Recipes

Simple ideas ~ gourmet tastes

Dress a green salad with drizzles of fresh olive oil with a fruity taste; add a dash of lemon, verjuice or good vinegar, salt and pepper.

Transform healthy steamed vegetables into a taste sensation with a good dash of beautiful extra virgin olive oil (robust or mild according to your taste). Sumac, Sichuan pepper or other spices or herbs add exotic flavours.

oliveEnhance that beautifully grilled plain fillet of fish or meat, haloumi cheese or eggplant,
with an artful drizzle of extra virgin olive oil.

oliveUse extra virgin olive oil as the base for your favourite salad dressings and mayonnaises.
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Three Recipes of Olive Delights
Tapenade :: Dolmades :: Ratatouille

 
Tapenade
Tapenade is essentially an olive paste. Serve with crusty bread or crackers.
Ingredients
300 g black olives (pitted)
2 tblspns capers
2 anchovy fillets, drained
2 cloves garlic
1 ½ tspns oregano leaves
2 teaspoons Dijon mustard
¼ cup extra virgin olive oil
1 medium tomato, peeled, seeded and chopped
parsley or coriander to garnish

Process all of the ingredients except tomato and garnish in a blender or food processor until smooth and well combined. Stir in the tomato by hand. Garnish with the chopped herb. Serve at room temperature.

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Dolmades
There are many different fillings for these delicious grape-leaf parcels, but this is my favourite. You can of course use cooked rice and add other middle eastern flavours. The essential part is to oil each layer of the dolmades generously with extra virgin olive oil and add the lemon juice as well. This mix makes around 30 smallish dolmades, or fewer large ones.

Ingredients
40 grape leaves
1 cup Arborio or long grain rice
¼ cup each of currants and pine nuts
1 cup finely minced green onion or grated onion
3 tablespoons each finely chopped parsley and dill
2 cloves garlic, minced
½ teaspoon allspice
salt and pepper
to add later:
2 tablespoons lemon juice
3 tablespoons or more extra virgin olive oil
1 cup water or stock

Soak the rice in cold water while preparing the other ingredients, then drain and mix thoroughly Put a spoonful of filling on each leaf (vein side up) and roll into neat parcels (well, as neat as you can!) Put some extra leaves on the bottom of the pan, then layer the dolmades neatly.
Drizzle each layer with the EVOO and lemon juice. Cover the final layer with more vine leaves. Add the stock or water. Put a weighted plate on top, to prevent the dolmades moving, and seal the pot well. Simmer gently for around an hour, and test for tenderness. If the pot seems to be drying up, add a little water and put the lid back on. These dolmades develop even better flavour after a few hours, or overnight.

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Ratatouille
This Provencal dish relies for its flavour on the freshest vegetables, fruity olive oil, and slow cooking. It is equally good hot with pasta or as an accompaniment to lamb, and cold, with salads or cold meats.

Ingredients
2 onions, sliced thinly
2 cloves garlic (or more to taste)
3 eggplants, cut into 3cm cubes
3 red peppers         , seeded and cut into 3 cm cubes        
3 zucchini (or more if small) cut into 3 cm chunks
4 large tomatoes, peeled, seeded and chunked
½ cup Tawarri Grove Extra Virgin Olive Oil
Bouquet garnish (try to include some marjoram, parsley, thyme)
Fresh parsley to garnish
salt, pepper

Heat the oil in a heavy frying pan, and when hot, sauté the onion gently until softened, add the garlic and eggplant and peppers, cover casserole and cook for around 40 minutes. (Transfer pot to the oven if you like, although cooking times may be longer). Add the zuccini and tomatoes, and the bouguet garni, and cook another half hour until all vegetables are soft. Season with salt and pepper, and garnish with the fresh parsley.

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