• Kailis Organic Corporate
  
  • Family History
  • People
  • Photo Gallery
  • Human Resources
• Farms
  
  • About OOM
  • About The Manager
  • Where Are We?
  • Varieties
• Sales
  
  • Stockists
  • Tasting Notes
  • Recipes
  • Products
• Latest News
  
  • Aussie Oils are Oils
  • Organic
  • Extra Virgin Olive Oil
• Processing
  
  • Processing
• Links
  
  • Links

Chicken Soup  

Immune-Boosting Chicken Soup 

Ingredients

4 tablespoons Kailis Organic Extra Virgin Olive Oil "Premium or Chef's Blend"
1 whole stewing or roasting chicken (about 1.75 kg), cut into eighths, neck and giblet reserved, liver discarded
6 large carrots, cut into slices
6 parsnips (about 875 g), cut into bite-size chunks
4 medium onions, cut into bite-size chunks
4 sticks celery, cut into bite-size chunks
1 turnip (about 500 g), peeled and cut into bite-size chunks
10 cups water
3 whole peppercorns
1/4 cup loosely packed coriander leaves, plus 1 tablespoon chopped coriander
1/4 cup loosely packed parsley leaves
2 tablespoons curry powder
4 cloves garlic, minced
2 teaspoons cayenne pepper flakes
1 tablespoon chopped fresh ginger
1 teaspoon salt
1 cup frozen peas
4 green onions, thinly sliced
2 tablespoons fresh lime juice (about 2 limes)

Preparation  

Heat 2 tablespoons olive oil in a large stock pot over medium heat. Add the chicken, neck and giblets and cook for about 15 minutes, or until browned. Remove with a slotted spoon and set aside.

Drain all but 2 tablespoons of the remaining drippings. Add half of the carrots, parsnips, onions, celery and turnip. Cook for 15 minutes. Add the chicken, water, peppercorns and half of the coriander and parsley. Cover and bring mixture to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer for one hour, or until chicken is cooked through.

Cool the chicken in the stock. When the chicken is cool enough to handle, remove and discard the skin. Tear the chicken meat from the bones and discard the bones. Shred the chicken meat and set aside.

Strain the stock through a colander and discard the solids. Rinse the stock pot and return the strained stock to the pot. Cover and refrigerate for 8 hours, or overnight.

In a large frying pan or saucepan, heat remaining 2 tablespoons olive oil over medium heat. Add remaining carrots, parsnips, onions, celery, turnip, curry powder, garlic, cayenne pepper, ginger and salt. Cover and cook, stirring occasionally, for 15 minutes, or until the vegetables are crisp-tender.

Meanwhile, skim off any congealed fat from the stock. Cover and bring the stock to the boil. Add cooked vegetables, chicken pieces and peas. Cover and simmer for 10 minutes, or until the vegetables are tender. Stir in remaining coriander, green onions and lime juice. Remove from the heat and serve.

Olive Oil and Rosemary Cake

Ingredients

1 cup orange juice
1 teaspoon fine salt
3 large eggs at room temperature
1-1/4 cups whole milk
1-1/2 cups sugar
1/4 cup Cointreau or other orange liqueur - even try Kailis Organic Dolce
1-1/2 cups Kailis Organic Extra Virgin Olive Oil, plus more for oiling pans
1 tablespoon lemon zest
2 teaspoons anise seed
2 teaspoons finely chopped fresh rosemary leaves
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup powdered sugar, for garnish
2 fresh rosemary sprigs, for garnish 

Preparation

Preheat oven to 350ºF. Oil two 10-inch round cake pans. 

In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir, and let cool.

Lightly beat eggs on high for 1 minute until frothy. Add milk, sugar, Cointreau, olive oil, reduced orange juice, lemon zest, anise seed, and chopped rosemary. Mix for 1 minute until well-blended. Mix in the flour, baking soda, and baking powder until smooth.

Pour half of the mixture into each oiled cake pan. Bake for 1 hour. 

Place on a rack to cool. Run a knife around the edges and flip over on a plate. 

While the cake is still warm, use a sifter, fine sieve, or mesh colander to sprinkle powdered sugar lightly and evenly on the cake.

Garnish each cake with a rosemary sprig. Cut into wedges and serve.

Makes 2 cakes, or about enough for 8 people.

Candied Tomatoes on Basil Leaves

Ingredients

12 vine-ripened cherry truss tomatoes 
125g caster sugar 
12 basil leaves

Preparation

Line a baking tray with baking paper. Remove the tomatoes from the vine, leaving the stalk attached. Place the sugar and 1/4 cup (60ml) water in a heavy-based saucepan and stir over low heat until the sugar dissolves. Increase the heat to medium and cook, without stirring, for 6-8 minutes until the sugar is a golden caramel. Remove from the heat.

Working quickly, hold a tomato by the stalk and carefully dip in the caramel to coat, then place on the tray and set aside for 2-3 minutes to harden. Repeat until all 12 tomatoes are covered in caramel.

To serve, arrange the basil leaves on a platter, then top each basil leaf with 1 candied tomato.

Makes 12

Orange & Coconut Cake

Ingredients (serves 4)

1 cup caster sugar 
125g unsalted butter, softened 
3 teaspoons finely grated orange rind / add a splash of Kailis Organic Dolce for moisture & flavour
4 eggs 
1 cup (160g) self-raising flour, sifted 
1 3/4 cups (150g) desiccated coconut 
2 tablespoons freshly squeezed orange juice 
Easter eggs and icing sugar, to serve

Preparation

Preheat oven to 160°C. Place sugar, butter and orange rind in a large bowl, and beat with electric beaters for 4 minutes until light and creamy. Add eggs, one at a time, beating well between additions.

Fold flour and coconut through mixture, along with orange juice. Spoon mixture into a 22cm-round cake pan greased and lined with baking paper. Cook for 50 minutes or until cooked through when tested with a skewer.

Allow to cool, then decorate with Easter eggs and a dusting of icing sugar.

Preparation Time - 6 minutes
Cooking Time - 50 minutes

Extra Virgin Olive Oil Chocolate Sauce

Delicious served hot over ice-cream or serve as a cold ganache by warming a spoon and scooping out a portion to be served with biscotti or shortbread.  Finish whatever it is you serve with a few drops of Kailis Organic Extra Virgin Olive Oil!

Ingredients

1 cup heavy cream
1 tablespoon glucose or corn syrup
3 cups dark chocolate chips
3/4 cup Kailis Organic Extra Virgin Olive Oil
Pinch of salt

Preparation

Combine all ingredients in a nonreactive bowl.  Place the bowl over a pot of simmering water - be sure the water is not touching the bowl.  Stir often with a rubber spatula until the mass has melted and been fully incorporated.

Keeps well refrigerated for weeks.  Makes 3 cups.

Christmas Puddings

Ingredients

2 cups mixed dried fruit
1/2 cup dried cranberries
1/2 cup dried diced apricots
1 teaspoon ground cinnamon
1 teaspoon ground all spice
1/4 teaspoon freshly grated nutmeg
1 green apple, skin on, finely diced
250ml brandy, gently warmed
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
125g butter, softened
1 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 eggs
60ml milk
1/4 cup glace ginger, roughly chopped
1/4 cup glace cherries, roughly chopped
100g blanched almonds, roughly chopped
Icing sugar

Preparation

Put the mixed dried fruit, dried cranberries and diced apricots into a large stainless bowl and pour over the warmed brandy.  Mix to coat, cover and set aside for at least 6 hours, overnight is better.

Pre-heat oven to 170 degrees C.  Grease 12 x 150ml pudding ramekins, line the base of each with a circle of baking paper.  Sift together the flour, baking powder, cinnamon, all spice and nutmeg.

In a bowl, beat butter, sugar and vanilla until pale and fluffy.  Add eggs one at a time beating well to combine.  Don't worry if the mixture appears to curdle, this will rectify when flour is added.

Slowly mix in the sifted flour mixture, followed by the milk.  You should have a stiff batter.

Uncover the marinating fruits and stir in the ginger, glace cherries, apple and almonds.  Mix through the pudding batter, until well combined.

Spoon the mixture into the greased ramekins (about 3/4 full), top each with a square of baking paper and then foil, secure with string.  Put the puddings into a large baking tray and fill the base with water, to at least 4cm high.  Put into the oven and bake for 1 hour 15 minutes.  Check the water level periodically, add more if needed.  The puddings are ready when they spring to the touch.

Cool slightly, run a knife around the edge of each, tap on the bench and invert.  Dush with icing sugar, serve with warm custard.

Serves 12. 

Custard

Ingredients

2 cups cream
6 egg yolks
1/2 cup caster sugar
1 vanilla bean, split lenghwise to get the seeds
1 tablespoon cornflour

Preparation

In a small saucepan over a medium heat, heat the cream, do not let it boil.  In a medium bowl using electric beaters, beat together the egg yolks and caster sugar until thick and pale, about 5 minutes.  Scrape in the vanilla seeds and sprinkle in the cornflour.  Beat through.

With the beaters running, gradually pour in the warm cream.  Return the mixture to the saucepan, put over a medium low heat and stir constantly until it thickens, about 6 minutes.  When it is ready it will coat the back of the spoon.

Pour into jug and serve with puddings.

Festival Food Guide

Heading into Christmas friends are likely to drop by unexpectedly, here are a few ideas to help create wonderful celebration foods.

Salsa Verde

Serve with Grilled Fish or Prawns 

Blend ½ cup flat least parsley
1/3 cup mint leaves
1/4 cup of dill with 2 anchovies (optional)
2 cloves garlic
1 tablespoon lemon juice
1/3 cup Kailis Organic Extra Virgin Olive Oil

Stir through 2 teaspoons of grainy mustard and season to taste.

Vine-Ripened Tomato and Basil Salad

Ingredients

4 large vine-ripened tomatoes, very thinly sliced
½ cup pitted Kalamata olives, halved
10 basil leaves, shredded
200g bocconcini, torn into strips
2 teaspoons balsamic vinegar
1 tablespoon Kailis Organic Extra Virgin Olive Oil
Salt & Pepper

Preparation 

Arrange the tomatoes in overlapping circles on a large flat platter, scatter over the bocconcini, olives and basil. Drizzle with the balsamic vinegar and olive oil, then season with salt and freshly ground black pepper. Serves 6 - 8.

Rocket, Fig and Parmesan Salad

Ingredients

2 rashers bacon, sliced into matchsticks
3 tablespoons lemon juice
4 fresh figs, cut lengthways into quarters
100g wild rocket
40g parmesan, thinly shaved with a veggie peeler
½ cup whole egg mayonnaise
3 tablespoons cream
Kailis Organic Extra virgin olive oil
Pepper

Preparation

Make dressing, place the mayonnaise, lemon juice and cream in a bowl and whisk together until well combined. Heat the olive oil in a frypan and stir fry the bacon strips for 5 minutes over medium heat, until golden and crispy. Remove and place the bacon in a bowl with the figs and rocket and gently toss. Serve on a platter with the dressing drizzled over and some cracked pepper to season and scatter with shaved parmesan.

For something different, swap thinly sliced pears for the figs and dress with 1 ½ tablespoons red wine vinegar and 80ml extra virgin olive oil.

Lemon, Thyme & Oregano Marinade

Put into a bowl the leaves from one bunch of thyme, roughly chopped leaves from half a bunch of oregano, the juice and peel from 2 medium lemons, 3 - 4 cloves crushed or finely chopped garlic and ¾ cup extra virgin olive oil. Season with salt and pepper and mix to combine.

Can be used with any type of meat or poultry.  Make it an hour before it needs to be used.  You can massage it into the meat using your hands.

Yoghurt, Garlic and Mint Marinade

Put 500ml of thick Greek yoghurt into a bowl with 4 cloves of crushed garlic, ½ cup chopped mint leaves, ½ teaspoon ground coriander and ¼ cup extra virgin olive oil. Stir to combine.

Can be used with any type of meat or poultry. Make it an hour before it needs to be used. You can massage it into the meat using your hands.

Rosemary & Balsamic Marinade

Pull the leaves off 4 x 10cm stems of rosemary, roughly chop and add 1/3 cup balsamic vinegar, 3 bay leaves crushed and 2/3 cup extra virgin olive oil. Mix to combine.

Can be used with any type of meat or poultry. Make it an hour before it needs to be used. You can massage it into the meat using your hands.

Classic Pesto

A classic Italian sauce is so easy and versatile, you'll want to keep some always on hand in the refrigerator. Pesto is traditionally made with pine nuts, garlic, olive oil, basil, and Parmesan cheese. It's most popular use is tossed with pasta. Walnuts may be substituted for pine nuts in a pinch.  

Ingredients

2 tablespoons coarse-chopped walnuts or pine nuts 
2 garlic cloves, peeled 
3 tablespoons Kailis Organic Extra Virgin Olive Oil 
4 cups basil leaves (about 4 ounces) 
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

You will need a food processor or strong blender. With the motor running, drop the pine nuts and garlic through the feed chute. Process until finely minced. Add the olive oil and pulse three times. Add basil, Parmesan cheese, and salt to the processor bowl. Process until finely minced, scraping down sides.

Refrigerate leftovers and use within 1 week.

Chicken Parmesan

Ingredients

2 tablespoons Kailis Organic Extra Virgin Olive Oil, plus a little more for drizzling
2 garlic cloves, crushed
400g can chopped tomatoes
1 teaspoon sea salt
1 teaspoon sugar
freshly ground black pepper
2 tablespoons freshly shredded basil
4 chicken breast fillets
100g fresh mozzarella, roughly torn
1/2 cup grated parmesan
finely chopped fresh parsley
salad & bread to serve

Method

Heat 1 tablespoon of olive oil in a saucepan and add garlic and cook for a few seconds, stirring.  Add tomatoes, salt, sugar and pepper and cook, stirring occassionally, until oil rises to the surface and sauce reduces and thickens, about 15 minutes.  Remove from heat, stir through the basil.

Preheat oven to moderate, 180 degrees celsius.  Heat remaining 1 tablespoon oil in a large non-stick frying pan on high.  Add the chicken and cook for 1 - 2 minutes each side, or until golden.  Transfer to a large ovenproof baking dish.  Pour the tomato sauce evenly over the chicken, then top with torn mozzarella and sprinkle with parmesan.  Drizzle with a little extra olive oil.

Place in preheated oven and bake for 20 minutes, or until cheese is melted and bubbling.  Remove from oven, scatter parsley over and serve with salad and bread.

Marinated Feta Bruschetta

Ingredients 

12 thin slices baguette
3/4 cup Kailis Organic Extra Virgin Olive Oil
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
1 1/2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 clove garlic, minced
1/8 teaspoon crushed red pepper flakes
Zest and juice of half a lemon
1/2 pound firm feta cheese, cut into 1/2-inch cubes

Method

Preheat the oven to 400 degrees. Brush both sides of baguette slices with 2 tablespoons of the olive oil; season with salt and pepper.

Bake until crisp and golden brown, about 10 to 15 minutes.

With the motor running, drop the herbs and garlic through the feed tube of a food processor. Drizzle in the remaining olive oil, and continue processing until the mixture is creamy and emulsified. Add the cayenne, lemon zest and juice, and pulse to combine. Season to taste with salt and pepper.

Place the feta in a large bowl; add the marinade and toss gently to coat. Cover and refrigerate for a day or two. Let sit at room temperature for 30 minutes before serving.

Spoon a generous amount onto each toast, and serve immediately

  

Spanish Omelette - Traditional

Yield - Serves 4 - 8

Preparation - 20 minutes
Cooking - 25 minutes

For a lighter omelette, cook the sliced potatoes in water and soften the onion in 4 tbsp extra virgin olive oil.

Ingredients

1 medium-large onion
50ml Kailis Organic Extra Virgin Olive Oil
4 medium-large waxy potatoes (approx. 500g in total)
6 medium organic eggs

Method

Trim, halve and slice the onion wafer-thin. Heat the oil in a non-stick frying pan over a medium heat for 5 min. Add the onion. Partially cook for 5 min. Meanwhile, peel the potatoes and slice as if making thick crisps. Rinse, drain in a colander and pat dry. Season with salt and toss to distribute.

Submerge the potatoes in the oil. Simmer steadily for 10-15 min until the potatoes are tender but hardly coloured. Remove from the heat and scoop the contents of the pan into a sieve resting over a bowl. Drain the oil from the frying pan. Whisk the eggs in a mixing bowl. Season with salt and pepper. Add the potatoes and onions. Stir thoroughly.

Heat a little oil in the frying pan, swirling it around the pan. Add the egg mixture, shaking the pan to settle. Cook over a medium-low heat so the egg

quickly turns pale and sets at the edges. Continue cooking, adjusting the heat as necessary, until the omelette looks three-quarters set.

Gently shake the pan to ensure that it isn't sticking anywhere, cover with a lid slightly larger than the pan and quickly invert. Slide the omelette back into the pan and cook for a few minutes to set what was the top. Take care not to overcook. Slip the omelette on to a plate. Eat warm or cold. Serve sliced in wedges like a cake. Good with any tomato sauce.

Cheats Spanish Omelette

Yield - Serves 2 - 4

Preparation - 10 minutes
Cooking - 15 minutes

Ingredients

3 medium eggs
30g lightly salted hand-cooked crisps
1 onion chopped and softened in 2 tbsp Kailis Organic Extra Virgin Olive Oil

Method

Whisk and season the eggs.  Mix in the crisps, breaking up big ones and stirring until they begin to soften.  Add the onion.  Heat 1 tsp olive oil in a small non-stick frying pan and add the omelette mix.  Cook as before.

Mashed Potatoes with Extra Virgin Olive Oil  

Yield - Makes 8 servings

Fluffy potatoes and fruity olive oil are a perfect match; the better the oil, the better the flavor.

• 6 large baking potatoes (about 4 1/2 pounds), peeled, cut crosswise into thirds
• 7 tablespoons Kailis Organic Extra Virgin Olive Oil, divided

Preparation

Place potatoes in a heavy large pot. Cover with cold water. Boil over medium-high heat until potatoes are tender when pierced with fork, about 30 minutes. Drain, reserving 1 1/2 cups potato cooking liquid. Return potatoes to dry pot. Stir over medium heat until any excess liquid evaporates. Add 6 tablespoons olive oil and mash until almost smooth. Mix in enough potato cooking liquid as needed to moisten. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more reserved cooking water as needed to moisten.) Transfer potatoes to large bowl. Drizzle with remaining tablespoon olive oil and serve.

Easter Salad  

Ingredients (serves 6)

• 1 small broccoli, cut into florets
• 100g sugar snap peas, trimmed
• 2/3 cup fresh or frozen peas
• 1/2 telegraph cucumber, cut into large cubes
• 1 avocado, diced
• 150g tub mixed salad sprout combo
• 1/4 cup finely chopped flat-leaf parsley leaves
• 1/4 cup finely chopped mint leaves
• Juice of 2 lemons
• 100ml Kailis Organic Extra Virgin Olive Oil
• 3 tbs mixed salad seeds (such as sunflower, sesame and pepita)
• 100g feta, crumbled

Method

Blanch the broccoli in boiling water for 2-3 minutes and the sugar snap peas and fresh or frozen peas for 1-2 minutes. Drain, refresh in cold water and drain again. 

Place the blanched vegetables in a bowl with the cucumber, avocado, sprouts, parsley and mint. Whisk the juice and oil in a bowl, then season and toss through the salad with the salad seeds. Top with crumbled fetta.

Source - Taste.com.au. Recipe by Valli Little - http://www.taste.com.au/recipes/3723/easter+salad.  Potography by Ben Dearnley
    

Kailis Organic Dolce Decadent Chocolate Dessert  

Kailis Organic Dolce lends a mouth watering velvety texture and notes of orange to this decadent dessert, perfect for individual servings. The dessert will become more solid the longer it is refrigerated, best to combine just prior to serving.

Ingredients

200g dark chocolate (best quality 70% cacao), coarsely chopped
¼ cup Kailis Organic Extra Virgin Olive Oil "Dolce"
200ml pouring cream
1 tsp orange zest
to serve
1 punnet raspberries
3 tbsp double cream (optional)

Method

Place the chocolate in a glass bowl over saucepan of simmering water, stirring slowly over low heat for 3-5 minutes or until smooth. Remove from heat, and continue stirring whilst adding olive oil, until evenly combined. Set aside to cool to room temperature.

Meanwhile, place cream in a bowl , add orange zest and whip until it just starts to thicken.

Gently fold the cream into the chocolate mix, until combined.

Pour into serving dishes of your choice and refrigerate for 15 minutes. 

Serve with raspberries and cream.

Serves 4-6

Balsamic Vinegar Salad Dressing

The base for this classic and flavourful oil and vinegar salad dressing.  Forget about the store-bought version, you can whisk this together in a matter of minutes, and it's far better!

Ingredients

2 Tablespoons balsamic vinegar
1 Tablespoon red wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon light brown sugar
1 garlic clove, crushed through a press (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup Kailis Organic Extra Virgin Olive Oil

Directions

To make the vinaigrette, in a medium bowl whisk balsamic vinegar, red wine vinegar, Dijon mustard, brown sugar, garlic, salt and pepper until mixed.  Gradually whisk in the extra virgin olive oil until smooth.

Preparation Time - 5 minutes. Yield - about 1 cup

Homemade Olive Tapenade

Tapenade is a rich olive spread popular in the Mediterranean, it's quite easy to make at home.

Ingredients

20 pitted Kalamata olives, coursely chopped
1 tsp rinsed, drained and chopped capers
2 tsp Kailis Organic Extra Virgin Olive Oil
1/2 tsp anchovy paste (optional)
Fresh cracked black pepper

Directions

Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper.  Mix well.  Refrigerate and use within two weeks. 

Use as a spread for sandwiches like panini and muffaletta or as a condiment.

Lemon Aioli

Ingredients

2 - 3 garlic cloves, peeled and chopped (about 1 tablespoon)
1 teaspoon kosher salt
1 extra-large egg yolk
1 cup Kailis Organic Extra Virgin Olive Oil
2 1/2 tablespoons fresh lemon juice
2 - 3 teaspoons of warm water
1 teaspoon lemon zest

Directions

Using a mortar and pestle, pulverize the garlic and salt to a smooth paste.  If you don't have a mortar and pestle, smash the garlic with the flat side of a chef's knife or a garlic press.

If your mortar is too small to whisk the entire amount of oil in (or you don't have one), transfer the mashed garlic and salt to the bowl of an electric mixer or a medium stainless-steel bowl.  Whisk in the egg yolk by hand.

Slowly drizzlke in the extra virgin olive oil, place the bowl in the mixer fitted with a whisk attachment and mix on medium speed.  Or continue to whisk in the oil by hand.  Pour the oil in a slow, steady trickle, scraping down the sides of the bowl as necessary.

As the mixture thickens, add a little more of the lemon juice and water and continue whisking until the remaining extra virgin olive oil is completely incorporated and the sauce is thickened.  Season with lemon juice and zest and salt to taste.

Deep-Dish Polenta Pizza

Ingredients

1 tablespoon plus 1 teaspoon Kailis Organic Extra Virgin Olive Oil
1 cup polenta or cornmeal
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup (about 2 ounces) grated Parmesan
1/2 head radicchio, shredded
1/2 cup sun-dried tomatoes, drained and thinly sliced
4 ounces mozzarella, cut into a 1/2-inch dice

Directions

Heat oven to 400 degrees F.  Coat a 9-inch springform pan, round cake pan or pie plate with 1 tablespoon of Kailis Organic Extra Virgin Olive Oil and set aside.

In a medium saucepan, bring 2 1/4 cups of water to the boil.  Whisking constantly, slowly add the polenta or cornmeal.

Reduce heat to low and cook, stirring, until the polenta starts to pull away from the sides of the pan, 4 to 5 minutes.  Stir in the salt, 1/4 teaspoon of the black pepper, and the Parmesan.  Remove from heat.

Spread the polenta over the bottom of the prepared pan, using a spoon to form a raised edge.

In a bowl, combine the radicchio, tomatoes, mozzarella, and the remaining oil and pepper.  Spoon the mixutre over the polenta.

Bake for 30 minutes.  Cut into Wedges.  Serves 4 - 6.

Scallops on Blood Orange

Ingredients

3 blood oranges
1 tablespoon Champagne vinegar
2 tablespoons minced shallots
3 tablespoons extra-virgin olive oil
1/2 ounces watercress, stemmed
Sea salt and freshly ground black pepper
6 large (2-ounce) diver or day-boat sea scallops, sliced in half, or 12 medium
(1-ounce) scallops, patted dry

Cut skin from two of the oranges, following the curve of the fruit with the knife. Carefully cut the sections from the membranes, working over a small bowl to catch any juice. Put the segments in a large bowl.

Measure 2 tablespoons of the juice and transfer to a small bowl. If there is less than 2 tablespoons, squeeze enough from the remaining orange to yield 2 tablespoons.

Whisk in the vinegar and shallots. Gradually whisk in 2 tablespoons of the olive oil in a slow, steady stream. Add to the bowl with the orange segments. Add the watercress and toss gently to coat evenly. Season with salt and pepper to taste.

Divide among 6 small plates.

Season scallops with salt and pepper. In a large saute pan, heat remaining 1 tablespoon olive oil over high heat until it shimmers but does not smoke. Add scallops and cook until browned on the bottom, about 2 minutes (slightly less for smaller scallops.

Turn and cook until the other side is browned, 1 to 2 minutes or to desired doneness. Divide the scallops among the plates of salad and serving immediately. Yield: 6 small plates

Morning Glory Muffins

Recipe by Lisa A. Sheldon "Olive Oil Baking"

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• 3 eggs, lightly beaten
• 1 cup olive oil
• 1¼ cups granulated sugar
• 2 teaspoons vanilla extract
• 1 cup peeled, finely grated carrots
• 1 Granny Smith apple, peeled and grated
• ½ cup raisins or currants
• ½ cup shredded, sweetened coconut
• ½ cup walnuts or pecans

Preheat oven to 350 degrees and prepare 24 muffin cups with paper liners.
In a small bowl, combine flours, baking soda, cinnamon, cloves, nutmeg and salt. Mix well.
In a large bowl, whisk together remaining ingredients. Add the dry ingredients and stir just until moistened.

Fill muffin cups three-fourths of the way and bake 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool in the pans for 5 minutes, then transfer to a cooling rack. Serve warm. Store leftovers in an airtight container or freeze for up to 1 month. Yield: 24 muffins

Lisa's Chocolate Chip Cookies

Recipe by Lisa A. Sheldon "Olive Oil Baking"

Ingredients

• 1½ cups all-purpose flour
• 1 cup whole-wheat pastry flour
• 2 tablespoons wheat germ
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 stick butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1/3 cup olive oil
• 2 teaspoons vanilla
• 2 eggs
• 1 to 1½ cups chocolate chips
• 1 cup chopped walnuts

Preheat oven to 375 degrees. In a small bowl, combine the flours, wheat germ, baking soda and salt, and set aside.

In another bowl, using a hand-held mixer, beat together the softened butter, granulated sugar and brown sugar. Add the olive oil, vanilla and eggs, and beat until light and fluffy.

Stir the dry ingredients into the wet until combined. Then stir in the chocolate chips and walnuts.
Drop by rounded spoonfuls onto cookie sheets. Bake 12 to 14 minutes, or until slightly brown at the edges. Do not overbake. Allow to cool on the sheet for 2 minutes and then transfer to a wire rack to cool completely. Yield: 3 dozen cookies.

Raspberry Oat Bars

Recipe by Lisa A. Sheldon "Olive Oil Baking"

Ingredients for the bar:

• ½ cup old-fashioned rolled oats
• 1 cup all-purpose flour
• ½ cup whole wheat pastry flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 cup brown sugar, packed
• 2/3 cup olive oil
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ cup sliced almonds

Ingredients for the filling:

• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 2 cups raspberries, fresh or frozen (if frozen, allow to thaw slightly)

Preheat oven to 375 degrees and coat a 9-by-13-inch glass baking dish with cooking spray.
In a large bowl, combine the oats, flours, salt and baking powder. Make a well in the center. In another bowl, combine the brown sugar, olive oil, water, and vanilla and almond extracts. Whisk until blended.

Pour the wet ingredients into the dry and stir until well-mixed. Reserve 1½ cups of this mixture for the topping. Press the remaining mixture into the prepared pan.
Mix reserved crust and sliced almonds. Set aside.

In a small bowl, combine the sugar, cornstarch and raspberries. Evenly distribute the berry mixture over the crust. Sprinkle reserved crust and almond mixture over the berries.
Bake for 25 to 30 minutes, or until the top is lightly browned. The bars will look slightly less than done but will firm up as they cool.

Allow to cool in the pan on a wire rack. Once completely cool, cut into bars. Yield: 36 to 48 bars.

Olive Oil Cake

Makes 6 to 9 servings.

Ingredients

1 large baking pan, filled with water
3 large eggs, beaten
2 cups granulated sugar
1 cup extra-virgin olive oil
1 1/4 cups milk
1 orange, zest removed
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 teaspoon anise seeds
Cooking spray
9 teaspoons whipped cream
9 teaspoons fruit jam

Method

Preheat oven to 350 degrees. Place baking pan filled with water on the bottom shelf. (The water bath prevents the cake from drying out while baking.) In a large mixing bowl, whisk eggs and sugar. Add oil, milk and zest. In a larger bowl, sift together flour, baking soda, baking powder, sea salt and anise seeds.

Use a rubber spatula to create a well, or indentation, in the dry ingredients. Pour about 1/3 of liquid mixture into well. Use a rubber spatula to begin mixing wet and dry ingredients.

When almost completely mixed, add 1/3 more liquid and mix; repeat with final 1/3 of liquid. Mix until the batter comes together evenly. It may be slightly lumpy. Spray the sides of the cake pan and line the bottom with parchment paper. Pour cake batter into pan and bake at 350 degrees for 30 minutes.

Rotate pan and bake another 15 to 25 minutes, or until cake sets in the center. Allow to cool to room temperature. Run a knife along the sides of the pan and gently place cake top-side down on a plate. Remove pan and parchment paper. Place another plate on top and flip the cake back over. Cut into pieces and serve with whipped cream and fruit jam.

Approximate values per serving: 560 calories, 28 g fat, 5 g saturated fat, 70 mg cholesterol, 74 g carbohydrates, 6 g protein, 196 mg sodium, 1 g fiber, 45 percent of calories from fat.

Aleo Olio Pasta

Directions

Lightly coat a skillet with the KOOG Organic Extra Virgin Olive Oil and add the garlic, peppers, chillies and cracked black pepper. Sauté until the garlic starts to turn brown, toss the spaghetti in until it is lightly coated with the oil. Serve on plates and grate some Parmesan cheese over the top.     

This dish is also good if you care to add onions, capers or anchovy paste. 

Directions

Bruschetta is one of the simplest things in the world to make, and can be very satisfying with KOOG Organic Extra Virgin Olive Oil. You will need 4 six-inch wide slices of Tuscan bread. Toast them, gently rub them with a cut clove of garlic (you don’t want to overwhelm the oil), then drizzle them with KOOG. Season with salt and pepper to taste, cut the slices in half, and serve.     

There are many variations to bruschetta. Here's one of the tastiest: After rubbing the slices with the garlic, rub them with a very ripe cut tomato as well (or spread a thin layer of chopped tomatoes seasoned with basil, salt & pepper over the slices). Then sprinkle with KOOG and season. As well as being a fine appetiser, this is a traditional merenda, or afternoon snack (unfortunately it’s not as common now that other companies are producing pre-packaged cakes).     

Don't forget, if you are having a barbacue, bruschetta is an excellent way to begin.

Directions

Grate the lemon to remove the zest from it, using the small holes of a box grater. In a warmed serving bowl, combine the lemon zest, lemon juice, KOOG Organic Extra Virgin Olive Oil, garlic cloves, olives, thyme, the 1-teaspoon of salt, and pepper to taste. Press on the garlic with the back of a wooden spoon to release its juices, and remove it just before you add the cooked pasta to the sauce.     

To cook the pasta, bring the water to the boil in a large pot. Add the pasta, and 2 tablespoons salt. Stir frequently to prevent from sticking together.     

Spaghetti will cook in about 5 minutes. When done, drain immediately. Toss the hot pasta with the cold sauce. Serve piping hot.    

Directions

Source: Manuel Perez     

Directions

With a sharp, serrated knife, cut along the back of each prawn to reveal the black vein and carefully remove it. Rinse the prawns in a little cold water if necessary and pat dry on kitchen paper. If you prefer them peeled, simply peel the body shell away, leaving the head and tail attached.     

Blend or process chillies, capsicum, olive oil and a good pinch of salt until smooth, then mix carefully with the prawns.     

Refrigerate, covered, for at least 2 hours. Cook prawns on a heated barbecue or grill plate for about 2-3 minutes on each side for medium-sized ones, or 3-4 minutes for large.     

Serve with lemon or lime wedges.     

Cook's tip: For ease of cooking and turning on a barbecue, you may want to thread the prawns onto a metal skewer before cooking.     

Directions

To make chickpea salsa, heat olive oil in a saucepan and gently cook green onions, chilli, capsicum and lime zest for a few minutes until soft, but not coloured. Add the chickpeas, stir well and remove from heat. Stir in chilli sauce and fresh herbs; season with salt and pepper, and set aside. If the salsa seems dry, dress with a little more oil.     

Make a cut down the centre of each squid and open flat. With a sharp knife, score the body in criss-cross fashion about 2cm apart, then cut each piece in half. Brush the squid bodies and tentacles with vegetable oil, and season with salt and pepper.     

Cook the pancetta on a heated grill plate and barbecue until crisp. Then cook the squid for 2 minutes on each side and serve with rocket, warm salsa and the pancetta.    

Olive Oil Cake With Crème Fraiche and Candied Tangerines

Time: 1 hour and 15 minutes 

Ingredients (Serves 8)

1 cup KOOG Extra-Virgin olive oil, plus extra for greasing pan 
3/4 cup all-purpose flour 
2-1/2 teaspoon baking powder 
1/2 cup semolina (also sold as pasta flour) 
1/2 teaspoon kosher salt 
1/4 cup brandy 
3 extra-large eggs 
6 extra-large egg yolks 
2 cup sugar 
1/2 vanilla bean, halved lengthwise 
6 seedless tangerines, peeled and separated into segments, white pith (veins) removed 
1 cup heavy cream 
1/4 cup crème fraiche 

Directions

1. For the cake: Preheat oven to 375 degrees. Brush a 9-inch round cake pan with a little olive oil. In a large bowl, sift together the flour and baking powder, then stir in semolina and salt. In a small bowl, combine 1 cup olive oil and the brandy. 

2. Using a stand mixer, whisk together the eggs, egg yolks, and 1 cup sugar at high speed for 7 minutes. Transfer mixture to a large bowl. Alternate folding in dry ingredients and olive oil mixture, one third at a time. Pour batter into cake pan, and tap three times to remove air bubbles. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. 

3. Meanwhile, scrape the pulp from the vanilla bean into a medium saucepan. Add the pod, remaining sugar, and 1 cup water. Bring to a boil, reduce heat to low, and add tangerines. Simmer until shiny and slightly puffy, 3 to 5 minutes. Strain into a bowl and discard vanilla pod. Return liquid to the pan and boil over medium-high heat until thick enough to coat the back of a spoon. Allow to cool completely and gently stir in the tangerines. 

4. To serve, let cake cool on a rack for at least 15 minutes. Using a stand mixer, whisk the heavy cream and crème fraiche together to soft peaks. Place slices of the cake on plates, top with some of the candied tangerines and syrup, and garnish with a dollop of whipped cream. 

Tasty Carrot and Walnut Muffins

Recipe Adapted by Toni Jones  

Ingredients

2 cups self raising flour 
1 teaspoon of cinnamon 
½. cup brown sugar 
½. cup chopped walnuts 
2 cups grated carrots 
3 extra large eggs 
¼. Cup of Dolce organic olive oil 

Blueberry and Orange Muffins

Recipe Adapted by Toni Jones  

Ingredients

200 g. of blueberries. 
220 g. plain flour 
2 teaspoons baking powder 
125 g. sugar 
¼. Cup of milk or buttermilk 
1 egg 
¼. Cup Dolce organic olive oil 
grated rind of an orange 

Fennel, Orange and Radicchio Salad

Recipe Adapted by Toni Jones  

Ingredients

1 bulb fennel (sliced) 
3 oranges, peeled and sliced into rounds 
1 Spanish onion sliced 
1 Radicchio, washed and torn roughly 
¼ cup roasted pistachios 

Dressing

¼ cup orange juice 
½ cup Dolce - Olive Oil 
1 tablespoon honey 
Salt and Pepper

Olive Focaccia with Thyme & Sea Salt

Preparation Time
25 minutes

Cooking Time
20 minutes

Makes
1 loaf (8 portions)

Ingredients (serves 4)

• 400g (2 2/3 cups) plain flour
• 2 tsp (7g/1 sachet) dried yeast
• 1/2 tsp caster sugar
• 1/2 tsp salt
• 1 tbs dried thyme leaves
• 250ml (1 cup) lukewarm water
• 125ml (1/2 cup) olive oil
• 55g (1/3 cup) sliced pitted kalamata olives
• 1 tsp sea salt
• Extra virgin olive oil, to serve (optional)

Method

1. Combine flour, yeast, sugar, salt and 1 1/2 tsp of thyme in bowl. Make a well in the centre. Combine water and 2 tbs of olive oil. Add to dry ingredients. Use a wooden spoon to stir until just combined. Use your hands to bring dough together. Turn onto lightly floured surface and knead for 5 minutes.

2. Brush a large bowl with 1 tbs of remaining olive oil. Place dough in bowl and turn to coat with oil. Cover bowl with plastic wrap and place in a warm, draught-free place for 45-60 minutes or until doubled in size.

3. Preheat oven to 200°C. Brush a 23 x 33cm baking tray with 2 tsp of the remaining olive oil. Place the olives on paper towel and set aside to drain.

4. Meanwhile, punch down dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes. Use a lightly floured rolling pin to roll the dough out to a 23 x 33cm rectangle, about 8mm thick. Transfer to greased tray and press into sides. Brush with 2 tsp of remaining olive oil. Set aside in a warm, draught-free place for 30 minutes or until doubled in thickness.

5. Scatter olives evenly over dough and lightly press into. Combine remaining thyme and sea salt in a small bowl, scatter over olives. Drizzle with remaining olive oil. Bake in preheated oven for 20 minutes or until golden and cooked through. Serve warm with extra virgin olive oil if desired.

Notes & tips

Prep: 25 mins (+ 1 hour 15-30 mins proving time)
wine suggestion: Enjoy with a glass of sparkling wine.

Irish Cabbage Rolls

Makes 4 to 6 Servings

Filling: 

12 large cabbage leaves (outer leaves from 2 cabbage heads)
2 cups precooked corned beef, diced
2 large white potatoes, peeled, diced and boiled
½ teaspoon thyme
½ teaspoon fresh diced parsley
½ teaspoon rosemary
1 tablespoon olive oil

Filling Additions:

1 cup bread crumbs
1 cup finely shredded Parmesan cheese
1 tablespoon olive oil
Salt and pepper, to taste

Vegetables:

1 large zucchini, julienne sliced
1 large carrot, julienne sliced
1 large yellow squash, julienne sliced
1 cup yellow corn kernels
1 tablespoon olive oil
6 small red potatoes, boiled and sliced

Final Topping:

1 stick melted, unsalted butter
Pinch of thyme
Pinch of rosemary
Salt and pepper, to taste
Place cabbage leaves in 4-quart pot of boiling water for approximately 10 seconds. Remove, place on paper towels and set aside.

In large bowl, mix corned beef and potatoes with thyme, parsley, rosemary and 1 tablespoon olive oil. Add bread crumbs, Parmesan cheese, 1 tablespoon olive oil and salt and pepper. Fill cooled leaves and roll tightly. Place in baking dish. Bake in preheated 350-degree oven for 5 to 7 minutes until golden.

Lightly boil zucchini, carrot and squash, and drain well. Add corn. Toss with olive oil and boiled potato slices.
Mix melted butter, thyme and rosemary together in small pan. Arrange cooked rolls on dishes with vegetables as a side. Top with herbed butter. Salt and pepper to taste.

Nutrition facts per serving: 1360 calories, 96 g fat, 28 g saturated fat, 94 mg cholesterol, 103 g carbohydrates, 24 g protein, 604 mg sodium, 11 g fiber