Because our olives are naturally cured in brine (just salt + water, no preservatives), we recommend giving them a quick rinse before serving. This removes excess salt and lets the true olive flavour shine.

3 quick and easy ways to enjoy our Australian table olives:

1. Keep it simple

Rinse. Drizzle with Australian extra virgin olive oil and serve at room temp.

Perfect for grazing boards, cheese platters or an easy snack.

2. Add your own flavours

Try:

Orange zest + fennel seed

Lemon zest + rosemary + garlic

Dried chili + garlic

Finish with a generous drizzle of EVOO.

3. Warm them (they are like flavour bombs)

Gently heat rinsed olives in EVOO with citrus peel or herbs for a few minutes.

Warm olives = next level flavour (and exactly how many chefs serve them).

This grilled potato salad topped with a punchy olive salsa is bursting with flavour. It's a delicious side for barbecues, picnics or a casual get-together.

INGREDIENTS

1 kg baby potatoes, washed & halved lengthways

2 TBS GSG extra virgin olive oil, plus extra for brushing

Sea salt & freshly ground black pepper

1 small red onion, peeled & finely sliced

1 cup GSG mixed olives, pitted & roughly chopped

½ cup Italian flat leaf parsley, chopped

1 cup cherry tomatoes, roughly diced

2 TBS capers, rinsed & drained on paper towel

Zest and juice of 1 lemon

1 small garlic clove, peeled & crushed

1 TBS red wine vinegar

100ml GSG extra virgin olive oil

1 cup baby rocket leaves

METHOD

Place halved potatoes in a pot of salted water, enough to cover. Bring to boil & simmer for 8-10 minutes, or until just tender. Drain & allow to steam dry for a couple of minutes.

Preheat a barbecue or grill pan over medium-high heat.

Toss cooked potatoes with 2 TBS olive oil, season with salt and pepper.

Grill for 3-4 minutes on each side until golden and slightly charred. Set aside to cool slightly.

Meanwhile, make the olive salsa. In a bowl, combine sliced red onion, olives, parsley, cherry tomatoes, capers, lemon zest, lemon juice, garlic & red wine vinegar. Add olive oil & mix well.

Season with sea salt & freshly ground black pepper to taste (use salt sparingly as there are salty olives and capers)

TO SERVE:

Arrange the grilled potatoes and baby rocket leaves on a serving platter. Spoon olive salsa generously over the top. Serve warm or at room temperature.

TIPS and TRICKS:

If you don’t have an olive pitter, cut the flesh off from around the olive pit with a small sharp knife.

Some of our mixed olives are quite small and could easily be left whole in the salsa – just warn your fellow diners about the pips, or serve them separately in a small bowl for people to add their own.

These yoghurt flatbreads are a quick and easy addition to any meal. Perfect for serving with a curry or stew, using as wraps, or as pizza bases.

A delicious recipe for Roasted Pumpkin & Three Cheese Pizzas can be found on our website HERE.

INGREDIENTS

2 cups Self Raising Flour, plus extra for dusting

½ tsp salt

1 cup Greek yoghurt

50ml GSG extra virgin olive oil

Extra oil for brushing

METHOD

In a large bowl, add self raising flour & salt. Add Greek yoghurt & GSG olive oil. Mix together with a spoon until a rough dough forms.

Turn dough onto a lightly floured surface. Knead for 2–3 minutes until smooth & soft. If the dough is too sticky, add a little more flour as needed.

Divide the dough into 4 equal pieces (see notes). Roll each piece into a ball, then use a rolling pin to flatten into a round or oval shape, about 3–5mm thick.

Heat a non-stick frying pan or skillet over medium-high heat. Once hot, cook each flatbread for 1–2 minutes on one side, until bubbles start to form and the underside is golden. Flip and cook for another 1–2 minutes.

Brush the cooked flatbreads with GSG extra virgin olive oil as they come off the pan. Serve warm.

NOTES:

Divide the dough into whatever number of pieces you prefer to give a larger or smaller flatbread. Add chopped fresh herbs (e.g. coriander or parsley), garlic or spices to the dough for different flavour.

The flatbreads freeze well, just cool completely, wrap, and freeze for up to 2 months. Reheat in a dry pan or toaster.

Delicious roasted pumpkin on top of a luscious three cheese mixture. Add a liberal sprinkle of Great Southern Groves Pistachio Dukkah and you have a simple and delicious snack or meal.

INGREDIENTS

4 yoghurt flatbreads

Click here for recipe HERE

TOPPING

4 cups pumpkin, peeled and cut into small dice (approx 600g pumpkin)

2 TBS GSG extra virgin olive oil

½ cup Italian flat leaf parsley, chopped

1 small clove garlic, finely chopped

Sea salt & freshly ground black pepper

150g mozzarella

150g freshly grated parmesan

150g ricotta

GSG extra virgin olive oil to drizzle

TO SERVE:

Great Southern Groves Pistachio Dukkah - Stock up HERE

Baby rocket leaves

Lemon wedges

METHOD

Pre heat oven to 200ºC

Toss the diced pumpkin with 2 TBS olive oil in a roasting pan. Season well with sea salt & freshly ground black pepper.

Bake for approximately 20 minutes until the pumpkin is tender. Remove from oven and leave to cool slightly. (10 mins in air fryer)

Meanwhile, mix the three cheeses together well in a medium bowl.

Add the chopped parsley and garlic to the cooked pumpkin and stir to combine.

Place flatbreads on baking trays lined with baking paper.

Spread the cheese mixture over each base evenly, then top with pumpkin mixture.

Drizzle with GSG extra virgin olive oil.

Bake for 10-15 minutes until golden.

TO SERVE:

Dust pizzas liberally with GSG Pistachio Dukkah, top with a few baby rocket leaves & serve with lemon wedges for squeezing.

This easy recipe would also work beautifully with other fruit in season like... peaches, nectarines, plums, raspberries, blueberries, blackberries, passionfruit or even chunks of ripe mango.

INGREDIENTS

Base & Topping:

200ml GSG Extra Virgin Olive Oil

1 cup brown sugar

1 egg

1 tsp vanilla extract

2½ cups plain flour

2 cups rolled oats

Filling:

250g cream cheese, softened

½ cup sugar

2 large eggs

1 tsp vanilla extract

Strawberry Layer:

1½ cups fresh strawberries, hulled & sliced

2 tbsp sugar

1 tbsp corn flour

1 tbsp lemon juice

METHOD

Preheat oven to 160°C.

Line a slice pan (18cm x 28cm) with baking paper.

For the base and topping:

Whisk together the olive oil and sugar in a large bowl until combined. Beat in the egg and vanilla extract.

Stir in flour and rolled oats until well combined.

Place half the mixture into the prepared tin and press down firmly.

For the cheesecake layer:

In a medium bowl, beat the cream cheese until smooth.

Add sugar, eggs, and vanilla extract, and beat until creamy and well combined.

Pour the cheesecake mixture over the base and spread evenly.

For the strawberry layer:

In a small bowl, toss the sliced strawberries with sugar, corn flour and lemon juice. Spoon the strawberry mixture evenly over the cheesecake layer.

Sprinkle the remaining crumble mixture over the top, pressing down gently.

Bake for 35-40 minutes.

Cool in the tin and then chill for 2-3 hours before slicing.

TO SERVE:

Cut into bars and dust with icing sugar

Store in an airtight container in the fridge for up to a week.

A flavourful salad with the most delicious green dressing. You can also make the chicken in the cooler months and serve with rice and green beans. Still using the green dressing as a sauce. If you like it spicy, you can also add more chilli powder to the chicken and a green chilli to the dressing

Serves 4

INGREDIENTS

Chicken

1kg chicken thighs, trimmed and cut in half

Large packed of salad leaves (enough for 4 people)

1 large cucumber sliced into ribbons

1 punnett of cherry or mini Roma tomatoes

1 lime juiced

1 TBS smokey paprika

1 tsp cumin

1 tsp garlic powder (or 1/2 tsp Balinga garlic salt - then omit salt below)

1/2 tsp chilli powder (more if you can handle heat)

1/2 tsp salt

2 TBS Great Southern Groves EVOO

Dressing ingredients

1 lime juiced

Bunch coriander* washed, chopped

1/8 red onion chopped fine

1/2 cup plain Greek yoghurt

1/4 cup mayonnaise

2 TBS Great Southern Groves EVOO

Pickled onion for salad

1/8 red onion

1 TBS apple cider or white wine vinegar

1/2 tsp sugar

Pinch salt

METHOD

Chicken

In a large bowl put the lime juice, paprika, cumin, garlic, chilli, EVOO, salt. Mix, add chicken to marinate, coat well.

Oil air fryer basket or oven tray. (Could also cook on BBQ).

Air fry on 180 for 20 mins, turning over half way through.

When cooked, pop on plate and allow to rest for 5 minutes. Then slice.

Salad dressing

Prepare while chicken cooks.

Put all ingredients in a blender and blitz until well combined (I just used a stick blender).

Pickled onion

Combine vinegar, sugar and salt in a small bowl.

Finely slice onion and place in vinegar. Mix well and allow to sit while chicken is cooking.

Remove from vinegar when putting on salad.

To serve:

Pop salad leaves onto 4 plates, or one large.

Top with cucumber ribbons, tomatoes and pickled onion.

Top with chicken and a generous drizzle of the delicious, herby dressing.

*If you are not a fan of coriander you could use mint or parsley however, members of my family hate coriander and they loved this.

Family or friend BBQs... Needing to feed hungry hoards? Fresh baked focaccia is always a winner!!

Do the basics for this recipe one day, then let rise and bake the following day. Just stir, let rise in the fridge overnight, let rise again... Do the dimple, top and bake!!!

INGREDIENTS

2.5 cups warm water

7g yeast

2 TBS sugar or honey

5 cups plain flour

10 TBS Great Southern Groves Extra Virgin Olive Oil.

2 tsp Flake salt

Rosemary sprigs

METHOD

Dissolve sugar or honey in water and then add yeast. Stir and then wait for it to bubble (activate). Usually 5 minutes but if you keep your yeast in the freezer it might take up to 15 minutes.

Add flour, salt and yeasty water to a bowl. Stir together until it comes together. (Just so the flour is completely absorbed).

Tip dough into a large well oiled bowl that will fit in your fridge (around 2 TBS of EVOO). Could even be a large plastic container.

Cover with oiled plastic wrap and place in fridge over night (at least 24 hours).

When dough has at least doubled, take out, fold over edges and then place in a large, oiled baking tray with high sides (I used a 34cm tray).

Cover again with oiled plastic wrap and place in warm place for 3 hours.

Preheat oven to 200°C.

Now for the best bit. Oil your hands and then press in the dibits.

Drizzle liberally again with EVOO, then sprinkle with salt and rosemary.

Bake for 25-30 minutes until top is golden and bread sounds a little hollow when tapped.

Cool for 5 minutes and then enjoy!!!!!

We love this bread with hummus, more olive oil and our Pistachio Dukkah.

This is a quick mix recipe. No separating eggs or making separate sauces. You can even reuse the measuring jug so there are not many dishes at the end.

INGREDIENTS

1 cup SR flour

½ cup caster sugar

1 lemon zested

2 TBS Great Southern Groves Extra Virgin Olive Oil

½ cup milk

1 egg

Sauce

¼ cup caster sugar

1 cup boiling water

½ cup lemon juice (roughly 2 lemons)

METHOD

Preheat oven to 180oC

Pour a couple of drops of EVOO into baking dish and spread all over base and sides using pastry brush or paper towel. This dish needs to hold between 6-8 cups.

Pour sugar into mixing bowl and rub in lemon zest. This helps release all of the oils and lemony flavour. Add flour and stir to combine.

In a separate jug measure milk. Add olive oil and egg. Whisk to combine and then pour into dry ingredients. Mix thoroughly with the same whisk. Pour batter into prepared baking dish.

Rinse measuring cup and add 1 cup boiling water and sugar. Stir to dissolve. Add lemon juice. Gently pour this mixture over batter in baking dish.

Place on middle shelf of oven and bake for 35 – 40 minutes, or until golden. I placed a tray under my dish as it did spill over a little (my dish was only 6 cups).

Once cooked, remove from oven and allow to stand for 10 minutes (this is important as it allows the sauce to thicken nicely).

Dust with icing sugar and serve with cream or icecream.

A longtime Winter comfort food favourite made with the addition of apple and walnuts; this is a beautifully moist pudding that keeps well and feeds many!

INGREDIENTS

FOR THE PUDDING

1 teaspoon bicarbonate of soda

1½ cups dates, pitted and chopped

1 cup boiling water

2 cups self-raising flour

175ml GSG extra virgin olive oil

1 cup brown sugar

2 eggs

1 large (granny smith) apple, peeled and cut into small dice

1 cup walnuts, coarsely chopped

1 tsp vanilla essence

FOR THE CARDAMOM CARAMEL SAUCE

1½ cups brown sugar

200g butter

¾ cup cream

1 tsp vanilla essence

½ tsp ground cardamom (optional)

METHOD

Dissolve the bicarbonate of soda in boiling water and pour over the chopped dates. Set aside to cool.

Preheat oven to 180ºC.

Line a 23cm x 23cm cake tin or 27cm x 21 cm oblong baking dish with baking paper.

Add the apple and walnuts to the softened date mixture.

In a separate bowl whisk together the olive oil and sugar until combined.

Beat in eggs one at a time, beating well after each addition.

Fold in the flour, then stir in date, apple & walnut mixture and vanilla essence.

Pour batter into the prepared dish and bake in the centre of the oven for 45-55 minutes or until a skewer inserted into the centre of the pudding comes out clean.

For the Caramel Sauce:

Place all sauce ingredients in a small saucepan. Bring slowly to the boil over high heat, stirring until the butter is melted and ingredients combined.

Turn heat to low and simmer for 5 minutes stirring occasionally. Keep an eye on it as it can start to bubble up – a quick stir should settle it back down.

Store in the refrigerator or freezer and reheat as required.

TO SERVE:

Serve pudding hot cut into squares with the warmed caramel sauce and whipped cream. For a truly decadent pudding serve with caramel sauce, vanilla ice-cream with a drizzle of olive oil and a pinch of sea salt.

NOTES:

Baking times will vary according to the type of baking dish you use. A metal cake tin will cook faster than a ceramic baking dish so adjust accordingly.

Take care when making the caramel sauce – boiling sugar is hot!

This slow-cooked lamb recipe is inspired by the Greek dish “Kleftiko” which seals the lamb in a parcel of baking paper to keep in all the moisture and flavour of the classic elements of lemon, garlic, olives and herbs. Winter is not a good time for flavoursome fresh tomatoes, so we have used pantry ingredients to make a rustic Romesco Sauce, adding a punchy brightness to this dish.

SERVES 4

INGREDIENTS

4 lamb shanks (400g each approx)

Whole head of garlic, cut in half through the middle

2 stalks rosemary

4 stalks thyme

1 tsp dried oregano

2 large bay leaves

1 lemon, cut into quarters

½ cup chicken stock

¼ cup Great Southern Groves extra virgin olive oil

4 small-medium red onions, peeled & halved (try to keep root end intact)

50g Great Southern Groves mixed olives in brine

OVEN METHOD

Preheat oven to 170ºC fan-bake.

Line a baking dish that will hold the lamb shanks snugly with a couple of large pieces of baking paper (enough to wrap over the top of the lamb).

Put all the ingredients except for the red onions and mixed olives into the dish and season with freshly ground black pepper and sea salt.

Fold the baking paper over to cover the contents. If the baking paper does not fully cover the ingredients, add an additional piece of baking paper on top and tuck inside the folded in bottom pieces. Cover all tightly with foil or place a lid on the dish.

Bake for 3 hours, remove from oven and tuck red onions into dish around the shanks. Baste everything well with the cooking juices, replace cover and return to oven for a further 45 minutes.

Remove the covering from the lamb dish, scatter over the GSG mixed olives, baste well and bake for another 15-20 minutes to brown meat and reduce cooking liquid.

SLOW COOKER METHOD

To cook the lamb in the slow cooker, pile all the ingredients into the slow cooker, cover with a piece of baking paper and then the lid. Cook on LOW for about 7-8 hours or HIGH for about 4-5 hours.

Tip everything into a large roasting dish and finish off in the oven to brown shanks or serve as is, straight from the slow cooker.

Note: you can add the red onions in from the start or pop them in around about halfway through the cooking time – the longer they are cooked the more they will collapse into the juices.

FOR THE ROMESCO SAUCE

200g roasted red peppers, drained and chopped finely

50g semi-dried tomatoes, chopped finely

1 small clove garlic, crushed (see notes)

30g slivered almonds, toasted and chopped

½ tsp smoked paprika

60ml Great Southern Groves extra virgin olive oil

2 tsp sherry or red wine vinegar

To make the rustic romesco sauce: mix all the prepared ingredients together in a medium bowl. Season to taste with sea salt and freshly ground black pepper.

TO SERVE:

Serve the lamb shanks with the sticky pan juices, romesco sauce, crusty bread for mopping juices and a simple salad. Alternatively, serve with Great Southern Groves Olive Oil Mash (see recipe here) and green beans.

NOTES:

Cooking times will vary according to the method and your oven – lamb shanks are very forgiving, so cook them longer than stated if needed.

You can blitz the romesco sauce ingredients in food processor or with stick blender for a smoother sauce.

Fresh garlic can be very strong so err on the side of caution when adding it to your romesco sauce, and keep in mind that the flavour will develop over time.

A wholesome twist on classic pumpkin soup. Packed with veggies, lentils and ginger for a healthy winter boost, and finished with a drizzle of earthy fennel seed oil

SERVES 8

INGREDIENTS

5 tsp fennel seeds, dry toasted in large saucepan

½ cup Great Southern Groves Extra Virgin Olive Oil, plus extra for cooking

5cm (35g) ginger knob, freshly grated

1 large onion, finely diced

1 medium butternut pumpkin, peeled, cored and cut into 4cm chunks

3 large carrot, scrubbed and cut into large chunks

4 garlic cloves, minced

2 tsp turmeric powder

2 L vegetable or chicken stock

1L water

300g uncooked red lentils

6 Tbsp natural yoghurt to serve

Sea salt and pepper

Method

Dry toast fennel seeds in a large saucepan over medium heat for 2 minutes, or until fragrant. Remove half of the seeds and add to ½ cup of Great Southern Groves Extra virgin olive oil.

Heat oil with fennel seeds in a small pot for two minutes before turning off the heat and setting the oil and fennel aside to infuse.

Drizzle additional oil into the saucepan with remaining fennel seeds and saute onion and ginger until onion begins to soften without browning.

Add pumpkin and carrot to the pot, and cook until edges begin to soften.

Add garlic, turmeric, and cook until fragrant.

Add lentils and stir to coat.

Pour over stock and water and simmer until lentils and vegetables have softened, 20 minutes.

Once cooked, blend soup with a stick blender or in a blender, allowing some texture to remain.

Season with salt and pepper to taste.

Serve topped with a dollop of yoghurt and a generous drizzle of fennel oil.

Simple, crunchy, and full of flavour — this toasted nut mix is the perfect finishing touch to elevate just about any dish. Whether you're scattering them over our creamy pumpkin hummus, tossing them through a fresh seasonal salad, or simply enjoying them by the handful, these golden, lightly spiced nuts are as versatile as they are addictive. Made with just a few pantry staples and a drizzle of Great Southern Groves olive oil.

INGREDIENTS

1 cup each, pepita, sunflower seeds, slivered almonds

1/4 cup sesame seeds

1/4 cup Great Southern Groves Extra Virgin Olive Oil

1 tsp each salt, smoked paprika, turmeric

METHOD

Preheat oven to 180C.

Place ingredients on a large baking tray, toss to coat, then flatten and cook for around 15 minutes, stirring in 5 minute intervals, until toasted and aromatic.

A quick and easy recipe for a delicious oil that is perfect drizzled over a BBQ steak, grilled white fish or our Pumpkin Hummus.

INGREDIENTS

1/2 cup Great Southern Groves Extra Virgin Olive Oil

1 cup coriander leaves & 1/2 cup mint leaves

1/2 lemon, juiced

1 garlic clove

Salt to taste

METHOD

Using a blender, food processor or mortar and pestle, process ingredients to a rough loose paste.

Enjoy homemade toasted granola made with olive oil. Naturally delicious with less sugar. Perfect for yourself or a thoughtful homemade gift.

Ingredients

Wet

• ½ cup extra virgin olive oil
• ½ cup maple syrup or honey (you could use less or none at all)

Dry

• 1 cup rolled oats
• 2 teaspoons ground ginger
• ½ teaspoon ground cinnamon
• 1 cup whole almonds
• 1 cup almond flakes
• ½ cup pepitas
• ½ cup sunflower kernels
• ½ cup linseeds
• 4 cups rice bubbles*
• 4 cup wheat flakes**

Method

Preheat the oven to 150°C.

Line an extra large baking tray or two smaller trays with baking paper.

In a large bowl, mix together all of the dry ingredients including the ginger and cinnamon.

Mix well with wooden spoon or hands.

Measure ½ cup Extra Virgin Olive Oil in to measuring jug and then fill with maple syrup or honey up to the ¾ cup line. Pour wet ingredients into dry and mix well with spoon or spatula. It should resemble course wet sand.

Pour mix onto tray and spread out evenly.

Bake for 30 minutes. Remove tray from oven and gently turn over with spatula. Return to oven for a further 30 minutes so that the mix is evenly toasted.

Stir gently so that it breaks apart and cool on tray. You will then need to mix in the Rice Bubbles and Wheat Flakes in two batches.

Put 2 cups of Rice Bubbles and 2 cups of Wheat Flakes into a large bowl. Add in half the toasted granola and mix gently. Transfer into large airtight container. Repeat.

This recipe will fill a 4.2L Sistema Cereal container.

Keeps for up to 4 weeks.

Enjoy with your favourite milk or sprinkled over yoghurt.

Also – if you want it to be more like granola, you can just have the mix without the Rice Bubbles and Wheat Flakes.

*I use Woolworths Rice Pops as they have less sugar than Rice Bubbles.

** Kelloggs brand but if you can find a flake style plain cereal that has less sugar, I would use that.

These sweet and delicious pumpkin scones can be made as drop scones or a wheel. Best enjoyed warm with lashings of butter.

INGREDIENTS

2 cups SR flour

1 TBS Olive Oil

1 cup cold mashed pumpkin

1/2 cup sugar

1 egg

1 TBS boiling water

METHOD

Preheat oven to 200°C

Whisk the olive oil, sugar and boiling water together. Add egg and whisk well. Add pumpkin and then flour and stir with butter knife.

If too stiff add a dash of milk. If too wet, add a little more flour (all depends on your pumpkin). This is a fairly wet mixture compared to normal scones.

Tip mixture into lined tray and form into a disk about 5cm thick.

Using a sharp knife... Flour knife and cut into wedges. Or spoon large dessert spoon amounts evenly into a tray.

Bake for 10-15 minutes or until golden and sounds hollow when you tap.

Enjoy with a generous amount of butter when warm.

My Nan's Top Tip:

Always stir your scones with a knife not a spoon. Keeps them light and fluffy.

Simply toss through pasta, spread on warm sour dough and top with tomato slices or spoon it over roasted veggies.

INGREDIENTS

• 150g parsley, chopped
• 60ml lemon juice
• 1 clove garlic, finely chopped
• 100g walnuts, toasted Omega Walnuts
• 40g parmesan, grated
• 1 tsp salt
• 250ml Great Southern Groves Extra Virgin Olive Oil
• Black pepper

METHOD

Combine all ingredients in a food processor and pulse until the pesto is your preferred texture. Place in a clean jar and top with a little extra virgin olive oil before storing in the fridge for up to 2 weeks.

Tips: Toasting the nuts improves the flavour and texture of the pesto.

VEG - optional V and DF option if you replace the parmesan with nutritional yeast.

Makes 2 cups

Recipe: Kate Flower

A tangy, fresh sauce from Argentina to liven up your BBQ steak.  It cuts through the richness of the meat and adds a bright freshness perfect for Summer dining.

INGREDIENTS

• 1-2 small cloves garlic
• 1 tsp dried oregano(or 1 tbsp fresh oregano, finely chopped)
• 1 cup Italian flat leaf parsley
• 1 fresh red chilli
• 1 tsp smoked paprika
• 125ml Great Southern Groves Australian extra virgin olive oil
• 50ml red wine vinegar
• 1 tsp sea salt freshly ground black pepper, to taste

METHOD

Peel and finely chop or crush the garlic.

Finely chop the Italian parsley.

Seed and finely chop the red chilli (if you like it hotter, leave the seeds in).

Place all the ingredients into a small bowl and stir together well.

Taste and adjust seasoning.

Leave chimichurri to stand for a few hours for the flavours to develop.

Store in an airtight container in the refrigerator for 4-5 days.

TO SERVE

Serve Chimichurri liberally spooned over well-rested, sliced steak.

NOTES

If you find the chimichurri is a little too sharp for your liking, add a little more salt.

If the sauce is still too acidic, you can add about a teaspoon of honey to balance out the acidity. Remember that the sauce will be less intense when combined with your steak, so avoid adding too much.

You can also use chimichurri as a marinade for chicken or fish or drizzle it over grilled vegetables or lamb for extra flavour.

So delicious and simple, the combination of juicy grilled peaches, peppery rocket, salty prosciutto and creamy burrata is hard to pass by! Drizzled with a sweet-sour dressing made with pomegranate molasses and our Great Southern Groves extra virgin olive oil, this salad is a winner! Swap out the prosciutto with leftover Christmas ham during the festive season.

Serves 4

DRESSING INGREDIENTS

• 1 small clove garlic, peeled and finely chopped
• 30ml pomegranate molasses
• 2 tsp honey
• 1 small shallot, peeled and finely chopped
• 125ml GSG Australian extra virgin olive oil
• Sea salt and freshly ground black pepper to taste

SALAD INGREDIENTS

• 4-5 fresh, ripe peaches
• GSG extra virgin olive oil for brushing
• 120g baby rocket leaves
• 8-10 slices prosciutto
• 3-4 burrata
• Handful baby basil leaves

METHOD

Place all the dressing ingredients into a small bowl and whisk together until well combined.

Taste and adjust seasoning, set aside.

Cut the peaches into quarters, discarding the stone. Brush the cut surfaces with a little GSG olive oil to prepare them for grilling.

Preheat a barbecue or grill pan to medium-high heat. Cook the peach quarters for 2-3 minutes on each side, until they are charred and slightly softened.

TO SERVE

Scatter the baby rocket over a large serving platter.

Arrange the prosciutto slices in nice folds over the rocket, then add the grilled peach quarters.

Place burrata balls at intervals around the salad–break one or two open if desired.

Drizzle over dressing and scatter with baby basil leaves.

Serve with fresh, crusty sourdough for mopping up the dressing and the creamy stracciatella from the burrata.

This incredibly easy, no-churn ice cream recipe is based on two key ingredients; sweetened condensed milk and whipped cream. Adding olive oil contributes not only to the creamy mouthfeel of this frozen treat but adds fruitiness to the flavour as well. It is worth taking the time to reduce the mango purée as driving out the moisture reduces any icy texture in the frozen fruit as well as intensifying the flavour.

INGREDIENTS

• 395g can sweetened condensed milk
• 50ml Great Southern Groves extra virgin olive oil
• ½ tsp sea salt
• 600ml thickened cream
• 2 cups fresh, ripe mango flesh (about 2 large mangoes)

TO SERVE

• Fresh raspberries
• Pistachios, roughly chopped
• GSG extra virgin olive oil for drizzling
• Waffle cones (optional)

METHOD

Purée the mango flesh with a stick blender, blender or food processor until smooth.

Place purée into a medium saucepan and cook gently on a low heat, stirring frequently until it is reduced in volume by about one third to a half and noticeably thickened.

Set aside to cool.

In a medium bowl, whisk together the sweetened condensed milk, GSG extra virgin olive oil and sea salt until well combined.

In another larger bowl, whip the thickened cream until it forms soft peaks.

Add a good dollop of the whipped cream to the condensed milk mixture and stir through to lighten it.

Add the lightened condensed milk mixture to the whipped cream and lightly fold together, then fold through the cooled mango purée.

Pour ice cream mixture into a freezer-suitable container, smooth the top, cover with a lid or cling film and freeze overnight.

Freeze for up to one month.

Serving Suggestions:

Scoop into small bowls and top with chopped pistachios, fresh raspberries and a drizzle of GSG extra virgin olive oil. Or scoop into cones and enjoy on its own!

NOTE:

Once fully frozen this ice cream does need time on the bench to soften before scooping, Times will vary depending on the sizes and shape of the container you freeze it in.

If fresh mangoes aren’t available, you can make this recipe using frozen mango flesh or canned mango slices. (I found canned worked slightly better as they were sweeter and softer than the frozen pieces).

We’re going retro with a revamped version of this wildly popular dish from the early 1980’s - turning it into an all-in-one baked dish with pearl couscous as the base.

Made with boneless, skinless chicken thighs which are virtually foolproof, need no browning, and the longer you marinate it the better, so it’s a great dish for preparing ahead of time.

INGREDIENTS

STEP ONE

• 8 boneless, skinless chicken thighs
• 4 cloves garlic, peeled and crushed
• 3 tsp dried oregano
• ¾ cup red wine vinegar
• ¾ cup Great Southern Groves Extra Virgin Olive Oil
• 1 cup pitted prunes
• ¾ cup dried apricots
• ¾ cup Great Southern Groves mixed olives
• ¼ cup capers
• 4 bay leaves
• Salt and freshly ground black pepper

STEP TWO

• ½ cup brown sugar
• 1½ cups white wine (or chicken stock)
• 1 cup pearl couscous

METHOD

STEP ONE

Place the chicken thighs in a non-corrosive dish.

Combine the garlic, oregano, salt, pepper, red wine vinegar, Great Southern Groves extra virgin olive oil, prunes, apricots, Great Southern Groves mixed olives, capers, and bay leaves and pour over the chicken.

Cover and marinate in the refrigerator for at least 8 hours, overnight if possible.

STEP TWO

Preheat the oven to 180ºC.

Spread the pearl couscous over the base of a large baking dish.

Place the chicken on top of the pearl couscous in a single layer along with all of the marinade ingredients.

Sprinkle the chicken with the brown sugar and pour over the wine or chicken stock.

Bake for 45-50 minutes, basting with cooking juices once halfway through cooking time. Stand the dish for ten minutes to allow the pearl couscous to continue to swell before serving.

Serve with a simple green salad or green vegetables.

NOTES:

This recipe may be prepared 24 hours in advance for maximum flavour but is still delicious if the chicken is marinated the morning it is to be cooked.

Risoni works just as well in place of the pearl couscous.

This simple moist and delicious cake made with ricotta and Great Southern Grove extra virgin olive oil is a wonderful cake for any number of toppings – here we have used mandarins, ginger, and flaked almonds.

You could also bake the cake plain and serve it as a dessert with poached or stewed fruit or fresh berries and double cream. YUM!

INGREDIENTS

• 1 cup caster sugar
• 1½ cups plain flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• 1 cup ricotta
• ½ cup GSG extra virgin olive oil
• 3 large (60g) eggs
• 2 tbsp plain yoghurt
• 1 tsp vanilla essence
• Large pinch salt

TOPPING

• 4-5 mandarins, peeled and halved
• ¼ cup crystallised ginger, roughly chopped
• ¼ cup flaked almonds
• 1 tbsp caster sugar

(See below for more topping suggestions)

METHOD

Preheat oven to 170ºC fan bake.

Grease a 20cm x 30cm lamington tin and line with baking paper.

Place the caster sugar, vanilla essence, ricotta, extra virgin olive oil, eggs, and yoghurt in a large bowl and whisk lightly to combine.

Stir in the flour, baking powder, baking soda, and salt and mix until just combined. Spread batter evenly into prepared tin.

For the topping, place mandarin halves over cake surface and scatter over crystallised ginger and flaked almonds. Sprinkle with caster sugar.

Bake for 30 minutes or until the cake is fully cooked (test with skewer).

(Cover with foil if the cake is browning too quickly)

Store in an airtight container.

TOPPING VARIATIONS:

• Slice ripe fresh peaches and blueberries and scatter over cake batter. Sprinkle with 1 tbsp caster sugar and bake as above.

• Beat 250g cream cheese with 1 tbsp caster sugar and the finely grated zest of a lime. Dot cream cheese mixture over cake batter and swirl through passionfruit curd or berry jam. Bake as above.

• Scatter over fresh raspberries and bake as above.

• Stud cake batter with fresh figs and scatter your favourite crumble topping over and around them. Bake as above.

A good basic vinaigrette is a great recipe to have in your repertoire especially when it’s made with delicious extra virgin olive oil. More flavoursome than bought dressings and no added preservatives!

The staple seasonings for vinaigrette are a sweetener, garlic, mustard, pepper, and salt. Vary the recipe to suit your taste, for example swap the honey for sugar or maple syrup, use a different vinegar, swap grainy mustard for Dijon.

The standard ratio of vinegar (or other acid) is 1 part vinegar to 3 parts oil.

The method for all of these recipes is the same as the first.

HONEY VINAIGRETTE

INGREDIENTS

• 50 ml white wine vinegar
• 2 tsp honey
• 1 tsp grainy mustard
• 1 small clove garlic, peeled and crushed
• Sea salt & freshly ground black pepper
• 150 ml Great Southern Groves extra virgin olive oil

METHOD

Place all the ingredients except for the GSG extra virgin olive oil into a medium-sized jar. With the lid firmly on shake well to combine, then add the olive oil and shake well again. Taste and adjust seasoning to suit – if it’s on the sharp side, a touch more salt and/or sugar will more often than not correct it rather than adding more oil.

NOTES:

Store in your refrigerator for 1 to 2 weeks

GREEK-STYLE DRESSING

INGREDIENTS

• 50ml red wine vinegar
• 2 tsp honey
• 1 small clove garlic, peeled and crushed
• 2 tsp grainy mustard
• 1-2 tsp dried oregano
• Sea salt & freshly ground black pepper
• 150 ml Great Southern Groves extra virgin olive oil

SERVING SUGGESTIONS:

Greek salad
Watermelon & feta salad
Mixed bean salad

GINGER MISO DRESSING

INGREDIENTS

• 50 ml lemon juice
• 1 small clove garlic, peeled and crushed
• 2 tsp minced ginger
• 2 Tb white miso paste
• Freshly ground black pepper (miso is salty so taste before adding salt)
• 150 ml Great Southern Groves extra virgin olive oil

SERVING SUGGESTIONS:

Fennel, orange & avocado salad
Rainbow coleslaw
Carrot salad

BALSAMIC & MAPLE DRESSING

INGREDIENTS

• 50 ml balsamic vinegar
• 1 tsp maple syrup
• 1 tsp Dijon mustard
• 1 small clove garlic, peeled and crushed
• Sea salt & freshly ground black pepper
• 150 ml Great Southern Groves extra virgin olive oil

SERVING SUGGESTIONS:

Waldorf salad
Spinach & strawberry salad
Any salad you would use honey vinaigrette on

LEMON & PARMESAN DRESSING

INGREDIENTS

• 50 ml lemon juice
• 1 tsp honey
• 1 small clove garlic, peeled and crushed
• 1 tsp Dijon mustard
• Sea salt & freshly ground black pepper to taste
• 150 ml Great Southern Groves extra virgin olive oil
• ¼ cup freshly grated parmesan – stir into dressing once you have adjusted seasoning.

SERVING SUGGESTIONS:

Pasta or pasta salad
Caesar Salad
Mediterranean roasted vegetable platter

Peel your garlic easily with a silicone jar opener.

• Place your garlic clove on the textured side of the opener.
• Fold over and roll along the bench, pressing fairly firmly.

The result, the skin peels off easily and no smelly garlic hands.

To see this hack in action, visit our Instagram page for the video.

Tips for washing your refillable, olive oil bottles.

Every few months you should be washing your bottle.

• Use hot soapy water.
• Make sure your bottle is completely dry before refilling.

Washing your bottle means that you are not adding fresh olive oil to old olive oil. Keeping your oil tasty and lasting longer.

A delicious alternative to the traditional butter shortcrust, this sweet olive oil pastry has a more-ish biscuity texture and makes a perfect vehicle for the slightly tart spiced apple & blackberry filling.

INGREDIENTS

FOR THE PASTRY

• 300g plain flour
• 70g caster sugar
• 1 tsp baking powder
• pinch salt
• ½ cup Great Southern Groves Extra Virgin Olive Oil
• ¼ cup cold water

FOR THE FILLING

• 8 Granny Smith apples, peeled, cored, and sliced (or a mixture of tart apples)
• ¼ cup brown sugar
• zest and juice of a small lemon
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1/8 tsp ground cloves
• 250g fresh blackberries

(you can use frozen – thaw and drain surplus liquid before cooking)

ASSEMBLY

• 1 Tb ground almonds
• Egg wash: 1 egg, lightly beaten with 1 TBS water
• Raw sugar for sprinkling

METHOD

Make the filling first

1. Place all the ingredients except the blackberries into a medium pot.
2. Cover and simmer, stirring occasionally until the apples are semi-soft (about ten minutes).
3. Add the blackberries and cook for a further 2 minutes. Allow to cool.
4. (Taste and add more sugar if you prefer it sweeter)

To make the pastry

1. Preheat oven to 180ºC.
2. Place flour, sugar, baking powder, and salt in a medium bowl.
3. Add the olive oil and cold water and stir together with a fork (see notes).
4. Once the dough is starting to come together, use your hands to bring the mixture together then tip it onto the bench and knead lightly until it forms a smooth ball.
5. Place the pastry between two sheets of baking paper and roll out into a circle measuring approx. 30-35cm in diameter.
6. Remove top sheet of baking paper and lift pastry on the bottom sheet of baking paper into a cast iron pan (see notes.)
7. Prick the pastry base all over with a fork, then scatter over the ground almonds.
8. Place the apple & blackberry filling evenly into the dish and fold the edges of the pastry over to make a border. (If the pastry breaks, just patch it together – it’s not meant to look perfect.)
9. Brush the pastry border with egg wash and sprinkle the whole galette with raw sugar.
10. Bake in the preheated oven for 40-45 minutes until golden.

Serve warm straight from the pan with cream or ice cream – or both!

NOTES

Use any kind of dark berry in place of blackberries.

Counter-intuitively, it is recommended that you make this pastry by hand (using a fork) rather than in a food processor – it’s easier!

It is delicate to handle, but if it does break, just patch your galette with the broken pieces – it all adds to the rustic look!

We baked our galette in a cast iron frying pan with a 20cm diameter base – it makes it easy to handle and keeps everything nicely contained. You can always make it straight on to a baking paper-lined baking sheet if you prefer.

Optional – cut stars from re-rolled pastry scraps for decoration.

Serves 4

Lightly infused with garlic and rosemary, this mash should find itself on high rotation in your repertoire over the cooler months as the base for any number of comfort food dishes.

This very flexible recipe for Great Southern Groves Extra Virgin Olive Oil mash uses a ratio of 75% potatoes to 25% sweet potato. You can play with these quantities, but we recommend keeping at least 50% potato in the mix as sweet potato can be very watery when mashed on its own.

Try adding carrot or pumpkin for a change, or just go full potato – you can’t really get it wrong!

INGREDIENTS

900g potatoes, peeled and cut into large chunks

300g sweet potatoes, peeled and cut into large chunks

1 large clove garlic, peeled

¾ cup Great Southern Groves Extra Virgin Olive Oil

2 sprigs fresh rosemary

Sea salt & freshly ground black pepper

1 bunch chives, chopped (optional)

METHOD

Put the prepared potatoes and sweet potato pieces in a medium-large pot with the garlic clove, two tsp sea salt, and cover with water.

Cover pot and bring to the boil, then turn to low and simmer potatoes until tender. Meanwhile, gently warm the Great Southern Groves extra virgin olive oil in a small saucepan with the rosemary sprigs and set aside to infuse.

When the potatoes are cooked, drain well, return pan to low heat, and shake gently for a minute or two to dry.

Pass potato mixture through a potato ricer or mash well.

Stir in half a cup of the rosemary-infused oil and season to taste. Add more oil to taste if the mixture is on the dry side.

Stir through the chopped chives if using and serve mash drizzled with a little more flavoured oil.

NOTES

Keep any leftover infused oil covered in the refrigerator for up to a week.

INGREDIENTS

3 + 1 TBS Great Southern Groves Extra Virgin Olive Oil

1 kg osso bucco pieces (approx. 4-5)

¼ cup plain flour, seasoned well with sea salt & black pepper

1 large onion, peeled and sliced

(or 6-8 pickling onions peeled)

2 medium carrots, peeled and cut into chunks

2 stalks celery, cut into chunks

300g button mushrooms, trimmed and cut in half (leave whole if small)

1 large clove garlic, peeled and crushed

1 tsp paprika

1 TBS tomato paste

½ cup red wine

400g can crushed tomatoes

1 cup beef stock

1 bouquet garni (bay leaf, sprigs of thyme and parsley stalks tied with cotton string)

Sea salt & freshly ground black pepper

TO FINISH:

Corn flour for thickening

Italian flat leaf parsley, roughly chopped

METHOD

Heat 3 TBS Great Southern Groves Extra Virgin Olive Oil in a large heavy frying pan over medium heat.

Coat the osso bucco pieces in the seasoned flour and brown well in frypan. Transfer to the slow cooker bowl.

In the same pan, toss the sliced onion, carrot and celery pieces for a few minutes until starting to soften & caramelise lightly. Add the mushrooms and continue to cook for another minute. Transfer all the vegetables to the slow-cooker bowl.

Add the remaining tablespoon of olive oil to the pan with the crushed garlic, paprika and tomato paste. Cook, stirring constantly for about a minute.

Add the red wine to the tomato paste mixture and cook, stirring constantly for another minute until all the caramelised residue in the pan has been released and the mixture has thickened slightly.

Tip this mixture into the slow cooker bowl, along with the crushed tomatoes, beef stock and bouquet garni. Season lightly with sea salt & freshly ground black pepper.

Cook on HIGH for 4-4½ hours until the meat is tender. Remove bouquet garni.

Mix 1 TBS cornflour with 1½ TBS water and stir until smooth, pour into the osso bucco and stir well to thicken.

Taste and adjust seasoning, stir through chopped parsley, and serve.

SERVES 2

First, microwave one corn cob for 4 minutes with the husk on. If you don't cook your corn this way... You must. Cooks perfectly and the husk and silks just peel off so easily.

Peel your corn carefully as it will be hot!

Cut off husk, stalk and other end if it looks a little unattractive. Then cut in half (horizontally). Then cut halves into four long 'ribs' length ways.

If catering for lots of people you can do lots more, just increase the microwave around 30 sec for each extra corn you cook (this will depend on your microwave).

Brush with Extra Virgin Olive Oil. Place in a serving dish and sprinkle generously with our Pistachio Dukkah.

Drizzle with some more Extra Virgin Olive Oil and serve hot! Eat as you would eat corn on the cob.

Note: you could microwave corn for just 2-3 minutes and then finish on the BBQ grill to give them a lovely charred flavour.

INGREDIENTS

150g Great Southern Groves Mixed Olives in brine

5 TBS Great Southern Groves Extra Virgin Olive Oil

3- 4 Prince of Orange (or other red variety) potatoes, sliced into 1 cm thick rounds

1 medium red capsicum, cored and sliced into 1cm strips

4 small chicken breasts, trimmed

3 cloves garlic, peeled and squashed

CRUMB

1 cup breadcrumbs (utilise leftover stale bread)

15g Parmesan, finely grated

2 tsp thyme, dried

2 tsp Great Southern Groves Extra Virgin Olive Oil

½ tsp salt

METHOD

Preheat oven to 200°C fan force.

Drain the olives, rinse under water and pat dry with paper towel before rolling them through a tablespoon of olive oil and set aside.

Drizzle olive oil across the base of a large roasting tray.

Lay potatoes out evenly, top evenly with red capsicum season with salt and pepper and drizzle with olive oil.

Lay your chicken breast on top of the potato and capsicum and season.

Add garlic dotted around the dish. Combine all crumb ingredients in a small bowl and toss to evenly coat with oil.

Top each chicken breast with a quarter of the crumb mix, pressing down gently.

Add olives evenly across the dish.

Cook for 35-40 minutes or until the crumb is golden and the chicken has cooked through.

Serve with a crisp green salad.

INGREDIENTS

¾ cup Extra Virgin Olive Oil

1 cup sugar

2 cups SR flour

2 cups cold mashed pumpkin

2 eggs

2 cups of mixed fruit (cherries, sultanas, currants)

1 dessert spoon golden syrup

½ tsp each nutmeg, ginger and cinnamon

a little milk if necessary

METHOD

Heat oven to 180°C

Mix together olive oil and sugar.

Add eggs one at a time and beat well.

Add fruit and spices, then pumpkin.

Add sifted flour

Add golden syrup and a little milk to make a smooth consistency (maybe up to ¼ cup)

Spoon mixture into square tin lined with baking paper.

Make in moderate oven for 1 – 1 ½ hours (testing centre every 10 minutes after one hour)

Leave in tin to cool for 20 minutes before turning out onto rack

INGREDIENTS

• 5 eggs
• 1 cup SR flour
• 375g zucchini, grated
• 1 large onion, finely chopped
• 200g rindless bacon, chopped
• 1 cup grated cheddar cheese
• 1/4 cup Extra Virgin Olive Oil

METHOD

Preheat oven to 170°C. Grease and line a 30 x 20cm lamington pan. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through. Slice into squares or bite sized finger pieces. Can be eaten hot or cold.

INGREDIENTS

600mls whipping cream

395mls (tin) sweetened condensed milk

2 packets MALT-O-MILK biscuits

Plus any flavourings you might like - see note below for suggestions

METHOD

Line a baking tray or lamington tin with enough glad wrap to cover the bottom, sides and then cover the top. Try not to make too many edges sticking up and if more than one piece is needed then overlap. Line the tray with one packet of biscuits (you may not use the whole packet).

Beat cream and sweetened condense milk in a large bowl until thickened. Pour onto the top of biscuits in tray. Smooth out evenly. Place remaining packet of biscuits on top in roughly the same configuration. Pull the glad wrap up and over to over top.

Place in freezer for at lease 6 hours. When solid, cut with large knife in between biscuits… enjoy and try to stop at one.

You can add what ever flavours you like to the cream mix before scooping into the tray. Try and of these chopped up:

- Chocolate Flake

- Crunchie

- Mars Bar

- Peppermint Crisp

- Oreo Cookies

- Any fruit like raspberries (shown in this picture), mango, passionfruit, strawberries

- Caramel or chocolate sauce swirled though.

- Dried fruit and nuts

Options are endless, if you have seen it in an icecream, you can add it to your own.

WET INGREDIENTS>

2 Navel Oranges – cut of ends but don’t peel. Chopped roughly (remove any seeds)

1 cup Great Southern Groves Extra Virgin Olive Oil

3 eggs lightly beaten

DRY INGREDIENTS

250g Self Raising Flour

300g Caster Sugar

2 TBS poppy seeds

METHOD

Preheat oven to 180oC. Grease and Line 20cm cake tin.

Process oranges, including the skin, in a food processor until it is pulpy and skin is in quite small pieces. Pour into bowl and add rest of wet ingredients. Stir until combined.

Add in sifted dry ingredients and stir until well combined.

Pour into prepared cake tin and bake for 55 minutes. This cake can take a little longer. Check with skewer and put in for further 5 minutes at a time until skewer comes out clean.

Leave to cool in tin for 5 minutes. Run a thin knife around outside of tin before turning out onto cake rack to cool.

This cake is delicious warm but tastes even better after a day or two.

Serve with thickened cream or even sour cream.

INGREDIENTS

1 portion olive oil shortcrust pastry - see separate recipe 'Sweet Shortcrust Pastry'

1 cup Greek or natural yoghurt

½ cup Great Southern Groves Extra Virgin Olive Oil

3 eggs

¼ cup honey

½ cup caster sugar

1 cup SR flour

1 cup ground almonds

750g rhubarb, trimmed and sliced to fit your tin

Another ¼ cup honey

METHOD

Preheat the oven to 220°C.

Roll out pastry to approx 40cm round

Grease a 25cm round tart tin and line with pastry, fix and splits with extra pastry ofF cuts and trim to create a neat edge.

Line the pastry with baking paper pushed down tightly.

Place in the oven for 15 minutes or until the pastry is starting to become golden. Remove the baking paper.

Turn oven down to 170°C fan forced and allow to cool.

Whisk together yoghurt, olive oil eggs and honey in a bowl.

Add in flour, sugar and ground almonds and mix until well combined.

Pour mix into the pastry shell and top with sliced rhubarb. We used a double layer as a generous serve of rhubarb offsets the sweet frangipane perfectly.

Bake for 35 - 40 minutes or until the top is golden and cake is set.

Brush with warmed honey for gloss

Use this dairy-free shortcrust pastry as you would use the traditional one, to make tarts, cookies, or pies. It makes a beautifully short pastry and while it can be tricky to unroll onto a tart tin, it is easily rectified by adding and pressing dough into your tin as needed. I also find it doesn’t shrink as butter pastry often does. Enjoy playing with this crisp, flavourful pastry option.

Makes a 25cm round tart with a little to spare

INGREDIENTS

250g all-purpose flour (extra for rolling)

150g confectioner sugar

1 medium-large egg

1 medium-large egg yolk

1tsp baking powder

a pinch of salt

90ml Great Southern Groves extra-virgin olive oil

zest of 1 lemon

METHOD

In a bowl, combine all dry ingredients and lemon zest and whisk well to combine. Make a well in the centre and add remaining ingredients and whisk them together with a fork before starting to incorporate them into the dry ingredients until the dough begins to form.

Transfer the dough to a work surface and work with your hands until you have a smooth even dough. You may need a little more flour.

Use the dough straight away, or flatten the dough into a thick disc (it will make it easier to roll after), cover with Glad Wrap and chill for 30 min.

Makes around 800g sugo depending on cook time and vegetable size.

INGREDIENTS

1 cup Great Southern Groves EVOO

800g cherry tomatoes whole

2 medium fennel bulbs, chopped

6 garlic cloves chopped

2 large carrots, peeled and chopped

3 stalk celery, washed and chopped

4 sprigs rosemary, whole

Salt and pepper

METHOD​

Set the oven to 165°C.

Spread all ingredients over a large tray and toss to combine.

Cover with baking paper and foil tightly.

Cook for one hour, then remove foil and paper.

Cook for a further 45 minutes, tossing a couple of times.

Alternatively, place all ingredients into your slow cooker and set on low for 5-6 hours

Remove rosemary and place all warm ingredients into a food processor and process to a rough or smooth sauce.

Add extra chopped tinned tomato and oil as required to create the perfect texture for you.

Serve with your choice of pasta and parmesan.

NOTE

Feel free to freeze and use within 6 weeks. This sauce is great stirred into soups, spread across toast, served on a cheese board and would be amazing in a vegetarian lasagne with with pumpkin and zucchini!

Makes 20 cookies

INGREDIENTS

WET

150g GSG Extra Virgin Olive Oil

200g dark brown sugar

100g granulated sugar

2 eggs, at room temperature

2 tsp vanilla bean paste

DRY

1 tsp salt

60g Dutch process cocoa powder, sifted

150g wholemeal spelt flour, (or plain flour)

90g buckwheat flour, sifted (or almond meal/or rye flour)

1/2 tsp baking powder

EXTRAS

250g dark chocolate (70% cocao), coarsely chopped, plus extra for topping if desired

35g pecans, roughly chopped

35g pecans, finely chopped

Flaky Sea Salt to finish (such as Murray River Salt)

METHOD

Preheat the oven to 165°C

Line 2-3 baking trays with baking paper.

In a large bowl, whisk together WET ingredients swiftly for about a minute to combine.

Fold in the DRY ingredients using a rubber spatula.

The dough may feel a little oily and may take a little work to come together - this is fine.

Add chopped chocolate and 35g of pecans and mix to incorporate.

Use a tablespoon to scoop approx 50g of dough at a time and roll to create a ball.

Place on the lined trays evenly and press down gently on each biscuit.

Press additional chocolate and pecans onto the top of each and sprinkle with sea salt.

Bakefor 15-17 minutes, until the edges are set.

Allow to cool on the tray for about 20 minutes.

Store leftovers in an airtight container at room temperature.

INGREDIENTS

Base

3 TBS Great Southern Groves Extra Virgin Olive Oil

1 ¼ cup plain flour

¼ cup caster sugar

1 egg yolk

2-3 TBS chilled water

Top

50g butter

1 can Sweetened Condensed Milk (395g)

3 TBS South West honey

120 g Macadamias (keep a small amount to sprinkle over top)

METHOD

Preheat oven to 180oC. Line a 30cm x 20cm slice tin with baking paper.

In your food processor (or in a bowl) combine the Extra Virgin Olive Oil, flour and sugar. Process or rub together until it resembles fine breadcrumbs. Add in egg yolk and 2-3 TBS cold water. Add the water a tablespoon at a time until the mixture comes together. Once the dough can be pressed together and not fall apart you have added enough water.

Tip into prepared slice tin and even spread the mix (it may still look a little crumbly). Then press with your fingers into the tin to form an even thickness. Bake for 15 minutes or until just golden at the edges.

While the base is cooking you can prepare the topping. Melt butter on low heat in a heavy based saucepan. Add in Sweetened Condensed Milk and stir. Turn up the heat to medium/hot and stir constantly for roughly 5 minutes. It will hit the thickening point quite suddenly and you will need to stir quite rapidly to maintain a thick but smooth consistency (I used a whisk). Once thickened, remove from heat and continue to stir for 30 seconds. Add in honey and macadamias and stir until combined. Allow for topping mixture to cool slightly until the base has finished baking.

Take base from oven and pour topping evenly over the based – making sure the nuts are evenly distributed. Sprinkle the small amount of nuts you kept out over the top, pressing any large pieces in slightly.

Bake in the oven for a further 15 - 20 minutes. The top should be a dark golden colour. Take slice from oven and allow to cool completely before slicing into squares.

INGREDIENTS

HUMMUS

1 x 400g tin chick peas, rinsed and drained

2 cup roasted pumpkin, hot from the oven

1 garlic clove, chopped

2 tbsp tahini

1/2 cup Great Southern Groves Extra Virgin Olive Oil

6-7 tbsp lemon juice

1 tsp each ground cumin, coriander, turmeric

Add salt, ground chilli and sumac to taste

TOASTED SEEDS and NUTS

1 cup each, pepita, sunflower seeds, slivered almonds

1/4 cup sesame seeds

1/4 cup Great Southern Groves Extra Virgin Olive Oil

1 tsp salt, smoked paprika, turmeric

GREEN OIL

1/2 cup Great Southern Groves Extra Virgin Olive Oil

1 cup coriander leaves & 1/2 cup mint leaves

1/2 lemon, juiced 1 garlic clove

Salt to taste

METHOD

HUMMUS

Place all ingredients, apart from salt and chilli, into a food processor or blender and process until smooth.

Adjust to taste with salt, chilli and lemon juice.

Add a little warm water if it’s too thick and serve immediately.

You can reheat gently in the microwave if you need to, or serve hummus cold.

Sprinkle with Sumac to finish.

TOASTED SEEDS and NUTS

Preheat oven to 180C.

Place ingredients on a large baking tray, toss to coat, then flatten and cook for around 15 minutes, stirring in 5 minute intervals, until toasted and aromatic.

Scatter over Pumpkin Hummus, on salads or eat as a snack on its own.

GREEN OIL

Using a blender, food processor or mortar and pestle, process ingredients to a rough loose paste. ​Serve drizzled over the Pumpkin Hummus.

Turn your simple banana cupcakes or muffins into these super cute and delicious BANOFFEE Muffins.

Muffin Recipe

INGREDIENTS

3-4 large bananas mashed

1/2 cup caster sugar

1 egg beaten

1/4 cup Great Southern Groves Extra Virgin Olive Oil

11/2 cup SR flour

METHOD

Preheat oven to 180oC

Mix the mashed banana, sugar, egg and olive oil.

Sift in flour and stir until just combined.

Spoon into cupcake or muffin cases. Bake for 20-25 minutes depending on the size of your muffins. They need to be golden and spring back when pressed in the middle.

Allow to cool before decorating.

DECORATING

Now the simple way to make them into Banoffee Muffins... you will need:

1 can Nestle Top'n'Fill Caramel

1 cup whipped cream

Banana chips

Shaved chocolate or dollarettes

Instead of icing, you take the Top'n'Fill caramel and spread like peanut butter on the top of the muffin. Add a dollop of cream and decorate with banana chip and chocolate. If you are serving immediately, you could also top with a slice of fresh banana.

INGREDIENTS

DRY

175g flour

175g almond meal

150g brown sugar

4 tsp baking powder

4 tsp cinnamon

1/2 tsp nutmeg

200g local walnuts, toasted (8 mins 180C) chopped

3 tsp fennel seed, lightly toasted

1/2 tsp salt

WET

3 eggs

1/2 cup GSG Tuscan style EVOO

150g raw honey

Zest and juice of an orange

2 tsp vanilla extract

2 tbsp rosemary leaves, finely chopped

500g carrot, grated

METHOD

Preheat oven to 170C fan forced.

Mix dry ingredients until well combined.

Whisk together wet ingredients then stir through the carrot.

Fold wet mix through the dry mix until combined.

Place in a lined 25cm round baking tin and even out the top.

Cook for around 45 mins, or until a skewer comes out of the cake clean.

Cool in the tin for 10 mins before turning out onto a cake rack to completely cool.

- ICING -

ORANGE & FENNEL INFUSED OLIVE OIL

½ cup Great Southern Groves Tuscan style olive oil

Rind of an orange julienned or zested into long strips

3tsp fennel seeds

ORANGE OIL ICING

180g cream cheese, softened

120g infused olive oil (see above)

450g icing sugar, sifted

½ tsp vanilla extract

METHOD

INFUSED OIL

Place all ingredients into a small saucepan and bring to a high temperature and when the rind begins to spit and curl, take the pan off the heat and set aside to cool.

When ready to use, strain the orange and fennel off the oil, keeping both oil and orange and fennel.

ORANGE OIL ICING

Add cream cheese to sifted icing sugar and whisk.

Slowly add the oil and vanilla and continue to whisk until smooth. Refrigerate until ready to use.

Pipe or spread onto your cooled cake and top with the orange rind and fennel seeds, as well as flowers and baby sprigs of rosemary.

INGREDIENTS

100g butter

2 TBS Extra Virgin Olive Oil

½ cup chopped dates

2 TBS honey

1 ¾ cups cereal (cornflakes, oats, muesli, other cerals… you can combine any to fill 1 ¾ cups)

½ cup desiccated or shredded coconut

½ cup self-raising flour

½ cup chopped dried apricots (can add other dried fruit or use less if the left over cereal already has dried fruit)

½ cup pepitas or pumpkin seeds or chopped nuts (or a combination to fill a ½ cup)

¼ cup brown sugar (use less if you are using left over sugary cereal)

METHOD

Preheat oven to 180oC. Line a 18x28cm slice pan with baking paper.

Combine butter, olive oil, dates and honey in small saucepan and melt together. Simmer and stir for a few minutes on low to soften the dates.

In a separate bowl combine your left over cereal, coconut, flour, dried fruit, pepitas and sugar. Mix until combined. Make a well in the centre and add the soften date mix. Combine well.

Pour mixture into prepared slice tin and press evenly to the edges with fingers or back of spoon.

Bake for 15 minutes or until golden.

Allow to cool completely in the pan before cutting into squares with a sharp knife. Store in an air tight container.

My kids make a habit of choosing a new cereal to try. They then eat maybe half the box (sometime just one bowl) and then decide they “don’t like it”. We then end up with multiple boxes of cereal no one is eating. This is a great recipe adapted from a Woman’s Day Cook Book to use up the left over cereal. Then low and behold, the kids (and the rest of the house) eat it.

This also make for great home made muesli bars to send to school, snacks for toddlers and breakfast on the go for busy teens (or adults for that matter).

INGREDIENTS

500g (4 cups) all-purpose flour

2 teaspoons salt

1 cup pitted Great Southern Groves table olives

¼ cup pine nuts

8g (2 tsp) dry yeast

2 cup lukewarm water

4 tbsp EVOO Extra EVOO for brushing

Flaky sea salt

​METHOD

Whisk flour, salt, and dry yeast together in a large bowl.

Stir through the olives and pine nuts .

Add water and mix until the liquid is absorbed and the ingredients form a sticky dough ball. Oil the surface of the dough with EVOO, cover the bowl with a damp tea towel and refrigerate for 12 + hours.

Line two 20 centimeter tart tins, or one deep 22 x 33 cm tray, with baking paper. Pour a tablespoon of oil into the center of each tin or 2 tablespoons of oil if using the large tray.

Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center, rotating the bowl and turning the mass into a ball. Use the forks to split the dough into two equal pieces (don't split if using the tray).

Place dough into the prepared pans and gently roll in the oil to coat all over, forming a rough ball. Rest and rise for 3 to 4 hours, depending on the temperature of your kitchen.

Set a rack in the middle of the oven and preheat to 220°C.

Drizzle another tablespoon of oil over dough, then, using all of your fingers, press straight down to create deep dimples and sprinkle generously with flaky sea salt.

You can top with extra pine nuts but be aware they get dark at 220°C.

Bake for 25 to 30 minutes, until the underside is golden and crisp.

Transfer the focaccia to cooling racks and cool for 10 minutes before serving.

INGREDIENTS

500g plain flour plus extra for dusting

2 tsp Salt

3 tsp dried yeast

2 TBS Great Southern Groves Olive Oil plus extra for greasing.

400ml tepid water

2 cups pitted and quartered olives (Great Southern Groves mixed)

2 TBS fine polenta or semolina

METHOD

Set up your mixing bowl with the dough hooks. If you don't have a mixer with dough hooks then a bit of elbow grease will also work.

Put flour in your bowl. Add salt to one side and yeast to the other. Make a well in the middle and add three quarters of the water. Using your mixer or a spoon, slowly bring the mix together. Once it has started to form a dough, add the rest of your water and continue mixing.

Turn your mixing speed up to high or turn dough out onto work surface and knead for 8-10 minutes. The dough should be easy to stretch when pulled. Turn the mixer to low and add the olive oil. Once the olive oil is mixed in, add in chopped olives*

Once the olives are evenly distributed through the dough, you can stop mixing/ kneading.

Liberally grease a large bowl or plastic container (high sides) with more Extra Virgin Olive Oil. Place your dough in container and cover with plastic wrap that has also been greased with olive oil.

Place container in a warm room and allow to triple in size.

While dough is rising, preheat your oven to 200°C fan force. Grease one large or two smaller trays or line with baking paper.

On your bench combine polenta or semolina with about the same amount of flour. Spread this out on your work bench ready for you to tip dough onto.

Carefully tip your dough onto the floured surface. You don't want to lose any of the air from the dough so you must treat the dough with a really light touch. Carefully stretch out the dough into a large rectangle and about 2 cm thick. Sprinke the top and sides of the dough with flour and semolina from the bench. Cut the dough using a sharp knife into square or strips depending on whether you want little rolls or large ciabatta sized loaves.

Carefully lift the dough portions and place them on the baking tray, spaced about 5cm apart.

Bake for 12-15 minutes or until golden and sound hollow when tapped.

* If only half your family likes olives, you can split your dough at this stage and only add olives to half, keeping a batch plain.

INGREDIENTS

3/4 cup cocoa powder

1 1/2 cup SR flour

1 1/2 cups caster sugar

2/3 cup chocolate chips (or chopped chocolate)

2/3 cup Great Southern Groves Extra Virgin Olive Oil

1/2 cup Karvan Espresso Coffee

2 large eggs

1 TBS vanilla essence

125g pkt Cadbuy Chocolate Mini Eggs

METHOD

Preheat oven to 170°C fan forced

Line a 28cm x 18cm slice tin or similar sized sqaure tin.

Sift and combine all dry ingredients (flour, cocoa, sugar) in a bowl.

Mix olive oil, coffee and vanilla essence in jug.

Add wet ingredients into dry. Add two beaten eggs. Mix until well combined.

Pour brownie mixture into prepared pan.

Top with chocolate eggs.

Bake in oven for 35-40 minutes until set.

TIPS

1. To make your baking paper fit your pan snuggly... scrunch up and then flatten out. It then fits in the corners perfectly.

2. Use Caramel Eggs instead of Mini Eggs for a gooey caramel surprise!

INGREDIENTS

2 cups plain flour

¼ tsp bi carb soda

1¼ cup brown sugar firmly packed

½ tsp cinnamon

½ tsp ground ginger

Pinch salt

2 eggs

½ cup + 1 TBS Great Southern Groves Extra Virgin Olive Oil

METHOD

Preheat oven to 170°C fan forced

Line 2 large baking trays with baking paper (or one and bake in two batches)

Place all dry ingredients in large bowl and mix until combined.

Add eggs and olive oil. Mix until well combined. You may need to use your hands towards the end to make sure it is properly combined.

Roll biscuit dough into walnut sized balls and place on baking tray with at least 4-5cm spacing. Press down slightly.

Bake for 10 minutes for chewy biscuits, longer for a more crunchy texture.

INGREDIENTS

1 cup Greek or natural yoghurt

½ cup Great Southern Groves Extra Virgin Olive Oil

3 eggs

¼ cup honey

½ cup caster sugar

1 ¼ cup SR flour

¾ cup ground almonds

4-5 figs sliced

Another ¼ cup honey

METHOD

Preheat oven to 170°C fan forced

Whisk together yoghurt, olive oil eggs and honey in a bowl. (Honey – see tip)

Add in flour, sugar and ground almonds. Mix until well combined.

Grease a flan tin with removable base with a little olive oil (see tip)

Pour mix into flan tin and top with sliced figs.

Bake for 35 - 40 minutes or until top is golden and cake is set.

Brush with warmed honey.

Serve on its own or warmed with cream or ice-cream.

** This recipe uses figs but would be equally delicious with other fresh fruit in season including peaches, nectarines, plums, berries, apple, orange segments.

TIPS

Honey – when measuring out your honey, use the ½ cup that you already measured the olive oil with. Only half fill (1/4 cup) and the olive oil left in the measuring cup helps the honey pour out easily.

Greasing pan – using a pastry brush with the olive oil to grease the flan tin helps get the olive oil into all the corners.

INGREDIENTS

1 cup milk

1/2 cup honey

1/2 cup brown sugar

2 TBS Great Southern Groves EVOO

2 cups SR Flour

METHOD

Preheat oven to 170°C fan forced. Grease a loaf tin with a little Extra Virgin Olive Oil.

Heat half the milk, honey, sugar and olive oil in a medium sized saucepan over medium heat. Do not boil. Add the rest of the milk. Carefully stir in the flour. Pour into the loaf tin and bake for 45 minutes or until golden and centre springs back.

Tip: Put a little olive oil in your measuring cup and grease before measuring your honey. It then slides out super easy.

Credit: this recipe is a slight adaptation of the Honey Loaf featured in NMAA Cooks.

INGREDIENTS

2 cups plain flour

4 tsp baking powder

1 cup cheese

1 1/4 cup milk

1 large egg

2 TBS Great Southern Groves Extra Virgin Olive Oil

1 cup fresh spinach or silverbeet

1/2 cup Caramelised Onion

1/4 tsp dried chives

1/4 tsp dried parsley (double if using fresh)

Pinch chilli powder (add more if you like it spicy)

METHOD

Preheat oven to 200°C. Line a 12 hole muffin tray with baking paper squares or muffin cases.

Sift all dry ingredients into a large bowl. Add cheese, stir. Add milk, egg and Extra Virgin Olive Oil. Stir to combine.

Add spinach, caramelised onions, herbs and chilli powder. Mix well.

Evenly divide mixture between 12 cases.

Bake for 15-20 minutes (depending on your oven) until golden brown.

Enjoy warm from the oven or when cooled, cut in half and toast in sandwich press.

Change up the flavour.

You can use this basic recipe and change to use up ingredients in the pantry of fridge.

Take out the spinach, caramelised onion and chilli and replace with the following:

1/4 cup Blue Cheese and 1 fresh pear peeled and chopped

2 rashes bacon diced and 1/2 cup corn kernels

1/4 cup sundried tomatoes and 1/2 cup basil chopped

1/2 cup olives pitted and chopped

Leave in spinach and swap out onions for 1/4 cup crumbled feta.

YUM!

​SERVES 4 as entree or for grazing

INGREDIENTS

2 medium yellow capsicum

2 medium red capsicum

1 TBS Great Southern Groves EVOO

1 cup Great Southern Groves olives (mixed olives)

1 TBS aged red wine vinegar

16 slices prosciutto or Jamon

200g goats feta

¼ cup basil pesto (or basil oil)*

¼ cup Great Southern Groves EVOO

Cracked pepper

*note - Basil Pesto recipe available on our website

METHOD

Preheat oven to 200°C.

Rub clean capsicums with 1 tablespoon olive oil.

Place on a baking tray in the oven and roast, turning every 10 minutes, until soft to touch and colouring on the outside.

Remove capsicums to a sealed plastic bag to sweat and cool before peeling and removing the seeds.

Slice capsicum flesh into 1cm thin strips and set aside.

Mix pesto with EVOO and set aside.

Toss olives and capsicums together in a bowl with the red wine vinegar and season with black pepper.

To serve (as individual serves or as a platter)

Lay out the prosciutto gently on one side of the plate/platter keeping some movement in it.

Add the olives and roasted capsicum across the plate/platter.

Crumble or dot pieces of the feta through the dish.

Finish with the basil pesto and extra oil as desired.

Serve with fresh crusty bread

INGREDIENTS

300g caster sugar

Zest 2 lemons

3 large free range eggs

300ml Great Southern Groves EVOO

300ml full cream milk

75ml lemon juice

200g plain flour (or plain gluten-free flour)

100g desiccated coconut

100g almond meal

4 tsp baking powder

Pinch salt

METHOD

Preheat oven to 180°C.

Rub lemon zest into the sugar.

Add eggs to the sugar and zest.

Beat until thick and creamy.

Add oil, milk and lemon juice and combine gently.

Whisk the dry ingredients together.

Fold through the wet mix until just combined.

Pour into a lined 20cm round spring form cake tin and bake for 40 minutes or until a skewer comes out of the center clean.

Dust with icing sugar or finish with lemon icing.

Decorate with berries, nuts or fresh flowers.

Lemon Icing: Combine 2 cups of icing sugar with the juice of one lemon. Whisk until smooth and pour over cooled cake.

INGREDIENTS

1 cup of fresh podded broad beans (or frozen if out of season)

1 cup basil leaves (removed from stems and washed)

1 clove of garlic

1/4 cup pine nuts

3/4 cup grated Parmesan cheese

3/4 cup Great Southern Groves Extra Virgin Olive Oil

Extra EVOO for storage

METHOD

Place broad beans in pot of boiling water. Cook for only 3 minutes of until beans are floating. Remove and quickly place in icy water to stop them cooking.

Drain and remove outer skins.

Place basil, broad beans, pine nuts, garlic and Parmesan into a food processor and blend until relatively smooth. Pour in Extra Virgin Olive Oil until it looks creamy and smooth.

This pesto can be enjoyed in so many dishes:

Pasta with oven roasted tomatoes

Spread on toast with scrambled or poached eggs

As a dip with crackers and vegetable sticks

Spring Pasta Salad... see our recipe.

IMPORTANT STORAGE INFORMATION

Fresh pesto must always be kept in the fridge or the freezer. Extra Virgin Olive Oil can be kept on the shelf in its natural state but as soon as you introduce fresh herbs or vegetables it must be kept in the fridge or freezer.

Fridge - 5-7 days.

Freezer - 3 months

Pour a little olive oil over the top of our Pesto to stop it oxidizing and going brown.

It tastes so good, It won't last that long...

INGREDIENTS

2 cups plain flour

4 tsp baking powder

1 TBS caster sugar

1 egg

1/4 cup Great Southern Groves Extra Virgin Olive Oil

1/3 cup milk

1/4 warm water

METHOD

Preheat oven to 200°C fan forced

Sift all dry ingredients into mixing bowl.

Measure all wet ingredients into separate jug or bowl including egg. Whisk until combined.

Add wet ingredients into dry and mix together with butter knife until just combined. Add a little more flour or milk depending on your mix to get the consistency just right. Don't over mix.

Tip mixture onto a lightly floured surface. Gently flatten the dough to roughly 3cm thickness. The less you handle your dough, the lighter and fluffier your scones will be.

Cut out scones with a 5cm biscuit or scone cutter.

Place on greased baking tray with only a 1cm gap between. Brush with a little milk and bake for 10-12 minutes. Scones should be browned on top and sound hollow when you tap them.

Serve with butter, jam and cream. For those a little more health conscious, try serving your scones with Greek Yogurt instead of the cream (only 1/3 of the fat).

BAKING TIPS

1. Always mix your scones with a butter knife not a spoon - Nannas tip for perfect light scones
2. Handle the dough as little and lightly as possible to keep all the air in.
3. Don't twist your cutter. Twisting the cutter tends to make the scones rise lop-sided.

INGREDIENTS

2 1/2 cup SR Flour

1 cup brown sugar

1/2 tsp cinnamon

1 TBS powdered ginger

pinch nutmeg

2 eggs lightly beaten

3/4 cup milk

1 cup golden syrup

1/2 cup Great Southern Groves Extra Virgin Olive Oil

METHOD

Preheat oven to 170°C

Place all dry ingredients into bowl using sifter.

Combine Extra Virgin Olive Oil, eggs and golden syrup. Mix together well.

Add wet ingredients to dry ingredients and mix well.

Pour mixture into greased and lined 22cm spring form pan.

Bake in oven for 1 hour. Test with skewer after 40 minutes.

Rest for 10 minutes before turning onto rack to cool.

Can be eaten warmed with ice cream or cream for dessert.

INGREDIENTS

BASE

3/4 cup Great Southern Groves Olive Oil

3/4 cup icing sugar

1 tsp lemon rind

2 cups plain flour

TOPPING

1/4 cup unsalted, shelled pistachios chopped roughly

3 TBS lemon juice (about 1 lemon)

1 1/12 cup icing sugar

METHOD

Preheat oven to 150°C (fan forced)

Put olive oil and lemon rind in food processor and blend for 1-2 minutes. Add icing sugar and blend for a further 2 minutes. It will looks smooth and creamy.

Place flour into a bowl. Pour in the olive oil mixture, making sure to scrape out all of the contents of the food processor bowl. Mix well until the dough forms a soft ball.

Press dough into a 18cm spring form cake pan, smoothing the top flat with a spoon.

Place in fridge to firm up for 30 minutes.

After 30 minutes, remove pan from the fridge. With a sharp knife, score the base with a sharp knife into wedges... we did 16. Prick each wedge with a fork.

Place in the oven and bake for 45-50 minutes.

Once baked, allow to cool in the pan. Carefully remove from pan, place on a chopping board and cut along lines previously made with a sharp knife. The base is quite crumbly so be careful.

To make the topping, combine icing sugar and lemon juice until smooth. Take cooled biscuit wedges and dip the top into the icing mixture, allowing excess to drip off. Place on cooling rack (with baking paper underneath to catch drips). sprinkle with chopped pistachios. Repeat until all wedges are iced and topped with nuts. Allow to set.

NOTE: If you are allergic to nuts, replace pistachios with shredded coconut or leave plain.

INGREDIENTS

1 x 400gm can of Butter Beans drained and rinsed

1/4 cup Great Southern Groves WA Extra Virgin Olive Oil (plus extra for dressing)

Juice of one large lemon

1/4 cup flat leaf parsley roughly chopped

1 small clove of garlic peeled and crushed

Salt to taste

METHOD

Place all ingredients into food processor or blender and process until really smooth.

Spoon out onto plate or bowl and then top with more Extra Virgin Olive Oil.

This recipe can be easily altered to taste. If you like garlic or lemon add a little more.

Serve with toasted flour tortillas cut into wedges, corn chips or cut of vegetables such as carrot, cauliflower or broccoli.

INGREDIENTS

3 rashers of bacon chopped finely

1/2 spanish onion chopped finely

125g can of sweet corn kernels drained

2 cups grated cheddar or tasty cheese

1 3/4 cups SR flour

1 1/2 cups milk

1 large egg whisked

2 TBS Great Southern Groves Extra Virgin Olive Oil plus extra for greasing.

METHOD

Preheat oven to 200°C. Grease two, 24 hole mini muffin trays with olive oil using a pastry brush or grease proof paper. (no patty cake liners are needed)

Sift flour in a large mixing bowl. Add cheese and stir well. Add bacon, onion and corn.

Add milk, egg and olive oil.

Stir to combine all ingredients.

Once all ingredients are well combined, spoon into muffin tray. Muffin holes should be filled to top.

This recipe will fill almost two trays. You can cook all at once or in batches.

Bake for 15 minutes or until golden brown on top and spring back when pressed.

NOTE: these muffins are great as a snack or put into school lunch boxes. Once cooked, they can also be frozen and taken out when needed. Warm a little in the microwave or place in oven. YUM!

INGREDIENTS

1 medium sweet potato cubed (1cm)

Extra Virgin Olive Oil

½ lime juiced

450g porterhouse or scotch fillet steak

1/2 packet taco seasoning mix

400g can red kidney beans drained and rinsed

310g can corn kernels drained

4 spring onions finely sliced

1 avocado diced (1cm) – leave out if you want salad to keep a few days

½ punnet of cherry tomatoes halved or 2 tomatoes diced

½ large continental cucumber - seeds removed and diced

1 small bag of baby spinach or 2 handfuls

½ cup chopped fresh coriander

METHOD

Preheat oven to 200°C. Place sweet potato in roasting pan with extra virgin olive oil and roast for 25 minutes shaking pan occasionally – or until nicely browned. Allow to cool.

Meanwhile, preheat BBQ. Sprinkle steak with taco seasoning mix and place on well oiled plate or grill. Cook to liking and set aside to rest once cooked. I would recommend medium rare as the juices from resting the meat becomes part of your salad dressing

Place cooked sweet potato, kidney beans, corn, onions, avocado, tomato, cucumber, spinach and coriander into bowl. Squeeze over the lime juice and drizzle over a generous amount of Extra Virgin Olive Oil.

Slice the beef thinly and add to salad mix warm, with resting juices. Mix in gently to salad mix toss.

Butter to Olive Oil Conversion Chart

Did you know that if you use olive oil instead of butter in your baking that you not only use a healthier, unsaturated fat, you also use less?

Better for your heart and your waistline.

Yes, you can use Extra Virgin Olive Oil in your sweet baking too. Great if you are vegan or lactose intolerant.

Here is the conversion chart if you would like to give it a go.

OLIVE OIL PASTRY INGREDIENTS

400g plain flour

60g cold butter chopped

60mls Great Southern Groves Olive Oil

110mls cold water

FILLING INGREDIENTS

1 onion chopped

500gms beef mince

2 eggs beaten (keep 1/4 of mixture to one side for glazing at end)

1 large carrot peeled and finely cubed

1 large potato peeled and finely cuded

1/2 cup frozen peas

1/2 cup dry bread crumbs

1/4 tsp sage + thyme

(Instead of using bread crumbs and herbs, I sometimes use Tandico Sage & Onion Stuffing Mix)

1 TBS Worcestershire Sauce

Pinch of salt and pepper

METHOD (PASTRY)

Blitz flour and butter in food processor. Slowly add olive oil and cold water until the dough comes together and isn't too sticky (depending on your flour you may need to use less or more water)

Turn dough out onto bench and knead until it forms a smooth ball. Cover in cling film and rest in fridge for 30 minutes. Preheat oven to 180°C

METHOD (FILLING)

When you cube/ chop your veggies, try and make them similar in size as the peas. Combine all Filling Ingredients in a large bowl keeping 1/4 of egg mixture to one side. Mix well with spoon or hands.

METHOD (CONSTRUCTION)

Roll out pastry on floured bench as finely as possible. This pastry is very forgiving and I rolled it to about 2mm in thickness. Using a 12cm round cutter (or use a saucer to trace around), cut out circles. Reform remaining pastry and repeat process. Take a small handfull of filling mixture (roughly 1/3 cup) and place in middle of pastry. I use my hand to mould it into the shape of the pastie.

Bring up each side and press along the top to form a seam and seal. You can then create a wave pattern with two fingers and a thumb. If you have not done this before it takes a little practice however, this pastry is very easy to work with and any holes can just be patched. Rustic pasties are the best!

Repeat until you have used all of your pastry and filling. I generally put filling on each circle of pastry to ensure I have evenly divided the mixture.

Place on oven tray lined with baking paper leaving small gaps in between each pastie. Brush each pastie with remaining egg wash.

Bake for 30 minutes or until golden brown.

NOTE: These freeze well after they have cooled from baking. Just reheat in the oven.

These Olive Oil, Sea Salt and Fennel, Leaf crackers not only taste delicious, they look gorgeous on a cheese platter too!

INGREDIENTS

2 cups plain flour

6 TBS Great Southern Groves Extra Virgin Olive Oil plus extra for brushing

6-8 TBS cold water

1/4 tsp sea salt flake plus extra for sprinkling

Fennel seeds for sprinkling

METHOD

Preheat oven to 200oC fan forced. Line a large baking tray with baking paper or grease with olive oil.

Place flour and salt in mixing bowl or food processor. Add olive and cold water. Mix or blitz until is comes together to form a stiff dough.

Knead on floured surface to form a smooth ball and leave to rest for 20 minutes.

Knead again for 5-10 minutes until the dough is smooth and elastic.

Roll dough out on floured surface into 2mm thickness. Cut out leaf shape. Place on lined baking tray. Carefully cut the leaf design and pull on edges to open them up a little. This dough is very forgiving, If you tear it, just press together again.

Brush each piece liberally with olive oil and sprinkle with sea salt flakes and fennel.

Bake for 6-8 minutes until golden brown.

Allow to cool and enjoy with your favourite cheese or dip.

NOTE: You can make in advance and store in an airtight container.

If you would like to change the flavour of your crackers you can either add these at the mixing stage or sprinkle over at the end.

TRY

- Parmesan cheese

- Poppy or sesame seeds

- Cracked black pepper

- Dried herbs or spices like caraway, paprika, rosemary

INGREDIENTS

2 Cups SR Flour

3/4 Cup brown sugar

2 ripe bananas mashed

1 egg lightly beaten

1 175g tup Brownes natural yoghurt (3/4 cup)

3 TBS Great Southern Groves Extra Virgin Olive Oil

3 TBS milk

1 cup Lilly Pilly Fruit - seeds removed and quartered

METHOD

Preheat oven to 180°C. Line a 12 whole muffin pan with patty pans or grease proof paper.

Combine flour and sugar in a bowl. Add mashed banana, egg, yoghurt, olive oil and milk.

Stir with wooden spoon until it combines to form a smooth mixture (if the mixture is a little dry, add one more TBS of milk).

Add chopped Lilly Pillies and stir gently until just combined.

Spoon the mixture evenly into prepared patty pan cases.

Bake for 25 minutes and turn a lovely golden brown. Tops should spring back when cooked properly.

Cool on wire rack.

This pastry is very short and crumbly, but super easy to make and VERY delicious. You can adapt the filling to include any fruit you like. Try it with berries, pears, banana with caramel, or even fruit with hazelnut spread.

INGREDIENTS

Sweet Short Crust Pastry

1 1/2 cups plain flour

1/3 cup icing sugar

1/4 cup plus 2 TBS Great Southern Groves WA Extra Virgin Olive Oil

2-3 TBS cold water

Filling

3 Granny Smith apples

1 egg separated

2 TBS brown sugar

extra brown or demerara sugar for sprinkling

METHOD

Preheat oven to 190°C

Pastry

Place flour, sugar and olive oil in a food processor. Blitz until it starts to come together. Slowly add the water until it mostly comes together. Tip pastry out onto floured bench and continue to knead until it comes together. If pastry is too wet or dry, add small amounts of water or flour accordingly.

Form into a disc, wrap in plastic wrap and place in fridge while preparing filling.

Filling

Peel, core and thinly slice apples.

Remove pastry from fridge and roll out on grease proof paper into a circle, roughly 30cm wide.

Brush pastry with egg yolk, leaving a 5cm border. Sprinkle yolk with brown sugar and then layer on apple slices. You can be neat or as rustic as you like with your apple layering.

Carefully fold edges of the pastry in, leaving some of the apples showing (as in the picture). If the pastry is crumbly, use the paper to help fold it over. If it breaks or pieces come away, just patch it or press it together.

Slide baking paper with pie on, carefully into a baking tray. Brush pastry with egg white and then sprinkle whole pie with brown or Demerara sugar.

Bake in oven for 15 minutes, then turn oven down to 180 degrees and bake for a further 15 minutes. Turn your baking tray during cooking to ensure even cooking and browning.

Serve warm with cream or ice cream.

INGREDIENTS

1 x 425gm can of tuna in spring water

1 egg

1/4 cup Great Southern Groves Extra Virgin Olive Oil

1 cup oat bran

METHOD

Preheat oven to 180 degrees.

Mix all ingredients together. If mix is particularly wet, add a little more oat bran. Line a 20x30cm slice/ brownie tin with grease proof paper.

Tip in mixture and press in with spoon or fork so that it is compact and evenly spread (it will be roughly 1-2cm thick).

If you would like cute shapes like the one in the photograph, press mixture into shaped a biscuit cutter and then push out gently onto a lined baking tray.

Bake for 15-20 minutes or until lightly brown on top.

Cut into small portions when cooked and cooled.

Please note: these treats are to be kept in the fridge or freeze to keep them longer.

This apple cake is almost like a tart. Delicious with a coffee or as a dessert served warm with cream or ice cream.

INGREDIENTS

4 large red apples, peeled, cored and thinly sliced

5 TBS sugar

5 TBS plain flour

5 TBS Great Southern Groves Extra Virgin Olive Oil

1 tsp baking powder

4 large eggs (preferable free range or home grown)

2/3 cup South West Coastal honey

METHOD

Preheat oven to 180°C.

Grease or line 20cm spring form cake tin.

Place the apple slices in a flower pattern and in layers until all the apple is used.

In a bowl, combine flour, baking powder, sugar, olive oil and two of the eggs. Whisk until smooth.

Pour batter over apple slices evenly and bake for 20 minutes.

Take tin out of the oven and increase to 200°C

Combine honey and remaining eggs in bowl and mix well. Pour over cake and bake for a further 15-20 minutes until golden brown and when skewer comes out clean. Make sure it is well cooked so it doesn't taste "eggy" and the top and sides are well caramelised.

Enjoy for morning tea or as a dessert.

A fun and delicious way to get your family to enjoy their greens. Try our 'Green Eggs Pie' instead of traditional spinach quiche

OLIVE OIL PASTRY INGREDIENTS

400g plain flour

60g cold butter chopped

60mls Great Southern Groves Extra Virgin Olive Oil

110mls cold water

FILLING INGREDIENTS

1 onion chopped

2 long rashers of bacon chopped

2 eggs (preferably home grown or free range)

3/4 cup cream

1 large bunch chopped wilted spinach (just over 1 cup) or thawed box of frozen chopped spinach

1/2 cup grated cheddar cheese

pinch of nutmeg

METHOD (PASTRY)

Blitz flour and butter in food processor. Slowly add olive oil and cold water until the dough comes together and isn't too sticky (depending on your flour you may need to use less or more water)

Turn dough out onto bench and knead until it forms a smooth ball. Cover in cling film and rest in fridge for 30 minutes. Preheat oven to 200°C

Roll out dough to roughly 1cm thickness and line a non stick flan tray (26cm with a removable base). Push into edges and corners well. If there are any gaps or holes, press in some of the excess dough. Trim.

Line the pastry case with baking paper and blind bake for 20 minutes. Remove blind weights and baking paper. Bake for a further 5 minutes.

METHOD (FILLING)

While your pastry case is baking... prepare your filling.

If using fresh spinach or silverbeet, wash a large bunch, remove stems and place in large colander. Pour over boiling water to wilt, drain well and then chop finely. (if using frozen spinach, thaw and drain as much water off the spinach as possible).

Cook onion and bacon in a small amount of olive oil until browned, set aside.

Beat eggs and cream together. Add cooked onion/bacon, spinach, nutmeg and cheese. Mix well.

Pour filling mixture into cooked pastry case and return to oven. Turn oven down to 190oC and bake for a further 25-30 minutes until the top is golden.

NOTE

If you don't have blind baking weights, use uncooked rice.

INGREDIENTS

80mls hand hot water

1 tsp caster sugar

1 x 7g sachet dry active yeast

1 cup plain flour

1 pinch salt

2 TBS Great Southern Groves Extra Virgin Olive Oil

1 TBS plain natural yoghurt

1 TBS butter melted

METHOD

In a large bowl, stir together the water, yeast and sugar. Allow to stand for 5-10 minutes or until frothy.

Add the flour, salt, yoghurt and half of the olive oil. With a blunt knife, stir the mixture until it comes together, then knead by hand until the dough is smooth and elastic (3-5 minutes).

Cover the bowl with glad wrap and sit in a warm spot for 45-60 minutes or until it has doubled in size.

Punch the dough down and knead gently. Divide in 6 small portions. on a lightly floured surface, roll each ball into a naan shape, making them relatively thin (roughly 5mm).

Brush a large frying pan with olive oil and wipe with a kitchen towel. Heat to a medium heat and place the dough onto it. Wait until the naan bread has puffed up (3-5 minutes), brush with some more olive oil and turn over the brown the other side (roughly 2-3 minutes more)

Transfer onto a plate and brush with some melted butter. Cover with foil to keep warm while you fry the remaining naan.

Enjoy warm with your favourite curry!

NOTE: this recipe makes 6 small naan or you can make 3-4 larger ones. Just double or triple the recipe to make more.

These parmesan bread sticks are delicious served warm with your favourite soup or served as an appetiser at your next BBQ.

Preheat oven to 180 degrees

In a large jug or bowl place the following:

1 cup warm water

2 TBS sugar

Stir until sugar is dissolved and then add;

1/4 cup Great Southern Groves WA olive oil

1 x 7gm sachet yeast.

Stir and leave for 10 minutes in warm place to grow.

In a large bowl add:

3 cups of plain flour (bread flour if possible)

1 tsp salt

Yeast/water/oil mix

Stir well until combined then knead for 10 minutes (or place in mixing bowl with bread hooks for 10 minutes).

Roll out onto floured surface to roughly 30cm x 20cm

Cut into 2cm strips. Take each strip and stretch lightly, fold over and twist.

Place each twist onto large lined or greased baking tray. Leave in warm place to rise for 20-25 minutes. Grate one cup of fresh parmesan cheese.

Once risen slightly, brush each stick liberally with Great Southern Groves Extra Virgin Olive Oil. Take each stick and carefully dip oiled side into parmesan and return, parmesan side up, to the tray (or sprinkle over if you prefer).

Bake for 10 - 15 minutes or until golden.

NOTE: You can add different flavours to your bread sticks such as; chilli flakes, garlic salt, herbs or just sprinkle with flake salt.

This moist and delicious banana bread, made with olive oil and yogurt, is perfect for using up overripe bananas. Bonus, it freezes well.

INGREDIENTS

1/3 cup Great Southern Groves Extra Virgin Olive Oil

1/2 cup brown sugar

2 eggs lightly beaten

1/3 cup natural yoghurt

4 over ripe bananas mashed

2 cups self raising flour

1 tsp ground cinnamon

1 tsp maple syrup

METHOD

Preheat oven to 160 degrees - fan forced

Place eggs, bananas and brown sugar in a mixing bowl. Whisk until combined. Add in olive oil and whisk again. Finally add flour and mix until well combined.

Lightly grease loaf tin with olive oil and line with baking paper. Pour in mixture and lightly tap bottom to remove any bubbles from the mix. (If you have extra bananas, you can slice one in half and arrange on the top). Drizzle with a little maple syrup.

Place on middle shelf in the oven and bake for 55 minutes. Please check your cake after 30 minutes and turn around for even cooking.

Leave cake in tin for 10 minutes after baking before turning out.

Note: Best enjoyed warm. This cake freezes well. To eat after freezing, defrost and then toast in sandwich press... yum!

This chocolate olive oil cake recipe is super easy to make and the bonus is the recipe is egg and dairy free.

INGREDIENTS

DRY

1 cup SR flour

1 cup plain flour

1 cup sugar

1/3 cup cocoa

1 tsp bi carb soda

1/2 tsp salt

WET

1 tsp vanilla essence

1 tsp white wine vinegar

1/2 cup Great Southern Groves Extra Virgin Olive Oil

1 cup water

METHOD

Preheat oven to 180°C

Line or grease a 23cm round cake tin.

Combine dry ingredients in a large bowl.

Whisk together wet ingredients in a separate bowl.

Combine wet and dry ingredients and mix well.

Pour batter into cake tin and bake for 40-45 minutes or until a skewer comes out of the center clean.

Cool in the tin before turning out and topping with chocolate icing or dusting with cocoa.

Note: Double the batch and create a layered celebration cake by baking two round cakes and sandwiching them with chocolate ganache and finishing with icing and flowers.

WET INGREDIENTS

2 Navel Oranges – cut of ends but don’t peel. Chopped roughly (remove any seeds)

1 cup Great Southern Groves Extra Virgin Olive Oil

3 eggs lightly beaten

DRY INGREDIENTS

250g Self Raising Flour

300g Caster Sugar

2 TBS poppy seeds

METHOD

Preheat oven to 180°C. Grease and Line 20cm cake tin.

Process oranges, including the skin, in a food processor until it is pulpy and skin is in quite small pieces.

Pour into bowl and add rest of wet ingredients. Stir until combined.

Add in sifted dry ingredients and stir until well combined.

Pour into prepared cake tin and bake for 55 minutes. This cake can take a little longer. Check with skewer and put in for further 5 minutes at a time until skewer comes out clean.

Leave to cool in tin for 5 minutes. Run a thin knife around outside of tin before turning out onto cake rack to cool.

This cake is delicious warm but tastes even better after a day or two.

Serve with thickened cream or even sour cream.