- Grill or toast thick slices of crusty bread, rub with a cut piece of garlic, add chopped tomatoes or very ripe and drizzle with Evooroo.
- Drizzle Evooroo on baked potatoes and sprinkle with grated Parmesan cheese or chopped fresh herbs.
- Make a quick and easy salad dressing or marinade. Just whisk together 3 tablespoons Evooroo, 1 tablespoon wine vinegar, salt and pepper to taste, and, perhaps, chopped fresh herbs, garlic or onion.
- Bake low calorie potato chips - the easy way! Cut unpeeled potatoes into thin slices and arrange them in one layer on a baking sheet. Lightly brush the slices with Evooroo. Sprinkle with salt and bake in a preheated 230°C oven for 12-15 minutes until crisp.
- Brush Evooroo on sliced vegetables such as eggplant, zucchini and red capsicum, season and sprinkle with fresh herbs- and bake in a preheated 180°C oven until tender.
- Toss hot or cold vegetables with 2 tablespoons Evooroo, freshly ground black pepper and a squeeze of lemon juice.
- Keep a bottle of Evooroo on your dining table to sprinkle on vegetables, soups, stews and pasta dishes for added flavour.
Bruschetta
Ingredients - Serves 4
4 six-inch wide slices of crusty bread.
1 clove of garlic
3 ripe tomatoes
1 red onion finely diced
½ cup Evooroo olive oil
¼ cup balsamic vinegar
10 basil leaves
Salt and pepper to taste
Toast bread and rub with garlic. Finley chop tomatoes and red onion placing into a bowl. Add olive oil and balsamic vinegar and basil leaves and salt and pepper. Spoon onto toasted bread and serve.
Garlic and Basil Pesto
Ingredients
3 cups chopped fresh basil
1 cup Evooroo olive oil
1/2 cup pine nuts
1/8 cup Brazil nuts
2/3 cup grated Parmesan cheese
2 tbsp minced garlic
1/2 tsp chilli powder
Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chilli powder, and remaining oil. Continue to blend until smooth.
Broccoli-Pasta Toss
Ingredients
2 cups Broccoli flowerets
3 tbsp. Parmesan cheese, grated
4 oz. Fettuccine, broken up
1 tsp. Sesame seed, toasted
2 tbsp. Evooroo olive oil
1/8 tsp. Garlic powder
In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6 -8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. 4 servings
Angel Hair with Tomato and Black Olive Sauce
Ingredients
1 lb. angel hair pasta
2 lb. tomatoes, coarsely chopped (canned may be used)
2 cloves garlic
6 tbsp Evooroo olive oil
6oz. Evooroo black olives, drained, pitted and finely chopped
2 tsp. black olive paste
3 tsp. oregano
1/2 tsp. crushed chillies
Dash of salt
Place tomatoes and garlic in a heavy-bottomed pan. Simmer over low heat for 15 minutes. Meanwhile, cook pasta according to directions for al dente.
Add oil, olives, olive paste, oregano and chillies to tomatoes. Cook an additional 2 minutes. Season with salt.
Drain pasta and toss with tomato mixture. Serve immediately.
Pasta with Lemon olive oil
Ingredients
Zest of 1 lemon
1/3 cup Lemon juice
1/2 cup Evooroo Lemon infused olive oil
2 large garlic cloves minced
1/2 cup Kalamata Olives, pitted and sliced
2 tbsp. fresh chopped basil
Salt and pepper to taste
1 lb. Penne pasta
Cook pasta following direction on packet. Mix the zest of the lemon with lemon juice, olive oil and garlic. Toss into hot pasta along with the olives, chopped basil and salt and pepper.
Roasted Vegetables
Ingredients
3 large carrots peeled and cut into rounds
2 baking potatoes washed and cut lengthways into smallish sizes
3 red onions peeled and cut into quarters
3 squash or zucchini cut into round slices
1 red pepper cut into largish pieces
1 yellow pepper cut into largish pieces
5-6 cloves garlic crushed
1 tsp sea salt
2 tsp mixed dried herbs
125 ml (4 fl oz) Evooroo olive oil
1 tsp coarsely ground black pepper
Place all the vegetables in a large bowl. Add the remaining seasoning ingredients
Mix well and let sit for at least 1 hour. Place on a baking tray. Spread the vegetables in one layer.
Bake at 200 C until the vegetables are cooked and golden brown. This could take about an hour.
Lebanese Hommos
Ingredients
About 1& 1/2 lb of chickpeas cooked and measured without the water
1 tsp salt
1 tsp garlic minced
1/3 cup tahini (sesame seed extract)
1/4 cup lemon juice
1/4 cup water.
2 tbsp Olive Evooroo olive oil
Put the above ingredients in a food processor or a blender and mix till smooth. Alternately mash them by hand till really smooth.
Drizzle olive oil on the top with a sprinkling of fresh chopped parsley
Serve as a dip, starter or accompaniment to grilled meat.