Strawberries in extra virgin olive oil infused with ...
Split the vanilla pods, scrape out the seeds and put into a small saucepan with oil. Warm the oil on low heat for 5 minutes, remove and cool. This lets the wonderful vanilla flavours infuse with the oil. Wash and dry the lime, then grate the peel ... [... more]
Australian Womens Weekly |
Aglio e olio
Cook 500g of angels hair pasta or vermicelli, spaghettini or cappellini in a large quantity of boiling water until just tender, drain. Heat 120 ml of extra virgin olive oil in large heavy-based pan add 6 cloves of finely chopped garlic, 2 chopped ... [... more]
Better Homes & Gardens Australia |
Olive oil - Better Health Channel.
Choose extra virgin olive oil as your main source of dietary fat. When eaten as part of a healthy, well-balanced diet, it may reduce your risk of developing chronic diseases, such as cardiovascular disease and cancer, and increase life ... [... more]
Better Health |
Brilliant Bolognaise- JO PEARSON
Boil lentils as per instructions on packet, or alternatively use pre-cooked or tinned lentils. In large deep non-stick frying pan, or large saucepan heat virgin olive oil. Fry onions until clear. Add garlic and capsicum, and stir-fry for just a ... [... more]
Australian Womens Weekly |
Panzanella salad
In a medium frypan, fry bread in olive oil until lightly golden. Set aside to cool. Combine all ingredients in a large bowl. Whisk the vinegar, extra virgin olive oil and salt and pepper together. Drizzle over the salad and serve. 1/2 loaf ... [... more]
Australian Womens Weekly |
Spaghetti alla checca
Take the garlic clove and bruise it; rub it all around the inside of the bowl, and discard the remains. In this bowl combine; tomatoes, oregano, mozzarella, extra virgin olive oil, salt and pepper. Cook the spaghetti in abundant boiling salted ... [... more]
Australian Womens Weekly |
Butterfish with tomato, tamarillo & basil salad, salsa ...
Using a mortar & pestle, place all ingredients except extra virgin Olive Oil and grind to a paste. In a small mixing bowl, place chopped parsley and paste, mix together well, add olive Oil till mix is just wet. Add freshly ground black pepper and ... [... more]
Australian Womens Weekly |
Bay Scallops with Avocado and Salmon Roe
Combine the lemon juice, onion, coriander, and chutney in a bowl. Add a splash of Extra Virgin Olive Oil then gently fold in diced avocado. Season to taste. Sear scallops in a hot pan with olive oil. Each side (30 seconds). Place avocado salad in ... [... more]
Australian Womens Weekly |
Bistro style fish with black olive tapenade
Combine tomatoes, onion and basil in a large bowl with 1 tablespoon of the extra virgin olive oil. Toss briefly to combine, season to taste and set aside. Heat a large non-stick frying pan until hot. Season fish and rub with a little olive ... [... more]
Australian Womens Weekly |
Five best dressings
Olive oil plays an important role in the flavour of salad dressings. Extra virgin olive oil can be too intense in flavour on its own for a delicate salad, so try using olive oil or extra light olive oil and adding just a small amount of extra ... [... more]
Australian Womens Weekly |
Green Papaya Salad (Som Tam)
Grind all the ingredients into a paste. Store in tightly covered glass jar in the fridge. Stir well before using. 10 small chilies chopped 6 cloves of garlic minced 3 tablespoons of finely minced lemongrass 1/3 cup extra virgin olive oil 1/2 cup ... [... more]
International Vegetarian Union |
Green Curry Paste
Grind all the ingredients into a paste. Store in tightly covered glass jar in the fridge. Stir well before using. 10 small chilies chopped 6 cloves of garlic minced 3 tablespoons of finely minced lemongrass 1/3 cup extra virgin olive oil 1/2 cup ... [... more]
International Vegetarian Union |
