Our Best Extra Virgin Olive Oil Recipes

Who doesn’t love Strawberries and cream?
Strawberry’s and cream may take center stage at Wimbledon but have you ever tried roasting strawberries with extra virgin olive oil?

This spring veggie Halloumi salad makes for a super simple, yet nourishing dish that can be easily prepared for a delicious lunch. The star of the show is the tangy sumac dressing, which adds a wonderfully zesty, lemony zing that complements the peppery extra virgin olive oil perfectly.

How about whipping up a delicious Giant Couscous with Za'atar Salmon and Courgettes using Governor Extra Virgin Olive Oil? The aromatic and earthy blend of za'atar and sumac will give your salmon a mouth-watering Middle Eastern flavour that you'll love.

The perfect winter warmer. Melt in the mouth juicy meatballs cooked in a wonderful beef bone broth loaded with veggies and beans for added protein and fibre.

 The Governor is classified as a robust extra virgin olive oil. This means it has a bold flavour, a balanced bitterness, and a very prominent peppery finish.

 Beets are one of my favourite veggies and one of the most nutritious root veggies. They are a great source of fibre, nutrients and polyphenols.

Ease your way into the weekend with with this delicious Mediterranean vegetable and halloumi salsa. Serve with perfectly crisp-edged healthier fried eggs made with our premium extra virgin olive oil.

Indulge in a burst of flavours with this exquisite Brussels Sprouts Medley. The dish combines the robust earthiness of Brussels sprouts with the creamy richness of feta cheese, complemented by cranberries fresh pomegranate, walnuts and pistachios.

Light, sweet, tangy and super moist, this extra virgin olive oil cake is absolutely delicious. The fresh grassy, fruity notes of the extra virgin olive oil pair perfectly with citrusy lemon and herby thyme.

Wild garlic season is short so whilst its in abundance I like adding in into everything I can! It isn’t as pungent as raw garlic so it makes a wonderful ingredient for a salad dressing.

One of my favourite food pairings has got to be sweet roasted beets and creamy, tangy goat’s cheese. Something magical happens when they come together !
This is delicious served as a dip topped with the beets or combine for a delicious side salad.

Prawn saganaki is a rustic Greek dish which made with prawns, tomatoes and feta cheese. It traditionally calls for 'ouzo' but I have substituted a few fennel seeds instead to add in that aniseed flavour which worked really well.