If you have any delicious suggestions for extra virgin olive oils or speciality Vinegars please email Olives&Oils and share your recipes.

Please take time and try some of the recipes below:

 
 
 

  • 2 firm beef tomatoes or 6 -- 8 baby plum / cherry tomatoes sliced or halved
  • 1 cup roughly chopped rocket
  • 100g pitted green mammoth olives
  • 3 tblsp Authentikon organic extra virgin olive oil
  • 1 tblsp champagne vinegar
  • Course ground sea salt and ground black pepper to taste

Arrange rocket, tomatoes and olives on a large serving plate and make dressing by whisking together the olive oil, champagne vinegar, salt and pepper. Drizzle over the salad when ready to serve.
 
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  • 1 med/large free range chicken
  • 3 tblsp Kaliston (Greek extravirginolive oil)
  • 2 lemons
  • Large bunch of fresh thyme
  • 175g black olives (Kalamata)
  • 4 garlic bulbs
  • 1 small glass red wine
  • Sea salt and ground black pepper

Pat the chicken with kitchen paper and rub a little olive oil into skin, sprinkle with sea salt and put into a roasting tin, breast side down.
Take 1 lemon and cut crossways only halfway through and place in the cavity along with half the thyme. Arrange remaining thyme on and around the bird with the spare lemon. Push the olives underneath the bird.
 
Roast the chicken at 220?C breast side down for 40mins and then turn over and brush with the remaining olive oil. Place garlic in the tin and roast for another 40mins until the juices run clear and the skin is golden brown. Remove chicken and leave to stand.
 
Serve with baby new potatoes and crisp green salad.
The juices from the tin can be blended and strained to make a rich sauce for the chicken.
 
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This dressing is perfect with green mixed leaf salads and also works with baked fish such as halibut, cod and seabass.

  • 4 -- 6 tblsp extra virgin olive oil
  • 2 pinches of ground sea salt
  • 2 cloves of garlic crushed or finely chopped
  • 1 1/2 tblsp freshly squeezed lemon juice
  • Zest of half a lemon

Put the garlic, salt and half the lemon juice into a pestle and motar and pound, slowly drizzle in the oil and the rest of the lemon juice and lemon zest. Mix until you have a thick glossy consistency and serve.

NB. If using as a salad dressing, Italian, Greek or Spanish oils are preferred. We suggest Castello de Bossi, Danae or Wild Catalan oil, the latter will add a rich nutty flavour.

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  1. When oven cooking or barbequing fish -- make foil parcels to hold your fish, drizzle well with extra virgin olive oil, add some thickly sliced lemons, place the fish on top of the oil and lemons, seal and cook.
  2. When serving soups or broths finish with a swirl of good quality extra virgin olive oil. Spanish and Italian oils are great with tomato-based soups whilst hearty winter vegtable broths are great with fruity oils such as Oliviato from Argentina or Serendipity from New Zealand. Try a good Catalan oil with fish soups or bouillabaisse.
  3. For tasty, crispy skin on jacket potatoes brush the potato with a robust flavour extra virgin oil and sprinkle with salt and black pepper, wrap in foil and then place in a pre-heated oven for approximately 45mins (depending on the size of the potato). Then take out of the oven, remove foil and continue to bake for a further 15mins until the skin is crispy.
  4. Simply use as a delicious dip with some fresh, crusty bread. Fill two small dishes or ramekins, one with extra virgin olive oil and one with balsamic vinegar, and dip with your favourite bread.

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This dish is quick and simple yet rich in flavour and texture.

  • 1 green pepper
  • 1 red pepper
  • 1 medium red onion
  • 2 medium courgettes
  • 200g sweet cherry tomatoes
  • dried or fresh penne pasta
  • 3 tblsp extra virgin olive oil
  • 2 tblsp good quality Balsamic vinegar
  • Salt and pepper to taste
  • Pinch of chilli powder
  • Bunch of fresh rosemary or basil
  • Parmesan cheese or good strong cheddar

Pre-heat oven to 220?C, 470?F, Gas 7

Cut the peppers, onion and courgette into rough chunks and remove stalks from the tomatoes. Place all the vegetables on a baking tray. In a small bowl mix the balsamic vinegar, the olive oil, chilli powder and a pinch of salt and pepper. Drizzle over the vegtables and roast for about 10 -- 15mins. Meanwhile, boil the pasta in a large pan of lightly salted water then drain well and divide into four pasta bowls. Remove the vegetables from the oven and share out over the pasta. Drizzle a little of the remaining olive oil over each dish and top with roughly chopped herbs and shavings of either parmesan or cheddar cheese. Serve immediately.

NB. Estate-bottled Tuscan or Italian extra virgin olive oils work really well with this dish.

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