Extra Virgin Olive Oil is the Swiss Army Knife of the kitchen. It’s the magical ingredient that you can cook basically anything with. It stops your fish fillets from sticking to the pan when you fry them and transforms boiled potatoes into crispy roast spuds.
Having a bottle of Extra Virgin Olive Oil in your kitchen is pretty standard for most budding cooks, but together with the following three recipes, you can create something incredible!
Barbecue Butterflied Lamb With Grilled Lemon & Herbs
This meal is great as part of a large dinner or as a barbeque treat to share with friends and family.
Lamb is a fantastic meat to cook, being not only incredibly versatile but delicious! As it is rich in high-quality protein and many vitamins and minerals, lamb can be an excellent component of a healthy diet.
This recipe takes a little forethought with marinating, but the result is worth it.
- 1 Butterflied Lamb Leg (1.1-1.4 kg)
- 1/4 cup Extra Virgin Olive Oil
- 3 Cloves garlic, crushed
- Handful Mint, roughly chopped
- Handful Oregano, roughly chopped
- 1 tbsp Apricot jam or marmalade
- 1 lemon sliced
- salt and pepper
- yoghurt with mint
- green salad
- Large Glad Ziplock Bag
In a large ziplock bag, mix Extra Virgin Olive Oil, garlic, mint, oregano, jam, and lemon slices. Season the lamb with salt and pepper and place it into the bag. Leave to marinate in the fridge for at least 3 hours, preferably overnight.
Preheat the barbecue to medium heat. Take the lamb out from the marinade bag and put it on the barbeque, fat-side down. Cover and cook for 15 minutes or until browned underneath. Reserve the lemon slices and garlic.
Turn the lamb and cook covered, for a further 15 minutes for medium rare, or longer as desired. A few minutes before the lamb is cooked, add reserved lemon and garlic to barbecue. Transfer the lamb, grilled lemon and garlic to a warm platter, cover with foil and rest for 15 minutes.
Serve lamb with grilled lemon, garlic, yogurt with mint and a green salad (optional).
Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, typically as an appetizer.
Venison is an excellent source of protein, as it is rich in protein but low in fat. Not only is it low-fat meat, but its levels of saturated fat are much lower than in other red meats.
Combining the two results in this wonderful recipe that takes almost no preparation time!
- 2 kg Boneless short loin venison
- 2 tbsp Extra Virgin Olive Oil
- Sea salt and black pepper
- Handful of the herb cress
- Handful Italian parsley
- 4 Radishes sliced
- ¼ cup Blackberries
- ¼ cup Parmesan cheese, shaved
- Drizzle Balsamic
- Olivado Extra Virgin Olive Oil
Use a very sharp knife to remove all the fat, all silver skin and sinew from the meat. Brush with olive oil generously all over then season with salt and black pepper.
Heat a large frying pan over very high heat. Once the pan is smoking sear the venison in until brown all over, about 5 seconds on each side. Remove from the pan and rest on a plate to cool
Once cool, tightly wrap the meat in cling film and place it in the freezer for 30 minutes — this will make it much easier to slice finely.
Thinly slice the venison with a sharp carving knife and arrange on a platter. (You can cut it with the clingfilm on, then discard after.) Top with cress, parsley, radishes, shaved parmesan and blackberries. Drizzle with balsamic vinegar and Extra Virgin Olive Oil.
Rib Eye Roast Beef with Shallots and Mushrooms
Why go to a steakhouse when you can make the perfect rib eye at home? And who doesn’t love a good steak? Rib eye is arguably the best cut for good sear, and throw in some delicious portobello mushrooms, shallots and roast potatoes and you’ve got yourself the perfect roast!
- 1 whole quality beef standing rib eye roast – approx. 2.5kg / 5.5lbs
- 2 Tbsp Extra Virgin Olive oil for marinating and cooking
- 3 cloves garlic, crushed
- ½ tablespoon each rosemary & thyme sprigs
- Several good grinds of black pepper
- ½ tablespoon balsamic vinegar
- 10 shallots peeled
- 250g / 0.5lb mushrooms cut into halves
- 2/3 cup red wine
- 1 cup beef stock
- Roasted potatoes and greens as desired to serve
For the marinade, stir together Extra Virgin Olive Oil, crushed garlic, pepper, stripped herbs and balsamic vinegar to form a paste. Pat the meat dry with paper towels and rub the marinade thoroughly over.
Cover and marinate for at least 30 minutes. If marinating in the fridge, bring the meat back to room temperature. Preheat oven to 230°C / 450°F.
Heat 1 Tbsp oil in a heavy-based frying pan and when very hot, sear the fillet 1-2 minutes each side (not the ends) until browned all over.
Transfer the meat to a shallow roasting pan if the pan used for searing is not oven-proof. Add remaining oil and toss the shallots around the meat, coating lightly in the oil.
Roast for 15 minutes, then introduce the mushrooms to the pan. Roast for another 15 minutes at 230°C / 450°F, then remove the mushrooms and shallots, setting aside and covering with foil. Lower the temperature to 160°C / 320°F and roast for a further 60-70 minutes for a medium rare roast.
Remove the meat, cover and keep warm for 20 minutes before carving.
While the meat is resting, place the roasting pan with the shallots and mushrooms on the stove, heat and add the wine, stirring any bits off the bottom.
Simmer until reduced by half then add the beef stock and simmer again until reduced by half. Add any meat juices to the sauce and serve the beef in thick slices with the warmed sauce.
Transform your cooking with the right Olive Oil
There’s pure olive oil, light olive oil which are refined oils and Extra Virgin Olive Oil… and then there’s Extra Virgin Olive Oil, the best of the best.
Extra Virgin Olive Oil might just be the healthiest low heat cooking oil out there.
A staple of the Mediterranean diet for thousands of years, the high levels of polyphenolic compounds in olive oil, are considered to be the reason people in the region have astonishing low rates of heart disease, arthritis, and even a higher life expectancy than their European counterparts.
And then there’s the taste!
The olives for our organic Extra Virgin Olive Oil are grown in the stunning mountains of the Sierra de Alcaraz, South-Eastern Spain, and are processed within hours of being picked; something that’s quite unusual for a mass-produced oil.
This quick turnaround from vine to bottle results in a superior taste, unmatched by any other organic Extra Virgin Olive Oil.
Robust, with herbaceous and peppery flavours, our oil is quite simply the best on the market.
If you would like to know more about our range of oils, then please don’t hesitate to contact us.