Recipes from the Farm - Orange Basil Cake

Featuring Olio Belloā€™s basil pressed oilĀ Surprise your Mother or family with this spectacular cakeĀ complete with our secret ingredient.Ā Ingredients220 gm castor sugar1.5 cups SR flour1 cup everlasting oranges ā€“ chopped (or...
May 02, 2016 — Adam Sullivan

Fresh Fettuccine with Baby Squid, Pinenuts and Olio Bello Asian Sensation EVOO

Serves two. Ingredients Baby squid- 6 cut into quarters. Onion- Ā¼ diced Garlic ā€“ 1 clove minced Ginger- 1cm minced Cherry tomatoes- 12 cut in half Basil- 12 leaves torn...
March 23, 2014 — Olio Bello

Five Fruits Pressed Olive Oil Cake

We think our Five Fruits Pressed Olive Oil is the first in the world! We make it by pressing organic oranges, mandarins, grapefruit, lemons and limes together with our fresh...
January 25, 2014 — Olio Bello

Tomato Bruschetta

  Ingredients (Serves 1-2) 2 slices if sourdough bread Olio Bello Chilli & Garlic Infused Olive Oil 30ml Olio Bello Leccino Extra Virgin Olive Oil 1/2 onion, diced 2 Roma...
April 30, 2013 — Olio Bello

Tuscan Red Lentil Soup

Ingredients (serves 6) 100ml Olio Bello Lime Pressed Olive Oil 1 onion, chopped 1 clove garlic, chopped 1 cup red lentils 1/2 tbsp ginger, chopped 1 zucchini, diced 20g curry...
April 30, 2013 — Olio Bello

Mushroom Risotto with Garlic, Lemon & Sage Oil

Preperation Time: 15 Minutes Cooking Time: 40 Minutes Ingredients (serves 4) 1L (4 cups) chicken or vegetable stock 125ML (1/2 cup) dry white wine 1 tbs Olio Bello Romanza Extra...
January 12, 2013 — Olio Bello

Chocolate & Mandarin Pressed Olive Oil Cake

Ingredients 1 1/2 cups plain flour 1 cup caster sugar 4 tablespoons cocoa 5 tablespoons Olio Bello Mandarin Pressed Olive Oil 1/2 teaspoon salt 2 tablespoons white vinegar 1 teaspoon...
January 12, 2013 — Olio Bello

Rosemary & Lime Pressed Olive Oil Cake

Ingredients Cake 120g roasted almonds 100g pane de casa bread 2 teaspoons chopped rosemary leaves 200g castor sugar 2 teaspoon baking powder 4 eggs, beaten 200ml Olio Bello Lime Pressed...
January 12, 2013 — Olio Bello