Olive Oil Recipes

Broken Pork and Fennel Sausage Pasta August 30, 2018 15:15

Broken Pork and Fennel Sausage Pasta


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


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.


Chocolate Olive Oil Mousse June 20, 2018 15:12

Dairy free & absolutely delicious.

You can use a fruity, medium extra virgin olive oil,  or for a twist blend with 1/3 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 (optional)
  • 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)