pin to smash into small bits. (This makes it easier for the blender to break up the ice).
3. Add ice to the blender with the mango mixture and blend for another minute to form a slushy.
4. Combine salt and spice on a flat plate.
5. Dip glasses into a shallow dish of lemon juice or water, then press into salt mixture, turning around to coat the inside and outside of the rim.
6. Decant frozen mangorita into glasses, finish with a wedge of lime and enjoy.

 

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Bartender’s note 

Instead of using mango fruit, you can simply decant pure mango juice into 3-4 ice cube trays and freeze overnight before blending along with the other ingredients. 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons

Also read: Raise your glass to the New Year with 4 festive drinks 

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