Slightly warm the milk and mix in the yeast. Leave to stand in a warm place for around 15 minutes.
Mix the flour into the yeast/milk mixture, then the sugar, olive oil, whole eggs, salt and rum.
Dice the candied lemon and orange. Add the dices to the dough, along with the raisins and slivered almonds. Knead for at least ten minutes, until the dough is elastic. Shape the dough into a ball and leave to rise in a warm place for at least 1 hr.
Knead the dough again briefly and shape it into a loaf. Place it on a baking sheet and leave it to rise for at least 1 hr.
Bake for 35 minutes in an oven preheated to 180°C. Sprinkle with icing sugar before serving cool.
Our suggestion: for an even more scrumptious Christollen, ice it by mixing 100g icing sugar with the juice of half a lemon and 1 tbsp. olive oil.
We advise you to use a delicate-tasting PDO olive oil from Nyons, for its sweetness, its smoothness, its aromas of dried fruit, and its buttery taste, along with possible aromas of fresh hazelnuts and/or freshly-cut grass.
You can also use one of these PDO olive oils: Nice and Corse – Oliu di Corsica – récolte à l’ancienne.