GOLDEN CREEK OLIVES - RECIPES
Peppers and Bay
Method: Using yellow, orange or red peppers or a mix of the three, cut each pepper in half and remove the seeds.
Stew the sweet peppers slowly with a couple of whole fresh bay leaves, sliced garlic and a generous amount of extra virgin olive oil until melting soft, stirring once or twice. Remove the bay leaves before serving.
Preheat oven to 180°C. Oil a 21cm round spring-form cake tin
500gm self-raising flour
2tspn cinnamon 1 cup of sultanas or raisins
250ml evoo –be brave and use a peppery oil, but not bitter
375gm sugar 250ml water
125ml brandy 1dstspn lemon rind
1tspn nutmeg 1.5 cups finely chopped walnuts
Method: Sift flour and spices together. Wash & wipe the fruit and sift a little flour over them. Beat oil and sugar together, add water, brandy and lemon rind. Fold in flour with spices, walnuts and fruit. Add mixture to cake tin and bake in oven for up to 1.5 hrs - skewer should come out clean. Remove from tin and when cool, dust with icing sugar and extra cinnamon. Serve with cream/marscapone.
PS: evoo means extra virgin olive oil!
We also process olives for olive growers in the surrounding regions, using our state-of-the art machinery in a pristine facility. Deliveries are scheduled to ensure no delays in processing occur when the fruit is delivered and strict batch control and traceability, along with hygiene management of the fruit, equipment and containers is followed.
Chicken slices with Rosemary
Method: Slice chicken fillet(s) in half horizontally (2 slices per fillet). Place a fresh branch of rosemary on each side of the slices. Lightly oil (a teaspoon worth) a fry-pan with extra virgin olive oil. Fry the chicken slices on medium heat 3-4 minutes per side.
Remove the chicken slices from the pan and place on the plate(s), removing the rosemary as you go. Add ½ cup of white wine (or orange juice) to the pan & allow to bubble up for a minute then pour it over the chicken slices & serve.
Fig and Raisin Fruit Cake
Preheat oven to 150°C. Grease and line base and sides of a deep 19cm square or 21 x 11cm loaf cake pan with non-stick paper.
125ml brandy 125ml golden syrup
160ml fruity evoo 200gm dessert figs, chopped
150gm pitted dates, chopped 200gm raisins
150gm sultanas 1cup firmly packed brown sugar
3 x 700gm eggs 1.25cup plain flour
.5 tspn baking powder 1 tspn ground nutmeg
1 tspn cinnamon
Glaze: 2 tbspn honey, 1 tbspn brandy
Method: Place the brandy, golden syrup and olive oil in a medium heavy-based saucepan. Cook over medium heat for 5 minutes or until mixture just comes to the boil. Add the fruit, cook, stirring occasionally for 5 minutes or until fruit is warm.
Pour the mixture into a large bowl. Cool 15 minutes. Stir in the brown sugar and eggs, one at a time, mix well.
Sift the flour, baking powder, nutmeg and cinnamon together. Stir gently into the fruit mixture.
Spoon mixture into prepared pan and smooth the surface. Bake for 1.25 – 1.5 hours or until cooked when tested with a skewer. Remove from the oven and (optional) glaze the top of the cake. Allow the cake to cool completely in the baking pan.
Glaze - Place the honey and brandy in a small saucepan over medium-high heat. Cook 1-2 minutes or until hot. Brush this warm glaze over the warm cake.
Sage is an aromatic herb, having a strong flavour that compliments dishes featuring rich ingredients. Native to the Mediterranean region, its strong flavour teams well with meat dishes, is good in stuffings and lightly applied in a mixed lettuce salad. Sage is a potent source of anti-oxidants.
• Thinly shred sage leaves to a pea and parmesan risotto
• Brush a fry-pan with extra virgin olive oil. Top thinly sliced veal or chicken with a whole sage leaf then wrap in prosciutto and pan-fry until golden and cooked through. Remove the meat from the pan & keep it warm, add half a cup of white wine to the pan, allowing it to bubble & reduce by half, pour the reduced wine over the meat and serve.
Coriander Tasmanian Atlantic Salmon with Lemon Pilau Rice
Pre-heat oven to 160°C.
4 x 125gm Tasmanian Atlantic Salmon Fillets
2 tblspn finely chopped coriander leaves
1 lemon juiced and zest finely grated
3 tblspns extra virgin olive oil
1 onion finely chopped
1 tblspn fresh ginger finely grated
1 cup long grain rice (or brown rice)
2 ½ cups vegetable stock,
3 tblspn fresh parsley chopped
Method: Gently saute onion and ginger in a little olive oil, stir in the rice for 2-3mins. Pour over stock, bring to boil and then slowly simmer for 20mins (30 mins) until stock is absorbed. Combine coriander, 1 tblspn zest and olive oil. Rub over salmon and cook in a lined baking tray for 15 minutes, until baked through. Into the rice, stir in remaining zest, lemon juice and parsley. Season and serve with salmon on top.
Orange and Lemon Cake
Pre-heat oven to 180°C. Grease and line 19cm loose bottomed cake tin.
150g caster sugar
zest 2 lemons
zest of 2 oranges
225g plain flour
1 level tsp baking powder
50g ground almonds
125 ml extra virgin olive oil
125ml dry white wine, icing sugar for dusting
Method: Whisk the eggs with the sugar until thick and creamy. Fold in the lemon and orange zest. Sift the flour and baking powder together and then sift and fold it into the mix. Fold in the rest of the ingredients. (Don't worry if the mix looks like it's separating, keep folding it in).
Pour the mixture into the prepared cake tin and bake in the oven for 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Once cooked, cool for 10 minutes in the tin before turning it out onto a wire rack to cool completely. Dust with icing sugar before serving.
Baked Pumpkin with Onions, Tomatoes and Basil
Pre-heat oven to 200°C.
1 butternut pumpkin peeled and cut into 5cm dice
4 large vine-ripened tomatoes chopped
2 red onions peeled and chopped
leaves from 1 bunch basil
1 tblspn plain flour
½ cup olives stoned
1 tblspn grated fresh ginger
½ cup extra virgin olive oil
Method: Combine all the ingredients in a baking dish and bake for about 30-40 minutes, stirring occasionally. Transfer to a hot grill to brown the top before serving. Serves 4 - 6
Zuccini Loaf x 2
250ml fruity extra virgin olive oil
250gm caster sugar
345gm plain flour
2 tspn baking powder
1.5 tspn vanilla extract
1 tspn bicarbonate of soda
3 tspn cinnamon
2 cups grated zucchini (2 small zucchini) with seeds removed if necessary
Preheat oven to180°C. Oil and line base of 2 small loaf pans.
Beat the eggs in a large bowl using an electric beater and gradually add the oil until combined. Beat in sugar 50 gm at a time and then add the vanilla essence.
Sift the dry ingredients together into a bowl. Add it to the egg mixture until just combined and then add the zucchini and stir in well.
Pour the mixture evenly into the two pans and bake for 40 – 50 minutes until a skewer inserted into the centre of the cake comes out clean.
Remove the pand from the oven and allow to cool for 15minutes until turning onto a wire rack to cool completely.
Note: This is a beautiful moist loaf that tastes of vanilla and cinnamon (not zucchini)!
Potato and chorizo tortilla
This recipe can be halved and prepared for 4 for lunch/dinner.
1kg washed and peeled potatoes
1 medium sized brown onion thinly sliced
5 garlic cloves, peeled and sliced
1 litre extra virgin olive oil
4 bay leaves
2 mild chorizos peeled and finely sliced
6 large eggs lightly beaten
.5cup finely sliced parsley
Salt & pepper
Preheat oven to 150°C.
Finely slice the potatoes and place in a large saucepan with the onions, garlic, olive oil and bay leaves. Cook gently, the oil should bubble only occasionally, until the potatoes are soft (about 30mins).
Drain the potato mix through a strainer, reserving the oil for reuse.
In a large (oven proof) fry pan, fry the chorizo slices until crisp. Place the eggs, some salt & pepper, potatoes, chorizos and parsley in a bowl and mix until well combined.
Place the mix into the large frypan and bake in the oven for 30 minutes or until the egg has just set. Turn out on to a plate and serve warm or at room temperature with a green salad.
Extra Virgin Olive Oil scented with Fresh Herbs
Use your imagination and be unrestrained:
Extra Virgin Olive Oil.
Fresh herbs such as parsley, mint, basil, sage, thyme, oregano, rosemary, coriander or fennel.
Spices such as cloves, cinnamon, star anise
Fruit peel: lemon, orange, mandarin
Method: Wash and dry your fresh herbs/peel thoroughly before introducing them to oil.
In a clean and dry bottle, insert three sprigs of one of the fresh herbs for each cup of oil to be stored. Fill the bottle with oil and cap the bottle tightly.
• Oil with rosemary matches well with lamb, roast potatoes, baked vegetables such as aubergines, red pepper and zucchini.
• Oil with oregano is great on salads, with fish or meat.
• Oil with basil goes perfectly with uncooked vegetables, dunking with bread, mixed with tomato sauces, or just on slices of tomato.
Note: You can mix and match herbs together to design your own favourite combinations.
Olive oil can be scented with orange or lemon peel, add a few cloves or a stick of cinnamon also if desired. Omelettes, biscuits, cakes, and all pulses match well.
Please ensure this oil is stored in a cool dark place and used within two weeks.
Baked whole Fish
Preheat the oven to a 180°C
A whole fresh fish, preferably 2kg – 3kg (or even larger), gutted and cleaned
3 tablespoons finely chopped parsley
2 garlic gloves, peeled and finely chopped
.5 kg peeled, seeded and chopped tomatoes
2 medium onions, peeled and sliced into thin rings
.5 kg red (bell) peppers, sliced into rings
juice of 2 lemons
200 ml dry white wine
8 tablespoons Extra Virgin Olive Oil
salt and pepper
Method: Combine the garlic, onions, peppers and tomatoes and place them in an oiled baking tray.
Wash and dry the fish. Stuff the fish with the parsley and place it on the tray. Season the fish with salt and pepper.
Mix the olive oil, wine and lemon juice and drizzle this over the fish. Bake the fish in the oven for about one hour.
Serve on a hot platter garnishing the fish with slices of tomato and lemon and some parsley.
Roast Potatoes with Extra Virgin Olive Oil and Oregano
Preheat the oven to 220°C
1.5 kg potatoes
2 teaspoons dried oregano
1 teaspoon of salt
Half a cup Extra Virgin Olive Oil
Juice of 2 lemons
1 cup water
Method: Peel the potatoes and cut lengthwise, into 4 or more pieces and pat the pieces dry. Place the potatoes in a baking tray and sprinkle with the oregano, salt and pepper. Mix the Extra Virgin Olive Oil, lemon juice and water and drizzle it over the potatoes. Bake in the oven, first on a high temperature for 20 minutes and then turn the oven down to moderate heat for baking for another 50 minutes, until the potatoes are soft and a golden brown. Move the potatoes on the tray frequently to avoid sticking.
Broad Bean & Bacon Pasta
400g shell, orecchiette or gnocco shaped pasta
Extra virgin olive oil
1 large finely diced onion
3 cloves garlic, finely chopped
250g chopped bacon or ham
4 cups podded broad beans –use young ones or peeled older ones
1 cup dry sherry, white wine or marsala
freshly grated nutmeg
large handful of parsley, chopped
grated parma. cheese
Method: Put on a large saucepan of water to boil with a large pinch of salt. Have pasta at the ready. These shapes are great because the sauce coats the pasta while the beans nestle into the indentations really well. Cook the pasta while you are preparing the sauce.
Gently sweat the onion, garlic and bacon (or ham) in a heavy skillet pan with a good slug of olive oil until golden brown. Add the broad beans and toss around well. Add sherry (or wine or marsala), lots of freshly grated nutmeg and black pepper. Raise the heat to boil rapidly and deglaze the pan loosening all the browned bits which have stuck to the bottom and sides. Put a lid on and turn the pan off, the beans will cook through while you are finishing the rest of the dish. Drain pasta keeping just a little of the water, and tip it all back into the saucepan. Stir in the bean mix and parsley, taste and add any more seasoning. Serve with grated cheese.
Flourless Chocolate Mud Slice
Preheat oven to 160°C Grease and line a 23cm square tin.
1/3 cup of water
150gm good quality chocolate
150ml extra virgin olive oil
185gm brown sugar
100gm ground almonds
4 eggs, separated
Method: In a large bowl combine cocoa and hot water, stir until smooth. Add melted chocolate, oil, sugar and almonds. Stir in egg yolks, one at a time Whisk egg whites in a separate bowl to soft peak and gradually fold into chocolate mix. Pour mixture into prepared cake tin and bake in pre-heated oven until a skewer comes out clean and cake is firm. Cool in tin for 5 minutes then turn out onto cake rack to cool completely. Dust with icing sugar to serve.
This is from the cookbook MoVida Rustica.
1.5 kg (3 lb 5 oz) beef cheeks
125 ml (4 fl oz/½ cup) olive oil
3 carrots, roughly chopped
1 garlic bulb, halved
1 brown onion, sliced
500 ml (17 fl oz/2 cups) Pedro Ximenez sherry
500 ml (17 fl oz/2 cups) red wine
3 bay leaves
3 tablespoons thyme leaves
1 teaspoon fine sea salt
1 head of cauliflower, broken into florets
185 ml (6 fl oz/¾ cup) cream
40g (1 ½ oz) butter
Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well.
Heat half the olive oil in a large heavy-based saucepan over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.
Add the remaining olive oil, then add the carrot, garlic and onion and sauté over high heat for 12-15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml (17 fl oz/2 cups) water.
Reduce the heat as low as possible, add the beef cheeks, then cover and cook for 3-4 hours, or until the cheeks are beginning to fall apart.
Meanwhile, put the cauliflower, cream and butter in a saucepan, season to taste with salt, then cover and cook over low heat for 35 minutes, or until very tender. Place the cauliflower mixture in a blender and process until smooth. Keep the puree warm.
The sauce from the beef cheeks should by now be reduced and glaze-like. If it needs further reducing, remove the cheeks from the pan, cover with foil to keep them warm and simmer the sauce over high heat until nicely reduced. Strain the sauce through a fine sieve and return to the pan; gently reheat the cheeks in the sauce if necessary.
Serve the cheeks and their sauce on warm plates with the cauliflower puree on the side.
Extra Virgin Olive oil has been used for thousands of years in food preparation.
It is a healthy, natural and versatile fruit juice extracted without the aid of chemicals.
It tastes good by itself, binds food together, enables you to cook food and is a natural source of antioxidants.
Olive oil loses its flavour and aroma characteristics as it ages and should be enjoyed within 12 to 18 months from when the oil is produced. It cannot be stored for posterity like wine, it is the fruit juice from the olive and is best consumed fresh.
Olive oil can be used as a substitute for butter and other vegetable oils.
The total amount of fat you eat, whether high or low, isn't really linked with disease. What really matters is the type of fat you eat. The "bad" fats - saturated and trans fats - increase the risk for certain diseases. The "good" fats such as mono-unsaturated and poly-unsaturated fats like the free fatty acids contained in extra virgin olive oil lower disease risk. The key to a healthy diet is to substitute good fats for bad fats, and to avoid trans fats.
Extra Virgin Olive Oil has vitamins and nutrients to help keep you healthy.
It can cope with a high frying heat.
It expands when heated so you use less of it than other oils.
It can enhance the flavour of your other ingredients.
It can taste fresh, grassy, fruity, apple-ish, peppery, bitter, olive-ish.
It can be a blend of varieties or one single variety of olive fruit juice.
It is used in cooking, baking, salads, marinades, dressings, dips, desserts.
Use a different tasting olive oil for different purposes:
fruity or apple-ish for muffins, cakes, mild salads, ice-cream.
grassy or bitter for rocket salads, roast vegetables, bread, dips.
peppery for marinating meats, robust salads, dips, cooking.
any of them poured onto the soup in your cup or bowl – Yum!
any of them for dressings, dipping, on your toast, or drink it!
Buy fresh extra virgin olive oil. Other oils have less benefits and flavour and they don't have the cool antioxidants which help you keep well.
Check the date produced, best before date and country it's produced in – old oil is not good oil.
Check it's in a dark bottle, tin or cask – this keeps out light.
Store the oil away from heat – heat speeds up deterioration too.
Use it up! Keeping it for a long time, in light or near heat doesn't benefit you or the quality of the oil - it becomes rancid!
Know if you're buying extra virgin olive oil…
Whatever you put into your body, make sure it's good for you.
Some of the Free Fatty Acids:
sterols help reduce cholesterol absorption.
linolenic fatty acid contains high levels of Omega-3 and
palmitic fatty acid provides stability, enabling olive oil to be cooked at high temperatures and prolongs shelf life.
oleic fatty acid is mono unsaturated, aiding in the reduction of heart disease, breast cancer and alzheimers
linoleic fatty acid is a poly unsaturated acid, it's an essential fatty acid that must be consumed for proper health as the body cannot synthesize it from other food components.