Brussel Sprout Salad With Extra Virgin Olive Oil

The Holidays Don’t Have To Be A Recipe For Heart Disease

The traditional Christmas dinner and all the wonderful extras that fill our cupboards over the holidays is – perhaps surprisingly – rich pickings for anyone interested in following the Mediterranean Diet. Turkey, smoked salmon, fresh vegetables and seasonal nuts are just a few of the festive treats which many of us enjoy at this time of year.  They are also packed with unsaturated fats, polyphenols and omega 3 and 6 fatty acids.

And, with a bottle of the best extra virgin olive oil you can lay your hands on by your side, there are numerous options for those who want to keep their heart healthy and avoid too many saturated fats. So here are some of Morocco Gold’s favourite… recipes include:

Crispy Brussels Sprouts Salad with Citrus-Maple Vinaigrette
This vibrant salad from makes a magnificent addition to a festive platter, with a nod to the traditional Brussel sprout!

Vanilla Roasted Sweet Potatoes
Why not try this fabulous number from  as a healthy alternative to your goose fat baked roast potatoes this year?

Healthy Christmas Cake With Extra Virgin Olive Oil
As good as our intentions may be, most of us need something sweet as a go-to when entertaining or watching a great movie with family.  We have stumbled upon this gem from nourishyourglow for the ultimate guilt free sweet snack

Healthy Christmas Recipes With Extra Virgin Olive Oil

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Crispy Brussels Sprouts Salad with Citrus-Maple Vinaigrette


  • 1/3 c. fresh orange juice (from about 2 oranges)
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. pure maple syrup
  • 1 tsp. Dijon mustard
  • 1/2 c. Morocco Gold extra virgin olive oil
  • Kosher salt and freshly ground black pepper

For the Salad

  • 1/2 c. canola oil
  • 1 lb. small Brussels sprouts, trimmed and halved (quartered if large)
  • Kosher salt
  • 8 to 10 ounces mixed baby lettuces
  • 1 tart-sweet apple (such as Honeycrisp or Pink Lady), quartered and thinly sliced
  • 1/3 c. sliced or slivered almonds, toasted
  • 2 to 3 ounces Asiago cheese, shaved
  • 1 tbsp. chopped fresh chives


  1. Make vinaigrette: Place orange juice, vinegar, lemon juice, maple syrup, and mustard in a blender. Blend until well combined, 10 to 15 seconds. With blender running, gradually add extra virgin olive oil until emulsified, 45 to 60 seconds. Season with salt and pepper. Store in a jar in refrigerator up to 1 week.
  2. Make salad: Line a plate with paper towels. Heat oil in a large cast-iron skillet over medium-high heat until very hot but not smoking, 1 minute. Carefully add Brussels sprouts, cut sides down, and cook, without turning, until crisp-tender and golden brown, 3 to 4 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Season with salt.
  3. Toss together lettuces, apple, Brussels sprouts, and 1/4 cup vinaigrette in a serving bowl. Top with almonds, cheese, and chives. Serve immediately with remaining vinaigrette alongside.

Vanilla Roasted Sweet Potatoes

Sweet Potato Fries With Extra Virgin Olive Oil


  • 2 lb. sweet potatoes, cut into 1-inch wedges
  • 2 tbsp. Morocco Gold extra virgin olive oil
  • 1 red chile, thinly sliced
  • Kosher salt
  • 1 vanilla bean
  • 1 tbsp. maple syrup


  1. Heat oven to 400°F. In large bowl, toss potatoes, extra virgin olive oil, chile, and 1/2 teaspoon salt. Cut vanilla bean lengthwise in half and scrape seeds into potatoes. (Save scraped vanilla bean for another use.) Toss to incorporate.
  2. Transfer to large rimmed baking sheet and roast until potatoes are tender, 25 to 30 minutes.

Healthy Christmas Cake With Extra Virgin Olive Oil

Healthy Christmas Fruit Cake


  • 600g mixed dried fruit
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • zest and juice from 1 orange
  • 3 tablespoons Morocco Gold extra virgin olive oil
  • 3 flax eggs/normal eggs
  • 200g 2 cups ground almonds
  • 50g walnuts


  1. Preheat your oven to 150°C / 300°F,
  2. Prepare a 20cm round cake tin with baking paper lining the sides and the base.
  3. Combine dried fruit, spice, orange zest and juice, extra virgin olive oil and eggs.
  4. Add the almonds and walnuts and mix through.
  5. Spoon Christmas cake batter into your baking tin.
  6. Cover the top if necessary to prevent over-browning.
  7. Cool, then remove from the tin and store in an airtight container in the fridge for up to 1 month

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