Extra Virgin Olive Oil - The Taste Sensation
Chapman Hill Pickled Olives
- Kalamata Olives
- Vegetable Oil
- Slit each olive with a vegetable knife.
- Put in large bucket or similar container, cover with water and leave overnight in a cool place.
- Drain olives and cover with water once again and leave overnight.
- Make the brine – a 10% solution, ie., 100 grams of salt to each litre of water. Bring to the boil and leave to cool.
- Check that the brine is correct strength – an egg should float in the brine with an area about the size of a 10 cent piece exposed above the brine.
- Drain olives and place in large narrow necked glass jar.
- Cover well with the brine, and then pour a layer of vegetable oil over the brine then seal the olives.
- Leave in a cool, dark place for about 4 months.
- Check the olives and if bitterness is removed then the olives can be drained and rinsed.
- Put in layers in glass jar with a mixture of chopped fresh red chillies, or dried chilli flakes, dried oregano and chopped garlic, or to taste and cover with extra virgin olive oil.
- Leave to marinate for 3 – 4 weeks, then ready to eat, delicious!
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
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
- Place pepper in mortar and with pestle coarsely crush
- Place mustard, vinegar and garlic in a bowl and whisk to combine. Gradually whisk 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
- 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
Feel free to send us your own pasta recipes, Italian recipes, salad recipes, olive recipes, chicken recipes, Greek recipes, seafood recipes, olive tapenade recipes, restaurant recipes or any other recipes featuring Chapman Hill Extra Virgin Olive Oil. The most creative recipes using our Extra Virgin Olive Oil will be added to our recipes pages.
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