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. y

 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  

The post Why olive oil is a kitchen staple appeared first on MyKitchen.

Add extra olive oil for a looser texture. 

Sun-dried tomato pesto

Makes 1¼ cup 

Ingredients

250g sun-dried tomatoes in olive oil
¼ cup pine nuts (or use ½ cup pecans or cashews)
1 Tbsp lemon juice
2 large cloves garlic, chopped
40g Parmesan, grated
½ Tbsp chopped rosemary
¼ tsp chilli flakes
2 Tbsp sun-dried tomato oil
¼ cup olive oil + extra for covering 

Method

1. Drain sun-dried tomatoes, reserving the oil, and chop finely.
2. Toast nuts in a dry pan or in the oven at 180°C, remove and chop finely. 
3. Place all ingredients, except for the olive oil, into a food processor and pulse lightly until chunky. 
4. Add the oil and blitz until the pesto comes together into a thick paste. 
5. Spoon into a dish and cover with a thin layer of olive oil, which will keep it from oxidising. Seal and store in the fridge. (Bring to room temperature before eating.) 
6. Serve lathered on bread, or stirred through pasta or soups.

Cook’s note: This pesto can also be made using a pestle and mortar or even using a fork. Make sure to chop everything super fine in order to mash together with your fork. 

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

Also read: Crispy pork chops and quick herb ‘pesto’

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Rich, creamy and very luxurious, this not-too-sweet parfait is a great addition to an after-dinner cheeseboard. Save time and effort by skipping unmoulding and place phyllo on top of parfait, if you like. 

Olive oil & sea salt parfait  

Makes 8  

Ingredients

For the parfait  

1½ sachets (15g) gelatine powder
¼ cup (60g) caster sugar
4 tsp (20g) water
7 (108g) large egg yolks 
⅔ cup (120g) extra virgin olive oil
½ tsp (3g) sea salt 
⅖ cups (250g) cold whipping cream

For the phyllo base 

¼ cup (40g) caster sugar 
Pinch salt 
2 tsp (10ml) ground cinnamon 
2 oranges, zested 
3 sheets phyllo pastry, defrosted 
3-4 Tbsp (30-40g) unsalted butter, melted 

For the candied orange  

1 orange
½ cup (100g) sugar 
½ cup (125ml) water
Honey, to serve  

Method

1. Add 3-4 Tbsp water to the gelatine and set aside for 5 minutes. 
2. Cook the sugar and water in a pot on a medium heat. 
3. Meanwhile, whisk the egg yolks until light and fluffy. 
4. Once the sugar is at soft ball stage, slowly pour the sugar mixture into the egg yolks, in a thin and steady stream, while whisking constantly. 
5. Once all the syrup is added, keep whisking until the mixture has cooled down to room temperature. 
6. While whisking add the olive oil in 3 batches, ensuring the previous batch is incorporated before adding more. 
7. Add the sea salt and continue to whisk until the mixture looks smooth and glossy. 
8. Whip the cream to soft peaks and set aside in the fridge. 
9. Melt the sponged gelatine over a double boiler or for about 5-8 seconds in the microwave. 
10. Gently fold the cream and gelatine into the egg mixture, using a large metal spoon. Be careful not to deflate the mixture. 
11. Transfer the parfait mixture to a piping bag and pipe into a silicone mould of your choice. We used a 3cm x 12cm rectangle. 
12. Tap the mould gently on the counter to release any air bubbles. Place in freezer. 
13. For the phyllo base, preheat the oven to 180°C. Line a baking tray with baking paper and spray with non-stick spray. 
14. Combine the sugar, salt, cinnamon and orange zest.
15. Place a phyllo sheet on a clean work surface, brush with melted butter and sprinkle with the sugar mixture. Repeat the process with the remaining phyllo sheets. 
16. When the last phyllo sheet is layered, brush one half of the top with butter and sprinkle with the remaining sugar mix. Fold the phyllo sheets in half and press down slightly.
17. Cut the phyllo into the shape and size of your parfait mould’s bases.
18. Transfer the phyllo bases to the prepared baking tray, weigh down and bake for about 20-25 minutes or until crisp and golden. Allow to cool. 
19. To make the candied orange garnish, thinly cut the orange peel in strips. 
20. Boil the sugar and water in a pot for 5 minutes, add the orange peel and continue to cook for about 10-15 minutes. 
21. Remove the candied peel from the syrup and allow to cool completely. 
22. Once the parfaits are set, unmould and place on the bases. 
23. Garnish with candied orange and a drizzle of honey.

Good to know: Soft ball stage is when sugar is cooked to 115°C. To test if the sugar is at the correct temperature, add a drop of sugar syrup to cold water. If it turns into a pliable soft ball, then it’s at the correct temperature. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Lemon olive oil cake

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Say goodbye to pests and stale flavours when you store these four ingredients properly in your pantry.  

Rice 

Rice is the preferred side dish for many, thus it’s a versatile and budget friendly pantry staple. From curry to stew to yummy chicken à la king, it goes with each dish perfectly. Store your uncooked white rice in an airtight container in a cool environment to keep mites away and to keep it from spoiling. Discard it right away if you notice any changes in texture, taste, see signs of mould or if you notice any small bugs among the grains. 

Flour 

Flour should always be on hand for delicious bakes and to be used as a cooking ingredient (think battered fish or chicken). To keep your flour fresher for longer, it should be stored in an airtight ceramic or stoneware container in a dark place (like a cupboard). Keeping it in a dark place will prevent light exposure to the flour, which could cause oxidation and increased heat. You can also place bay leaves in the flour to deter bugs, as it is a natural insect repellent. How do you know if your flour has gone off? Be on the lookout for it turning yellow or grey. It will also have a stale and funky smell. 

Olive oil 

Since we use it so much, it could be tempting to leave your bottle of olive oil open by the stove for convenience, but it’s likely to go bad sooner. Unlike wine, olive oil does not get better with age and should be used within two months after opening. Keep your olive oil in an airtight container in a dark place in the back of your cupboard or pantry. The taste of olive oil should be fresh and fruity: if it tastes like stale nuts or wax crayons, it has gone bad. 

Sugar 

Leaving sugar in the original paper bag you bought it in can be a recipe for disaster. The paper can easily allow moisture and pests (looking at you, ants) to get in. It’s best to store sugar at room temperature in an airtight container. When stored, brown sugar is especially prone to hardening. If you want to soften it up before use, simply add a wedge of apple or a small piece of bread to your container overnight. The moisture from the apple and bread will transfer to the sugar to soften it.  

Image: Pexels

The post How to store these 4 pantry staples  appeared first on MyKitchen.

Our editor, Chad, is obsessed with olive oil and potjie this month. Read on to find out why.

Here are a few of my favourite things to eat, try out and follow this month!  

Gone are the days of shopping the same oil for your pantry each month. With the great selection of locally produced olive oils we’re spoilt with in South Africa, I take my time finding ones I can treasure…. those that are delicious and nutritious. When I find one I like, I treat it like absolute gold.  

Stop and taste the olive oil

Since South Africa produces many of the world’s best-tasting extra virgin olive oils, it makes sense to stop and savour its aroma and flavour. Yes, olive oil tastings are a thing! Many Western Cape olive farms offer tastings where you can expect to sample extra virgin olive oils of various styles (smooth and nutty or bitter and peppery?) plus olive tapenades, jams and spreads.  

First, you’ll be poured a bit of oil in a small glass. Cup the glass to warm the oil and swirl it. Give it a sniff and pick out scents – is it fruity or grassy? Next, take a sip, note the flavours and swallow. Is it pungent, peppery or smooth as it goes down? Not only is it loads of fun and delicious to do, but you’ll be better prepared to pick the best product next time you’re faced with an aisle of oils.   

From dressings to marinades, salsas to pestos, a quality olive oil is a pantry investment 

And the world’s top olive oil tasters think this SA oil is the best out. De Rustica Estate’s Coratina Extra Virgin Olive Oil was named the Best Single Cultivar Oil from South Africa – and in the world – at the latest EVOOLEUM Awards in Spain.  

It came out tops after a panel of 26 judges from 10 countries judged over 1 000 samples of olive oil from around the world. So the fact that South Africa come out on top is quite exceptional! Nonetheless, the estate says it is a major achievement not just for De Rustica, but for the South African olive oil industry, too. Humble, and delicious!  

Hot pot

If you haven’t invested in a cast iron potjie pot already, then now is as good a time as any! Need more convincing? Then check out the flavour-packed recipes in The Art of Potjie. Plus, you’ll be thrilled how handy they can be when loadshedding strikes – as well as that age-old winter craving for something hearty on a chilly night!   

The trick with cast iron is that you need to take very good care of it. If you’re using a brand-new pot, take care to “seal” it first: wash it out with a mixture of dishwashing liquid and soap and then rinse.  

Then, coat the inside of the pot with cooking oil and heat until smoking. Wipe the inside clean with kitchen paper and you’re good to go! This helps to protect it against rusting over time.   

Did you know that these pots are categorised by numbers, according to the amount of people it can serve? Here’s a quick guide to cut out and keep:  

Pot Size 1 – Serves 2 
Pot Size 2 – Serves 3-4 
Pot Size 3 – Serves 4-6 
Pot Size 4 – Serves 6-8 
Pot Size 6 – Serves 10 and more  

Photographs: Getty, Shutterstock, Supplied

The post On our editor’s radar this month appeared first on MyKitchen.

Dessert doesn’t have to be super sweet for it to be enjoyable! Avoid the sugar overload and have this decadent lemon olive oil cake instead!

MAKES 1

INGREDIENTS
For the olive-oil cake
1¼ cups white sugar
2 eggs
1 cup full-cream yoghurt
¾ cup olive oil
Zest and juice of 3 lemons
2 cups self-raising flour
For the lemon syrup
½ cup lemon juice (2–3 lemons)
¼ cup white sugar
For the buttercream
125 g butter, softened
½ cup cream cheese
5 cups icing sugar
Zest and juice of 1 lemon

METHOD
For the olive-oil cake
1. Preheat oven to 180°C. Line two 15 cm cake tins.
2. Cream sugar and eggs until fluffy. Fold in yoghurt, olive oil and lemon zest.
3. Sift the flour and gradually fold it into the mixture.
4. Pour into the tins and bake for 1 hour 15–25 minutes, until the cakes are golden, spring back when touched and a skewer comes out clean. Leave in tins.
For the lemon syrup
1. While the cake is in the oven, boil the lemon juice and sugar in a pot for 5 minutes, until slightly thickened.
2. Pour the hot syrup over the hot cakes. Allow to cool.
For the buttercream
1. Whip butter, cream cheese and 1⁄2 icing sugar until fluffy.2. Add remaining icing sugar, lemon zest and 2 tbsp lemon juice. Whip for 5 minutes, until the buttercream is pale and cloud-like. Refrigerate.
To assemble
1. Trim the tops of the cakes to make sure they’re flat.
2. Spread buttercream on one of the cakes, then place the other cake on top. Ice the outside of the cakes.

Optional: Decorate with lemon leaves and blossoms.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto

Imagine a delicious, perfectly-textured cake that serves as a healthy alternative and won’t aggravate any bloating. This wheat-free chocolate cake does just that!

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