It’s no secret. I love my Extra Virgin Olive Oil, yes, EVOO.
I have been using Cobram EVOO for quite a few years now and I just love it. There are a few different flavours that work well across all of my recipes. Even if you are not an EVOO fan (though how could that be??), you could become one with these recipes.
This all time fave is dessert...yes! I have lost count of the number of emails that have been sent to me regarding this dessert. If you haven’t given it a go yet, today is the day. Get the lemons organised, make sure you have a beautiful fruity EVOO (I suggest the Cobram purple label) and you are cooking one of the best things you have ever tasted.
This ugly little thing is SOOO delicious. Especially at this time of year. You can have this prepped way in advance of any entertaining and then just tizzy it up at the last minute. If red kidney beans are not your thing, by all means use another bean of choice. All good. (Don’t say I never give you anything!)
I do love a good pizza anytime of the year. This one takes the idea of salad on pizza to a new level with the simplicity of beautiful EVOO on the greens. And salt. And pepper. But seriously. Who knew? If you are using the right EVOO, you cannot go wrong.
This seriously quick dinner can be on your table in the time it takes to write out Extra Virgin Olive Oil. (GO with EVOO, so much quicker!) I love it. You will love it. Go and do it. And yes, you can use EVOO for frying. Don’t let anyone tell you otherwise.
Last but not least...a personal fave. (Though I do love them all, picking favourites is very tricky.)
Seriously. Flavour. Hit. I love having a jar of this handy at all times. It takes the fiddle out of garlic requirements and makes the garlic a little less punchy on your breath and elsewhere. It is the perfect combination of condiments in one amazing jar. You should definitely put this on your gifting list to foodies you know and love. Perhaps attach a recipe for it, cos they will love it and will want it again.
So there they are. My top five must have, go to’s, Extra Virgin Olive oil recipes...there are so many more that also make the grade, but I restrained myself...and it was tough. Sigh.
(There’s always another article...on another day!)