Recipes

Some of our favourite recipes using the Mount Zero Olives range.

Freekeh salad with smoky eggplant yoghurt
Mixed grain, poached chicken and broad bean salad
Char-grilled corn, zucchini and farro salad with miso dressing
Grant's Rabbit Cacciatore
Friyay Night Nachos
Mandarin EVOO & Chocolate Cake with Candied Mandarin (Gluten & Dairy Free)
Saltbush roasted beetroot with Mount Zero Biodynamic Pearled Barley and baked ricotta
Mount Zero Olives Curing recipe
Braised chickpeas, smoked dashi yoghurt
Grilled Octopus
Cypriot grain salad
Mixed Grain, pickled fennel, pomegranate, sumac & labne salad
Seafood Cassoulet saffron aioli, parsley, dill and tarragon
Nomad pastured chicken breast, star anise carrots, organic lentils, pumpkin seeds, ricotta salata
GREEK BAKED HARICOT BEANS
CHICKPEA DUKKAH CRACKERS
CHICKPEA SCONES
Haricot beans, slow roasted tomatoes and buffalo mozzarella salad
Warm Freekeh Salad
Cumquat & Semolina Cake
Fish with Pink Lake with Sea Kelp Salt & Homemade Tartare
Venison Crepinette with French Style Fine Green Lentils
Haricot Beans with Shellfish
Roasted Carrots with Kalamata Olive Sauce
BBQ ‘Barnsley’ Lamb Chop with Farro Salad
Burrata with Artichoke & Olive Tapenade
BRAISED WAGYU BEEF SHIN
Tuna carpaccio with olive oil
Stuffed olives
Semifreddo chocolate and olive oil with mandarin
Honey Roasted Carrots with Labneh and Pomegranate
Mount Zero Pearled Farro, Roasted Cauliflower, Kale and Blistered Grape Salad
Red chickpea hummus with homemade focaccia bread
Ancient grain salad with cumin, yoghurt and honey dressing
Slow roasted pork shoulder with roasted pumpkin and chickpeas
Beluga Black Lentil balls with veggie ragu
Fresh nettle gnocchi with Mount Zero manzanilla olives, zucchini & chilli
Kim Chi
Quince poached in verjus, fresh fig & honey-whipped ricotta
Sautéed seasonal mushrooms, pickled rye grains & goat curd
Coal grilled SA squid with black olive oil and cucumber
La Madre Focaccia
Baby beet and citrus salad with Shaw River Buffalo mozzarella
Hot Cross Buns
Mexican wedding cookies
Pickled Cucumbers
Mount zero dirty martini
Over cooked Golden beets w/ mandarin oil + fennel pollen
Roast pumpkin, olives, radicchio, red quinoa & baby green lentils
Innocent Bystander Marinated Mixed Olives
macadamia and quinoa crusted barramundi with fennel, apple and citrus salad
Snapper, red cabbage, kabuli chickpeas, yoghurt sauce
Chopped tomato, barley, almond & sumac salad
EARL Hummus & Edamame Pots
EARL Hazelnut Hummus
Butternut Pumpkin, Smoked Ham Hock and Barley Soup
Barley and oat porridge with date, pistachio and banana
Karen Martini’s Marinated Olives with Orange, Cinnamon & Chilli
Mount Zero Olive Oil & Rosemary Truffles
Tivoli Road's Spring Freekeh Salad
Tivoli Road Bakery Vanilla Cream Doughnuts
Olive Sourdough
Grilled octopus with feta puree, oregano, green tomatoes and olive oil
French Green Lentil & Chickpea Salad with Mint Lemon Dressing
Orange malva pudding with clotted cream and mandarin
Fried Brussels sprouts with truffled pecorino and mount zero lemon oil
Cauliflower, Leek & Grains soup
Leek, Potato & Herbed Chicken soup
Hearty Beef & Vegetable Stew
Roasted Spiced Pumpkin soup
Persian Lentil Stew
Deconstructed Eggplant Lasagne w/ Burrata mozzarella
Farro Risotto with Porcini and Parmesan
Black Mission Figs, Holy Goat fromage frais, pomegranate, toasted quinoa
Olive wood smoked kangaroo, pancetta, black pearl barley salad, young fennel, pickled beets and spiced hazelnuts
REDBEARD Bakery White Sourdough
Grilled Quail and Barley salad
Mushroom and Lime Freekeh Risotto
Mauro's Grilled Octopus
Whole Larder Love - Roast cauliflower & Pork Sausage Freekeh Pilaf
Mount Zero Grain Salad with barberries
Rabbit and Green Lentil Terrine
Twice Cooked Duck Leg with Mount Zero Lentils
Roast Pumpkin and Freekeh Salad with Pedro Ximenez Soaked Currants.
Quinoa, Grape, Radicchio, Almond and Pecorino Salad
Confit Duck Salad
Cauliflower Quinoa Salad
Barley, Apple and Roasted Cauliflower Salad
Chickpea and Cauliflower Fritters
Barley Risotto
Vernazza Olive Oil and Polenta Cake
Classic Pissaladière
Roast Quinoa Salad with Nashi Pear, Hazelnut, Sultanas and Rocket
Oven roasted organic pumpkin, zucchini, capsicum and quinoa ‘risotto’
SANDWICH PRESSED FALAFEL WITH HARISSA YOGURT
VERJUS BAKED FISH HOT POT
BELUGA LENTIL DIP WITH CRISPY BAKED LENTILS
OLIVE OIL EGG ROLL WITH FRESH GREENS, FETA AND BLACK OLIVE TAPENADE
Transformer Roast Pumpkin Dip
Ricotta & Rye Gnocchi with pumpkin mousse, blueberry compote & sprouted lentils
Chargrilled oyster mushroom, smoked shallot, confit garlic and pine nut puree
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