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Recipes with Olive Oil

 

Baked Black Olive and Parmesan Cheese Cake 


Ingredients:

Crust
• 1 packet savoury biscuits, crushed
• 100g melted butter

Cake
• 4 eggs
• 100 g castor sugar
• 600 g cream cheese
• 440 ml (or 3 jars) of Morgenster black olive paste
• 3 ml dry Italian herbs
• ¼ cup grated parmesan cheese
• 150 g cake flour
• 250 ml whipped cream
• Pinch salt
• To serve: fresh rocket, Morgenster Balsamic Vinegar, Morgenster Caruso

Method: 

Line the sides of a 30 cm spring form cake tin with baking paper.
Mix biscuits and melted butter and press down on the base of the tin to form the crust.
Whisk eggs and sugar until thick and pale.
Add cream cheese, black olive paste, herbs, parmesan and flour and mix in slowly.
Fold in whipped cream and salt and pour onto crust.
Bake at 190°C until golden brown and set, about 45 minutes.
Allow to cool and serve with fresh rocket, Morgenster Balsamic Vinegar and a favourite glass of wine. Morgenster Caruso is perfect! 

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Black Olive Mini Muffins  


Here’s a scrumptious mini muffin recipe using Morgenster’s extra virgin olive oil and black olive paste to get you into your apron and a-baking...

What you will need:
80g butter at room temperature
30ml Morgenster Extra Virgin Olive Oil
50g sugar
150g Morgenster Black Olive Paste
3 eggs
190g flour
Pinch of salt
20g baking powder

How to prepare:
Beat butter, oil and sugar.
Add the olive paste and the eggs one at a time, beating after each.
Mix flour, salt and baking powder and fold into the egg mixture.
Spoon into mini muffin tins which have been sprayed with non-stick spray.
Bake at 190°C for 12 minutes. 

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Brinjal Rolls  

What you will need:
1 onion, peeled and chopped 45ml Morgenster Extra Virgin Olive Oil 5ml chopped garlic 400g tin of chopped tomatoes 30ml tomato paste 60ml chopped fresh basil salt and pepper 3 medium brinjals 60g pitted Morgenster Kalamata Black Olives, chopped 125ml grated mozzarella micro herbs, for garnishing

How to prepare:
Fry the onion for a few minutes in 15ml of the oil.
Add the garlic and cook for 5 minutes.
Stir in the tomatoes, paste and half the basil and simmer, uncovered, for 10-15 minutes until thickened.
Season to taste.
Cut each brinjal into 5-6 slices, lengthways.
Pick out the largest 12 slices.
Brush on both sides with oil and griddle in batches until browned.
Set aside.
Griddle the rest, then chop them and put them in a bowl.
Add the olives.
Add 60ml of the cooked tomato sauce to the chopped brinjals and olive mixture and stir.
Spoon half of the rest of the tomato sauce into an ovenproof dish.
Preheat oven to 200°C.
Divide the filling between the brinjal slices.
Sprinkle each with mozzarella and basil.
Roll each slice up.
Pack them in the dish, seam-side down.
Spoon the rest of the sauce over and sprinkle with the rest of the mozzarella.
Bake for 15-20 minutes, until heated through and cheese is melted.
Serve with micro herbs.

 

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Caramelized Chicken with green olives and prunes

 

What you will need:8 free range chicken legs and thighs (about 3kg) 130g (3/4cup) Morgenster Green Nocellara Olives 300g pitted prunes, roughly chopped 3 cloves garlic crushed 4 bay leaves 1/3 cup Morgenster Extra Virgin Olive Oil 1/3 cup sherry vinegar 3 large Tablespoons dried oregano Salt and pepper to taste 2 Tablespoons brown sugar ½ cup Morgenster NU Sauvignon Blanc 2015 Small bunch of Flat–leaf parsley or Cilantro 1/3cup sliced almonds, toasted

Serves 10 -12  

How to prepare:
The night before, in a large bowl combine the chicken, olives, prunes, garlic and bay leaves.
Whisk the oil, vinegar and oregano together in a small bowl.
Season well with salt and pepper.
Pour over the chicken and combine until the chicken is thoroughly coated with the marinade. Cover and refrigerate overnight.
Remove from the fridge an hour before baking. Preheat the oven to 180 degrees C(350F).
Place the chicken in a dish large enough to accommodate a single layer, or use two.
Pour any remaining marinade over the top, sprinkle with sugar and add the wine.
Place in the oven for 1 hour to 1 ½ hour, basting and turning the chicken every 20 min or so, until the juices run clear and the meat is caramelized.
Sprinkle with cilantro and almonds and serve. 

 

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Catarina’s Amazing Cauliflower Zuppa with Parmigiano  

Ingredients
• 2 heads of medium sized cauliflower
• Full cream milk - approximately 2 liters
• 1 tablespoon Kosher salt (plus more to taste)
• Morgenster Truffle Infused Extra Virgin Olive Oil
• 250ml Grated Parmigiano  

Method
Cut cauliflower into large pieces including stalks, rinse and place in a large pot with lots of extra space above the cauliflower.
Pour sufficient milk to just cover the cauliflower and add the salt.
Slowly bring to the boil and then allow to simmer gently until completely tender (about 20 to 25 mins).
Remove from heat and blitz with a hand-held stick blender until you have a smooth, thick consistency. If too thick add some extra milk. Add extra salt to taste

For the Parmigiano crisps
Heat oven to 220° Celcius.
Using baking paper on a baking tray, shape 2 tablespoons of grated cheese into rough circles about 5 cm in width and 1 cm deep, leaving room between them as they spread.
Bake for approximately 5 minutes checking frequently until they have a light golden brown colour.
Leave to cool for 5 minutes.

Ladle soup into hot bowls, drizzle with a little Morgenster Truffle Oil and serve with the crisps. 

 

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Chicken Chorizo Casserole  

What you will need:60ml flour 8 chicken thighs salt and pepper 30ml Morgenster Extra Olive Oil 1 red onion, finely chopped 2 stalks celery, chopped 2 garlic cloves, crushed 15ml chopped fresh rosemary leaves 225g chorizo sausage, sliced 125ml dry white wine 300ml chicken stock 370ml jar of puttanesca sauce 30ml Black Kalamta Olives, pitted 60ml chopped parsley

How to prepare:
Preheat the oven to 180°C.
Place the flour and chicken in a large bowl.
Season and toss to coat.
Heat the oil in a large, heavy-based ovenproof casserole dish over high heat.
Cook chicken for 8-10 minutes until golden.
Transfer to a plate.
Add onion, celery, garlic, rosemary and chorizo to the pot and fry until softened, 3-4 minutes.
Add wine and cook for a further minute.
Stir in the stock and the store-bought puttanesca sauce.
Return the chicken to the dish and bring to the boil.
Cover and transfer dish to the oven.
Cook for 45 minutes.

Remove lid, add olives and cook, uncovered, for 15 minutes until the chicken is tender and the sauce has thickened | Sprinkle with parsley and serve.

 

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Chicken Thighs and Green Olive, Cherry & Port Sauce  

What you will need:
750gms – 1kg boneless, skinless chicken thighs ¼ tsp salt ¼ tsp freshly ground pepper ¼ cup flour ¾ cup port or cranberry juice (divided) 1 tbsp + 1 tsp Morgenster Extra Virgin Olive Oil, divided 4 cloves garlic, minced ¾ cup chicken stock ¼ cup dried cherries or dried cranberries 100gms Morgenster Green Olive Paste 2 tbsp red-wine vinegar 1 tbsp brown sugar 1 tsp dried oregano 

How to prepare:
Season chicken with salt and pepper on both sides. Place flour in a shallow dish. Add chicken and turn to coat. Measure out 4 tsp of the flour to a small bowl and whisk with ¼ cup port (or cranberry juice cocktail) until smooth. (Discard the remaining flour).
Heat 1 tbsp oil in a large non-stick skillet over medium heat. Add the chicken and cook until browned on the outside and no longer pink in the middle (about 4 minutes per side). Transfer to a plate.
Add the remaining tsp oil and garlic to the pan; cook, stirring, until fragrant (about 30 seconds).
Add the flour-port mixture, the remaining ½ cup port (or juice), broth, dried cherries (or cranberries), olive paste, vinegar, brown sugar and oregano.
Bring to the boil, stirring. Reduce heat to a simmer and cook, stirring occasionally, until the sauce has thickened (4 – 6 minutes).
Return the chicken to the pan along with any accumulated juices. Turn to coat with sauce and cook until heated through (about 2 minutes). Serve the chicken with the sauce. 

 

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Crispy Lemon-Fried Olives  


What you will need: 125gm Cake flour 1 Lemon finely grated (zest) 2 Large eggs Morgenster Lemon Enhanced Extra Virgin Olive Oil ½ Cup of bread crumbs 20 Nocellara Green Olives

How to prepare:
Whisk the flour and lemon zest together in a bowl.
Crack the eggs and whisk in a second bowl.
Place the breadcrumbs in a third bowl.
Dredge the olives in the flour, then dip into the egg mixture and coat with breadcrumbs.
Heat the Lemon Enhanced Extra Virgin Olive Oil in a pan.
Fry the olives for 2-3 minutes until golden brown.
Skewer the fried olives on toothpicks and serve with a salad of your choice. 

 

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Grilled Fennel, Orange and Kalamata Salad

 

What you will need:Morgenster Extra Virgin Olive Oil for drizzling 2 oranges, with pith and peel removed 1/2 cup of Morgenster Kalamata Olives, pitted and roughly chopped Salt and freshly ground black pepper 1 tablespoon chopped parsley Shaved parmesan to garnish

Dressing: 1 tablespoon white wine vinegar 2 tablespoons Morgenster Extra Virgin Olive Oil 1 tablespoon minced shallot Salt and freshly ground black pepper

How to prepare:
Preheat grill to high heat.
Drizzle sliced fennel with olive oil, season with salt and pepper and grill on each side until grill marks develop, about 5 minutes each side.
Prepare the oranges by cutting the segments out in between the membranes. Combine the segments (with their juice), the olives and the parsley. Add the grilled fennel and toss.
In a small bowl, whisk all dressing ingredients together and pour over fennel salad.
Serve garnished with parmesan shavings. 

 

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Lemon Carrot Loaf  

What you will need:4 eggs 250ml light brown sugar 180ml Morgenster Lemon Enhanced Extra Virgin Olive Oil 500ml cake flour 10ml bicarbonate of soda 10ml ground cinnamon 5ml salt 4 x 250ml grated carrots (about 3 large ones) 125ml chopped pecan nuts

ICING: 125g butter 500ml icing sugar 10ml grated lemon rind 30-40ml lemon juice

Beat the eggs and sugar until thick and pale. Beat in the olive oil.
Sift the flour, bicarbonate of soda, cinnamon and salt.

How to prepare:
Beat the eggs and sugar until thick and pale. Beat in the olive oil.
Sift the flour, bicarbonate of soda, cinnamon and salt.
Using a wooden spoon, stir into the egg mixture. Stir in the carrots and nuts.
Spoon the mixture into four 14x8cm loaf tins which have been base-lined and greased.
Bake at 180°C for 25-30 minutes or until a skewer inserted into the cake comes out clean.
Cool in the tin for 5 minutes before turning out onto a cooling rack.

ICING:
Cream the butter and icing sugar until light and fluffy.
Stir in the lemon rind and enough lemon juice to make a spreading consistency.
Spread each loaf with some icing when cold.

 

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Lemon Olive Oil Cake 

What you will need:1 cup cake flour Finely grated rind of one large lemon 5 large eggs (separate the eggs and keep 1 white to use in another recipe) ¾ cup caster sugar ¾ cup Morgenster Lemon Enhanced Extra Virgin Olive Oil

How to prepare:
Pre-heat the oven to 180°C.
Grease a 24cm spring-form cake tin/pan, line base with baking paper and grease again.
Mix the lemon rind into the flour. In another bowl, beat the egg yolks and ½ cup of the sugar with an electric beater until the mixture is pale and thick.
Gradually pour in the olive oil then fold lightly into the flour.
Wash the beaters thoroughly in hot water and detergent, then place the 4 egg whites and a pinch of salt into a clean bowl and whisk until holding soft peaks.
Gradually add the remaining ¼ cup of sugar, continuing to beat until the whites hold a peak.
Carefully fold a little of the egg whites through the other mixture, then add the remainder and mix through gently.
Pour the mixture/batter into the pan and knock the edges of the pan lightly against the kitchen counter to disperse any trapped air.
Bake for approx 45 minutes until risen and golden and a fine skewer comes out clean.
Let cool for 10 minutes, remove rim of spring form pan, then leave until cake has cooled completely.
Carefully remove pan base and paper.
Serve with a scoop of Frozen Vanilla Yoghurt/Cream, a drizzle of Syrup and sprinkle with diced Almonds. 

 

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Olive Oil Chocolate Chiffon Cake  

What you will need:
80ml cocoa powder 125ml hot water 250ml flour 10ml baking powder 125ml castor sugar 3ml salt 4 eggs, separated 125ml Morgenster Extra Virgin Olive Oil 80ml extra castor sugar Chocolate glaze: 100g dark chocolate, chopped 125ml cream

How to prepare:
Mix together the cocoa and hot water and set aside to cool.
Sift the flour, sugar and salt into a bowl.
Make a well in the centre and add the egg yolks, olive oil and cooled cocoa mixture.
Mix until smooth.
Beat the egg whites until stiff then beat in the extra castor sugar.
Fold this mixture into the cocoa mixture.
Pour mixture into an ungreased chiffon cake tin.
Bake at 180°C for 30 minutes or until a skewer inserted into the cake comes out clean.
Remove from the oven and invert the pan on to a cooling rack and leave until completely cold.
Remove from the pan and spread with chocolate glaze.

Chocolate Glaze:
Combine the chocolate and cream in a bowl and microwave on 50 percent power for 2 minutes.
Stir well until smooth.
Refrigerate until thickened then pour over the cake.
This glaze is thinner than a ganache.
Decorate with chocolate balls or as desired. 

 

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Olive Oil Potato Salad  

What you will need:
1.5 kg Waxy Potatoes

Dressing: 

125ml Morgenster Extra Virgin Olive Oil  

60ml lemon juice  

10ml chopped garlic  

60ml chopped parsley  

salt and pepper 

How to prepare:
Boil the potatoes with their skins on until tender.
Cool slightly until you can handle them.
Remove the skins and cut into chunks.
Put them in a bowl. Pour over the dressing while the potatoes are still warm and season well.
Serve at room temperature.

Dressing: Combine the olive oil, lemon juice and garlic and mix well. Add the parsley and seasoning and pour over the potatoes.

 

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Roast Chicken with Olives

1 x 2,5kg chicken
1/2 cups Mardouw Premium black olives, pitted
5 tablespoons Mardouw Premium Extra Virgin Olive Oil
1 clove garlic, finely chopped
leaves of 5 sprigs thyme
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper
1/2 cup white wine
2 teaspoons butter
extra salt and pepper

METHOD

Heat oven to 200 ° C. Place olives into chicken. Place chicken in roasting pan and roast for 1 ¼ hours. Place chicken on serving platter, spoon olives around. Place roasting pan on the hot plate and add wine and butter. Beat with hand mixer until butter is melted and starts cooking wine. Season lightly with salt and pepper. Pour over chicken or serve separately in a sauce dish.


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Amanda’s Olive and Butternut Couscous

  1. 375g Couscous
  2. 375ml Chicken or Vegetable Stock
  3. 1/2 Butternut diced
  4. 200g Shitake Mushrooms chopped
  5. 1 tim Chick Peas drained
  6. 125g MARDOUW Kalamata Olives
  7. ±100ml Greek Salad dressing
  8. Handful Red, Green and Yellow Peppers chopped
  9. Salt & Pepper to taste
  10. Parsley to garnish

METHOD

Mix couscous and salt & pepper in bowl. Pour stock over couscous; leave for 5 minutes. Stir with fork until grains are loose. Drizzle olives, butternut, mushrooms and peppers with 1/2 Greek Salad dressing. Bake in oven until tender.
Mix all the ingredients together with couscous. Drizzle remainder of salad dressing over couscous. Garnish with parsley ….. and enjoy!
 

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Balsamic Bloody Mary

1 cup vodka
2 1/4 cups tomato juice
•2 Tbs. balsamic vinegar
1 Tbs. prepared horseradish
•1 tsp. Worcestershire sauce
•4 dashes of Tabasco sauce
1/4 tsp. celery salt
Juice of 2 limes
•Freshly ground pepper, to taste
•4 cherry tomatoes for Garnish
•Celery for Garnish
•Ice cubes as needed

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Olive Oil & Wine Greek Savoury Cookies

1 1/2 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup Mardouw Extra Virgin Olive Oil
1/4 cup wine (white or rosé)

METHOD

Preheat oven at 180 ° C. In a large bowl mix with a wooden spoon the olive oil and wine. In a smaller bowl mix the flour with the baking powder and salt. Add gradually the flour mixture to the olive oil mixture. Mix with spoon until you have a soft dough.
Put the dough in the refrigerator for 15 – 20 minutes. 
Take about a teaspoon of dough and roll with your hands and shape in thin rings. Bake in the oven for about 12 – 15 minutes, until golden. Makes about 30 cookies.

*You can add olive paste for additional flavour.

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Warm Potato Mezze

An easy dish based on potatoes, peas and roasted tomatoes. Ideal “meze” (finger food and appetizer) to share with family and friends. Warm potato is ideal when combined with MARDOUW’s extra virgin olive oil as it immediately releases all the rich aromas and fruitiness of a high quality extra virgin olive oil!

Ingredients

  1. 1/2 Cup MARDOUW’s Extra Virgin Olive Oil
  2. 1/2 kilo waxy potatoes (about 4)
  3. 10-12 cherry tomatoes
  4. 1 large red onion, coarsely chopped
  5. 1 cup shelled peas (frozen are ok), defrosted,
  6. 4 Τbsp. Water,
  7. 3 to 4 Tbsp. red wine vinegar,
  8. Salt and fresh ground pepper to taste,
  9. 3 Tbsp. fresh dill

Preparation

Rinse and scrub the potatoes. Do not peel. Bring them to a boil over high heat in a large pot of lightly salted water. Reduce the heat and simmer until the skins begin to burst open and the flesh is tender, or 30 to 35 minutes. Remove, drain and set aside until cool enough to handle. While the potatoes are boiling, heat 1 tablespoon MARDOUW extra virgin olive oil in a non-stick skillet and sauté the cherry tomatoes until their skins wrinkle and char lightly. Season with salt and remove. Sauté the frozen peas in the same skillet, adding 4 tablespoons water. Remove and drain. Peel the potatoes when they are still warm and cut into quarters or sixths. Place in a serving bowl. Add the onions, tomatoes and peas to the potatoes. Pour in the olive oil and vinegar, season with salt, pepper, and dill, toss gently, and serve immediately.

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Warm Winter Lasagna

INGREDIENTS

  1. 500g Lean Beef Mince
  2. 1 box Lasagna sheets
  3. 1 Onion
  4. Fresh herbs – basil, thyme, sage
  5. Mardouw Extra Virgin Olive oil*
  6. Salt
  7. Farm fresh full cream milk
  8. Jalapeno Relish
  9. Montaan cheese

METHOD

  1. Chop and fry your onions using Mardouw’s olive oil till they are medium brown.
  2. Add chopped fresh basil, sage and thyme.
  3. Add your fresh lean mince and season with our Funky Ouma Woeste Salt to your taste.
  4. Add Wildebraam’s Jalapeno Relish and mix it through.
  5. Prepare a white sauce on the side with 2 spoons of butter, 2 spoons of flour and 500ml fresh farm milk – available at your country butcher. Stir well until it thickens.
  6. In a bowl, start layering your ingredients as follows:
  7. Half of your mince mixture
  8. One layer of lasagna sheets
  9. Half of your white sauce
  10. The rest of your mince mixture
  11. Another layer of lasagna sheets
  12. The rest of your white sauce
  13. Grate Montaan cheese on top and bake at 180 C for 1 hour.
  14. Serve a fresh salad or freshly baked Ciabatta’s and enjoy!

     

 

    

 

      


       

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