Ingredients:

• 250g Winchelsea Olives kalamata olives (but can be any variety)
• 1 tbs rosemary leaves
• 2-3 cloves garlic finely sliced
• Extra fine strips of one orange rind
• Winchelsea Olives extra virgin olive oil to cover (we recommend the Picual olive oil)

Combine all ingredients in sterilised vacuum seal jar.  The flavours will intensify the longer it is left (at least one week is recommended).  Store in fridge after opening.

(makes 2 pizza circles)

Ingredients:

• 3 ½ cups bread flour
• 14g dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 ½ cups warm water
• ½ cup Winchelsea Olives extra virgin olive oil (Picual olive oil is recommended)
• 1 ½ cups pitted Winchelsea Olives Kalamata olives roughly chopped

Extras: 2 tbs oil, 2 tsp sea salt and rosemary sprigs if desired.

Combine water, oil, sugar and yeast and stand for 10 minutes.

Sift flour and salt into a large mixing bowl and make a well in the centre.  Add yeast mixture and Kalamata olives and mix to combine with a spoon and turn out onto a floured surface and knead for 10 minutes or until smooth. (May be mixed with a dough hook for 5 minutes instead.)

Place smooth dough in an oiled dish, cover with plastic wrap and stand in a warm place for 40 to 60 minutes or until mix is about doubled in size.

Punch down dough and knead for 2 minutes on floured surface.

Divide into 2 and shape into two 25cm rounds.

Place on well oiled round pizza trays.  Sprinkle with extra oil and salt and top with rosemary sprigs if desired.

Bake for 20 – 25 minutes at 210 C and then place on oven shelf for 2 minutes to crisp base if desired.