Recipes for Zaytoun olive oil, from a Fairtrade Fortnight demonstration in March 2013 at Boxgrove Village Hall, West Sussex, UK.
All recipes serve 3-4 generously


Roasted squash humus
350-400g squash, butternut, crown prince, or similar • 1-2 tsp za’atar
olive oil • 1 clove garlic • 1 tbsp tahini • salt and pepper
chopped coriander (optional)
1 Preheat the oven to gas mark 7, 220C, 425F. Seed the squash and cut into 3 or 4 slices and place in a tin. Scatter with the za’atar and drizzle with oil. Bake for 30-45 mins, until tender, then allow to cool.
2 Cut the flesh from the skin into a bowl. Crush the garlic and add it with all the remaining ingredients and sufficient olive oil to make a humus of the consistency that you prefer. Enjoy as a dip, or in big scoops on top of interesting salads.


Zaytoun couscous salad
125g (half a bag) maftoul (large wholewheat couscous) • Zaytoun extra virgin olive oil • 1/2 cucumber • 2-3 sticks celery • Zest and juice of 1 lime
2 avocados • 1-2 red chillies • 4 tomatoes • coriander leaves and watercress
Prepare the couscous as directed. Add a little olive oil when prepared and allow to cool slightly.
Seed and finely chop the cucumber. Finely slice the celery. Grate the zest of the lime into the couscous then squeeze the juice into a bowl. Scoop the avocado flesh from the shells, roughly chop then toss in the lime juice. Seed and finely chop the chillies and roughly chop the tomatoes.
Add all the prepared ingredients to the warm couscous and toss together, adding seasonings and olive oil to taste. Serve warm or cold.


Zaytoun winter salad
We get too hung up on recipes for salads - they are just meant to be a collation of whatever is best to eat at the time. My winter salad was made with local Hairspring watercress (from Hambrook), cucumber, mint and coriander leaves, Zaytoun dates and caramelised almonds, and cooled Florence fennel, which had been cut thinly and sautéed in Zaytoun olive oil until browned and caramelised. Add some pomegranate seeds and a dressing of more olive oil and a fruit vinegar and that is that! Delicious, seasonal and satisfying. Serve the salad on a flat platter rather than in a bowl. Try adding fresh apricots when in season.