Three platter foods to keep you going until dinner

Whether you’re hosting a party or just want something for the kids to nibble on, a platter is the perfect way to go.

Here are three finger foods you can try at home, perfect for any occasion.

Easy Baked Popcorn Chicken

Baked popcorn chicken is simple to prepare and healthier than deep-fried versions. Perfect as a quick bite, you can try one or a handful depending on how hungry you are. Kids love them too!

Popcorn chicken recipe


  • 4 Free Range Chicken thigh fillets, cut into 2-3 cm pieces
  • 1 tsp Southern-style chicken blend spice mix or spice mix of your choice
  • 3 tbsp Chives, chopped
  • 1 ½ cup Cornmeal flour
  • Natural Avocado Oil
  • 1 cup Buttermilk

Dipping sauce

  • 1/2 cup dipping sauce
  • 1 tbsp Dijon mustard
  • 1 tsp Honey


Preheat the oven to 200° C. Line two large baking sheets with baking paper.

In a bowl whisk together buttermilk, garlic powder, salt & pepper, cayenne and chives. Add chicken and leave to marinade for 10 minutes.

Working in batches, coat the chicken pieces in cornmeal flour until fully coated. Spread chicken in even layers on prepared baking sheets. Drizzle some oil all over the chicken.

Bake chicken until golden and cooked through for 25 minutes, flipping halfway.

Dipping sauce: In a small bowl, combine all ingredients.

Turkish venison flatbreads (lahmacun)

Lahmacun (pronounced lah-mah-juhn) is popular street food in Turkey. Some describe it as a cheeseless pizza. We make ours with venison mince for a high-protein, iron-rich meal.

flatbread recipeIngredients

Flatbread base:

  • 2 cups flour, plus extra for kneading and rolling
  • 1 tsp instant yeast
  • 1 tsp salt
  • ½ tsp sugar
  • 2 tbsp Extra Virgin Olive Oil
  • ½ cup warm water

Flatbread topping:

  • 200 g Farm-Raised Venison mince
  • 2 tbsp tomato paste
  • 2 garlic cloves, crushed
  • ½ onion, grated
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp chilli flakes, optional
  • Salt and pepper

To serve:

  • ½ red onion, thinly sliced
  • 1 lemon, cut into wedges
  • ½ cup Italian parsley and mint leaves
  • Greek yoghurt (optional)
  • Sliced tomatoes (optional)


Whisk yeast into warm water. Set aside. In a large bowl add the flour, sugar and salt. Whisk to combine. Make a well in the middle and add yeast mixture and olive oil. Knead the dough in the bowl then turn out onto a floured surface and knead for 10 minutes, or until soft. Place dough in a clean oiled bowl, cover with a tea towel and leave to rise for 30 minutes until it has doubled in size.

Meanwhile, make the topping. Add all the ingredients to a large bowl and mix to combine well. Season with salt and pepper.

Preheat the oven to 250°C. Place a pizza stone or oven tray high in the oven to heat. (Be very careful with these and use oven mitts when handling.)

Divide the pizza dough into four portions and roll out into very thin flatbreads on pieces of non-stick baking paper. Spread toppings onto flatbreads then very carefully place on the heated pizza stone or baking sheet. Bake each flatbread for 7-10 minutes or until crisp and cooked.

Serve flatbreads while hot topped with red onion, parsley, mint, yoghurt and tomatoes (if using). Squeeze lemon juice on and enjoy!

Homemade Hummus

Hummus is surprisingly fast to make and tastes yummier when made from scratch. You can easily spice up your hummus by adding harissa or your favourite spices. Perfect with breads, vegetables or crackers!

hummus recipe from Olivado


  • 2 tbsp tahini
  • 2 cloves of garlic
  • 1/2 tsp salt
  • 1/2 tsp chilli powder
  • 2 tbsp Extra Virgin Avocado Oil
  • Juice of 1 lemon
  • 400 g Chickpeas drained, 3 tbsp brine reserved

To serve

  • sliced fresh bread
  • pinenuts
  • parsley


Add tahini, garlic, salt, chilli powder, oil and lemon juice into a blender. Blend on high for 1–2 minutes until the mixture lightens in colour.

Add the chickpeas into the blender. Blend on high until the mixture stops moving. Turn off, scrape down the sides and toss the mixture. Blend on high again for 2–3 minutes until smooth. While the machine is running add a tablespoon of chickpea brine one at a time.

Chill and serve as a dip with your favourite bread, raw carrot sticks, capsicum or cucumber. Garnish with fresh herbs.

Tip: Try different variations by adding in a handful of parsley, spinach and feta. Sprinkle toasted pine nuts on top. Or try adding 1 roasted red pepper and 1 tbsp harissa plus dukkah and basil sprinkled on top.

If it’s a quick bite or a hearty meal, we have it all

These are just three delicious recipes from the Olivado cookbook, but we have hundreds more!

Head over to our recipes page where you can find something perfect for dinner tonight.

If you have one of our award-winning oils in the kitchen, you can browse through those and find a recipe to suit.

Or you can filter via meal times! Want something special for breakfast? We’ve got you covered. Fancy treating yourself to a nice dessert? We have some amazing dishes waiting for you to try.

If a friend’s coming over and they’re vegan? No worries, we’ve plenty of recipes for them too, along with vegetarian and gluten-free meals.

From starters to cakes, BBQs to dressings, the Olivado cookbook has everything you need, and they’re all made with our delicious cooking oils.

Let us know how you get on over on our social media pages, check out Facebook, Instagram and Pinterest for the latest recipes, news and competitions.

And, as always, please feel free to contact us if you have any questions.

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