Recipes with "extra virgin olive oil"

Smoked barramundi tartare with Smoked Extra Virgin Olive Oil, slow-cooked yolk and bay crisps
Prawn and extra virgin olive oil linguini
La Madre Focaccia
Dark Chocolate Mousse with Smoked Extra Virgin Olive Oil
Kingfish Crudo with Yuzu Pressed Extra Virgin Olive Oil
Grilled Tomatoes with Burrata, Olives, Rosemary and Olive Oil
Rich's Basil-Infused Extra Virgin Olive Oil
Golden Macadamia Tart with Extra Virgin Olive Oil Pastry
Miznon’s Hummus
Braised Lamb Shanks with Green Lentils, Roasted Brussels Sprouts & Olive Oil Mash Potatoes
Miznon's famous bag of green Beans
Confit Barramundi with Tarragon Gremolata Pumpkin and Caviar
Olive Oil Braised Chicken, Truffle Vinaigrette, Spaghetti
Poached Apricots with Anchovies and Olive Jam
Roast eggplant, farro and chickpea layered salad with tahini sauce
Burrata with Artichoke & Olive Tapenade
Farro with tomato, olives and basil
Slow-cooked octopus and hummus on toasted olive bread
Spanish Pickled Vegetables
Grilled Sardines, Orange & Chilli Gastrique w/ Mount Zero Olive Oil
Mortadella, Buffalo Mozzarella & Olive Jam Ciabatta
Roast pumpkin, olives, radicchio, quinoa & green lentils
Beluga Black Lentils with Italian Pork Sausages, Fennel & Lemon
Olive Oil & Pistachio Shortbread Bars
Autumn Farm Harvest Salad
Snapper, red cabbage, kabuli chickpeas, yoghurt sauce
Braised chickpeas with smoked dashi yoghurt
Grilled Octopus with Faba Bean Purée
Spiced chickpea, carrot, lentil & spinach soup with dill yoghurt
Chocolate and Olive Oil Semifreddo
Mandarin EVOO & Chocolate Cake with Candied Mandarin (Gluten & Dairy Free)
Fish Tacos with Lentil Tortillas
Cauliflower Quinoa Salad
Boston Bun with lemon Pressed Extra Virgin Olive Oil
Black Mission Figs, Holy Goat fromage frais, pomegranate, toasted quinoa
BBQ ‘Barnsley’ Lamb Chop with Farro Salad
Mauro's Grilled Octopus
Cauliflower, Leek & Grains soup
Leek, Potato & Herbed Chicken soup
Roasted Spiced Pumpkin soup
Oven roasted organic pumpkin, zucchini, capsicum and quinoa ‘risotto’
Beef Cheek, Vegetable & Winter Grains Stew
Smoked salmon, fried capers and lemon oil with fresh fettuccine
Argentinian Marinated Mixed Olives
Fennel Seed Tortas
Confit Duck Salad
Turkish Eggs with Sujuk & Chilli Pressed Extra Virgin Olive Oil
Roasted quail and grape salad with quinoa
Pan-fried halloumi with honey, ruby grapefruit, black olives and fennel puree
Beluga Lentil Parfait
Potato Lahoh
Quinoa, Grape, Radicchio, Almond and Pecorino Salad
Mount Zero Pearled Farro, Roasted Cauliflower, Kale and Blistered Grape Salad
Mandarin Oil Chocolate Truffles
Innocent Bystander Marinated Mixed Olives
Honey Roasted Carrots with Labneh and Pomegranate
Chopped tomato, barley, almond & sumac salad
OLIVE OIL EGG ROLL WITH FRESH GREENS, FETA AND BLACK OLIVE TAPENADE
Vanilla Cream Doughnuts with Lemon Pressed Olive Oil
Roast Pumpkin and Freekeh Salad with Pedro Ximenez Soaked Currants.
Potato Bread with Macadamia Cream
GREEK BAKED HARICOT BEANS
Pasta with Chickpeas and Chestnuts
Roasted Carrots with Kalamata Olive Sauce
Olive Sourdough
Roasted Plum and MZ Olive Oil Cake
Nat's Olive and Spinach Socca
Vernazza Olive Oil and Polenta Cake
Olive, Rosemary and Pink Lake Salt Whole Wheat Focaccia
Mount Zero Olive Oil & Rosemary Truffles
Nori Lobster Roll
Karen Martini’s Marinated Olives with Orange, Cinnamon & Chilli
French onion soup and mixed grains
CHICKPEA DUKKAH CRACKERS
Char-grilled oyster mushroom, smoked shallot, confit garlic and pine nut puree
Fresh nettle gnocchi with Mount Zero manzanilla olives, zucchini & chilli
Grilled Quail and Barley salad
Char-grilled corn, zucchini and farro salad with yuzu miso dressing
Spiced Lamb Rack with Olive Potatoes
Hiramasa Kingfish Sashimi with Dirty Martini Dressing
Za'atar Wholemeal Crackers
Za'atar Crusted Feta w/ Olive Jam
Sautéed Greens with Goat Labne & Olive Jam Dressing
Roasted Eggplant & Cherry Tomatoes w/ Burrata mozzarella
Crispy skin salmon with watercress and creamy mustard dressing
Tapenade roasted lamb with lentils and olive salad
Salmorejo Cordobes – Cordoba’s thick tomato and bread soup
Spanish mackerel with chatni gashneez, walnuts and green olives
Grilled Octopus with Mandarin Oil Dressing
Coal grilled SA squid with black olive oil and cucumber
Mixed grain, poached chicken & broad bean salad
Pulled Chicken & Olive Pie
Roasted Carrots with Walnut Purée & Smoked Extra Virgin Olive Oil
Spiced Chickpea Burger Patties
Grant's Rabbit Cacciatore
Farro Risotto with Porcini and Parmesan
Panzanella Salad
Haricot beans, slow roasted tomatoes and buffalo mozzarella salad
Pangrattato
Chickpea & Capsicum Hummus
Mount Zero Kabuli Chickpea & Green Olive Salad
Merrijig Inn's Sourdough Foccacia
Farmhouse Lentil Salad
Prawns with Pesto and Couscous
Karen Martini's Salmoriglio
Cracked Freekeh Tabouli
Grain and Seasonal Vegetable Salad
Huon Salmon Taco with Coriander Dressing & Salsa
St Siandria's Tuna Crudo
Dukkah rosti with guacamole and egg
Mount Zero French Style Fine Green Lentil and Chorizo Mushrooms
Grilled barramundi with black barley, fennel and green pea salad
Neil Cunningham's Trout & Peperonata
Salmon with MZ Organic EVOO Poached Tomato Summer Salad
Farro and Roasted Carrot Salad with Raisins, Harissa and Chickpeas
Spaghetti alla Puttanesca
Sicilian Puttanesca with rigatoni
Heirloom tomato and celery salad with green lentils, pine nuts and crispy Kashkaval cheese
Whole Larder Love - Roast cauliflower & Pork Sausage Freekeh Pilaf
VERJUS BAKED FISH HOT POT
Transformer Roast Pumpkin Dip
Tivoli Road's Spring Freekeh Salad
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
Rosquillos – Baked sweet sherry doughnuts
Roasted crushed faba beans with cumin & lime, broccolini & labne
Roast chicken with olives, tomatoes and potatoes
Persian Lentil Stew
Grilled Swordfish with Mount Zero Lime EVOO and Ginger.
Cypriot grain salad
Freekeh salad with smoky eggplant yoghurt
Dark chocolate and Olive oil cookies
Conchiglie, chickpeas and Smoked EVOO
BELUGA LENTIL DIP WITH CRISPY BAKED LENTILS
Grilled Olives & Caramelised Balsamic Dressing
Mushroom and Lime Freekeh Risotto
The Doctor's Lentil Salad
Cauliflower, Jerusalem Artichoke & Blue Cheese Soup with Confit Leek
Barley Risotto
EARL Hummus & Edamame Pots
Macadamia and quinoa crusted barramundi with fennel, apple and citrus salad
Slow cooked lamb shoulder with potato & farro
French Green Lentil & Chickpea Salad with Mint Lemon Dressing
Butternut Pumpkin, Smoked Ham Hock and Barley Soup
BRAISED WAGYU BEEF SHIN
Sautéed Pine mushrooms, pickled rye grains & goat curd
Roast Quinoa Salad with Nashi Pear, Hazelnut, Sultanas and Rocket
Zucchini Falafel Burger w/ Charred Cabbage & Tangy Greek Yoghurt Dressing
Spaghetti Aglio e Olio
Baker Bleu Sweet Potato Pizza
faba burger with quick tzatziki
Slow Roasted Lamb Shoulder on Hummus with Pine Nut and Currant Dressing
Organic Black Barley and Feta, Grape, Walnut Salad
Cumquat & Semolina Cake
Twice Cooked Duck Leg with Mount Zero Lentils
Slow roasted pork shoulder with roasted pumpkin and chickpeas
Tomato and Anchovy pasta
Lime Olive Oil Iced Moscow Mule
Fried Brussels sprouts with truffled pecorino and mount zero lemon oil
Beluga lentil salad
Beluga Black Lentil balls with veggie ragu
Arrow squid stuffed with chickpea and bread
Zucchini, Farro, Feta and Mint Patties
Yuzu Miso Dressing
Anchor Restaurant's Hummus
Mexican wedding cookies
Baby beet and citrus salad with Shaw River Buffalo mozzarella
Haricot Beans with Shellfish
Spicy Red Lentil Meatballs
Mixed Grain, pickled fennel, pomegranate, sumac & labne salad
Ancient grain salad with cumin, yoghurt and honey dressing
Octopus, Mount Dukkha, Tarama, Fennel & Mandarin
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