Try these ideas with your olive oil:

Pasta: Drizzle over pasta just after it is cooked and drained 

Couscous: Mix in with couscous just before serving

Salads: Toss salad leaves in Olive oil and then add lemon juice to taste and over raw vegetables

Cooked vegetables, drizzle over lightly cooked beans, spinach, broccoli etc.

Mash potatoes in olive oil instead of butter, if you wish add crushed garlic.

Meat or fish drizzle with a little extra virgin olive oil once cooked.

Bread or Dukkha: Dip them in oil.

Vanilla ice cream or Fruit salad drizzle over for something unusual to try but taste really great


Great Recipes to try

Quickenberry Olive Oil Cake


150gm Sugar

150gm Olive Oil (165mls)

100gm Flour

50gm Semolina

2 egg yolks

3 egg whites

½ tspn vanilla paste

Zest of one lemon and juice


Cream the sugar and egg yolks until pale and fluffy.  Add the lemon zest, lemon juice and vanilla paste followed by the flour and semolina. Beat until smooth.

Slowly pour the olive oil into the mixture until the oil is incorporated into the batter. It will be quite thick and shiny. Let it rest for a while so that the flour and semolina can absorb the oil. Stir again.

Add a good pinch of salt to the egg whites and beat them to a very firm peak. Gently fold the egg whites into the cake mixture. Start with one third, then again one third and the last third.  This will ensure the cake will be light and fluffy. 

You can pour the batter into a round tin, approx. 20cm in size or a ring form tin depending on how you want to serve 

Bake 170 degrees C for about 40 minutes

Sprinkle with icing sugar and serve in wedges, Serve with orange segments, yogurt, cream or mascarpone if you wish.


 Imam Bayaldi (stuffed aubergines)

Ingredients :
4 Medium Aubergine
2 onions thinly sliced
½ cup olive oil
2 cloves of garlic crushed
400gm crushed tomatoes (can)
2 tbsp coarsely chopped parsley
Freshly ground pepper/salt
½ tpsn sugar
Juice of one lemon and peel

Trim the aubergine then peel strips of he skin lengthways leaving alt strips of skin and exposed flesh. Sprinkle well with salt and leave to drain an hour.

Heat ¼ cup oil and put in a pan over low heat add the onions cover and cook for 10 mins or until soft.  Add the garlic and cook 2 minutes then add the tomatoes, parsley, black pepper and ½ tspn salt.  Cook for 10 minutes then set aside.  Heat the remaining oil in a deep sauce pan or frying pan.  Pat the aubergines dry and then fry quickly in the pan.  Transfer to a plate to cool.

Cut a slit in each aubergine being careful not to cut all the way through. Spoon some of the tomato mixture inside each cavity.  Spoon the rest of the tomato mixture on top.

Mix the sugar and lemon juice with ½ cup water and pour this around the aubergine.

Cover the dish with a lid or a double thickness of tin foil and bake for 45-60 minutes or until tender in an oven preheated to 180 degree C.

Leave allow to cool to room temperature before serving.  However, can serve hot with crusty bread.