Australian Extra Virgin Olive Oil is Fresh

Healthy appetisers for the festive season

Summer has arrived and the silly season is well and truly upon us, with Christmas parties and long summer lunches with friends taking over the social calendar.

If you’re hosting a summer party, or Christmas catch up this year, here are some simple, delicious and healthy appetisers to serve your guests – all made with fresh, tasty, Australian Extra Virgin Olive Oil (AEVOO).

Smoked Salmon with Horseradish Dressing

Christmas in Australia is all about fresh seafood, and a staple of many Aussies’ table is smoked salmon.

You can pick up delicious smoked salmon from any supermarket these days, but for something truly impressive, head to your local fishmonger and ask for a whole side of salmon for your Christmas spread.

For those who love to pair salmon with the spicy flavour of horseradish, try serving your side of salmon with this delightful and very simple horseradish dressing.

Combine half a cup of Greek yogurt, half a cup of Philadelphia cream cheese, a squeeze of lemon, a slosh of AEVOO, a tablespoon of horseradish and chopped dill to taste.

Serve with sliced crusty bread, or homemade crostini.

Feta and Green Olive Dip

We’re obsessed with all things olives here at Everyday, which is why we absolutely love this fresh, salty, delicious green olive dip.

Whiz together 100 grams of feta, a slosh of AEVOO, half a cup of full fat Greek yogurt, juice from one lemon, 1 tbsp fresh oregano, 1/2 tbsp mint leaves, 20 green pitted olives and cracked black pepper.

Once combined, transfer to a ramekin and serve on a platter with crackers, vegetable sticks, homemade hummus and table olives.

Oysters and Sparkling Wine

It’s hard to imagine the festive season without thinking about sparkling wine and oysters, so why not try this delicious vinaigrette at your next soiree.

Whisk 2 tablespoons of AEVOO and 2 tablespoons of white wine vinegar together with 2 finely chopped golden shallots and a pinch of sea salt and freshly ground white pepper, to taste.

Serve with freshly shucked Coffin Bay oysters and a glass of Australia’s own Jansz Tasmania sparkling wine.