This recipe would be great for a family meal! To make this recipe taste even better try our Basil Olive Oil!

Ingredients

serves 4; cooking time approximately 30 minutes

• 1 white onion, chopped finely
• 1 clove garlic, minced
• 6-8 oz pancetta; or bacon, chopped into small squares
• Fresh parsley, chopped
• Black Pepper & salt
• 3/4 – 1lbs of spaghetti, linguine, fettucini or bucatini
• 2 eggs, beaten
• ½ cup of parmesan cheese, plus more for serving
• olive oil

Procedures

1. Cook the bacon in a large skillet over medium heat, until just crispy. Remove from skillet, leaving about 2 tablespoons of bacon fat behind.
2. While cooking the bacon, bring a pot of water to boil. Cook the spaghetti al dente, and then drain. Toss with a little olive oil so the strands don’t stick together.
3. Add the onion to the skillet once you remove the bacon. Cook for 5 minutes, until the onions are soft

For those who love egg plant and seafood, this recipe is for you! It's flavorful and hearty, while also being light and healthy. Bring out the herb flavors in this dish with our Herbs de Provence Olive Oil!

Ingredients

• 1lb shrimp, peeled and deveined
• 1 medium eggplant, cubed
• 1 small zucchini, cubed
• 1 small yellow squash, cubed
• 1 red bell pepper, chopped
• 1/2 large red onion, large dice
• 3 large cloves of garlic, finely chopped
• 2 cups cherry tomatoes (1 carton, or about 10 oz)
• 2 to 3 tbsp oregano, chopped
• 1 tsp crushed red pepper
• 2 cups milk
• 2 cups chicken stock
• 1 cup polenta
• 1 tbsp unsalted butter
• 1/4 cup Parmesan cheese, shredded, plus extra for garnish
• 2 tbsp creme fraiche (or cream cheese – optional)
• Olive oil
• kosher salt and fresh ground pepper, to taste

Instructions

1. Preheat the oven to 425ºF.
2. In a

This Lentil & Avocado Salad recipe is packed with protein, energy, and fibre to help you finish off your day! You can enhance the garlic flavor of this recipe with Garlic Olive Oil.

Roast Chicken

Ingredients

• 2kg free range chook
• 24 cloves of garlic
• 1 lemon
• Sea salt
• Freshly ground black pepper
• 125ml Verjuice
• 50ml Extra Virgin Olive oil
• 125ml water
• 3 sprigs rosemary

Instructions Preheat the oven to 230c. Remove the chook form the fridge approximately 1 hour prior to roasting to bring it to room temperature. Please a small pot of water over a high heat and bring to the boil, blanch the unpeeled garlic for 5 minutes and drain, set aside. Squeeze the lemon juice into the cavity of the chook and season with salt and pepper. In a mixing bowl mix together 50ml verjuice, the olive oil, sea salt and pepper to taste and

If you're not a red meat eater, then don't let that stop you from trying this recipe out! The balsamic sauce, peppers and onions would also taste good on top of chicken or pork too! You can enhance the

Ingredients

• 1/2 cup olive oil
• 3 tablespoons balsamic vinegar (divided)
• 2 teaspoons Herbes de Provence Olive Oil
• 2 teaspoons garlic, minced (divided)
• 1 teaspoon ground black pepper
• 2 steaks (of your preference)
• 1/2 teaspoon salt
• 1/2 medium onion, sliced thick
• 2 roasted red peppers, sliced
• 1-2 teaspoons crushed red pepper

Directions

Whisk together oil, 1 tablespoons vinegar, herbes de provence, 1 teaspoon garlic and black pepper in shallow baking dish. Add steaks to marinade, and marinate for 1 to 1-1/2 hours. Remove salts from marinade and season both sides with salt. Preheat large stove top pan over high heat. Cook steak to desired done ness. I like steaks medium