Olivo NZ

Cumin Infused Olive Oil

Parsnip Skordalia
500g parsnips, peeled
1 tablespoon Olivo cumin infused olive oil
2 teaspoons cumin seeds, lightly crushed
2-3 garlic cloves, crushed
1/4 teaspoon salt
1 egg yolk
1/2 cup cumin infused olive oil
Juice of 1/2 lemon
Sausages or crackers/mini sausages to dip
Preheat oven to 190C. Cut the parsnips in quarters lengthwise. Toss the parsnips with the cumin oil and cumin seeds and place in a roasting pan. Put in the oven and roast for about 25 minutes until cooked through and golden. Cool.
Place the parsnips in a food processor fitted with a metal blade and pulse until mashed. Add the garlic, salt and egg yolk then pulse again. Gradually drizzle in the
cumin oil while pulsing, then finally add the lemon juice. If the mixture is too thick add a little warm water to the desired consistency.
Divide among plates and serve with sausages or use as a dip for little cocktail sausages.
Serves 4 as a main course or 12 as finger food.


Cumin Scented Chicken Breast – thanks to Ruth Pretty for this inspiration

6 (1kg) chicken thighs (skin on, bone out)
3 tablespoons cumin seeds
2.5 teaspoons sea salt
Black pepper
60ml (1/4 cup) Olivo cumin infused olive oil
Trim the chicken thighs of any excess fat. Place chicken in a non-reactive bowl and coat with cumin infused olive oil. Leave for at least an hour. Pre-heat oven to 200C.
Crush cumin seeds and toss with salt and pepper. Remove the chicken from the marinade and sprinkle a coating of the cumin seeds over the skin side of the chicken. Heat a heavy based (ovenproof) frying pan over a medium heat. Add chicken, (skin side down) and sear for approx 5 minutes. Add a little of the oil from the marinade if sticking.
Transfer the pan to the oven and cook until juices run clear (5-10 minutes). Remove the chicken from the heat, cover with foil and rest for 5 minutes.
Serve with Lemon Orzo Salad – under lemon infused food ideas.


Roasted Carrot Dip

1kg carrots, peeled and cut into even pieces
3/4 teaspoon cumin seeds
1/2 cup Olivo cumin infused olive oil
2 cloves garlic crushed
4 tablespoons tahini
4 tablespoons lemon juice
Salt and freshly ground black pepper
Preheat the oven to 190C. Place the carrots in a single layer in an ovenproof dish and sprinkle with the cumin seeds and cumin infused olive oil. Cover tightly and roast until carrots are very tender (about 1 hour). Place the carrots, all the cooking juices in the bowl of a food processor and process until smooth. Add the garlic, tahini and lemon juice. Season to taste. Spoon into a dip bowl. Makes 3 large cups. I serve it with pita bread or pita chips.


Cumin infused olive oil truffles

100g 70% bittersweet chocolate
60 g fruit jelly (I used japonica and apple; redcurrant or a grape jelly would be good too)
60 ml Olivo cumin-infused olive oil
2.5 teaspoons ground cumin seeds
Cocoa powder for dusting

Melt the chocolate in a microwave, carefully. It will take about
40 – 60 seconds, but it's best to do this is two or three 20
second bursts, stirring the mixture after each burst to avoid

In another bowl, warm the cumin infused olive oil slightly (30
seconds in the microwave or over a slow heat). Add the fruit
jelly to the cumin oil and mix to warm the jelly. Add the jelly
and oil mixture to the melted chocolate and stir until combined.
Add the cumin seeds and mix thoroughly.

Leave to set in the fridge. Spoon a teaspoon of the mixture into
the palm of your hand and roll into a ball. Dip and roll in
cocoa powder to finish. Makes approximately 25 truffles.



Try these other fine food ideas: