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
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.
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 Goves mixed)
2 TBS fine polenta or semolina
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 200oC 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.
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
Preheat oven to 170oC 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.
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! here to edit.
2 cups plain flour
¼ tsp bi carb soda
1 ¼ cup brown sugar firmly packed
½ tsp cinnamon
½ tsp ground ginger
½ cup + 1 TBS Great Southern Groves Extra Virgin Olive Oil
Preheat oven to 17oC 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.
1 cup Greek or natural yoghurt
½ cup Great Southern Groves Extra Virgin Olive Oil
¼ cup honey
½ cup caster sugar
1 ¼ cup SR flour
¾ cup ground almonds
4-5 figs sliced
Another ¼ cup honey
Preheat oven to 170oC 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.
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.
1 cup milk
1/2 cup honey
1/2 cup brown sugar
2 TBS Great Southern Groves EVOO
2 cups SR Flour
Preheat oven to 170oC 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.
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)
Preheat oven to 200. 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.
SERVES 4 as entree or for grazing
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
*note - Basil Pesto recipe available on our website
Preheat oven to 200C.
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
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
Preheat oven to 180C.
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.
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
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...