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Olive Recipes

Olive Bread photo

Olive Bread

6 cups plain flour
2 7g packets dry yeast
3 tablespoons extra virgin olive oil
600ml warm water
100g pitted black olives

  1. Dissolve yeast in ½ cup of the warm water.
  2. Combine flour and salt in a large mixing bowl.
  3. Add yeast mixture and remaining warm water and extra virgin olive oil to the bowl.
  4. Stir until combined.
  5. Knead the dough in the bowl for 5 minutes.
  6. Sprinkle with a little flour and cover with cling film.
  7. Allow dough to rise until doubled in size.
  8. Once risen remove from bowl onto floured surface and divide in half.
  9. Shape each half into a loaf.
  10. Place on greased baking tray and allow to rise for a further 15 minutes.
  11. Once risen on tray, cook in hot oven (210°C) for 20-25 minutes until golden.

Peppers and Bay

  1. Using yellow, orange or red peppers or a mix of the three, cut each pepper in half and remove the seeds.
  2. Stew the sweet peppers slowly with a couple of whole fresh bay leaves, sliced garlic and a generous amount of extra virgin olive oil until melting soft, stirring once or twice.
  3. Remove the bay leaves before serving.
Hommus photo


1 can chickpeas, drained
1 can butter beans, drained
3 cloves garlic
2-3 tablespoons extra virgin olive oil
3 tablespoons tahini
1 lemon, juiced
½ teaspoon salt

  1. Place chickpeas, butter beans, garlic, extra virgin olive oil, tahini, lemon juice and salt in food processor.
  2. Process on high until smooth.
  3. Add water, small amount to adjust to a paste-like consistency.
  4. Place in serving bowl and garnish with paprika and drizzle of extra virgin olive oil.

Pea and Parmesan Risotto

  1. Thinly shred sage leaves and add to a pea and parmesan risotto.
  2. Brush a fry-pan with extra virgin olive oil.
  3. Top thinly sliced veal or chicken with a whole sage leaf then wrap in prosciutto and pan-fry until golden and cooked through.
  4. Remove the meat from the pan and keep it warm, add half a cup of white wine to the pan, allowing it to bubble and reduce by half, pour the reduced wine over the meat and serve.

Chicken Slices with Rosemary

  1. Slice chicken fillet(s) in half horizontally (2 slices per fillet).
  2. Place a fresh branch of rosemary on each side of the slices.
  3. Lightly oil (a teaspoon worth) a fry-pan with extra virgin olive oil.
  4. Fry the chicken slices on medium heat 3-4 minutes per side.
  5. Remove the chicken slices from the pan and place on the plate(s), removing the rosemary as you go.
  6. Add 1/2 cup of white wine (or orange juice) to the pan and allow to bubble up for a minute, then pour it over the chicken slices and serve.
Banana Pineapple Cup Cakes photo

Banana Pineapple Cup Cakes

1 ½ cups plain flour
1 teaspoon cinnamon
½ teaspoon bicarbonate of soda
1 cup castor sugar
¾ cup chopped almonds
1 cup mashed banana
450g can crushed pineapple, drained
½ cup extra virgin olive oil
2 eggs, lightly beaten

  1. Line 12 hole muffin tray.
  2. Combine sifted dry ingredients, sugar and almonds in a large bowl.
  3. Stir in banana, well drained pineapple, extra virgin olive oil and eggs.
  4. Spoon mixture into prepared muffin tray.
  5. Bake in moderate oven (180°C) for about 12 -15 minutes.

Lamb Chops with Wine and Oregano

Serves 2
4 sprigs oregano
2 cloves crushed garlic
1 tbspn extra virgin olive oil
1 tbspn cranberry sauce
2 tbspns red wine (local Pinot Noir?)

  1. Mix all the above ingredients and place 4 chump chops in the marinade.
  2. Leave them in the marinade for an hour or two, turning the meat a couple of times.
  3. Drain the chops from the marinade and barbecue them. You will find them very tender and tasty.

Garlic & Walnut Dressing

220gm of lightly roasted walnuts
2 or 3 cloves of garlic
1 small Spanish onion
1 small handful of basil(fresh)
Enough extra virgin olive oil to create the consistency of dressing you like (6 to 10 spoonfuls)

  1. Blend all ingredients in food processor or mortar and pestle.
  2. Serve with pasta.

Clean & Green Breakfast

Sliced bread for toasting
1 fresh, ripe, firm tomato
1 handful of fresh basil
1 or 2 thin slices of Spanish onion
Extra virgin olive oil to drizzle

  1. Toast the bread slices.
  2. Put thinly sliced tomato, chopped basil leaves, 2 or 3 thin slices of Spanish onion onto the toast.
  3. Generously drizzle the extra virgin olive oil over the surface.
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