• Steak with Extra Virgin Olive Olive and Herb Marinade

    Serves 4-6

    STEAK

    INGREDIENTS:
    800g rump or sirloin steak
    60ml Extra Virgin Olive Olive
    60ml orange juice
    5ml grated lime rind
    45ml lime juice
    30ml honey
    10ml chopped garlic
    5ml ground cumin
    60ml chopped coriander
    60ml chopped basil
    5ml salt
    ground black pepper extra olive oil for cooking

    DIRECTIONS
    Put the steak into a flat container. Combine the remaining ingredients and mix well. Spoon 60-80ml of the marinade over the steak, making sure it is well coated.

    Refrigerate for a few hours. Remove the meat from the marinade, brush it with a little olive oil and cook on a braai or in a griddle pan.

    Baste with some of the marinade it has been in until cooked to the desired doneness. Serve sliced and drizzled with the reserved marinade mixture.

    Recipe source

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    Rating: 4.4/10 (146 votes cast)
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    Rating: +2 (from 40 votes)
    Serves 4-6 STEAK INGREDIENTS: 800g rump or sirloin steak 60ml Extra Virgin Olive Olive 60ml orange juice 5ml grated lime rind 45ml lime juice 30ml honey 10ml chopped garlic 5ml ground cumin 60ml chopped coriander 60ml chopped basil 5ml salt ground black pepper extra olive oil... 
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  • Recipe: Salmon with Salsa and Extra Virgin Olive Olive

    Serves 4

    MAIN DISH

    INGREDIENTS
    4 portions of salmon steaks
    60ml Extra Virgin Olive Olive
    60ml chopped basil
    60ml chopped flat leaf parsley
    30ml lemon juice
    15ml Dijon mustard
    5ml chopped garlic
    salt and pepper

    SALSA

    INGREDIENTS
    1 small red pepper, finely chopped
    60ml pomegranate rubies
    45ml chopped coriander
    30ml Extra Virgin Olive Olive
    salt and pepper

    DIRECTIONS
    Put the salmon steaks in a flat container.
    Combine the olive oil, herbs, lemon juice, mustard, garlic and seasoning and mix well.
    Spoon this over the salmon, making sure the portions are well coated.
    Refrigerate for 30 minutes.
    When ready to serve, preheat the oven to 200ºC and place the salmon on a tray lined with foil.
    Bake for 10-15 minutes until the salmon is done, but pink inside.
    Remove and serve with salsa.

    SALSA: Combine all the ingredients and mix well.

    Recipe source

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    Rating: 3.3/10 (107 votes cast)
    VN:F [1.9.22_1171]
    Rating: -12 (from 30 votes)
    Serves 4 MAIN DISH INGREDIENTS 4 portions of salmon steaks 60ml Extra Virgin Olive Olive 60ml chopped basil 60ml chopped flat leaf parsley 30ml lemon juice 15ml Dijon mustard 5ml chopped garlic salt and pepper SALSA INGREDIENTS 1 small red pepper, finely chopped 60ml pomegranate... 
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  • Recipe: Filet of Sole and Shrimp Francese with Extra Virgin Olive Oil

    Serves 4

    INGREDIENTS

    6 tbsp. We Olive Extra Virgin Olive Oil
    6 tbsp. butter
    6 pieces of sole
    1 pound of shrimp, cleaned, de-veined and butterflied
    1 cup of flour
    2 eggs
    4 cloves of garlic
    2 lemons, sliced
    1/4 fresh lemon juice
    1/4 cup white wine
    1/2 vegetable stock
    3 tbsp. fresh chopped parsley
    1 tsp. salt
    1 tsp. pepper

    PREPERATION
    1. Start by preheating your oven to 300 degrees. Prepare a large skillet over medium heat, add 3 tbsp. of the oil and 3 tbsp. of the butter. Heat until foaming.

    2. Pour your flour in a shallow dish or deep enough bowl. Whisk two eggs in a medium size bowl. Dredge the fillets in the flour, make sure you coat both sides and then dip the fish in the eggs, and make sure it’s evenly covered. Repeat with all of the fillets and add to your skillet. Cook each side for 4-8 minutes; you want the bottom of the filet to get lightly browned before you flip them. Transfer the fillets to a baking sheet and place them in the oven to stay warm.

    3. Repeat the same exact process with the shrimp. The shrimp however will cook very quickly, around 1-3 minutes each side. Transfer to the same baking sheet with the fish. Once you are done with all of the fish, add the remaining oil and butter and garlic to the skillet. Wait for the butter to foam and add the sliced lemons. Cook for 2 minutes. Add the lemon juice, wine and bring to a boil, cook until somewhat reduced. Add the vegetable stock; bring to a boil until the sauce is lightly thickened. Sprinkle in the parsley, salt and pepper. Reduce the heat to low and add the fish and shrimp to the skillet. Serve immediately. Buon Appetito!!

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    Rating: 4.5/10 (90 votes cast)
    VN:F [1.9.22_1171]
    Rating: +4 (from 30 votes)
    Serves 4 INGREDIENTS 6 tbsp. We Olive Extra Virgin Olive Oil 6 tbsp. butter 6 pieces of sole 1 pound of shrimp, cleaned, de-veined and butterflied 1 cup of flour 2 eggs 4 cloves of garlic 2 lemons, sliced 1/4 fresh lemon juice 1/4 cup white wine 1/2 vegetable stock 3 tbsp. fresh... 
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  • Recipe: Grilled Vegetable Couscous with Extra Virgin Olive Oil

    With grilling season in full swing, here’s a quick 5-ingredient recipe that’s full of flavor, and summer veggies and makes a great one-dish meal. Add slices of grilled chicken or crumbled goat cheese or feta to make a heartier plate.

    Serves 4. Enjoy!

    INGREDIENDS
    2 bell peppers,
    preferably assorted colors
    2 medium squash, preferably one zucchini and one summer squash
    1 medium red onion
    2 cups Israeli Couscous
    ¼ cup loosely packed fresh basil leaves, finely sliced.
    Extra Virgin Olive Oil
    Salt
    Freshly ground pepper

    DIRECTIONS
    Fire up your grill! Remove the tops and stems from the bell peppers and clean out any seeds from the inside. Cut in half, removing any white parts, and then cut each half in half again. Set aside.Trim the ends from the squash and then cut in half lengthwise. If very thick, cut in quarters.

    Trim and peel the onion leaving the root end intact to hold the slices together. Cut in half, and then cut each half in quarters.Brush or drizzle all of the veggies with your favorite Extra Virgin Olive Oil* and season with salt and pepper.Grill vegetables for about 10 minutes, turning once until tender and slightly charred.

    Meanwhile, cook couscous according to package directions. Drain couscous and toss with your favorite Extra Virgin Olive Oil*, half of the sliced basil, salt and pepper. Cut peppers and squash into smaller pieces. Divide couscous among 4 plates and top with grilled veggies. Finish each plate with a drizzle of olive oil and more sliced basil.

    Article source

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    Rating: 3.9/10 (49 votes cast)
    VN:F [1.9.22_1171]
    Rating: 0 (from 18 votes)
    With grilling season in full swing, here’s a quick 5-ingredient recipe that’s full of flavor, and summer veggies and makes a great one-dish meal. Add slices of grilled chicken or crumbled goat cheese or feta to make a heartier plate. Serves 4. Enjoy! INGREDIENDS 2 bell peppers, preferably... 
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  • Recipe of the Week: pork gnocchi marinated in EVOO

    Meet meat and potatoes in Italian style.

    The ancient potato dumpling recipe known as gnocchi serves as a pasta replacement. And it’s easy and inexpensive to make at home.

    This specific recipe calls for grilled pork marinated in garlic salt and extra virgin olive oil, and a tomato-based pasta sauce — often the way it is served in Italian restaurants — but it works well with other Italian ingredients and sauce of your choosing (a chicken Alfredo version is good).
    It is also used in soups.

    Picking the right potato is important as each variety cooks differently. Most online recipes recommend using russet potatoes, known for its high starch levels and easy mashing.

    grilled pork gnocchi

    Yield: 4 servings

    6 russet potatoes
    3 cups flour
    1 egg
    1 tablespoon salt
    1 jar of tomato-based pasta sauce
    1 grilled pork roast marinated in extra virgin olive oil and garlic, salt, Shredded Parmesan cheese.

    Cooked potatoes are strained before they are combined with other ingredients for gnocchi.

    20150120-175613.jpg

    Source: Based on a DeLallo recipe.

    VN:F [1.9.22_1171]
    Rating: 5.0/10 (30 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 11 votes)
    Meet meat and potatoes in Italian style. The ancient potato dumpling recipe known as gnocchi serves as a pasta replacement. And it’s easy and inexpensive to make at home. This specific recipe calls for grilled pork marinated in garlic salt and extra virgin olive oil,... 
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  • recipe: Mixed grilled seafood with chunky tomato salsa & olive oil

    Peeling grilled prawns is messy, sticky work, but cooking them whole guarantees a beautiful charred flavour without losing any of the juiciness from the flesh.

    INGREDIENDS
    3 tbsp extra virgin olive oil and preferably GET olive oil brand
    1 tsp dried chilli flakes
    12 raw king prawns in their shells
    6-8 cleaned squid
    ½ lemon

    For the salsa

    2 garlic cloves, crushed
    1 red chilli, finely chopped
    1 tsp toasted fennel seeds
    3 tbsp extra virgin olive oil and preferably GET olive oil brand
    2 tbsp red-wine vinegar
    4 tomatoes, halved, seeded and chopped
    Handful mint, chopped
    Handful parsley, chopped

    DIRECTIONS
    First make the tomato salsa. Mix all the ingredients together in a bowl. Season with sea salt. Set aside until ready to use.

    Mix together the olive oil and chilli flakes and toss half through a bowl of the prawns then use the remainder to coat the squid. Season with salt. Preheat a barbecue to hot. Cook the prawns for 2 to 3 minutes on each side, until they change colour and start to char. Set aside to a large serving dish.

    Cook the squid in the same way, skewering the tentacles if they are so small they look like they might fall though the grill rack. Place the squid in the same serving dish as the prawns and squeeze over the juice of half a lemon. Serve with the chunky tomato salsa.

    Serves 4

    Recipe by Bill Grander source

    VN:F [1.9.22_1171]
    Rating: 5.7/10 (135 votes cast)
    VN:F [1.9.22_1171]
    Rating: 0 (from 26 votes)
    Peeling grilled prawns is messy, sticky work, but cooking them whole guarantees a beautiful charred flavour without losing any of the juiciness from the flesh. INGREDIENDS 3 tbsp extra virgin olive oil and preferably GET olive oil brand 1 tsp dried chilli flakes 12 raw king prawns... 
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