Preston Valley GroveButter Oilve Oil Spread
To make a flavoursome healthy spreadable butter straight from the fridge, use extra virgin olive oil. 250g butter 125ml (1/2 cup) extra virgin olive oil Allow the butter to soften and add butter and olive oil to a bowl. Blend with a stick blender until…
Deep Frying
Olive Oil can be used for deep frying. It can safely be used up to 10 times as long as it is filtered each time used.
Pasta
After draining your pasta add a good dash of Extra Virgin Olive Oil and shake through before adding your sauce. The smell is wonderful and the taste is even better!!
Mashed Potatoes with Olive Oil
Instead of adding butter to your mashed potatoes — add a good dash of Extra Virgin Olive Oil — pepper and salt to taste. It makes all the difference!
Tuscan Bean Soup with Green Pesto
Ingredients 125g dried white cannelloni beans 150 ml Extra Virgin Olive Oil 1 finely chopped onion 1⁄2 cabbage finely sliced 1 litre vegetable stock 260 g broad beans 2 courgettes sliced and quartered Pepper and salt to taste Method Soak dried beans overnight in…
Chilled Tomato Soup with Basic pesto
Ingredients 1 kg very ripe tomatoes 2 tbsp Extra Virgin Olive Oil 150 ml tomato juice 7 cm piece of cucumber finely chopped 1 yellow pepper, roasted, skinned, deseeded, chopped 1 small red onion finely chopped 1 tbsp balsamic vinegar 2 tbsp torn basil…
Trudy’s Capsicum Dip
Ingredients 250 g cashews 6 cooked & peeled red capsicums 1⁄2 tsp garlic 1⁄2 tsp chilli A good slurp of Extra Virgin Olive Oil Method Blend and serve with toasted turkish bread (Yum!!)
Trudy’s Coriander Dip
Ingredients 1 cup chopped coriander 1⁄2 tsp garlic 1⁄2 tsp chilli 1⁄2 tsp ginger A good slurp Extra Virgin Olive Oil 250 g cashews Dash of lime juice Method Blend!!
Char Grilled Vegies
Peel and slice vegetables of choice eg. potato, asparagus, zucchinis, onions, egg plant, capsicum. Brush liberally with Extra Virgin Olive Oil. Grill or BBQ.
Bruschetta with Tomatoes and Olives
Ingredients 4 focaccias or spliced baguette loaf Green basic pesto 175 g cherry tomatoes 50 g pitted black olives 8 slices mozzarella Extra Virgin Olive Oil Basil to garnish Method Split focaccias and toast lightly. Spread with a dollop of pesto, scatter over the…