If you’re having trouble finding the perfect Christmas present for the foodie in your life, then look no further. With Pomora, you can adopt an olive tree in Italy (either Sicily or Campania) on their behalf, and every quarter they’ll receive three cans of delicious olive oil direct from their grower.
What’s more, readers of Bangers & Mash can receive a brilliant 25% off the first quarter of an adoption.
As well as receiving quarterly deliveries of delicious olive oil from your very own tree, you also get an adoption certificate and updates from the farmer throughout the year. The good folk at Pomora have travelled across Italy and Sicily to find the very finest olive farmers. They all use sustainable farming methods, pressing their own olives in the traditional way under strictly controlled conditions. The olive oil is then shipped directly to customers, cutting out the middle men.
I’ve been receiving Pomora oils every quarter for a couple of years now and can whole heartedly recommend them. From salad dressings and dips to bread (see below), risotto and pasta, these oils enhance and lift every dish to a delicious and very special new level.
In your first shipment, you’ll receive olio nuovo, Pomora’s youngest, freshest olive oil, bottled directly after harvest. This is followed by three cans of flavoured oils, such as lemon, chilli and rosemary. The third shipment contains extra virgin olive oil, followed by more earthy flavoured oils in the autumn – basil, garlic and white truffle.
If you’d like to take advantage of this special discount for Bangers & Mash readers, simply quote BMXMAS25 at checkout and you’ll receive 25% off the first quarter of an adoption. Find out more at .
One of my favourite things to make using Pomora olive oils is a simple focaccia. The snow is falling here today in the UK and there’s nothing quite like baking bread when it’s cold outside to warm the cockles…
Garlic and sage focaccia
500g strong white bread flour
10.5g dried yeast (one and a half 7g sachets)
300ml lukewarm water
large bunch of sage, finely chopped
3 tbsp garlic infused extra virgin olive oil (I used Pomora)
salt and pepper
Put the flour, salt, sugar and yeast in a large bowl and mix together. Make a well in the middle and pour in the water. Gradually work the dry ingredients into the liquid to form a soft dough. If it’s still a little dry, add a drop more water; if it’s too sticky, add a little more flour.
Flour the work surface and tip out the dough onto it. Knead the dough for five to ten minutes until it is elastic and smooth. Return the dough to the bowl, cover with a clean tea towel and leave to rise in a warm, draught-free place for around an hour, until it has doubled in size.
Remove the dough from the bowl and give it a punch to knock the air out of it. Knead for another minute or so.
Split the dough into half. Roll each half into a rough circular shape about half an inch thick. Place the dough on a baking tray dusted with semolina.
Push your fingers deep into the surface of the dough to make those little holes synonymous with focaccia, and scatter over the sage leaves and drizzle with garlic oil, allowing the flavours to mooch down deep inside the bread. Leave in a warm spot for another 45 minutes.
Preheat the oven to 200°C/Gas Mark 6.
When the dough has risen again to just over an inch thick, bake in the oven for about 15 minutes until the top is a beautiful golden colour. Drizzle the bread with a little more olive oil and sprinkle sea salt over the top, as well as a good grind of black pepper. Leave to cool slightly but try to eat while still warm if you can.
Disclosure: Pomora provide me with regular consignments of complimentary olive oils but I am under no obligation to post content on my blog. As always, all opinions are my own.