Olive Recipes

The best way to enjoy TOOLUNKA CREEK OILVES is straight from the jar. However, below are a few of our favourite olive recipes. Hope you enjoy them. (Olive pitters are available from kitchen outlets.)

WARM OLIVES WITH ROSEMARY, CHILLI AND GARLIC
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In a moderate oven, place a mix of TOOLUNKA CREEK OLIVES (as many as required, both black and green) whole unpeeled garlic cloves, rosemary sprigs and a halved long red chilli. Warm through for about 10 minutes. You may like to drizzle with olive oil and stir through.

LEMON, OLIVE AND FETA HUMMUS
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200g marinated feta in oil.
425g can chickpeas, rinsed and drained.
2 Garlic cloves, chopped.
Big squeeze of lemon juice (to taste).
2/3 cup mint leaves.
2 tablespoons Greek style yoghurt.
1/3 cup pitted TOOLUNKA CREEK KALAMATA OLIVES, chopped.
Olive oil and grissini, to serve.

Drain feta, leave 2 tablespoons of oil. Combine this oil, feta, chickpeas, garlic lemon, mint and yoghurt in food processor. Process until creamy, transfer to bowl stir in olives and season to taste.
Garnish with mint leaves and a few olives, drizzle with oil.

BLACK OLIVE PESTO
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1 cup pitted black TOOLUNKA CREEK KALAMATA OLIVES.
1/2 cup olive oil.
1 tablespoon pine nuts.
1 tea spoon minced garlic.
5 tablespoons pecorino cheese, grated.
4 anchovy fillets.
2 cups parsley (leaves only)

Combine nuts, splash of oil, cheese, garlic and anchovies in food processor. Blend just until mixture is still a bit chunky. Add the rest of the oil, little by little. Add olives and parsley, process until smooth, strive for a gritty consistency. (Not too smooth)
Try as a dip, with pasta or spread on bread.

BARBECUED FETA ON GREEK SALAD
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4 x 100g pieces feta cheese (I have tried it with Haloumi - YUM)
Few pinches of fresh oregano and marjoram.
2 cloves garlic, chopped.
Splash of olive oil.
4 thick slices of sourdough bread.
100g baby spinach leaves.
3/4 cup pitted TOOLUNKA CREEK OLIVES (Black or Green)
2/3 cup well drained semi dried tomatoes.
12 drained marinated quartered artichoke hearts.
2/3 cup caper berries.
2 tablespoons lemon juice.

Combine herbs, garlic and oil rub gently over cheese and place on foil. Place on heated grill plate cook, uncovered for about 5 mins. Toast bread on bbq. Combine remainder of ingredients, toss gently, divide among serving plates and top with bread and cheese. ENJOY!

RIGATONI WITH FRESH OLIVE PUTTANESCA
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500g rigatoni pasta.
2 tablespoons olive oil.
10 anchovies, chopped.
1 long red chilli, chopped.
1/2 red onion, sliced.
250g teardrop tomatoes, halved.
3 tablespoons capers.
20 TOOLUNKA CREEK GREEN GIANT KALAMATA OLIVES, halved, pitted.
2 tablespoons red wine vinegar.
Handful torn fresh basil leaves.

Cook pasta until al dente.  While pasta is cooking, put olive oil, anchovies and chilli in a bowl, place over pasta pan for 1 min to heat gently. Drain pasta and toss with onion, tomatoes, capers, olives, vinegar and anchovy mix. Season with fresh ground pepper. To serve scatter with basil leaves.

GREEN OLIVE PESTO
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1 ½ cups green pitted TOOLUNKA CREEK SEVILLANO OLIVES.
3 tablespoons drained capers.
4 tea spoons lemon juice.
1 tablespoon olive oil.
2 teaspoons Dijon mustard.
2 garlic cloves peeled.
¼ cup chopped fresh basil.
¼ cup grated parmesan cheese.

Combine olives, capers, lemon juice, oil, mustard and garlic in a food processor. Blend until still a bit chunky. Stir in basil and cheese. Stir into pasta or try using as a dip.

CHICKEN, CHORIZO AND OLIVE PASTA.
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1/3 cup olive oil.
2 chilli chorizo, sliced thinly.
1 medium red capsicum, sliced thinly.
½ cup TOOLUNKA CREEK GREEN WALLACE OLIVES.
400g chicken breast fillets, sliced thinly.
375g caserecci pasta.
2 cloves of garlic, crushed.
½ cup chopped flat leaf parsley.

Heat 1 tablespoon of oil in a large frying pan, cook chorizo and capsicum, stirring until capsicum softens. Remove from pan. Add chicken to pan, cook until browned. Meanwhile cook pasta until tender. Add garlic and olives to chicken, cook stirring for 2 minutes. Toss chicken mixture with remaining oil, parsley and pasta. Season to taste. Serve immediately.

BEEF CASSEROLE
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1.75kg rump/topside.
750ml white wine.
Bay leaves.
150ml ground black pepper.
2 onions.
2 cloves of garlic.
3 tablespoons plain flour.
1 tablespoon capers.
100g TOOLUNKA CREEK KALAMATA OLIVES.
400g peeled chopped tomatoes.
200g carrots.
125g mushrooms.

Preheat oven to 140C.

Marinate beef overnight in the wine, bay leaves and some salt and pepper. Remove meat from marinade, set marinade aside and pat beef dry. Heat some oil in a large casserole dish and brown beef on all sides. Set beef aside. Peel and slice onions and garlic. Add the rest of the oil to dish gently fry onions and garlic. Sprinkle in flour, mix well and then pour in the marinade from the beef. Stir constantly until well mixed. Add capers, olives, tomatoes, simmer for 5 minutes. Add the browned beef and place in oven for 2 hours. Peel and chop carrots and mushrooms. Add to casserole dish and cook for another hour. To serve, remove meat from dish, carve into thick slices and place on plates. Spoon sauce over meat.