Olive Oil Recipes

	Classic Vinaigrette There are all kinds of variations on the classic vinaigrette.  Different mustards and vinegars can be used, giving a slightly different twist each time.  Just using lemon juice instead of vinegar gives the dressing a less intense taste, particularly good if you are using Colonna’s Granverde extra virgin olive oil infused with lemons. If you want to keep it very simple though, a few pinches of sea salt and a few glugs of your favourite olive oil are all that it takes to make a good salad truly great.  My favourite oil at the moment is L’Estornell’s organic extra virgin olive oil, pressed from Arbequina olives in Catalunia.  It has a fantastic smell of almonds and reminds me of  hot, sunny days. Crush a few pinches of sea salt and freshly crushed black peppercorns with a medium-sized clove of peeled garlic in a pestle and mortar.  The salt should break down the garlic into a creamy puree.  Add a teaspoon of smooth Dijon mustard and mix.  Next add approximately one tablespoon of white wine vinegar and mix until the ingredients emulsify.  Then add 5 tablespoons or three good glugs of your favourite extra virgin olive oil and pour over your salad and dress.  Add the vinaigrette into your salad just before serving, otherwise it will make the salad droop.

	Spaghetti Aglio e Olio Try with Ravida Extra Virgin Olive Oil [ Buy Online ] This is the easiest, quickest dish to make and will always taste great with a good quality olive oil.  With a crisp, dressed green salad on the side and a chilled glass of pinot grigio, this would be my perfect summer evening meal. Into a large pan of salted, boiling water, add one packet of spaghetti (one packet should feed two very hungry people as a main course, or four more moderate-sized portions).  Whilst cooking, fry four peeled and sliced garlic cloves  in some olive oil (the quantity of garlic is up to your individual taste but the more garlicky, the better) over a medium heat, being careful not to burn the garlic as it will taste bitter.  When the spaghetti is al dente, drain and toss in the pan with the garlic, adding some more olive oil if required and some salt and pepper.  Keep back some of the pasta water in case the dish is bit too dry and needs extra liquid. If you want a spicier version, add some dried red chilli and cook with the garlic.  Finally, you can dress the pasta with a generous helping of freshly-grated Parmigiano-Reggiano cheese to taste.  Delicious.

	Fried aubergine salad with chillies and red onions Try with Dandaragan Fruity Extra Virgin Olive Oil from Western Australia [ Buy Online ] A great side dish to serve with roasted meats or serve with some warm pitta bread and hummus.  Dice three aubergines, sprinkle with a few pinches of sea salt and leave in a colander for half an hour.  Heat up one slug of olive oil and one slug of sunflower oil in a large, shallow frying pan, frying the aubergine in batches until golden.  Drain on some kitchen paper.  Next, slice 10 red chillies lengthways , de-seed them and cut into slices.  Then, peel three red onions, cutting up into small pieces.  Quickly fry the chillies and red onions in one glug of olive oil before putting in a hot oven to roast for 30 mins (approx 200C).  Let them cool once they’ve been roasted and then gently mix with the fried aubergine.  Dress with a few squeezes of lemon juice, two cloves of finely chopped garlic, some roughly-chopped coriander leaves and a good slug of your favourite extra virgin olive oil.

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