Olive oil is not exactly an ingredient that one usually finds in ice cream, but this recipe is definitely worth a try! You can taste the olive oil without it being overpowering and it is complimented very well with the flavour of the orange. This ice cream is neither too rich or too sweet.Continue reading Olive Oil & Orange Ice Cream
This is a new and tasty take on traditional butter popcorn. It is quick and easy to make and will let the compliments roll in!
30 ml olive oil, or enough to coat the bottom of the pan
125 ml popcorn kernels
125 ml grated Parmesan cheese
15 ml salt
- Add oil to a large saucepan over medium-high heat.
- Place 3-4 individual kernels in the pan and cover.
- Once they pop, uncover the pan and add in the rest of the kernels so that they form a single layer on the bottom of the pan.
- Cover, and give the pot a shake so that they all get coated with the oil.
- Once the popcorn kernels start popping furiously, give the pot a good shake every 15 seconds or so to help the un-popped kernels fall to the bottom, which prevents burning.
- When the popping dies down, immediately pour the popcorn it into a large bowl with a lid, and sprinkle with the Parmesan and salt.
- Seal the bowl with its lid and give it a good shake. The heat and moisture from the popcorn will help the toppings stick to the popcorn much better this way.
- Transfer to a serving dish or individual servings dishes and serve.
This decadent cake have been adapted from the original recipe by Nigella Lawson. It is gluten-free, which makes it a great option for family members or guests that are gluten intolerant.Continue reading Olive Oil, Chocolate & Almond Cake
These olives can be served warm as part of an antipasti or meze platter. Tip: Always buy whole olives and pit them yourself with an olive pitter.
500 ml brine-cured olives, rinsed and pitted
60 ml extra-virgin olive oil
2 ml crushed red pepper flakes (optional)
Pinch of freshly ground black pepper
3 rosemary sprigs
- Preheat the oven to 200 ° C.
- Combine the ingredients in an 20 cm square baking dish, cover with foil and bake until fragrant and heated through – 20 to 30 minutes.
- Transfer to a serving dish and serve warm as part of an antipasti platter or stir into cooked pasta, etc.
Recipe adapted from Sarah’s Cucina Bella.
The Italian word, stracciatella, means “little shreds” and describes the chocolate incorporated into ice cream. You achieve this by slowly drizzling melted chocolate into the ice cream just before it is finished churning. As the melted, slightly warm chocolate hits the frozen ice cream, it immediately sets and hardens into small little flakes. It sounds complicated, but it is easy and straight-forward.
300 ml milk
125 ml/100 gsugar
pinch of sea salt
250 ml heavy cream, chilled
6 large egg yolks
125 ml high-quality extra virgin olive oil
100 g dark chocolate, roughly chopped
30 ml coconut oil
- Combine the whole milk, granulated sugar, and salt in a medium saucepan.
- Whisk together the egg yolks in a large separate bowl and set aside.
- Place the milk mixture over medium-low heat and heat until just barely beginning to simmer.
- Remove from the heat and slowly temper the milk mixture into the egg yolks, whisking continuously as you pour.
- Return the ice cream base to the saucepan, and heat over medium-low heat, stirring continuously, until the mixture coats the back of a wooden spoon.
- Place the heavy cream in a large, clean bowl or container (that can easily be set over an ice bath for cooling).
- Once the ice cream base is thick, pour it through a fine-meshed sieve over the cream. Whisk mixture together.
- Slowly whisk the olive oil into the ice cream base–pouring the oil in a thin stream with your other hand as you whisk.
- Place the mixture over an ice bath, stirring every 10 minutes or so, until the base has cooled.
- Place ice cream base in an airtight container and set in the refrigerator until it has completely chilled.
- Churn ice cream in an ice cream maker according to the manufacturer’s instructions.
- Melt the chocolate in a double-boiler and stir in the coconut oil.
- In the last few minutes of churning, drizzle the chocolate mixture in a thin stream into the ice cream as it is churning.
- Place the ice cream in an airtight container, cover the surface of the ice cream lightly with parchment paper or plastic wrap.
- Freeze the ice cream for a minimum of 4 to 6 hours, or until firm enough to scoop.
- Serve straight out of the container, or alternatively, you can drizzle the ice cream with a tiny bit of olive oil and sprinkle of sea salt!
This is simple cake which can be easily be altered to personal taste by adding different flavouring ingredients. The addition of the olive oil reduces the saturated fat of the recipe.
500 ml self-raising flour
200 ml sugar
200 ml olive oil
2.5 ml vanilla essence or extract
3 large eggs
150 ml milk
10 ml caraway or aniseed or
10 ml grated orange or lemon zest plus 15 ml orange or lemon juice
125 ml chocolate chips or
50 g flaked almonds, toasted plus 2 ml almond essence
Sweetened Whipped Cream (optional)
250 ml cream, chilled
15 to 30 ml sugar or icing sugar
1 ml vanilla essence
Icing sugar for dusting
- Pre-heat the oven to 180 º C and grease a 22 cm fluted or 25 cm deep ring pan.
- Note: A ring pan such as a fluted “Bundt” tin, “Gugelhupf” or even an Angel cake tin will work well.
- If using the flaked almonds, sprinkle half of it evenly into the tin at this point.
- Place the flour, sugar, salt, olive oil, eggs and milk and vanilla essence in the bowl of a food processor or a large mixing bowl.
- Process or beat with an electric hand mixer until smooth.
- Add the flavouring ingredients of your choice and mix or process until just combined.
- Pour the batter into the prepared tin and smooth the top.
- Sprinkle the remaining almonds on top, if used.
- Cake for about 30 minutes, until the cake is golden and firm to the touch and a cake tester comes out clean.
- Turn the cake out on to a cooling rack and allow to cool completely.
- To make the sweetened whipped cream, place the cream and sugar in a mixing bowl and beat at a moderate speed until stiff and fluffy. Be careful not to over-beat the cream.
- Beat in the vanilla essence and spoon into a serving dish.
- Transfer the cake to a serving plate and dust with icing sugar.
- Serve with the sweetened whipped cream.
The Muffaletta (moof-fuh-LEHT-tuh) also know simply as “muff”, is a classic New Orleans sandwich. It is the ultimate make-ahead sandwich and is super easy and convenient to make. Hollowed-out bread (authentic round muffaletta loaf or other Italian round bread) is filled with generous amounts of olive salad and a variety of cold cuts of meat, cheese and vegetables. A true Muffuletta Sandwich must always be served at room temperature.Continue reading Muffuletta Sandwich
Panzanella is a Tuscan salad consisting of chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. Making Panzanella salad is a terrific way to use up stale or leftover bread.Continue reading Panzanella (Italian Bread Salad)
The most effortless recipe for home-made Italian bread. Ciabatta literally means “slipper” in Italian, so keep this in mind when shaping the bread! The bread is deliciously hard and crisp served soon after baking but may be enjoyed within a day or frozen, thawed and reheated.Continue reading Ciabatta With Variations
This tangy, somewhat salty Italian pasta dish has ingredients that are typical of Southern Italian cuisine: tomatoes, olive oil, anchovies, olives, olive oil, capers and garlic. Traditionally, the sauce is served with spaghetti, although it also goes well with penne, tagliatelli, linguine and even rice.
salt and pepper to season the chicken
4 boneless skinless chicken breasts (about 100 g each)
olive oil to fry
125 ml white wine or chicken stock
2 medium onions, peeled and finely diced
200 g cherry tomatoes, halved
30 ml tomato paste
10 ml crushed garlic
15 black olives, pitted
15 ml capers
30 ml basil, finely chopped fresh
pinch of red pepper flakes (optional)
- Brush the chicken breasts lightly with olive oil and season with salt and pepper on both sides.
- Heat the olive oil in a large saucepan over medium high heat and then sear the chicken breasts on both sides until nicely colored and almost done. Transfer to a plate.
- Add half of the white wine or chicken stock to the hot saucepan to deglaze – scrape any bits of chicken that may have stuck on the bottom.
- Add the chopped onions and cook until the onions are translucent and soft – about 5 to 6 minutes.
- Add the chopped tomatoes and tomato paste.
- Season with some salt, freshly ground black pepper and a pinch of red pepper flakes if you like it spicy.
- Stir well and add the other half of white wine and cook covered with a lid for about 7 to 8 minutes until the tomatoes are tender and the sauce has thickened.
- Stir in the the olives, capers and minced garlic, and cook for another couple minutes.
- Add the chicken breasts into the saucepan. Cover, and cook for 10 minutes covered, or until the chicken breasts are thoroughly cooked.
- Sprinkle with the chopped basil and serve either with pasta of your choice or rice.
Photo credit: https://www.deliciousmeetshealthy.com
Salty, crunchy, and full of flavor. This irresistible snack is healthy too! Make a double-batch if you don’t want to run out halfway through a rugby game.
750 ml whole raw almonds
15 ml extra virgin olive oil
5 ml sea salt
5 ml rosemary, dried and crushed
- Preheat oven to 180 ° C.
- Combine all ingredients in a medium bowl and mix well until the almonds are well coated with the oil.
- Line a large baking sheet with a Wizbake baking sheet and spread the almond mixture out onto the baking sheet in a single layer.
- Roast for 10 minutes, stir, and continue roasting for another 10 minutes.
- Cool completely on the baking sheet before storing in an airtight container until ready to serve.
Olive Salad is one of the key ingredients in the Muffaletta sandwich, a make-ahead sandwich that consists of a round loaf of broad which is filled with cold cuts of meat, cheese, vegetables and olive salad. It tastes just as great served as a relish with braaied meat, etc.
200 g green olives, drained, pitted and coarsely-chopped
200 g Kalamata olives, drained, pitted and coarsely-chopped
10 ml crushed garlic
1 anchovy fillet, mashed
15 ml capers, drained and rinsed
15 ml red wine vinegar
15 ml fresh lemon juice
60 ml extra-virgin olive oil
60 ml parsley, finely-chopped
freshly ground black pepper
- To make the olive salad, combine all the ingredients and then allow the flavors to mingle for at least 1 hour prior to serving.
- Store, covered, in the refrigerator until ready to use as one of the fillings of the Muffaletta sandwich.
This recipe is a new and refreshing take on traditional potato salad. The potatoes are left unpeeled, which not only saves time, but adds fibre to the salad. It can be served hot, chilled or at room temperature.
750 g new potatoes
45 ml olive oil
2 anchovies, chopped
15 ml capers, rinsed and finely chopped (optional)
zest and juice of a lemon
60 ml parsley, finely chopped
100 ml olives, pitted and chopped
- Cook the potatoes in boiling, salted water for 20-25 minutes, or until tender. Drain well.
- In a large bowl, mix together the olives, olive oil, anchovies, capers, lemon zest and juice and parsley.
- Add the warm potatoes and mix well.
- Season to taste, mix well and serve.
This tasty sauce can be served as a dipping sauce with crudités, crisps, bruschetta or fresh bread. It can also be mixed with cooked pasta!
2 large aubergines/eggplants/brinjals
2 large tomatoes, skinned and chopped (optional)
125 ml spring onion, finely sliced
5 to 10 ml crushed garlic
180 ml olive oil
125 ml black olives, drained and pitted
30 ml parsley, finely chopped
30 ml basil leaves, finely chopped
2.5 ml sugar
salt and freshly ground black pepper to taste
100 to 200 ml plain yoghurt or crème fraîche (optional)
- Pre-heat the oven to 200 °C.
- Line a baking tray with a Wizbake baking sheet and set it aside.
- Peel the aubergines and slice into 1 cm thick slices.
- Transfer the aubergine slices to the prepared baking tray and brush each slice on both sides with olive oil.
- Place the baking tray in the oven and bake for 20 minutes. Turn the aubergines halfway through the cooking time.
- Set the aubergine slices aside to cool.
- To skin the tomatoes, fill a medium saucepan half full with water and bring it to a boil.
- Fill a medium mixing bowl half full with water and add some ice cubes. Set the bowl aside.
- Slice a shallow X into the bottom of the tomato (opposite the stem side).
- Place the tomatoes into the boiling water and for about 30 seconds or until you see the X begin to split open wider.
- Transfer the tomatoes to the bowl of ice water and let them cool off. This will help to stop any “cooking” that has started.
- Remove the tomatoes from the ice water and place them on a chopping board.
- Begin peeling the skin at the X, pulling the skin back gently towards the stem side.
- Discard the skin and quarter the tomatoes. Remove the seeds and transfer it to the bowl of a food processor.
- Add the cooled aubergine to the food processor and set it aside.
- Transfer 5 ml of the olive oil to a saucepan and stir-fry the spring onion and garlic in the heated oil for 1 to 2 minutes. Transfer the spring onion mixture to the food processor.
- Add the olives, parsley, basil, sugar, salt and pepper to the food processor and process with the pulse action until smooth and blended.
- Stir in a tablespoon of yoghurt or crème fraîche if you like a creamier dip.
- Spoon into a serving dish and serve as a dipping sauce with crudités, crisps, bruschetta or fresh bread.