Recipes

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

Karen Martini's Salmoriglio
Beluga Lentil Parfait
Spiced chickpea, carrot, lentil and spinach soup with dill yoghurt
Roasted Spiced Pumpkin soup
Leek, Potato & Herbed Chicken soup
Hearty Beef & Vegetable Stew
Spaghetti alla Puttanesca
Organic Black Barley and Feta, Grape, Walnut Salad
Beluga Black Lentils with Italian Pork Sausages, Fennel & Lemon
Roasted Plum and MZ Olive Oil Cake
Vernazza Olive Oil and Polenta Cake
Mandarin EVOO & Chocolate Cake with Candied Mandarin (Gluten & Dairy Free)
Cumquat & Semolina Cake
Smoked barramundi tartare with Smoked Extra Virgin Olive Oil, slow-cooked yolk and bay crisps
Prawn and extra virgin olive oil linguini
Cracked Freekeh Tabouli
Prawns with Pesto and Couscous
Olive, Rosemary and Pink Lake Salt Whole Wheat Focaccia
Slow-cooked octopus and hummus on toasted olive bread
Salmorejo Cordobes – Cordoba’s thick tomato and bread soup
Panzanella Salad
Smoked salmon, fried capers and lemon oil with fresh fettucine
Sicilian Puttanesca with rigatoni
Mr. Wilson Plantation Burger Patties
Za'atar Wholemeal Crackers
Ancient grain salad with cumin, yoghurt and honey dressing
Mixed Grain, pickled fennel, pomegranate, sumac & labne salad
Heirloom tomato and celery salad with green lentils, pine nuts and crispy Kashkaval cheese
Dirty Martini
Olive Oil Braised Chicken, Truffle Vinaigrette, Spaghetti
Mixed grain, poached chicken and broad bean salad
Char-grilled corn, zucchini and farro salad with miso dressing
EARL Hummus & Edamame Pots
Classic Pissaladière
Puttanesca spaghetto quadrato
Aglio e Olio (Garlic & Oil) Spaghettini
Farro and Roasted Carrot Salad with Raisins, Harissa and Chickpeas
Mount Zero Grain Salad with barberries
ROSEMARY OLIVE OIL MASH
Potato Bread with Macadamia Cream
Kingfish Crudo with Yuzu Pressed Extra Virgin Olive Oil
Yuzu Miso Dressing
Potato Lahoh
Zucchini, Farro, Feta and Mint Patties
Spiced Lamb Rack with Olive Potatoes
Baker Bleu Sweet Potato Pizza
faba burger with quick tzatziki
Falafel with Farro and Chickpeas
Farro with tomato, olives and basil
Roast eggplant, farro and chickpea layered salad with tahini sauce
Slow cooked lamb shoulder with potato & farro
Stuffed Eggplant with Barley Paella
Sautéed seasonal mushrooms, pickled rye grains & goat curd
Whole Larder Love - Roast cauliflower & Pork Sausage Freekeh Pilaf
Venison Crepinette with French Style Fine Green Lentils
VERJUS BAKED FISH HOT POT
Warm Freekeh Salad
Twice Cooked Duck Leg with Mount Zero Lentils
Tuna carpaccio with olive oil
Transformer Roast Pumpkin Dip
Tivoli Road's Spring Freekeh Salad
Tivoli Road Bakery Vanilla Cream Doughnuts
Snapper, red cabbage, kabuli chickpeas, yoghurt sauce
SMOKEY CARROTS W WALNUT PUREE
Smoked Dark Chocolate Mousse
Slow roasted pork shoulder with roasted pumpkin and chickpeas
Semifreddo chocolate and olive oil with mandarin
Seafood Cassoulet saffron aioli, parsley, dill and tarragon
SANDWICH PRESSED FALAFEL WITH HARISSA YOGURT
Saltbush roasted beetroot with Mount Zero Biodynamic Pearled Barley and baked ricotta
Salmon with MZ Organic EVOO Poached Tomato Summer Salad
Roasted quail and grape salad with quinoa
Roast Quinoa Salad with Nashi Pear, Hazelnut, Sultanas and Rocket
Roasted crushed faba beans with cumin & lime, broccolini & labne
Roasted Carrots with Kalamata Olive Sauce
Roast pumpkin, olives, radicchio, quinoa & green lentils
Roast Pumpkin and Freekeh Salad with Pedro Ximenez Soaked Currants.
Roast chicken with olives, tomatoes and potatoes
Ricotta & Rye Gnocchi with pumpkin mousse, blueberry compote & sprouted lentils
REDBEARD Bakery White Sourdough
Red chickpea hummus with homemade focaccia bread
Rabbit and Green Lentil Terrine
Quinoa, Grape, Radicchio, Almond and Pecorino Salad
Quince poached in verjus, fresh fig & honey-whipped ricotta
Pulled Chicken and Olive Pie
Pickled Cucumbers
Oven roasted organic pumpkin, zucchini, capsicum and quinoa ‘risotto’
Persian Lentil Stew
Tomato and Anchovy pasta
Spanish mackerel with chatni gashneez, walnuts and green olives
Nomad pastured chicken breast, star anise carrots, organic lentils, pumpkin seeds, ricotta salata
Mount Zero Olive Oil & Rosemary Truffles
Mount Zero Kabuli Chickpea & Hardy Mammoth Green Olive Salad
Mount Zero Pearled Farro, Roasted Cauliflower, Kale and Blistered Grape Salad
Mandarin Oil Chocolate Truffles
GRILLED TOMATO W BURRATA, OLIVES AND ROSEMARY OIL
Grilled Swordfish with Mount Zero Lime EVOO and Ginger.
Fruit & nut millet breakfast bars
Grilled Quail and Barley salad
Mount zero dirty martini
Miznon's famous bag of green Beans
Mexican wedding cookies
Mauro's Grilled Octopus
Macadamia and quinoa crusted barramundi with fennel, apple and citrus salad
La Madre Focaccia
Kim Chi
Confit Duck Salad
Karen Martini’s Marinated Olives with Orange, Cinnamon & Chilli
Innocent Bystander Marinated Mixed Olives
Huon Salmon Taco with Coriander Dressing & Salsa
Hot Cross Buns
Grilled octopus with feta puree, oregano, green tomatoes and olive oil
Honey Roasted Carrots with Labneh and Pomegranate
Haricot beans, slow roasted tomatoes and buffalo mozzarella salad
Grilled Octopus
Cypriot grain salad
Deconstructed Eggplant Lasagne w/ Burrata mozzarella
Fried Brussels sprouts with truffled pecorino and mount zero lemon oil
GREEK BAKED HARICOT BEANS
Grilled Octopus with Mandarin Oil Dressing
Golden Macadamia Tart with Extra Virgin Olive Oil Pastry
Grant's Rabbit Cacciatore
Friyay Night Nachos
French Green Lentil & Chickpea Salad with Mint Lemon Dressing
Freekeh salad with smoky eggplant yoghurt
Fish with Pink Lake with Sea Kelp Salt & Homemade Tartare
Fish Tacos with Lentil Tortillas
Farro Risotto with Porcini and Parmesan
Dark chocolate and Olive oil cookies
Confit Barramundi with Tarragon Gremolata Pumpkin and Caviar
Conchiglie, chickpeas and Smoked EVOO
Coal grilled SA squid with black olive oil and cucumber
Chopped tomato, barley, almond & sumac salad
CHICKPEA SCONES
CHICKPEA DUKKAH CRACKERS
Chickpea and Cauliflower Fritters
Char-grilled oyster mushroom, smoked shallot, confit garlic and pine nut puree
Cauliflower, Leek & Grains soup
Butternut Pumpkin, Smoked Ham Hock and Barley Soup
Black Mission Figs, Holy Goat fromage frais, pomegranate, toasted quinoa
BRAISED WAGYU BEEF SHIN
Burrata with Artichoke & Olive Tapenade
Braised chickpeas, smoked dashi yoghurt
Beluga lentil salad
BELUGA LENTIL DIP WITH CRISPY BAKED LENTILS
Beluga Black Lentil balls with veggie ragu
BBQ ‘Barnsley’ Lamb Chop with Farro Salad
Barley, Apple and Roasted Cauliflower Salad
Barley Risotto
Barley and oat porridge with date, pistachio and banana
Baby beet and citrus salad with Shaw River Buffalo mozzarella
Arrow squid stuffed with chickpea and bread
Neil Cunningham's Trout & Pepperonata
Afik Gal’s Hummus
Grilled Olives & Caramelised Balsamic Dressing
Boston bun with lemon oil icing by Rachel Pitts of the Fruitful Kitchen
Nat's Olive and Spinach Socca
Mount Zero Olives Curing recipe
Olive wood smoked kangaroo, pancetta, black pearl barley salad, young fennel, pickled beets and spiced hazelnuts
Roasted Sprouts with Mount Zero Dukkah & Mount Zero Lemon Infused Oil
Haricot Beans with Shellfish
Stuffed olives
EARL Hazelnut Hummus
Olive Sourdough
Orange malva pudding with clotted cream and mandarin
Mushroom and Lime Freekeh Risotto
Cauliflower Quinoa Salad
OLIVE OIL EGG ROLL WITH FRESH GREENS, FETA AND BLACK OLIVE TAPENADE
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