Olive Oil Recipes

Mediterranean Fish Dish! February 28, 2017 10:23

 

We are always interested in new meal ideas which help us include the Mediterranean diet! Keep reading for a tasty and nutritious fish recipe devised by one of our own.

Try whole garland (nz piper), these were super fresh and purchased from Pak n Save for $2.00! Look for nice clear eyes as an indication of freshness. (Don't be scared of the bones - they are surprisingly easy to remove once cooked!)

 Remove the head and gut. Turn upside down and squash them to butterfly. Rub with a spice blend of fennel seeds, dry basil, dry tarragon, chiĺli power, black pepper and salt. 

Roll around in plenty of Telegraph Hill Extra Virgin Olive Oil . Place under grill and cover with diced garlic. Grill till the garlic starts to brown. Finish with chopped fresh celery leaf, parsley, tomato and red onion.

There is only one way this recipe could improve - add olives! We will next time.


Enhance winter meals with Infused Olive Oils July 28, 2016 15:16

Telegraph Hill Infused Extra Virgin Olive Oils are the perfect finishing ingredient for many winter meals.

Here are some our favourite recipe ideas...

  • Drizzle over risottos
  • Stir through soups and casseroles
  • Use as a dressing over rice, pasta and green salads
  • Pour over roast, steamed and stir-fried vegetables
  • Add to marinade for meat or fish dishes
  • Great for stand out roast potatoes
  • Finish hot pasta or rice dishes
  • Glug Roast Garlic into Spaghetti Bolognaise sauce
  • Drizzle Lemongrass, Kaffir Lime & Chilli over fruit Salad

Get creative this winter!

 

 


Broken Pork and Fennel Sausage Pasta June 23, 2016 15:15

Broken Pork and Fennel Sausage Pasta

Ingredients

1 cup Telegraph Hill Extra Virgin Olive Oil (use less if you prefer, we like it rich)

1 tbsp. paprika

Small handful of basil

500gm pork & fennel sausage (from your butcher is best)

2 onions (diced)

1 clove garlic (sliced)

1 cup tomato paste

Rigatoni pasta

Method

Pour olive oil into pan and heat.

Add basil, ensuring leaves are fully submerged and fry till it lightens in colour and crisps. Remove basil and set aside.

Squeeze sausage meat from casing to form bite size lumps and add to pan and fry till cooked. Remove sausage and set aside.

Add garlic to olive oil until it begins to brown then add diced onions.

Fry till onions soften then add tomato paste and paprika.

Boil rigatoni pasta till cooked and drain.

Add sausage and pasta to sauce before serving and then top with basil.

 


Choc Mocca Earthquake Cookies January 15, 2015 13:14

Telegraph Hill Choc Mocca Earthquake cookiesOnce cooked these cookies have 'earthquake' cracks, hence their name!

Beat together

  • 1 ½ cups Brown Sugar
  • ½ cup Olive Oil

 Beat together and mix in

  • ¼ cup sour cream or plain yoghurt
  • 1 egg
  • 1 tsp vanilla essence

Sift together and then mix in

  • 1 ¾ cups plain flour
  • ¾ cup cocoa powder
  • 2 tsp instant coffee
  • 1 tsp B Soda
  • ¼ tsp salt
  • 1/8 tsp ground black pepper

Mix all together and refrigerate for 4 hours – should be quite firm.

Sift ½ cup Icing sugar onto plate and spoon small portions (1 heaped tspn) of mixture onto icing sugar. Roll into balls and place on baking paper covered baking tray.

Bake in the centre of the oven 10-12 minutes 175º C. Should still feel very soft when removed from oven.


Smoked Paprika Mayonnaise November 04, 2014 13:29

  • 3 egg yolks
  • 3 Tablespoons White Wine Vinegar
  • 2 Tablespoons Water
  • 2 Teaspoons Smoked Paprika
  • 1 clove crushed garlic
  • 1 Tablespoon Sugar or rice syrup
  • 1 Tablespoon Seedy Mustard

Stick blend all ingredients until frothy, then slowly add good fruity mild or medium olive oil until thick (approx 1.5 cups). Then add Olive Salt to taste.


Olive Oil Cake April 04, 2013 05:07

 Here is an easy link to a popular dairy free olive oil cake.


Olive Oil Banana Cake March 18, 2013 11:43

This recipe is my favourite - absolute simplicity, with minimum time, effort and dishes! 

  • 3 mashed very ripe bananas
  • 3/4 cup raw sugar
  • 1/2 cup extra virgin olive oil (medium or delicate strength)
  • 1/4 cup milk
  • 1&1/2 cup self raising flour
  • 1/2 tspn cinnamon
  • 1/2 cup walnuts, roughly chopped
  1. Preheat oven to 180C.  Grease a loaf tin with olive oil. 
  2. Place all ingredients except walnuts into a large bowl and mix together until well combined.
  3. Spoon into the tin and top with walnuts.  Bake 40-45 mins, until golden brown and pulls away from the sides of the tin.
  4. Cool for 5 minutes in the tin, then turn out and finish onto a cooling rack.

Olive Oil Brownies March 18, 2013 11:28

  • 125g bittersweet chocolate (at least 70% cacao) chopped or broken upolive oil brownie
  • 1/3 cup exta virgin olive oil
  • 2 large eggs at room temperature
  • 3/4  cup white sugar
  • 1 tspn vanilla extract
  • 1/4 tspn sea salt
  • 1/2 cup plain flour (or rice flour for gluten free brownies)
  • 2/3 cup roasted almonds, coarsely chopped
  1. Preheat oven to 180C.  Line a 20cm square baking pan with foil and lightly grease with olive oil.
  2. Melt chocolate in a bowl set over a pan of simmering water.  Whisk in the olive oil until combined and set aside to cool slightly.
  3. Beat the eggs and sugar with an electric mixer at a thigh speed for 5 minutes, until thick and foamy.  Beat in the vanilla and salt, then stir in the nuts.  Pour into the prepared pan.
  4. Bake for 20-25 minutes, depending on how fudgey you like them,  They should have a shiny, dry, slightly cracked layer on top but still be moist underneath.  Let cool completely and chill for several hours (or overnight) before cutting into squares.

Gluten free- replace the wheat flour with rice flour.


Chocolate Olive Oil Mousse February 21, 2013 15:12

Dairy free & absolutely delicious.

You can use a fruity extra virgin olive oil,  or Telegraph Hill Lemongrass, Kaffir Lime & Chilli Infused Extra Virgin Olive Oil works very well.

  • 150g dark chocolate, coarsely chopped   
  • 125ml (1/2 cup) Telegraph Hill  Extra Virgin Olive Oil
  • 65g (1/4 cup + 1 tbsp) castor sugar
  • 4 egg yolks    
  • 30ml (2 tbsp) Grand Marnier
  • 4 egg whites
  • Pinch of salt
  • 65g (1/4 cup + 1 tbsp) castor sugar               
  1. Melt chocolate in a bowl set over pot of simmering water. As it begins to melt slowly pour in olive oil, stirring as you pour.
  2. Place castor sugar & egg yolks into a bowl, whisk till pale and thick. Fold in melted chocolate then stir in Grand Marnier.
  3. Place egg whites & salt in a bowl & whisk till soft peaks form. Gradually pour in castor sugar & whisk till it is incorporated.
  4. Fold egg whites into chocolate mixture & pour mixture into serving glasses. Chill for at least 4 hours or overnight. 

 

(Serves 4-6)