Recipes

Basil Pesto

INGREDIENTS 2 cups fresh basil leaves, packed  1/2 cup freshly grated Romano or Parmesan-Reggiano cheese  1/2 cup extra virgin olive oil 1/3 cup pine nuts  3 garlic cloves, minced  1/4 teaspoon salt, more to taste freshly ground black pepper, to taste Method:  1  Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times. 2: Add the garlic and Parmesan or Romano cheese...

Olive Oil Dip

This recipe was provided to us by James from Llewellin's Guest House in Margaret River. James is a Le Cordon Bleu trained chef who delights his guests with beautifully designed menus focussing on local produce.  Ingredients: 3 garlic cloves 2 tablespoons capers ½ teaspoon dried or fresh oregano 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme 3 tablespoons grated Parmesan Pinch of Truffle salt Fresh ground pepper Pinch of chilli flakes...

Asian Style Tuna Ceviche

This recipe was provided to us by James from Llewellin's Guest House in Margaret River. James is a Le Cordon Bleu trained chef who delights his guests with beautifully designed menus focussing on local produce.  Ingredients: 300g Sashimi grade fresh tuna 1 small bunch of coriander finely chopped (keep some for garnish) 2 limes juiced 1 small knob of fresh ginger peeled & grated 1 teaspoon sesame oil 3 tablespoon of...

Olive Oil, Citrus Honey and Lemon Cake with Yoghurt

Ingredients: 2 cups (300g) almond meal 1 cup (135g) gluten free plain flour 1 teaspoon bicarbonate (baking) soda 2 teaspoons black chia seeds 1 tablespoon finely grated lemon rind 2/3 cup ( 230g) Vasse Virgin and Owen Andrews Citrus Honey 2/3 cup (160ml) Vasse Virgin Mild & Delicate Extra Virgin Olive Oil 3 eggs 1 teaspoon vanilla extract 1/4 cup (60 ml) lemon juice 1/4 cup (90g) Owen Andrews Citrus...

Homemade Hummus with Crunchy Dukkah Topping

You’ll Need: 400g can chickpeas, rinsed and drained 60ml fresh lemon juice 60ml tahini 1 clove garlic 30ml Vasse Virgin Mild & Delicate Extra Virgin Olive Oil ½ teaspoon ground cumin Salt 50g Vasse Virgin Bush Tomato Dukkah Vasse Virgin Chilli Pressed EVOO Method: Place the chickpeas, lemon juice, tahini, garlic, olive oil and cumin in a food processer and process on high speed until combined and smooth. Add a...

Pull-Apart Christmas Tree with Basil EVOO and Sundried Tomato & Chilli Pesto

Ingredients: 1 lb. refrigerated Pizza Dough Egg wash (1 egg whisked with 1 tbsp water) 7 Mozzarella sticks 1/4 cup melted Butter 1/2 cup thinly grated Parmesan 2 tbsp Vasse Virgin Basil Pressed Extra Virgin Olive Oil 1 tbsp chopped Parsley 1 tbsp chopped Rosemary Vasse Virgin Sundried Tomato & Chilli Pesto (warmed for serving)   Method: Preheat the oven to 230 degrees celsius. Line a large baking tray with parchment...

Lemon & Garlic Spaghetti

Ingredients: 1 head of Garlic (10 to 15 cloves) 1/4 cup Vasse Virgin Extra Virgin Olive Oil 5 tbsp fresh Lemon juice Lemon zest Pinch of Salt 1 tbsp Vasse Virgin Hot & Spicy Chilli Balsamic Vinegar 200gm Spaghetti Fresh grated Parmesan   Method: Place peeled garlic cloves in an oven safe dish, drizzle with olive oil and cover with foil. Oven roast at 400° for 30-40 minutes (until lightly...

Tomato and Olive Salad

Ingredients: 80gm Baby Spinach, roughly torn 2 cup Cherry Tomatoes, mixture of red and yellow, halved 100gm Mozzarella pearls 2/3 cup Kalamata olives, pitted 1/2 small red Onion, thinly sliced 2 Tbsp Vasse Virgin Basil Pressed Extra Virgin Olive Oil Salt and Pepper to taste   Method: Prepare the ingredients by halving tomatoes, tearing up the baby spinach leaves, and slicing the onion. Place spinach, tomatoes, mozzarella, olives and onion into...

Olive Oil Ice Cream

Ingredients: 1 cup Sugar 2/3 cup Vasse Virgin Mild and Delicate Extra Virgin Olive Oil 6 Egg yolks 3 cup Milk 1 cup heavy Cream 2 tsp Vanilla extract 1 tsp Salt   Method: Using a hand mixer, beat the sugar and egg yolks in a large bowl until pale yellow, which normally takes about 5 minutes. Add the olive oil in a steady stream, and continue beating until smooth and airy, which...