Tapenade with Lusatori Extra Virgin Olive Oil - Intense Organic

quantity	unit	description
1	cup	Olives , pitted
6		Anchovies
1	tsp	Oregano , fresh ( 1/2 tsp if using dried)
4	cloves	New Zealand Garlic , crushed or chopped
4	Tbsp	Lusatori Extra Virgin Olive Oil – Intense Organic
1	squeeze	Lemon juice

 

Method

1. Mix the olives, anchovies, oregano and garlic together to a paste – either using a blender or mortar and pestle.
2. Drizzle in the olive oil with the motor running – or beating with a fork - until the mixture is well combined and of the desired consistency.

Download the Tapenade recipe pdf here

Parsley Pesto with Lusatori Extra Virgin Olive Oil - Intense Organic

quantity	unit	description
1/4	cup	Pinenuts, fresh
1/2	cup	Lusatori Extra Virgin Olive Oil – Intense Organic
2	cups	Parsley , curly and/or flat leaf
1/2	cup	Romano cheese, finely grated
		Coarse sea salt to taste

 

Method

1. Toast pine nuts in small frying pan using a little oil.
2. Put the pine nuts, garlic, salt and parsley in a food processor or blender or motor and pestle and work to a paste.
3. Still working, add half the cheese, then gradually drizzle in the olive oil.
4. Add the remaining cheese and the oil and blend until well combined.

Download the Parsley Pesto recipe pdf here

Broad Bean Smash with Lusatori Extra Virgin Olive Oil - Over the Creek

quantity	unit	description
5	cups	Broad beans, de-podded (approx 1 kg frozen or 5kg fresh in their pods)
3	cloves	New Zealand Garlic, crushed or chopped finely
2		Lemons, finely grated zest of
1	Tbsp	Mint leaves, finely chopped
1/4	cup	Lusatori Extra Virgin Olive Oil – Over the Creek
1/2	cup	Romano cheese, grated
		Salt & pepper to taste
1-2	Tbsp	Water

 

Method

1. Remove the outer grey skins from the beans – either by boiling for 2 minutes if using fresh or covering with boiling water if using frozen.
2. Discard the skins.
3. Puree the beans.
4. Add all other ingredients, except the water, and pulse to form a thick puree. If mix is too thick add the water.

Can be eaten either hot or cold – just heat through in a saucepan stirring regularly if required.

Download the Broad Bean Smash recipe pdf here

Spelt Banana Bread with Lusatori Extra Virgin Olive Oil – Leccino/Barnea blend

quantity	unit	description
1/3	cup	Lusatori Extra Virgin Olive Oil – Leccino/Barnea blend
3/4	cup	Dark Brown Sugar
2		Eggs, beaten
2	cups	Spelt flour
1/2	tsp	Salt
1	tsp	Baking soda
2 - 3		Ripe bananas, mashed well
3/4	cup	New Zealand Walnuts

 

Method

1. Preheat oven to 180 C.
2. Beat oil and sugar together.
3. Add eggs and beat to combine.
4. Sift Spelt flour, baking soda and salt into the mixture.
5. Add the bananas and nuts and mix well.
6. Transfer mixture to a well greased medium bread tin.

Bake for approximately 45 minutes – or until skewer comes out clean.

Download the Spelt Banana Bread recipe pdf here