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Recipes

Using Manzanillo Grove Extra Virgin Olive Oil Products

For your nearest stockist or restaurant please contact us and we will direct you to the most convenient stockist in your area.

 

We supply from Bellarine, Geelong, surf cost, into Ballarat, Melbourne and suburbs.

 

Roasted Vegetables

  • Potatoes, sweet potatoes, carrots, beetroot, zucchini, etc (whatever you would like) cut into 1 inch cubes
  • ¼ cup Manzanillo Sweet Balsamic Reduction
  • Whole garlic
  • Fresh Rosemary

Put in roasting tray with Manzanillo Cold Pressed olive oil, a sprinkle of salt and a whole garlic clove (break open the clove)

 

Roast on high oven (215c) for about 20 minutes, turning once.

 

Turn out onto a large warm dish and sprinkle with Manzanillo Sweet Balsamic Reduction, fresh black pepper, salt and fresh rosemary sprigs.

 

Toss with extra virgin olive oil.

 

 

 

Salad Dressing

  • 1cup Manzanillo Grove Lemon olive oil
  • ¼ cup white wine vinegar
  • ¼ cup castor sugar
  • ¼ cup parmesan cheese, grated
    • 1 teaspoon grain mustard 1 teaspoon good quality horseradish
  • salt and pepper to taste

Mix all ingredients together and shake. Store in a jar in the fridge.

 

This can be used on all salads.

 

 

 

Bruschetta

  • 300 grams pitted olives
  • 100 grams anchovy fillets
  • 50 grams capers
  • 1 garlic clove
  • 200mls Manzanillo Grove olive oil
  • cognac to taste

Put in blender, olives, anchovies, capers, garlic and slowly pour in oil.

 

Blend until smooth.

 

Add cognac

 

Serve on toast or as a dip.

 

 

 

Tapenade

  • 300 grams pitted olives
  • 100 grams anchovy fillets
  • 50 grams capers
  • 1 garlic clove
  • 200mls Manzanillo Grove olive oil
  • cognac to taste

Put in blender, olives, anchovies, capers, garlic and slowly pour in oil.

 

Blend until smooth.

 

Add cognac

 

Serve on toast or as a dip.

 

 

 

Carrot & Coriander Dip

  • 2 medium size carrots
  • 2 sprigs of coriander
  • ¼ teaspoon of cumin
  • 1 garlic clove
  • ¼ cup chopped parsley
  • ¼ cup breadcrumbs
  • ¼ cup greek yoghurt
  • ¼ cup Manzanillo Grove olive oil
  • salt and pepper to taste

Put beetroot, garlic and parsley in a blender and blend until smooth.

 

Add breadcrumbs and yoghurt, blend again until smooth.

 

Slowly add oil while blending until all ingredients are combined.

 

 

 

Egg Plant Dip

  • 1 large eggplant
  • 1 Medium onion
  • 3 garlic cloves
  • 1-cup parsley
  • ½ cup breadcrumbs
  • 1 cup Manzanillo Grove olive oil
  • 3 tbspn Greek Joguari
  • 1 tbspn lemon juice

Roast whole eggplant and peel.

 

Combine all ingredience in blender.

 

Blend till smooth.

 

Keep in fridge for weeks.

 

Enjoy with our Fresh Manzanillo Grove olives.

 

 

 

Beetroot Dip

  • 1 large freshly cooked beetroot
  • 1 garlic clove
  • ¼ cup chopped parsley
  • ¼ cup breadcrumbs
  • ¼ cup greek yoghurt
  • ¼ cup Manzanillo Grove olive oil
  • salt and pepper to taste

Put beetroot, garlic and parsley in a blender and blend until smooth.

 

Add breadcrumbs and yoghurt, blend again until smooth.

 

Slowly add oil while blending until all ingredients are combined.

 

This dip will keep in the fridge in a container for a few weeks as all the ingredients are fresh.

 

 

 

Olive Bread

  • 600gm. strong flour
  • 150gm. chopped stone olives
  • 1 tablespoon dried yeast
  • 2 teaspoons salt
  • 4 tablespoons Manzanillo Grove olive oil
  • 2 teaspoons finely chopped rosemary
  • 300ml warm water
  • sea salt for tray
  • **preheat oven to 220C

Mix flour, olives, salt, yeast and rosemary into a bowl.

 

Add oil to water.

 

This can now be put into a mixing bowl with a dough arm and mix till combined

 

Place dough into a lightly oiled bowl and cover with clean towel.

 

Leave in a draught free place for 45min.

 

Tip out on work bench and do not knock back.

 

Shape into loaf shape, put in floured tray and cover again for 30min.

 

Place in tray, scatter with sea salt and bake in preheated oven for 20min.

 

 

 

Grilled Olives

  • 1 cup Manzanillo Grove olives salted
  • 2 cloves of garlic, peeled
  • Fresh Rosemary
  • Fresh Oregano
  • 2 small red chillies

Heat pan or grill plate, add olives which have been slightly smashed, chopped garlic and herbs and a splash of oil.

 

Heat thoroughly.

 

Serve with a little extra COLD PRESSED MANZANILLO GROVE OLIVE OIL.

 

Enjoy!

 

 

 

Breakfast Scrambled Eggs with Olive Oil

  • 4 Free Range farm eggs
  • 1 tablespoon MANZANILLO GROVE ORANGE INFUSED EXTRA VIRGIN OLIVE OIL
  • Sea Salt to taste
  • Flat leaf Italian parsley (also known as 'continental parsley)
  • Toast to serve

Beat eggs in a bowl, add oil to pan on low heat.

 

When ready, add eggs and scramble to a consistency to your liking.

 

Sprinkle with parsley and sea salt.

 

 

Authentic Croation Prawn dish

 

You will need

500grms raw prawns

2 garlic cloves chopped

1 small red onion chopped

1/4 tsp safron/ this makes the dish

chilli flakes or minced chilli

2 tblps tomatoe paste

400grm fresh skinned and chopped tomatoes / if you dont have fresh use organic tinned

1 cup white wine or chicken stock

1/2 cup fresh bread crumbs

1tps sugar

salt

pepper

Manzanillo RED Label Cold pressed olive oil

 

method

ligthly brown onion, garlic in Manzanillo Red label Extra Virgin olive oil, add tomatoes, tomatoe paste, safron, sugar, chilli, and wine or stock simmer for 5 mins then add bread crumbs. season with little salt and lots of cracked pepper.

While simmering,  grill prawns till golden brown in a little Manzanillo RED Label.

Add prawns to tomatoe mix and serve on large dish, sprinkle with a little parsley and drissel with extra Manzanillo RED Label