Olivo NZ

Orange Infused Olive Oil Recipes

Orange Yoghurt Cake
From Sue at MINT of Martinborough
2 eggs
2 cups sugar
2 x 150g pottle of yoghurt – either fruit salad or passionfruit flavour
11/2 pottles orange oil (use yoghurt pottle for measuring)
2 oranges, rind only
Vanilla essence
2 cups self raising flour
Beat sugar and eggs together. Add the yoghurt, oil, orange and vanilla and mix thoroughly. Finally add the flour. Bake in a round tin (9 inches diameter) at 180C for about 1 hour. Turn out and when cool, dust with icing sugar.
This cake stays fresh for days because of the oil

Chocolate Mousse

150g good quality dark chocolate
1/2 cup Olivo orange infused olive oil
4 eggs separated
125g caster sugar
1 tablespoon Grand Marnier or Cointreau liqueur
Pinch of salt
Melt the chocolate over simmering water and then slowly stir in the oil. Set aside. Beat the egg yolks until pale and fluffy. Mix the chocolate mixture with the egg yolk mixture and stir in the liqueur. Whip the egg whites and salt until stiff and continue whipping , adding the rest of the sugar gradually until it is all incorporated. Fold the egg white mixture into the chocolate mixture, then pour into a large bowl or individual glasses and chill for at least 4 hours. Serves 4-6.

Al Brown's Smoked Fish Bruschetta
Bruschetta - sliced baguette brushed with our extra virgin olive oil and placed under the grill until sizzling
Spread with Aioli.
Top with Smoked Fish and drizzle with
Orange Infused olive oil
It couldn't be simpler and is ideal for starters or nibbles with drinks.

Tomato Salad sent in by Fiona from Lowry Bay
Vine ripened tomatoes, sliced or halved
Balsamic vinegar
1 dessertspoon of brown sugar
Olivo Orange infused olive oil
Mix the balsamic vinegar, brown sugar and orange olive oil together. Pour over the tomatoes and bake slowly in a moderate oven until the tomatoes have broken down. Cool, place on a bed of salad and drizzle the juices from the baking dish over. For an extra orange taste, drizzle a little more orange oil over. Delicious.

Orange Olive Oil and Chocolate Anzac Biscuits

A different take on the traditional - gorgeous recipe from Alice Arndell.

Makes 24 biscuits

120g butter

1 tablespoon golden syrup

1 1/2 cups plain flour

1 cup brown sugar

2 cups rolled oats

1/2 teaspoon salt

1 teaspoon baking soda

1 tablespoon boiling water

100ml Olivo orange infused olive oil

250g dark chocolate (chopped)

Preheat oven to 180C, grease and line baking trays. In a small microwave safe bowl, heat golden syrup and butter until butter is melted. Set aside to cool.

In a large bowl, whisk together flour, sugar, oats and salt. Set aside.

Dissolve baking soda in boiling water and then stir in the melted butter. Make a well in the middle of the dry ingredients and pour in the melted butter mixture and orange olive oil. Stir until combined and then stir through the chocolate.

Roll mixture into golf ball sized balls and flatten slightly onto prepared trays, leaving about 3cm of space between the biscuits.

Bake 12 -15 minutes or until golden. Cool on trays for 5 minutes before removing to wire racks to cool completely. Store in an airtight container.

Pumpkin and Orange Cake

I am always trying to illustrate alternative uses for good olive oil and olive oil in cakes is one of my favourite ways of doing this. The orange olive oil and pumpkin make this cake beautifully moist.

1 1/2 cups boiled and mashed pumpkin

1 cup of brown sugar

1/2 cup Olivo orange infused olive oil

1/2 cup wholemeal flour

1 teaspoon cinnamon

1 teaspoon vanilla essence

1 teaspoon baking powder

1 teaspoon bicarbonate soda

2 eggs

Prepare a medium sized cake tin. Preheat oven to 180C. Mix all the dry ingredients together. Add the liquid ingredients to the dry ingredients and then add the mashed pumpkin. Mix well.

Bake for around 30 minutes or until a skewer comes out of the middle of the cake clean.