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 |
Chimichurri
Put all ingredients in a blender or food processor and mix to a coarse puree. 1 bunch parsley, chopped 8 cloves garlic, crushed 3/4 cup (190ml) extra virgin olive oil 4 tablespoons (80ml) red wine vinegar 3 tablespoons (60ml) lemon juice 1/2 ... [... more]
All Recipes AU |
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 |
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 |
Aïoli recipe
In a medium bowl, beat egg yolks well with a whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate. 250ml extra virgin olive oil 2 ... [... more]
All Recipes AU |
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 |
Bruschetta with chicken livers
A little extra virgin olive oil Heat a large frying pan; add olive oil, garlic, rosemary, butter. When butter melts fry chicken livers. Season with salt and pepper, add mushrooms and water it has been soaked in. Add caramelised shallots, mix into ... [... 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 |
Pesto Prawn Pizza
Combine extra virgin olive oil and crushed garlic in small dish, then (using a pastry brush) spread over the bases of the pizzas. Roughly tear off basil leaves and scatter over the two pizza bases, followed by pine nuts and parmesan cheese. Top ... [... more]
All Recipes AU |
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 |
