Recipes
Extra Virgin Olive Oil - The Taste Sensation
Chapman Hill Pickled Olives
Kalamata Olives
Salt
Vegetable Oil
Rosemary Oil*
Method
1. Slit each olive with a vegetable knife, then put in a large bucket or container and cover with water. Leave over night in a cool place.
2. Drain olives and cover with water again, leaving in a cool place for a 2nd night
3. To make the brine make a solution of 100grams of salt to every litre of water. Bring solution to the boil then leave to cool. To check that brine is the correct stregth an egg should float in the brine with an area of about a 10c piece exposed above the brine.
4. Drain olives from container and then place them in a narrow necked glass jar. Cover the olives in brine then pour a layer of vegetable oil over the brine and seal jar.
5. Leave jar in a cool, dark place for 4 months. After this time you can check them for their bitterness, if they taste fine then rinse and put into desired glass jar with a mixture of chopped fresh chillies, herbs and/or garlic cloves.
6. Leave to marinate for 3-4 weeks then they will be ready to enjoy.
White Bean Dip
2 tins drained Cannelini Beans
4 cloves of garlic, peeled and finely diced
Chapman Hill Extra Virgin Olive Oil
Red Wine Vinegar
Salt and Freshly Ground Pepper to taste
Method
On a low to medium heat add olive oil to a heavy frypan, add garlic and saute gently until soft, but not brown
Add drained beans and cook for roughly 7 minutes, slowly mashing the beans up, keep moving the beans around to ensure they do not brown or stick to pan
Towards the end of the 7 minutes add the salt and pepper to taste and a few generous drops of red wine vinegar
Once the desired taste has been achieved, allow to cool and thoroughly mash with a knife. Serve with rosemary oil drizzled over.
Rosemary Oil Pull rosemary leaves off stem and roughly chop, then add to a mortar (or blender)with salt. Grind until you achieve a corse paste then place in a jar with the desired quantity of oil that you wish to create
Black Peppercorn Sauce
1/2 tablespoon of black peppercorns
1 tablespoon hot English mustard
2 tablespoons red wine vinegar
1 clove garlic finely chopped
125 ml Chapman Hill Extra Virgin Olive Oil
Method
1. Place pepper in mortar and with pestle coarsely crush
2. Place mustard, vinegar and garlic in a bowl and whisk to combine. Gradually whick in oil and then stir through the crushed pepper and season to taste with sea salt
Use this sauce as a delicious finishing touch to steak or roast beef
Mustard and Parmesan Dressing
1 free range egg yolk
1/2 cup freshly grated parmesan cheese
1 tablespoon of mustard
1 clove of garlic
1 tablespoon of Worcestershire sauce
1/4 cup red wine vinegar
3/4 cup Champan Hill Extra Virgin Olive Oil
Method
1. Place all the dressing ingredients except oil in a food processor, start mixing and then gradually trickle oil in while the motor is running. At this stage the dressing should become thick and creamy.
Taste with salt and pepper and serve with steak or a warm beef salad.
Other Suggestions for using Chapman Hill Extra Virgin Olive Oil
- Brush over grilled steaks with garlic and oregano
- Pour over pasta with garlic, chilli and parmesan
- Use as a dressing over chargrilled vegetables
- Drizzle in soups and sauces
- Use instead of butter in creamy, mashed potato
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