• Butter 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…

  • Basil Pesto

    Ingredients 125 g basil leaves 25 g pine nuts 25 g grated Parmesan cheese 150 ml Extra Virgin Olive Oil Salt to taste Method Place all ingredients in a blender and puree to a thick cream, adding a little more oil if it is…

  • Olive Oil Fruit Cake

    Ingredients 2 cups mixed dried fruit 1 cup chopped dates 1 tsp mixed spice 2 cups water 1⁄3 cup Extra Virgin Olive Oil 2 cups grated carrot 2 1⁄2 cups plain wholemeal flour 2 cups slivered almonds Method Gently simmer first group together for…

  • Olive Oil and Baking

    The following notes come from the IOOC representative in the U.S. and were introduced to us by Olives Australia: “Olive oil, a monounsaturated fat, has a small fat crystal, which yields even, fine textured baked goods. Olive oil contains tocopherols (Vitamin E) that act…

  • What is Extra Virgin Olive Oil?

    Olive Oil is classified by the International Olive Oil Council, IOOC, into categories by chemical analysis and sensory (smell and taste) criteria. Their definition follows Olive oil is the oil obtained solely from the fruit of the olive tree (Olea europaea L.), to the…