Olive Oil Recipes
Olive Oil Roasted Cherry Tomatoes August 29, 2019 16:22
Check out our vibrant cherry tomato recipe roasted in olive oil. Serve this warm, smooshed onto big hunks of crusty sourdough (also great for dipping into the infused oil)
4-6 bunches cherry tomatoes on the vine
1 whole bulb garlic, cut in ½
6 bay leaves
200ml Telegraph Hill Extra Virgin Olive Oil
Crusty bread warmed, to serve
Heat the oven to 150C/fan 130C/gas 2. Put the tomatoes and garlic in a baking dish, tuck in the bay leaves, and season well. Pour over the olive oil and cover with foil. Bake for 1½ hours, then serve warm with crusty bread.
Castagnaccio Recipe February 25, 2019 15:20
An Italian autumnal classic, the Castagnaccio is a gluten-free cake made of chestnut flour, olive oil, dried fruits and nuts. Served with a cup of espresso (or wine) and a drizzle of honey, it is the perfect treat on a cold afternoon.
The cake is traditionally not sweet, a bit heavy and very earthy, thanks to the chestnut flour. Tuscans are known for not having a sweet tooth, so it’s no surprise that their version takes no sugar at all, getting the sweetness from the dried fruit.
- 1 1/2 cups chestnut flour
- 1/3 cups sugar
- 1 tablespoon baking powder
- 2 tablespoons cocoa powder, plus more for dusting
- Pinch of salt
- 1/2 cup extra virgin olive oil, plus more for brushing
- 2 tablespoons honey, plus more for serving
- 2 large eggs
- 1 cup milk
- 1/2 cups raisins
- 1/2 cups dried cranberries, plumped in 1/4 cup warm water (or wine)
- 1/3 cup toasted pine nuts
- 1/3 cup roughly chopped toasted walnuts
- Sugar for dusting
Recipe Source: oliviascuisine.com/castagnaccio-pugliese/
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.