Nuts are packed with vitamins, nutrients, and antioxidants, which help with everything from eyesight to bowel disease, they taste delicious and are the perfect healthy snack, so you reap all these benefits from nut oils as well as enjoying the added flavour they bring to your food.
Usually, many of the vitamins and minerals in the nuts are lost during the extraction process, but with Olivado’s industry-changing cold-extraction process, we keep all the natural goodness contained with the nut, and make sure it ends up on your plate!
Ginger Honey Tofu Lettuce Cups – Extra Virgin Peanut oil
With its smooth nutty flavour, multiple health benefits, and high smoking point, peanut oil is prized in Asian and Middle-Eastern dishes and recipes. It’s also perfect for this starter of ginger honey tofu lettuce cups!
- 1 pack Ginger & Honey marinated Tofu
- 2 cups brown rice & quinoa
- 2 tablespoons Extra Virgin Peanut oil
- Handful fresh coriander
- 2 small carrots, julienned
- 1/3 cucumber, cut into matchsticks
- 2 spring onions, sliced
- 1 tablespoon rice wine vinegar
- ½ red chilli, seeds removed and sliced
- 2 heads baby cos lettuce, separated
- ½ cup unsalted roasted peanuts, roughly chopped
- Dumpling sauce
Open the marinated tofu pack and crush the tofu with a fork, reserving the marinade.
Heat the Extra Virgin Peanut Oil in a wok or a frying pan. Add the tofu and stir fry until heated through. Add the rice and mix well. Pour in reserved marinade and continue to cook until the liquid has reduced. Stir in coriander. Set aside.
Meanwhile, place the carrot, spring onion, cucumber, vinegar and chilli in a small bowl and toss to combine. Leave to pickle for at least 10 minutes, stirring occasionally to coat the vegetables.
Place the tofu scramble, veggie pickle in the lettuce cups. Top with some extra spring onion, chilli and peanuts. Serve with dumpling sauce.
Summer Asian Burger – Extra Virgin Sesame oil
Our Extra Virgin Sesame Oil has an unmistakably unique, delicious, nutty flavour, that brings recipes to life.
It is most popular in Asia, especially in Korea, China, South India, where its widespread use is as prized as Olive Oil in the Mediterranean.
With a high smoking point, sesame oil is great for deep-frying, as well as BBQ’s and regular shallow frying and stir-fry dishes, making it perfect for these incredible burgers!
For the burger:
- 2 Tbsp Extra Virgin Sesame oil
- 4 burger buns
- 1 packet miso beef and black rice burgers
- 4 Portobello mushrooms
- 2 Tbsp oyster sauce
- ½ cucumber – thinly sliced
- Sriracha mayo for spreading on buns
For the slaw:
- ½ green cabbage – thinly sliced
- 1 carrot – grated
- 1 red onion – thinly sliced
- A handful of coriander
- 2 Tbsp mayonnaise
- 1 tsp sriracha
- 1 tsp honey
- 1 Tbsp soy Sauce
- 1 Tbsp Extra Virgin Sesame Oil
- 1 Tbsp toasted sesame seeds
In a large bowl, mix together the cabbage, carrot, red onion and a handful of coriander – set aside. Reserve some red onion slices and coriander.
In a small bowl mix together the mayo, Sriracha, honey, soy sauce, Extra Virgin Sesame oil and toasted sesame seeds -set aside.
In a griddle pan over high heat or on the BBQ – drizzle a little sesame oil over the mushrooms and grill bottom side down. Once browned, flip them and spread a teaspoon of oyster sauce on each mushroom. Continue grilling until the mushrooms are juicy and cooked through.
While the mushrooms are cooking on high heat, fry off the burger patties on high heat for 3-4 minutes on each side with a drizzle of Extra Virgin Sesame oil.
Take the mushrooms and the patties off the heat and cover with tinfoil to rest for 5 minutes.
Smear some mayo inside of the burger buns and grill on a low heat until warmed through and a little charred.
Fold the dressing through the slaw.
To assemble the burger, spread a layer of sriracha on the bottom bun. Top with slaw, burger patty, cucumber, mushroom, red onion slices and coriander then top with the top bun. Insert a skewer to keep the burger in place.
Orange and lemon cake – Extra Virgin Macadamia Nut Oil
Native to Australia, macadamia nuts are much sought-after around the world.
As well as being delicious, they are packed with nutrients, vitamins, and minerals, and their unique taste can transform any dish.
Used in this delicious dessert, the Extra Virgin Macadamia Nut Oil actually makes the cake lighter, resulting in something truly special.
- 1 lemon
- 3 oranges cut into thin slices
- 1/2 cup Extra Virgin Macadamia Nut Oil
- 4 eggs
- 175 g raw sugar
- 175 g ground almonds
- 2 tsp baking powder
- 2 tsp honey
Lemon yoghurt glaze
- 1 cup greek yoghurt
- 1/2 cup icing sugar
- 1 tsp lemon
- 1/4 cup macadamia nuts
- 1 tbsp honey
- 1 tbsp raw sugar
Line a 20cm cake tin and heat oven to 170°C.
Place washed whole orange and lemon in a saucepan and cover with water. Boil for 30 minutes then remove and allow to cool.
Blend boiled orange and lemon in a food processor until mushy. Add the Extra Virgin Macadamia Nut Oil, raw sugar, eggs, ground almonds and baking powder and blend until smooth.
Drizzle honey into cake tin then line with orange slices. Spoon batter into the prepared tin and bake for 40 mins.
A nut lover’s perfect cooking companion
Nuts are packed with vitamins, nutrients, and antioxidants, which help with everything from eyesight to bowel disease, taste delicious and are the perfect healthy snack.
Our range of nutty oils all offer their own unique taste and flavour to any dish and are perfect for every occasion.
Our nut infused cooking oils will turn any dish from average into 5 stars, perfect if you’re cooking for others and want to impress, or simply want to treat yourself to something nice.
Check out the rest of our delicious recipes here, and if you try any of them, please don’t be shy in taking a photo or two and letting us know how things turned out over on the Olivado Facebook page or on our Instagram page.
If you have any questions about our oils, or about us, then please don’t hesitate to contact us today and one of our friendly team members will be happy to help in any way they can.