Roasted until golden brown and then doused in a flavorful vinaigrette, these brussels sprouts are addictive. If you can find them, buy brussels sprouts on the stalk. They are often available in farmers’ markets in the fall. Simply cut off what you need.
Serves 4 — Recipe from the Los Angeles Times, March 3, 2011
Well-known cookbook author Rozanne Gold shared this recipe on an episode of Martha Stewart’s Cooking Today on Sirius XM 110. These cookies’ oval shape, payload of olive oil, and the fact that they’re rolled in chocolate chips make them unusual and very professional looking (and tasting!).
Makes 24 cookies — Recipe from Rozanne Gold on Cooking Today, June 14, 2012
Melbourne has the largest population of Greeks of any city in the world outside of Greece. Originally discovered in an old monastery cookbook, this recipe is representative of many Greek dishes called lathero, meaning vegetables cooked with olive oil, tomato, and herbs. If you eat dairy, serve it with a briny chunk of feta cheese.
Serves 4 as a side dish; 2 as a main course — Recipe adapted from olivetomato.com
Sheep outnumber Australians by 3 to 1, so it’s no surprise lamb is popular on restaurant menus and in Aussie homes. This elegant entrée can be on the dinner table in less than 30 minutes. We like to serve extra virgin olive oil on the side so it can be drizzled on the meat like a sauce.
Serves 4 — Recipe adapted from today.com
Here, beef tenderloin is steeped in pungent fresh herbs, olive oil, and Aussie wine, and cooked to perfection in a two-step process called “reverse searing.” The method yields meat that is uniformly pink from edge to edge. Great for entertaining!
Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
Native Australian, celebrity chef, and restaurateur Curtis Stone has put down roots in Los Angeles. (Check out his acclaimed restaurants Gwen or Maude if the opportunity presents.) In the meantime, here’s an easy dinner that will put the spotlight on your fine Australian olive oils.
Serves 4 — Recipe from What’s for Dinner by Curtis Stone (Ballantine Books, 2013)
Outstanding extra virgin olive oil allows you to achieve big flavors effortlessly. Case in point? This sheet pan chicken dinner that goes together in minutes. If you don’t have olives on hand, feel free to substitute marinated artichoke hearts and a couple of tablespoons of brined capers.
Serves 4 — Recipe adapted from the Chicago Tribune, December 6, 2017
This recipe was developed by my longtime friend Justin Wangler, executive chef for Kendall-Jackson Wine Estate and Gardens in Fulton, California.
Serves 8 — Recipe adapted from Kendall-Jackson Winery
Garden-fresh carrots with feathery tops are preferred for this simple but colorful salad. It is perfect for weeknight dinners, potlucks, or picnics.
Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
Dukkah (pronounced dook-ah) has Middle Eastern origins but is a very popular seasoning in Australia. It is also good on fish, raw vegetables, and pita bread toasted with olive oil.
Serves 4 to 6 — Recipe adapted from loveandlemons.com
The proprietress of Nullamunjie, Annetta “Annie” Paterson, served these delectable crostini to me and my Merry Band of Tasters at a dinner at her home in Melbourne. We loved them and implored her to share the recipe, which she adapted from one of the many cookbooks in her collection.
Serves 4 — Recipe adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghiby Yotam Ottolenghi (Chronicle Books, 2011)
We love the silkiness and flavor of roasted bell peppers. But for an even easier preparation, stuff the tuna filling into mini bell peppers or brined piquillo peppers
Serves 8 — Recipe adapted from Lidia’s Italy by Lidia Bastianich (Knopf, 2007)