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Pizza dough
to be made in a bread maker

290ml water
60ml Late Picked Extra Virgin Olive Oil
1 tsp sugar
1/2 tsp salt
500g plain flour
2 1/2 tsp dry yeast

This pizza topped with roast pumpkin, blue cheese, macadamia nuts and baby spinach or rocket.

Grilled eggplant with tahini and yoghurt dressing
from www.goodfood.com.au


4 large eggplants

Salt flakes

Extra virgin olive oil

2 tsp cumin seeds

2 cloves garlic

2 tbsp tahini

300g plain yoghurt

1 lemon, juiced

1/4 bunch mint, picked

1 green chilli, sliced into rings

1 red chilli, sliced into rings

1/2 fresh pomegranate


1. Preheat a grill pan or barbecue.

2. Cut the eggplant into 1 1/2-2cm-thick slices lengthways, season and brush with oil. Grill for a few minutes on each side then lie flat to cool. The eggplant should be just cooked but still holding its shape.

3. In a mortar and pestle, grind the cumin seeds coarsely. Add two good pinches of salt and briefly grind together. Grate the garlic on a Microplane and add to the cumin. Add the tahini, yoghurt and lemon juice, mix well.

4. Lie the eggplant on a serving dish. Spoon the dressing over, then scatter over the mint, chillies and pomegranate seeds. Drizzle with extra virgin olive oil and serve.

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