A good olive oil is often all that’s needed to turn an ordinary dish into an extraordinary one. There is a huge flavour difference between Extra Virgin Olive oil and bulk olive oil. Extra Virgin Olive Oil is at its peak the moment it is crushed. Only oil with less than 0.8% acid expressed as free oleic acid and free of flavour defects can be classified as Extra Virgin.

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• 375ml $10.95

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Visit our Summer compendium for recipes, seasonal ingredients and products.

• Avocado, Ginger and Almond Pasta with Coriander
• Baked Pear Salad with Belly Bacon and Walnuts
• Baked Stuffed Quail with Vino Cotto and Rocket
• Barley Risotto
• Basic Pizza Dough
• Beetroots in Vino Cotto
• Berkshire Pork Loin with Pickled Figs
• Bitter Salad Greens with Spiced Pear Paste Dressing
• Blood Orange and Fennel Salad
• Boston Baked Beans
• Braised Lamb Shanks with Tomato, Olive, Rocket & Basil Sugo
• Buckwheat Walnut Flatbread
• Cabernet Jelly Glazed Duck Breast
• Cheat’s Chickpea, Pumpkin and Roasted Onion Salad
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• Chicken Marylands with Quince Paste
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• Chicken with Preserved Lemon, Lemon Thyme and Polenta
• Chook and Avocado Sandwich with Verjuice Mayonnaise
• Chook and Mushroom Pie with Salad Greens and Traditional Tomato Sauce
• Chorizo, Dried Mustard Apricots & Feta Bruschetta
• Classic Potato & Grilled Artichoke Salad
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• Duck Breast with Plum Glaze
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• Fig and Fennel Barbecued Spatchcock
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