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OLIVE OIL 101

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...

Fig & flaxseed crackers

A joy for your taste buds and your gut. High in fibre and omega - 3 fatty acids they are amazing for your digestion. Kick start your New Year's Eve and make something for the ones you love something that your body will love to. Who said indulging can’t also be healthy? Here's the method: Serves 4 To make the crackers pour 1 cup of boiling water over 1 cup of flaxseeds. With a good pinch of fine salt, give them a mix and leave to sit for 5 minutes. After 5 minutes your flaxseeds would ...

Zesty winter salad

Vibrant, crunchy, sour, sweet. The perfect winter salad. Fresh flavours and a beautiful pop of colour—this is a guaranteed to impress your dinner guests this festive season. This dish works well with any of our olive oils, but citrus helps to tame oils with robust profiles so it is good with our South African (a club-member special this December) and our Tuscan Extra Rare. Here's the method: Serves 4 To make the dressing, zest half a lemon and half a grapefruit. Add to bowl with 1 tb...

Magic chocolate mousse

Chocolate mousse. And a touch of gold. This stunning recipe is from Kali Jago (@kalicooking), chef and co-founder of Palm Greens. Aquafaba is a magic ingredient, and for me personally I [Kali] love chocolate mousse and so I was so excited when I adapted one of my favourite Raymond Blanc’s chocolate mousse recipes to replace egg whites with aquafaba. What’s also so great about this, is you’re using an ingredient that is usually thrown away. This is light and fluffy, but also rich and deepl...

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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...