A cheat’s bread machine focaccia recipe PLUS a fantastic giveaway!
Despite the fact I feel like I never stop moving at all in a day, I am ultimately quite a lazy person. I love bread, but after a day at work the last thing I want to do is to start hand kneading and proving loaves, waiting for hours for it to do its thing. Plonking some ingredients into my bread machine and pressing a button takes all the work out of this, and results in quite a reasonable bake. If you want artisan bread making tips pop over to Shetlander James Morton’s website (author of Brilliant Bread, and soon to be released How Baking Works (and what to do if it doesn’t).
If you stick with me though, I’ll take you on a little adventure to two olive groves in Italy.
One of the (many!) perks of being a food blogger is that I get to sample and review all sorts of interesting and unusual products. One of these products, sent to me directly from Italy this week, was some olio nuovo (new oil to us non-Italian speakers!) from the new small business Pomora.
Pomora is a small UK-based start-up business offering US and UK readers the opportunity to adopt an olive oil tree from Italy and receive the oil from that tree throughout the year. This new company, with a focus on sustainability and growers getting a living wage, work with two independent Italian growers each with a long family history of growing olives: Antonio in Campania in southern Italy and Carmelo in Sicily.
Antonio’s olive groves are located in the fertile, rolling countryside of Campania, the location of many historic battles with the Romans, Greeks and Normans. He grows the Ravece variety of olive. “Natura da amare” is his motto, “Nature by love” in English, which pretty much embodies the Pomora ethos. Antonio’s olio nuovo, which we were fortunate enough to sample, is the first fruit of the harvest in late autumn which is cold pressed in the oil mill and delivers a delicate taste with fruity aroma.
Carmelo’s groves are located on the volcanic lower slopes of Mt Etna and he and his family grow the Nocellera Etnea olive variety. This soil which gives rise to a wonderfully distinctive olive oil that is light and airy but with a richness of flavour.
When you adopt an olive tree from Pomora you can choose which producer, Antonio or Carmelo, to adopt from. Right away you’ll be sent an adoption certificate and booklet via email (to save on paper – but if you prefer a paper copy it will be sent to you at no extra charge), and you will receive the olive oil from your adopted tree (and its close neighbours) quarterly.
In the winter (mid-January) you will receive three 250 ml tins of olio nuovo, fresh from the harvest. Unfiltered with a vibrant green colour, the olio nuovo is traditionally celebrated with family gatherings. In the spring (mid-April) you will receive three 250 ml tins of flavoured oils including chilli, lemon and rosemary. In the summer (mid-July) your shipment will be of extra virgin olive oil, and in the autumn (mid-October) you will receive flavoured oils again, including basil, garlic and white truffle. Throughout the year, your farmer will keep you up-to-date with news of your tree and how the growing season is progressing.
2014 was a particularly difficult growing year in Italy, with many crops destroyed from pests and bad weather, so when you adopt a tree you are directly supporting family growers; small, independent men and women who make the best olive oils and not the big wholesalers who are constantly squeezing them on price.
TASTING OLIVE OIL
Like fine wine, the flavour of olive oil is affected by many factors including the variety (type of olive), growing conditions (soil, climate), crop maintenance (irrigation, pest control), ripeness at harvest and production methods. The generally accepted way to taste olive oil is:
1. Pour a small amount (1-2 tablespoons) of olive oil into a wine glass (or blue tasting beaker if you have one).
2. Warm the bowl of the glass with one hand while covering the opening of the glass with the other hand. Swirl the oil around in the glass and then uncover the opening and smell the oil.
3. Next, take some of the oil into your mouth using a slurping action to take in some air along with the oil – emulsifying the oil with air releases more flavour. Allow the oil to move around in your mouth so it reaches all your taste buds. Close your mouth and exhale through your nose to smell the oil “retronasally”.
4. Finally, swallow the oil and notice the sensation it leaves in your throat. This slight stinging sensation is similar to that caused by a chilli and is known as pungency.
5. Before tasting another oil, be sure to cleanse your palate by eating a small piece of apple (preferably a Granny Smith) and drinking some water.
These steps will allow you to judge the oil on its three primary dimensions – fruitiness, bitterness and pungency.
My husband and I followed these steps to test out the two olio nuovos from the two different producers. Carmelo’s olive oil was a cloudy, milder oil, with a delicious fruity flavour. Antonio’s oil, however, really packed a punch in the back of the throat! My husband and I preferred the stronger flavour of Antonio’s oil, while the children preferred Carmelo’s. I had to keep refilling the olive oil/balsamic vinegar dip for them to use with their focaccia!
You can find out more about Antonio and Carmelo on the Pomora website, and follow updates on Twitter and Facebook.
Garlic and Rosemary Focaccia with Smoked Sea Salt {Bread Machine}
Ingredients
for the dough
- 1/2 tsp fast-action dried yeast
- 300 grams strong white bread flour (I use Dove's Farm)
- 1 tbsp olive oil (I used Pomora - Antonio's FAM)
- 1 tsp smoked sea salt (I used Maldon)
- 170 ml water
for the topping
- 1 bulb garlic (I used Turriefield)
- 3 sprigs fresh rosemary leaves only
- 1 tsp smoked sea salt (I used Maldon)
- 2 tbsp olive oil (I used Pomora - Antonio's FAM)
to dip
- olive oil (I used Pomora - Antonio's FAM)
- balsamic vinegar (I used Giuseppe Giusti of Modena)
Affiliate Links
This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.
Instructions
- Place the ingredients for the focaccia dough in your bread machine in the manufacturer's recommended order. Hit the pizza dough setting (45 minutes) or the dough setting.
- Alternatively, combine the yeast, flour, olive oil and smoked sea salt in a bowl. Make a well in the centre and pour in the lukewarm water. Combine thoroughly and knead for 10 minutes until smooth. Place in a lightly greased bowl, cover with clingfilm and leave to double in size, about 1 hour.
- Meanwhile, prepare the topping. Separate your cloves of garlic, but leave the papering covering on. Lightly crush them with the back of a knife and place in a bowl along with the rosemary leaves, sea salt and olive oil. Using your fingers, crush all the ingredients together. Set aside.
- When the dough is ready, knock all the air out of it, knead briefly and roll out to a size of 12" x 10". I rolled mine out on a Kitzini silicone baking mat which was easily transferred from counter top to baking sheet. Using your fingers, poke holes all over the top of the dough.
- Using your fingers, spread the topping onto the focaccia dough, making sure the oil covers all the bread. Leave, loosely covered in cling film, to rise for a half an hour.
- Bake in a preheated 190 C oven for 25 - 30 minutes, until golden brown.
- To prepare the dip, pour a little olive oil in a shallow dish and drizzle some balsamic vinegar on top. Enjoy!
GIVEAWAY
Pomora have very kindly offered the chance for one of my readers to win their own adoptive olive tree for one year, plus quarterly olive oil deliveries from that tree for the year, a £135 value, just in time for Easter (a gift idea, perhaps?).
HOW TO ENTER
For your chance to win your own Adoptive Olive Tree from Pomora and a year of gorgeous olive oil RRP £135 enter using the Rafflecopter form below. Come back and tweet about the giveaway every day for more chances to win!
TERMS & CONDITIONS
This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 7 days of being contacted; failure to do this may result in another winner being selected.
The prize is offered and provided by Pomora. The prize is to win your own Adoptive Olive Tree from Pomora and a year of gorgeous olive oil RRP £135. There is no cash alternative and the prize is not transferable.
There is no entry fee and no purchase necessary to enter this giveaway. The promoter (Elizabeth’s Kitchen Diary) reserves the right to cancel or amend the giveaway and these terms and conditions without notice.
Entry into our giveaways will be deemed as acceptance of these terms and conditions.
If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received. I will be verifying entries and any automated entries or those who have claimed they have made the mandatory blog post comment and really haven’t will be disqualified. It’s mandatory!
Closing date is midnight on Monday 30 March 2015 (GMT) and the winner will be announced that day.
Don’t forget to visit my Giveaways Page for other fab prizes!
OTHER FOCACCIA RECIPES YOU MIGHT LIKE
Cherry tomato and rosemary focaccia and Strawberry focaccia by Little Sunny Kitchen
Tomato, red onion and blue cheese focaccia by The Crafty Larder
Olive focaccia by Family, Friends, Food
Slow cooker spinach and feta focaccia by The Baking Queen
Za’atar and olive focaccia by Fab Food 4 All
Garlic and basil focaccia by Jo’s Kitchen
Wholemeal herb and onion focaccia by Utterly Scrummy
LINKING UP TO A FEW FOOD BLOGGING CHALLENGES
Alphabakes by The More Than Occasional Baker and Caroline Makes. Theme: letter S (smoked sea salt!)
Cook, Blog, Share by Supergolden Bakes
Recipe of the Week by A Mummy Too
If you want to be kept up to date on my recipes, occasional craft tutorials, adventure stories and giveaways then please subscribe to my weekly newsletter; it gets sent out every Monday morning if there is new content. Your email address won’t be passed on to anyone, you will never be spammed and you are free to unsubscribe at any time, no questions asked. Make sure you confirm your subscription or you won’t receive the newsletter – if it hasn’t arrived check your junk mail folder.
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Elizabeth’s Kitchen Diary was sent a selection of Pomora olive oil and a Kitzini baking mat for review (full Kitzini review and giveaway to follow soon!). All thoughts and opinions expressed are our own. This is not a paid post.
Gingerbread Cake with Lemon Sauce
on salad and bread
on salad and bread
With some balsamic vinegar and fresh crusty bread to dip in it!
with balsamic vinegar to dip freshly baked bread into
on toast with rubbed garlic and tomato
Tepid and with balsamic
I love warm Olive Oil with Focaccia Bread and Rocket Salad.
I love freshly made bread dipped in a good olive oil and Balsamic vinegar yum
Usually as part of my salad dressing or as a dip with fresh bakery bread. I love the sound of this garlic and rosemary foccacia especially with the smoked sea salt.Thanks for entering AlphaBakes.
to dip fresh crusty bread in or over pasta, nom
I like to dip my bread in 🙂
I mainly use it for cooking.
I love it with balsamic vinegar to dip my freshly baked bread into!
I love olive oil. I cook with it, put it on salads, dip bread in it!
on pasta and salad i cook with it all the time too
On Focaccia bread having been dipped.
over home made crusty fresh bread still warm from the oven
I love Olive Oil in pasta
For cooking with and with balsamic vinegar for dipping fresh bread in
I love to use it when roasting veggies. Delicious 🙂
I like my olive oil in salad dressings, for cooking and for dipping with balsamic and focaccia bread.
Drizzled over fresh pasta with sea salt.
To make a salad dressing with balsamic vinegar
In and on everything, but love it with high quality balsamic for dipping.
On Pasta
on salads or in home made bread, or for dipping with balsamic vinegar
In a vinagartte salad dressing over tomatoes and onions
As a salad dressing with garlic, mustard, honey and white wine vinegar. Yum!
just for cooking
I like mine rich and full of flavour, I use it for so many things including putting on my skin
Simply drizzled over pasta with some crushed sea salt, sometimes with chilli flakes 🙂
With freshly baked bread! 🙂
With Balsamic Vinegar and a piece of crusty bread.
with my side salad
drizled on various foods and also using it to roast with
with balsamic to dip freshly baked bread,
Over pasta
With red and yellow tomatoes and crusty seeded bread x
Drizzled over asparagus
Lots of olive oil drizzled on Focaccia bread
I love olive oil on a salad with balsamic vinegar
mixeed with some balsamic vinegar and over a salad yummy!
Over my bread
I love it with balsamic as a dip
With balsamic vinegar and garlic then dipping fresh bread into the mix 😀 x
with either pasta or crusty bread, or both together xx
I use olive oil for everything – all cooking and salad dressing
If it’s decent quality olive oil, I’ll use in in everything! Salads, bruschetta, with bread and balsamic vinegar…but not for cooking 🙂
With warm freshly baked bread.
With crusty bread
With warm, fresh Turkish bread…….absolutely heavenly
Over pizza 🙂 or in a stir fry
Olive Oil in or on everything – tis the mediteranean influence in my family.
In every way but my favourite it sprinkled delicately on my daily salad.
Drizzled over spaghetti with roasted garlic, tomatoes and chilli.
Some good bread and a little vinegar
With fresh bread.
rubbed into steak with smoked salt and freshly ground black pepper
Has to be with crusty bread…. Especially when the bread is still warm 🙂
drizzled over roasties
I like it as a starter with vinegar to dip bread and antipastis in. I also like it infused with rosemary and drizzled over meat 🙂
With crusty bread
Over spinach.
pure in a bowl with some crusty warm bread to dip !!!
I love olive oil drizzled over warm breads or infused with herbs in salad dressings
With warm crusty bread
with balsamic to dip freshly baked bread,
With warm ciabatta bread
I like mine infused with herbs
With warm ctrusty bread
Dribbled over salad xx
We like it over salad, as a dip, over roasted vegetables, as a light fry base – every which way we can – love I and always have a bottle at hand
with a salad
I like it with balsamic vinegar and warm crusty bread.
I like it with some ciabatta bread
with herbs, drizzled
Constantly to hand in my kitchen it gets used in everything
We like it with balsamic and some warm, crusty bread to dip!
drizzled over absolutely anything, from pizzas to pastas x
Extra virgin and mixed with balsamic vinegar so I can dip my home made olive bread in it!
With warm french bread, dipped in it.
love it drizzled over sweet potato and butternut squash, roasted in the oven
Mixed with garlic on bread oven toasted
I have a fetish for olive oil so I use it in many things.
to drizzle on salads
as a salad dressing
Mixed with balsamic vinegar for dipping!
as a salad dressing
I love to dip bread in olive oil and balsamic – yummy
I love it by itself with crusty bread!
With a little balsamic, lemon juice and pepper drizzled over salads and hot vegetables.
That bread looks amazing! I like my olive oil infused with chillies, mmmm!
on salad
with a salad
on some spagetti
I make my roast potatoes with it. lovely, yum yum!!
Infused with hot chillies
With good bread and some balsamic vinegar
Mild and light over salads
like it peppery with bread
with crusty bread and salad
salad is a way of art,
With many toppings on it,
But the best for me,
It’s got to be,
Olive oil sprinkled on it.
I love it on crispy bread with feta cheese x
SPRINKLED ON MY GREEK SALAD IN MY FAVOURITE TAVERNA IN RHODES
With mozarella and tomato
With crusty warm bread and balsamic vinegar 🙂
In cooking, and drizzling over salad
sprinkled over sweet potato wedges along with some chilli powder
I like a distinctive, fruity oil with crusty warm bread to dip in it-love the almost tomato fruitiness of some oils.
For almost all my cooking and with salads
Love freshly baked bread dipped in olive oil
In an Italian doughnut cake
I liked to cook a lot with its really nice with fresh bread too
I use it for Marinades,dressings, with warm bread , on mashed potatoes,sauces etc etc
as a salad dressing
Mild and light over salads and with bread 🙂
With balsamic vinegar and ciabatta
Love olive oil in a bowl, so you can dip tomato and basil bread in it. 🙂 Tastes gorgeous. x
I mostly use it as a dip with thick balsamic vinegar, I also use it in a focaccia whilst making it. I use it also to griddle some asparagus spears, say, as it gives it great taste as well as stops it shrivelling too much.
Amazing giveaway thanks Elizabeth! I love how sustainable this all is and that the growers are getting a fair price. My favourite way to eat olive oil is as a simple dip for the delicious real bread baked by our local artisan bakery Woodlea Stables.
With bread
In salads but also in everyday cooking. So healthy and delicious! x
It depends what I’m using it for. A lighter oil for everyday, but I like a rich darker olive oil for vegetable dishes and for dressing tomatoes
with homemade crusty bread
Mixed with balsamic vinegar on a salad
Over salad x
Drizzled over salads
With balsamic vinegar and warm fresh bread
in salads.
With Balsamic Vinegar
We use a lot of olive oil! Cook and bake with olive oil. We use it for salads, dipping bread.
Wow just stunning! Thanks for linking up to #tastytuesdays x
I like my roast veg cooked in it
Olive Oil on everything but especially green salads
With Balsamic Vinegar
on salad with fetta cheese
mixed with balsamic vinegar and drizzled on a salad
I like to make a salad dressing with finely chopped sun-dried tomatoes, fresh herbs and a splash of balsamic.
I love dipping fresh crusty bread into olive oil
I like my olive oil in abundance. It’s great for dipping!
Love a bit of Focaccia.
Cold pressed, green and citrussy – mmm!
Not had much of the oil and i drip some on a homemade pizza.
with greek salad and crusty bread
MIXED WITHY SOY SAUCE ON RICE OR NOODLES, DELISH!
I love using it in cakes
drizzled over salad
Drizzled on salad
I like it in a bowl with some lovely fresh bread to dip into it 🙂
quite like it in cooking and i like it on salads
Drizzled over a greek salad or with balsamic vinegar and fresh bread for dipping. Use it all the time for cooking.
With balsamic vinegar and bread.
I love a good olive oil in a salad dressing with a little cider vinegar, so the flavour really shines through. Delicious with soft lamb’s lettuce, spinach and basil!
With fresh bread!
Mild and light over salads
Mixed with balsamic vinegar and poured all over salad.
garlic chilli and lots of fresh bread
With freshly baked bread dipped in it
I tasted some amazing Sicilian olive oil at an event recently – it had such a distinctive flavour, unlike anything I have tried before. Love the look of this focaccia – perfect for dipping! Thanks for linking to #CookBlogShare
love it on my roasties, especially sweet potato wedges
With a little garlic on salad as a dressing
With a touch of balsamic on my salad everyday
With a touch of garlic, and fresh baked crusty loaf
Dip in hot crusty bread
What a brilliant idea. Educational too, as it establishes the link between producer and consumer. A whole new topic of conversation whilst enjoying great food.
It makes a lovely salad dressing
with crusty bread!
Over pasta, fish, salad in fact over most things! I also like to cook with it instead of sunflower oil and use it to make dressings 🙂
Grassy olive oil, garlic, chilli, spaghetti. Delicious!
I like it with a nice pasta salad
WITH HOT CHILLI
I use it in most cooking as it’s so healthy and tasty!
As a dip with some really fresh bread and a glass of cool red wine
infused with lemon and garlic
i use it in most recipes
I use it to make oven roasted Mediterranean vegetables.
I use olive oil in all cooking rather than vegetable oil except for the eggs when I do breakfast!
over pasta
Like using olive oil for most things.
extra virgin drizzled on baked fish
I enjoy olive oil on a pizza
Mixed with balsamic vinegar for yummy dipping 🙂
With balsamic vinegar and crusty bread
Love it over pasta, particularly when infused with chilli and garlic
Drizzled over salad.
on pasta dishes
we use it for everything
I love to just dip lovely bread in it…can’t beat it!
with balsamic to dip freshly baked bread, and also drizzled on salad
I use olive oil in cooking, over salad, with ciabatta bread.
I’m definitely going to give the focaccia bread a go, I love using my bread machine, but never tried making focaccia.
Balsamic for dipping
Infused with garlic and as a dressing. Yum!
I like to drizzle it generously over mozzarella, chopped tomatoes and fresh basil leaves
Definitely as salad dressing
I love it with some fresh herbs drizzled over home made pasta
I love making chilli olive oil and I drizzle it on pasta, pizzas and in soup!
Drizzled over salad, fresh bread and cheese infused with blackcurrant balsamic.
infused with herbs as a salad dressing
mixed with Balsamic for dipping
As a salad dressing, or occasionally a bread dip
What an inspirational writer and cook you are. Good Luck and great comp xxxx
Sorry, I should have left my comment….
With fresh focaccia bread – if only I could make it myself, I am inspired!
I like my olive oil infused with herbs
To be honest I’m not sure
On fresh pasta
Adopt an olive tree – what a wonderful idea! Love it 🙂 Focaccia is something I don’t bake nearly often enough – thanks for the inspiration 🙂
Mostly for dressings
Extra Virgin
For dipping bread into
Dipped with fresh crusty bread
On pizza or in a salad fressing
dribbled on pasta etc
Drizzled over some warm bread
I love dunking a piece of crusty bread in a nice green grassy olive oil.
Warm bread dipped in olive oil and then dipped in a little bit of Zatar.
on salad or grains
Extra Virgin olive oil drizzled on pizza
love olive oil for dipping, cooking and salads, but like an olive in my gin and tonic best 🙂
I love olive oil in all forms. I have cooked with it, used it on bread and to make salad dressings all of my life.
Lovely to dip artisan breads
I use Olive Oil a lot in my cooking but love it with Balsamic and fresh bread
As a pizza base instead of tomato puree
I made this last night after I saw the recipe (except OH forgot to take it out of the oven in time so it went a bit brown). But now I know hoe easy it is to make I will certainly make it again.
Splendid! (not that your husband forgot to take it out of the oven though!) 🙂 It really is a simple recipe, and if you have a pizza dough setting on your bread machine, even easier!
I like a strong, grassy olive oil, served with freshly baked bread and balsamic vinegar!
I like my olive oil in a salad dressing.
Salad dressings
I like it on salads and prawns
Love to make fresh bread with olive oil and garlic
I love my olive oil drizzled over tomatoes, with lots of basil and black pepper
I like extra virgin olive oil in pretty much everything I eat. We get through a lot in my household.
As a salad dressing with balsamic vinegar and wholegrain mustard.
with balsamic vinegar as a dip for my homemade bread
I use Olive Oil in the majority of my cooking, from salads to frying and drizzling
Like it for cooking and as a dip with balsamic vinegar, bread and olives!x
With freshly baked bread and some balsamic
I like olive oil on everything, just like the Italians do.
For cooking and adding to salads
I love it with fresh bread and balsamic vinegar
Over roasted veg x
I use olive oil to make my Sunday roasties, it gives a nice crunch and boosts the overall taste.
Infused with garlic and drizzled over toasted ciabatta
For baking bread with – Focaccia is one of my favourites!
Drizzled over my salad with a twist of pepper
love a strong olive oil on bruschetta
in salads! yum!
I love olive oil – on bread and pasta, on salad, and in cooking.
Simply. A good bottle of extra virgin olive oil with bread to dunk in it.
I like it in salads and for cooking. Love olive oil.
I love to use quality olive oil when making simple pasta dishes.
Oily and tasting of olives! 🙂
With balsamic and crusty bread !
Mixed with balsamic vinegar and dipped homemade bread in it.
I love extra virgin olive oil and I put it on nearly everything! Even oranges!
I love roasted vegetables in olive oil!
Healthy and delicious, Sam. Good luck in the giveaway! Regards, Alun, The Pomora Team.
drizzled over a sald
Good luck in the giveaway, Laura. Regards, Alun, The Pomora Team.
Drizzled on Mediterranean style salad with potato wedges.
You’re making me hungry, Cher. Good luck in the giveaway! Regards, Alun, The Pomora Team.
dip nice fresh bread
A real classic! Good luck in the giveaway, Carol. Regards, Alun, The Pomora Team.
I love Olive Oil! 🙂
Good luck in the giveaway, Alex, and if you’re not lucky this time, reach out to us and let’s see what we can do! Regards, Alun, The Pomora Team.
I use olive oil for everything and really enjoy it as a salad dressing with balsamic vinegar, lemon and garlic.
Hi Lucy, Homemade salad dressing are the best! Good luck in the giveaway! Regards, Alun, The Pomora Team.
We like ours in a little bowl together with a bowl of good quality balsamic vinegar, some olives and cheese and nice speciality breads to dip into it.
Sounds heavenly! Good luck in the giveaway. Regards, Alun – The Pomora Team.
just plain for warm crusty bread to be dipped into!
A classic! Good luck in the giveaway. Regards, Alun – The Pomora Team.
I love to drizzle olive oil on top of jacket potatoes instead of butter – yum!
What a fantastically simple substitution to make your diet healthier! Good luck in the giveaway. Regards, Alun – The Pomora Team.
In cooking, in salads…
Good luck in the giveaway, Penelope. Regards, Alun – The Pomora Team.
I like it on salad with balsamic vinegar and mustard
Homemade salad dressings are the best! Good luck in the giveaway. Regards, Alun – The Pomora Team.
I love mixing it with a bit of balsamic vinegar and dipping crusty bread into it
A classic! Good luck in the giveaway. Regards, Alun – The Pomora Team.
A little drizzle over most things makes them taste better! Soup, pizza, bread to dip in it …
Hi Maxine, You sound like someone who could really do with regular deliveries of olive oil. Good luck in the giveaway! Regards, Alun, The Pomora Team.
Drizzled over my salad
Simple and delicious! Good luck in the giveaway. Regards, Alun – The Pomora Team.
salad or on my roast potatoes
Good luck in the giveaway, Tina. Regards, Alun – The Pomora Team.
We use it a lot when cooking all sorts of things 🙂
Hi Jess, You sound like someone who could really do with regular deliveries of olive oil. Good luck in the giveaway! Regards, Alun, The Pomora Team.
Olive oil drizzled over salad.
Simple and delicious! Good luck in the giveaway. Regards, Alun – The Pomora Team.
I love roated vegetables baked with a drizzle of oil and rosemary and thyme
Wendy – You’re making me feel hungry! Good luck in the giveway. Regards, Alun – The Pomora Team.
Love to dip bread in mine
A classic! Good luck in the giveaway. Regards, Alun – The Pomora Team.
i love my olive oil extra virgin
If you like top quality olive oil, Gina, then an Adoptive Tree is definitely for you. Good luck in the giveway and if you’re not lucky this time, reach out to us and we’ll see what we can do! Regards, Alun – The Pomora Team.
I would love an adopted Olive tree. Feeling hungry reading all these great comments x
Good luck in the giveaway, Evette, and if you’re not lucky this time, reach out to us and we’ll see what we can do! Regards, Alun – The Pomora Team.
Lovely recipes on your site! I love my olive oil on salads. Fantastic giveaway! xx
Good luck in the giveaway, Rachel, and if you’re not lucky this time, reach out to us and let’s see what we can do! Regards, Alun, The Pomora Team.
This oil sounds amazing – delivery of a loaf of foccacia and some oil to my house please!
Fingers crossed for you, Julie, in the giveaway and if you’re not lucky this time, reach out to us and let’s see what we can do! Regards, Alun, The Pomora Team.
A very professiona looking fovaccia and the oils look fab too!
Hi Camilla, I can vouch that the oils are truly fab! Good luck in the giveaway and if you’re not lucky this time, reach out to us and let’s see what we can do! Regards, Alun, The Pomora Team.
I use it for just about everything savoury! Salads, dipping, roasting, frying, baking….the list goes on
Hi Sarah-Dawn, You sound like someone who could really do with regular deliveries of olive oil. Good luck in the giveaway! Regards, Alun, The Pomora Team.
I like to infuse it with herbs from my garden and use as a dressing
Hi Becky, Infused oils are great – Adoptive Parents get just that in spring and autumn! Good luck in the giveaway. Regards, Alun, The Pomora Team.
Your focaccia looks amazing!! I love olive oil drizzled over salad – would love to use Pomora oil for this! 🙂
Hi Becca – Fingers crossed for you in the giveaway and if you’re not lucky this time, reach out to us and let’s see what we can do! Regards, Alun, The Pomora Team.
your focaccia looks delicious Elizabeth, and the story behind the oil is really interesting. I would never have thought of tasting olive oil like a wine!
Hi Lucy – You should definitely give some proper olive oil a go and taste it as Elizabeth describes. I think you’ll be blown away! Regards, Alun, The Pomora Team.
What a brilliant idea! I’d love to have an adopted olive tree 😀
Hi Helen – Fingers crossed for you in the giveaway and if you’re not lucky this time, reach out to us and let’s see what we can do! Regards, Alun, The Pomora Team.
I love dipping crusty bread in to extra virgin olive oil
Hi Sinead – An absolute classic! Good luck with the giveaway. Regards, Alun, The Pomora Team.
Your photos are absolutely amazing, and I love your writing style! x
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We agree, Isabella, Elizabeth’s blog is amazing and we’re delighted to be working with her. Good luck in the giveaway. Regards, Alun – The Pomora Team.
with warm bread dipped in it
Hi Cat – An absolute classic! Good luck with the giveaway. Regards, Alun, The Pomora Team.
I love a strong flavoured olive oil, a little garlic & rosemary added makes it all the better!!
Hi Katie – You’d definitely like Carmelo’s oil if you like a full flavoured olive oil. For two quarters of the year, Adoptive Parents receive flavoured oils and our spring shipment includes rosemary and our autumn shipment includes garlic. Good luck in the giveaway! Regards, Alun – The Pomora Team.
i love to dip bread in olive oil to eat