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OLIVE OIL 101

Roasted veggie tray bake

Eat the rainbow. Save time and effort without sacrificing micronutrients with this one pan veggie traybake. With lots of fibre from seasonal winter veg this recipe will keep you full and satisfied for longer. And a generous drizzle of EVOO to give a boost of antioxidants. This traybake is also a great base for lots of other meals. Pair these veggies with a protein of your choice to pack an extra punch, or add stock and blend to create a gorgeous winter soup. Here's the method: Serves 4 ...

Hearty chickpea broth with whipped tahini.

A dish to welcome the new season and new year. We’ve teamed up with chef Kali Jago for recipe, created specifically around our new season Greek EVOO from Corinthia. The soup is topped with a dollop of whipped tahini, a delicious addition that’s easily transferable to other dishes. On a recent trip to Athens, I ate at Diporto, a no-frills, no-menu restaurant where you're seated and served a selection of dishes without ordering. Among them was this chickpea dish: a simple broth, melt-in-the-m...

Roast squash, hazelnut cream and crispy sage

Squash, sage and hazelnut: A deliciously classic flavour combination. This is such a lovely way to serve squash. Squash, sage and hazelnut are nothing new but a classic combination for a reason. What makes this dish a little different is the hazelnut cream and chopped dates which add an extra creaminess and surprise sweet bites that pair so well with the sweetness from the squash and hazelnut. Finished with a good drizzle of Small Batch Tuscan EVOO, which works beautifully with the richness ...

Brussels sprouts with butterbean aioli

More than just a bowl of sprouts. Pan-fried Brussels sprouts on a bed of butterbean aioli, topped with pangrattato and a fresh herb salad. This recipe from Kali (@kalicooking, founder of Palm Greens) is rich, decadent and worthy of being a standalone meal. There are a few steps, but it’s worth it! Most can be prepared in advance just leaving the sprouts to cook when you’re ready to serve. If you do want to simplify, the dish is adaptable, you can leave out the butterbean aioli and it will...

Feta & honey parcels

Presents from the Med. "These are a taste of home for me"—says Elleni, aka The Green Greek and creator of this recipe. Crispy, sweet and salty they are ridiculously moorish. If you are making them for a party, make sure you make extra because they will be devoured within minutes! Here's the method: Serves 4 Cut 1 block of feta into 6 cubes. Cut your filo sheets in half, so you will have 6 sheets. Brush one sheet at a time with olive oil and then wrap your feta cube. Cook in an air fry...

Featured

How to taste extra virgin olive oil: A sommelier's guide to extra

What exactly does "extra" taste like? How do you know if what you've bought is the real deal? Here's a guide for what to look out for when trying an olive oil. So, let's pop open a new bottle, and let's explore.

Mango sorbet with olive oil

Prepare to be blown away by this flavour pairing. Sweet, fragrant mango with rich, grassy extra virgin olive oil—a dessert you won't stop thinking about. Time to get your hands on some seasonal mangos! Ok, but what is the craze all about? Well, the Alphonso variety is available only for a very short period of time each year and it has got a superior texture and flavour—you can literally taste the sun. Though not local, it is one of our favourite ultra-seasonal fruits and such a big treat. Th...

Pouring a spoon of extra virgin olive oil

5 reasons to start your day with a spoonful of EVOO

The start of the New Year is for many of us the time to reflect, set our resolutions, and create new habits. Some will meditate, some will start learning a new skill and others… will start taking a spoonful of olive oil in the morning! This oil “trend” started to emerge quite recently with celebs swearing by it. Some, like Kourtney Kardashian, shoot a spoonful of it every other day, while others, like Sophia Loren, take it to the next level by bathing in it. Beyonce consumes it so liberally...