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.

Read More…

• 375ml $10.95

  Shopping is temporarily unavailable.

Visit our Spring 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
• Chicken and Tomatoes
• Chicken Braised with Figs, Honey and Vinegar
• Chicken Drumsticks with Raisins & Almonds
• Chicken Marylands with Quince Paste
• Chicken Thigh braised with Dried Apricots, Honey and Vinegar
• Chicken Thighs with Raisins and Pear Cider
• Chicken with Pickled Figs, Lemon and Rosemary
• 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
• Coorong Angus Beef Pie with Red Wine, Fennel and Green Olives
• Country Chicken and Mushroom Pies
• Duck Breast with Plum Glaze
• Duck Salad with Grilled Pear, Rocket and Red Wine Vinaigrette
• Dukkah Crumbed Chook Breast with Fennel, Radish and Orange Salad
• Eggplant Baked in Tomato and Chilli Sugo
• Eggplant Parmigiana
• Fig and Fennel Barbecued Spatchcock
• Fig Vino Cotto Roast Duck in Lettuce Cups
• Fish and Crispy Potatoes
• Fresh Fettuccine with Sugo
• Globe Artichokes and Leeks with Whole Wheat Pasta and Vache Curd
• Grilled Fig Bruschetta with Quark
• Grilled Pear Salad
• Grilled Squid
• Haloumi wrapped in Vine Leaves 
• Heirloom Tomato Tarte Tatin
• Kingfish Sashimi with Wasabi Mayonnaise
• King Prawn Pappardelle with Tomato and Chilli Sugo
• Lebanese Chicken and Rice
• Lemon and Caper Oven Baked Chicken Thighs with Lemon and Rosemary Cous Cous
• Macaroni Cheese
• Maggie's Favourite Pizza
• Maggie's Heirloom Tomato Salad
• Marinated Chicken Skewers with Lemon, Capers and Thyme
• Meatballs with Tomato, Olive, Rocket and Basil Sugo
• Moroccan Chicken and Raisin Tartlets
• Moroccan Chicken Skewers
• Moroccan Cous Cous with Roasted Pumpkin, Almonds and Raisins
• Moroccan Eggplant and Lentils with Pomegranate Molasses and Ricotta
• Mushroom Bruschetta
• Mushroom Ravioli with Tomato and Chilli Sugo
• Mushroom Risotto
• Mushroom, Verjuice and Thyme Pie with Sour Cream Gruyere Pastry
• Mussels with Tomato and Basil Sugo
• Mustard Apricots with Smoked Chicken
• Mustard Pear Stuffed Chicken Breast
• Niçoise Salad
• Nolan's Rd Lentils
• Nolan's Road Lentil Salad with Avocado, Bitter Oranges & Fresh Herbs
• Octopus with Olives, Caper Berry & Squid Ink Pasta
• One Pot Chook
• Oven Baked Ocean Trout with Sourdough, Thyme & Lemon Stuffing
• Oxtail with Orange, Olives and Walnuts
• Pan-Fried Eggplant with Herbs
• Pan Fried Salmon with Fennel
• Panzanella
• Pizza Base
• Pork Cutlets and Pears in a Pear Cider and Herb Bath
• Pork Loin Chop with Quince Glaze
• Potato Salad
• Preserved Lemon, Olive, Fresh Herb & Cous Cous Salad
• Pumpkin & Eggplant Pasta Bake with Sugo
• Pumpkin, Verjuice and Extra Virgin Olive Oil Risotto
• Rabbit, Prune & Pancetta Pies
• Radicchio Risotto
• Roast Chook with Garlic and Verjuice
• Roast Chook with Preserved Lemon
• Roasted Butternut Pumpkin with Verjuice
• Roasted Fennel and Mozzarella Bruschetta
• Roasted Vegetables with Cous Cous
• Roast Lamb Shoulder with Rosemary
• Roast Leg of Lamb with Anchovy and Garlic
• Roast Quail Stuffed with Fig, Fennel, Lemon Zest and Tarragon
• Roast Quail with Fig and Bacon and Parmesan Polenta
• Salad of Dried Pears, Prosciutto, Fior Di Latte and Walnuts
• Sashimi of Kingfish with Umeboshi and Vino Cotto
• Scallops on Spinach with Verjuice Butter Sauce
• Scotch Fillet Steak with Herb Butter & Parsnip Wedges
• Slow-Braised Beef Cheeks in Barossa Shiraz with Soft Polenta
• Slow Cooked Lamb Necks with Preserved Lemon and Fennel
• Slow Cooked Sticky Beef Short Ribs
• Slow-Roasted Oyster Blade with Onion Cream and Braised Cavolo Nero
• Soft Polenta with Sauteed Mushrooms
• Soused Herrings with Currants and Onions
• Spelt Pizza with Gorgonzola, Walnut and Pears
• Steak Sandwich
• Sticky Ginger and Chilli Chicken Wings
• Sticky Ginger and Chilli Chicken Wings
• Tray Roasted Chook with Herbs, Verjuice and Parsnips
• Vino Cotto Brown Onions
• Warm Freekah Salad with Preserved Lemon
• Warm Goats Cheese Tartlet with Tomato & Sultana Chutney
• White Bean Crostini with Agresto
• White Beans with Mushrooms, Leeks and Lemon
• Zucchini Agrodolce