Recipes

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

Mount Zero French Style Fine Green Lentil and Chorizo Mushrooms

Dukkah rosti with guacamole and egg

Falafel Charred Cabbage and Zucchini Burger

Olive Sourdough

Grilled barramundi with black barley, fennel and green pea salad

Baker Bleu Sweet Potato Pizza

Pan-fried halloumi with honey, ruby grapefruit, black olives and fennel puree

Salmon with MZ Organic EVOO Poached Tomato Summer Salad

Char-grilled corn, zucchini and farro salad with miso dressing

Rich's Basil-Infused Extra Virgin Olive Oil

Roasted Plum and MZ Olive Oil Cake

Nat's Olive and Spinach Socca

Great Ocean Road Gin Dirty Martini

faba burger with quick tzatziki

Spiced Lamb Rack with Olive Potatoes

Poached Apricots with Anchovies and Olive Jam

Crispy skin salmon with watercress and creamy mustard dressing

Tapenade roasted lamb with lentils and olive salad

Vanilla Cream Doughnuts (with Lemon Oil).

Mexican wedding cookies

Slow Roasted Lamb Shoulder on Hummus with Pine Nut and Currant Dressing

Farro and Roasted Carrot Salad with Raisins, Harissa and Chickpeas

Grain and Seasonal Vegetable Salad

SMOKY CARROTS WITH WALNUT PUREE

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

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

Olive Oil Braised Chicken, Truffle Vinaigrette, Spaghetti

Mixed grain, poached chicken and broad bean salad

EARL Hummus & Edamame Pots

Classic Pissaladière

Puttanesca spaghetto quadrato

Aglio e Olio (Garlic & Oil) Spaghettini

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

Zucchini, Farro, Feta and Mint Patties

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

Snapper, red cabbage, kabuli chickpeas, yoghurt sauce

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

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

Mauro's Grilled Octopus

Macadamia and quinoa crusted barramundi with fennel, apple and citrus salad

La Madre Focaccia

Confit Duck Salad

Karen Martini’s Marinated Olives with Orange, Cinnamon & Chilli

Innocent Bystander Marinated Mixed Olives

Huon Salmon Taco with Coriander Dressing & Salsa

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 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

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

EARL Hazelnut Hummus

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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