Juno Leccino extra virgin olive oil
Salt and black pepper
- Fresh home-grown ripe tomatoes halved into a baking dish.
- Scatter fresh cloves of garlic and thyme over tomatoes.
- Drizzle with Juno Leccino extra virgin olive oil
- Add salt and black pepper to taste.
- Bake in a hot oven to chargrill and caramelize.
A favourite any time of year.
Halve tomatoes and red peppers and place skin side down in a large baking dish.
In a jar with a lid add:
¼ cup Juno Leccino extra virgin olive oil
1 tbsp. balsamic vinegar
2 tbsp. Thai sweet chilli sauce
- Shake the mixture in the jar until blended and thick. Pour over tomatoes and peppers. Top with freshly chopped Cilantro (Coriander) or Basil. (If fresh herbs are unavailable use 1tsp Gourmet Garden herbs available from the supermarket).
- Bake 170 degrees about 45 – 55 minutes until caramelized. Once cooked, place tomatoes and peppers on platter and drizzle pan juices over BBQ meats. Serve with a simple green salad.
Makes one 23cm cake or two sponge cakes
1 small grapefruit (325gm)
2½ cups sugar
3 cups (375 g) all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2–3 Tbsp. chopped fresh rosemary (dependent on the herb potency you want)
6 Tbsp. Juno Rosemary infused olive oil
Icing sugar to decorate
- Preheat oven to 350° F. Grease and flour a 23cm round cake tin and set aside.
- Slice a small amount off the bottom and top of the grapefruit to reveal the flesh. In a small pot, cover the grapefruit with water and bring to the boil. Cook for about 1 minute and drain off the water. Repeat the boiling, cooking, and draining twice more.
- Put the blanched grapefruit, 1 cup sugar, and 3 cups water into the small pot and cook over a medium heat for about 20 to 30 minutes. Stir frequently until sugar is dissolved and the grapefruit rind is tender.
- Remove the grapefruit from the liquid to cool and save the liquid for later to finish off the cake.
- In a bowl, sift the flour, baking powder, baking soda, salt, then add the chopped rosemary. Set aside.
- When grapefruit is cool, cut in half and scoop the flesh into a food processor. Scrape the white pith from the rind and discard.
- Add the grapefruit rind into the food processor. Add the eggs and pulse until the grapefruit is a chunky purée.
- Add the remaining 1½ cups sugar and the Rosemary infused olive oil to the food processor. Blend to combine. Add the dry ingredients in two batches briefly pulsing to bind. Do not over mix.
- Pour the mixture into the prepared baking tin.
- Bake 40 to 50 minutes, until a toothpick inserted in the center of the cake comes out clean and the edges and top are just turning golden brown. Remove from oven and place tin on a wire rack.
- Brush a small amount of the reserved grapefruit cooking liquid on top of the cake. Let cool for about 10 to 15 minutes before removing from the pan to cool completely.
- Sift a generous amount of icing sugar over the top and serve with mascarpone cream.
A perfect accompaniment for lamb and beef
1 whole head of garlic
¼ cup fresh Rosemary leaves (chopped very finely)
2 medium fennel bulbs, thinly sliced
1 tbsp. Juno Rosemary infused olive oil
¼ tsp. salt
¼ tsp. freshly ground pepper
¼ tsp. lemon zest
3 tbsp. fresh lemon juice
¼ tsp. fresh rosemary (minced)
- Preheat oven to 200 degrees.
- Remove the papery skin from the garlic and place with fennel on a baking tray. Brush fennel and garlic with a little Juno Rosemary infused olive oil; sprinkle with salt and black pepper and bake for 25 minutes until fennel is lightly browned.
- Remove from oven and cool slightly. Squeeze out the garlic pulp into a food processor, add the fennel, rosemary, lemon zest and Juno Rosemary infused olive oil. Blend until chunky. Put salsa into a bowl. Serve warm or chilled.
In a bowl add:
1 finely sliced clove of garlic,
2tblsp finely chopped capers
½ cup finely chopped flat-leaf parsley
1tblsp finely chopped tarragon
1tsp finely chopped thyme
zest of 1 lemon
2tblsp lemon juice
½ cup Juno Koroneiki extra virgin olive oil
salt and freshly ground pepper to taste.
Combine all ingredients, cover and refrigerate 30 minutes. Use on the side with grilled chicken, white fish, lamb, or new potatoes.
1 tbsp. Juno Manzanillo extra virgin olive oil
11/2 cups of icing sugar sifted
3 tbsps cocoa
2 tbsps. Water
Mix all ingredients together until the consistency is thickened creamy chocolate. Pour over cake. Let dribble down sides for effect or smooth down.
This cake is delicious served with citrus syrup and mascarpone. Juno Manzanillo extra virgin olive oil is well suited for this recipe.
1 ½ cups plain flour
2/3 cup ground almonds (optional)
2 tsp baking powder
¼ tsp salt
1 cup caster sugar
2 large eggs
¼ cup orange juice
¾ cup Juno fruity Manzanillo extra virgin olive oil
Zest of 1 orange and 1 lemon
You will need 2 bowls.
- Heat oven to 170 degrees. Lightly oil 22cm round cake tin and line base this baking paper.
- In bowl 1, sift flour, baking powder and salt.
- In bowl 2, beat sugar and eggs until pale and fluffy then on a low speed beat in the juice and olive oil. Fold bowl 1 into the mixture, just enough to combine. Fold in ground almonds and zest.
- Pour mixture into prepared cake tin. Bake 45mins until cake is firm and springs back when pressed with fingertips. Cool completely in tin.
This cake is as light as air and delicious. You will need 3 bowls.
⅔ cup Juno Manzanillo extra virgin olive oil (plus a little more for greasing)
6 tablespoons good-quality cocoa powder (sifted)
½ cup boiling water
2 teaspoons best vanilla extract
125g plain flour or 1½ cups almond meal
½ teaspoon baking soda
1 pinch of salt
1 cup caster sugar
3 large eggs
- Preheat oven to 170°C. Grease a 22 or 23 cm spring form tin with a little oil and line the base with baking paper.
- In bowl ,1 sift the cocoa, whisk in the boiling water until smooth and velvety. Whisk in the vanilla extract and set aside to cool.
- In bowl 2, sift the flour or almond meal with the baking soda and a pinch of salt.
- In bowl 3, beat the sugar and eggs until aerated and creamy. Slowly beat in the olive oil making sure the mixture stays aerated. Turn the speed down and beat in bowl 1 , then slowly tip in bowl 2. Scrape down the bowl with a spatula and pour the mixture into the prepared tin.
- Bake for 40-45 minutes or until the sides are set and the centre looks slightly damp.
- Cool the cake in the tin on a wire rack for 10 minutes before easing it out. Serve as a dessert with raspberries and a dollop of mascarpone or as a cake with olive oil icing.
(makes one 23cm cake)
1 ¾ cups flour
2 tsp. baking powder
Pinch of salt
1 cup sugar
Zest of 4 lemons
¼ cup (60 ml) lemon juice
1 cup plain yogurt
⅔ cup Juno lemon infused olive oil
About ¼ cup icing sugar to sprinkle on top of the cake
Strawberries or raspberries to garnish (optional)
- Preheat the oven to 180 degrees Celsius and grease a 23cm cake tin with Juno lemon agrumato olive oil, and then dust it with flour.
- Sift together the flour, baking powder and salt and set aside.
- Add the zest to the sugar and rub together to infuse the flavours.
- Beat the sugar and eggs on a medium-high speed until the mixture becomes creamy and doubled in size. Lower the speed to low and add in the lemon juice and yogurt.
- Add the oil pouring it slowly in a stream until it is combined. On the lowest speed, add the flour just until combined. Do not over mix
- Pour the mixture into the prepared cake tin and bake for 40-50 minutes. (A toothpick inserted in the middle will come out with a few moist crumbs.)
- Remove cake from the oven and cool for 20 minutes before removing cake tin to cool completely. Dust with icing sugar and garnish with strawberries or raspberries.
1/4 cup Koroneiki Extra Virgin Olive Oil
1 large sweet potato (kumara), peeled, halved and cut into 1-inch pieces
2 large carrots, sliced into 1/2-inch rounds
2 large parsnips, peeled and sliced into 1/2-inch rounds
1 medium red onion, cut into 1 inch slices
5 garlic cloves, smashed
1 tablespoon thyme, chopped
salt and pepper
1 teaspoon Dijon mustard
1 small shallot, finely chopped
2 tablespoons Koroneiki Extra Virgin Olive Oil
2 tablespoons Balsamic Vinegar
salt and pepper
Preheat the oven to 425 degrees Fahrenheit. Line a baking tray with baking paper.
Combine the olive oil, sweet potato, carrots, parsnips, onion, garlic and thyme in a large bowl.
Season vegetables with salt and pepper and spread onto the prepared baking sheet.
Roast veges until tender and turning golden brown, around 40 minutes, turn halfway through.
Mix all of the vinaigrette ingredients in a small bowl.
Transfer roasted vegetables to a serving dish and toss with the vinaigrette.
Enjoy with herbed lemon chicken
1 whole chicken, halved lengthwise
3 cloves garlic
2 roughly sliced lemons
1 cup lemon juice
1/3 cup Juno Koroneiki or Manzanillo extra virgin olive oil
1 tsp chopped rosemary
Salt and fresh cracked pepper
Mix the garlic lemon juice, chopped rosemary, salt and pepper
Coat the chicken with the mixture and marinate for 24 hours.
Cook the chicken with the marinade at 325 until done.
Plate up the chicken and serve with herb roasted veges or top with Harissa and serve with a cabbage slaw.
Harissa is a hot sauce or paste used in North African and Middle Eastern cuisine. You can use this paste over chicken, roasted vegetables, in salad dressings, yoghurt, or as a rub.
1/2 c Juno Koroneiki or Leccino extra virgin olive oil
4 cloves garlic, chopped
2 shallots, chopped
1 tsp chopped thyme
2 red chillies, seeds removed
3 red capsicums, chopped
1/2 tsp coriander seeds
1/2 tsp ground cumin
1/2 tsp caraway seeds
juice of 1 lime
1 tsp salt
Heat 2 tablespoons of the Juno Koroneiki or Leccino extra virgin olive oil in a large sauté pan over medium heat.
Add the garlic, shallots, thyme, red chillies, and red capsicums. Sauté until the shallots are translucent, about 2 minutes.
Add the coriander seeds, cumin, and caraway seeds, and sauté for another 2 minutes.
Transfer to a blender with lime juice, salt, and the remaining 6 tablespoons of Juno Koroneiki, or Leccino extra virgin olive oil. Puree until smooth.
You can use fresh white fish like snapper or pink salmon to marinate.
1 cup Juno Manzanillo extra virgin olive oil
Juice and zest of one medium lemon
2 cloves garlic, minced
1 bay leaf
1 large sprig of fresh rosemary, thyme, and oregano
Freshly ground black pepper
Fresh white fish or salmon
Place fish in a large bowl. In a small bowl, whisk together Juno Manzanillo extra virgin olive oil, lemon juice and zest, and garlic. Pour over fish making sure all pieces are coated. Add bay leaf and herbs and press onto fish. Cover and refrigerate at least one hour.
Remove fish from marinade, lightly salt it and grill or pan-fry
To serve, squeeze fresh lemon over fish or drizzle with Juno lemon agrumato olive oil. Garnish with additional fresh herbs.
Parmesan cheese, grated, to taste
500gms fusilli or penne pasta
1 cup green capsicum, cut into strips
1 cup red capsicum, cut into strips
1/2 cup Juno Picual extra virgin olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
3 cups fresh zucchini, thinly sliced
Cook the pasta in boiling water until tender, but firm to the bite. While cooking, simmer the vegetables and garlic in Juno extra virgin olive oil just until tender.
Toss with the cooked, drained pasta and the red wine vinegar. Top with Parmesan cheese and serve immediately.
Note: this recipe works well with eggplant and tomatoes.
Avocados are used in place of yoghurt for this recipe.
2 cups cucumber peeled, seeded and diced
1 ½ avocados peeled and diced into 4cm pieces
1 ½ tsps. fresh lime juice (to toss with avocado)
½ cup finely chopped fresh mint
½ cup feta to taste (crumbled)
2 tbsps. Juno lime infused olive oil
- Dice cucumbers into about 4-5cm pieces. Put cucumber in a colander placed in the sink. Sprinkle with a generous amount of salt and let stand for 30 minutes.
- While cucumber is draining, cut and peel the avocado and toss with 1-2 tsp. fresh lime juice.
- Whisk together the lime juice and olive oil to make the dressing.
- Wash mint and dry thoroughly with paper towels, then finely chop
- After cucumbers have drained, pat them dry with paper towels, then add cucumbers, mint, and dressing to the avocado and combine
- Then gently stir the crumbled feta into the other salad ingredients. Serve immediately
Finely stripped zest of 1 lemon and 1 orange
Juice of 2 oranges and 3 lemons
1 ½ cups of sugar
Put all into a pot and boil stirring until sugar is dissolved. Reduce heat and simmer until syrup begins to thicken. Drizzle enough hot syrup over cold cake for the cake to glisten.
700gms ripe, red tomatoes
10cm piece of telegraph cucumber, deseeded and peeled
2-3 spring onions peeled and chopped
2 cloves of garlic crushed
½ red bell pepper deseeded and chopped
1 handful fresh basil
4 tablespoons Juno Picual extra virgin olive oil
1½ tablespoons red wine vinegar
Salt and freshly ground black pepper
- Skin tomatoes by placing in a bowl of boiling water for a minute or two until the skins loosen and slip off easily.
- Halve the peeled tomatoes, scoop out and discard the seeds. Place in a food processor along with all remaining ingredients.
- Blend everything at top speed until the soup is absolutely smooth.
- Taste to check the seasoning and pour the soup into a bowl. Stir in a little cold water to thin it slightly – anything from 150-275 ml – then cover the bowl with foil and chill thoroughly.
- Serve the soup with four ice cubes floating in it and garnish with small croutons of bread fried in olive oil until crisp, well drained and cooled.
Place a handful of fresh basil and thyme into a food processor with the zest and juice of a half lemon. Add a few capers and process while drizzling enough Juno Leccino olive oil through the nozzle until all ingredients are blended and sauce-like.
Place grilled tomatoes on plate. Pour basil sauce around tomatoes. Grate a little parmesan over the top and serve.