Olivado Oil Recipes

Appetizers

Bread Dip - Make 2 hours ahead of serving to blend flavours
6 tbsp Olivado Extra Virgin Avocado Oil
1 tbsp balsamic vinegar
1 small clove of garlic, finely grated
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried parsley
Sprinkle of dried thyme
Sprinkle of sea salt and pepper as you like
Bits of fresh torn basil leaf

Shake together in a jar and let it sit for a few hours, or up to 24 hours.

Pasta

Avocado Pesto Pasta
2 ripe avocados, peeled and mashed
2 lemons, zested and juiced
1 glove garlic, crushed
1 bunch chives, finely chopped
1/2 cup basil leaves, finely chopped
2 tbsp Olivado Extra Virgin Avocado Oil
1/2 cup macadamia nuts, toasted & chopped
1/4 cup parmesan cheese, grated

Combine mashed avocado, lemon juice & rind, garlic, herbs, nuts, oil and parmesan in a bowl and mix well with a fork. Toss with fresh pasta and serve with cracked black pepper.
Note: Add cooked chicken, tuna, salmon, seafood or rare roast beef to the pasta with the avocado pesto.

Vegetables

Roasted Potatoes
750 gm medium potatoes (peeled & halfed)
1/4 cup Olivado Extra Virgin Avocado Oil
Chopped rosemary
Salt & pepper

Place potatoes in roasting pan, sprinkle with avocado oil, rosemary (or use Olivado Gold Avocado Oil infused with rosemary). Season with salt and pepper. Cook in oven at 190°C until golden crisp (this recipe may be used for all roasted vegetables).

Oven Roasted Asparagus with Feta and Avocado Oil
4 1/2 cups small asparagus spears
3 tbsp (100g) butter
6 tsp balsamic vinegar
1 cup marinated or fresh feta cheese
5 tbsp Olivado Extra Virgin Avocado Oil
salt

Preheat the oven to 180°C on fan bake. Place asparagus in a large roasting dish with the butter and sprinkle with three good pinches of salt. Cook for 8-10 minutes stirring occasionally to ensure they’re well coated.
Once cooked, crumble feta over the stalks (not the tips), drizzle vinegar and grind some black pepper on top.
Finally, spoon the avocado oil over and around the asparagus.

Seafood

Spiced Shrimp with Avocado Oil
1 1/2 lbs medium shrimp, peeled and deveined
1 tsp sugar
1/4 tsp kosher salt
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried oregano
1 1/2 tbsp Olivado Extra Virgin Avocado Oil, divided
Lime wedges

Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture. Heat skillet over medium-high heat. Add 1 teaspoon oil and half of the shrimp; sauté 4 minutes or until done. Remove from pan and repeat procedure with the remaining shrimp. Place shrimp on a platter; drizzle remaining 2 ½ teaspoons oil over shrimp. Serve with lime wedges.

Grilled Salmon Steak with Leeks
4 salmon steaks, about 2.5 cm thick
Olivado Extra Virgin Avocado Oil
1 dozen baby or 6 medium leeks
Salt
Freshly ground pepper
Mustard butter

Brush the salmon steaks liberally with avocado oil, then set them aside to allow the oil to sink in. Trim and rinse the leeks, then butterfly them lengthwise. Brush the leeks with avocado oil and then put them under a hot grill for about 5 minutes, or until browned and softened. Remove leek and keep warm in the oven. Grill salmon steaks for 4 to 5 minutes. Season with salt and pepper. Serve the salmon over the leeks, adding 1 teaspoon of mustard butter on top.

Meat

Chicken with Avocado and Nut Sauce
2 tbsp Olivado Extra Virgin Avocado Oil
1/4 cup diced avocado
1/4 cup chopped walnuts (or other nuts if preferred)
Juice of 1 medium lemon
1/2 cup thick cream
1 cup chicken stock
1/2 tsp paprika
1/2 tsp freshly ground pepper
2 tbsp butter
1/4 cup flour
Chopped fresh parsley
4 boneless skinless chicken breast, halves

Tenderize chicken with a mallet. Mix flour, paprika and pepper in a large plastic bag, then add chicken breasts and shake until well coated. Melt butter with avocado oil in a pan over medium heat. Cook chicken breasts through until golden (around 7-8 minutes), then keep warm.

Soak the diced avocado pieces in lemon juice. Cook walnuts in the remaining butter and avocado oil in the pan, stir until crisp and brown. Drain pan and pour in chicken stock, bringing to a boil over high heat and cook for 4-5 minutes. Stir in cream, bring to boil and cook for 2-3 minutes, until slightly thickened. Take avocado pieces from the lemon juice to stir in sauce for 1 minute.

To serve, ladle sauce over chicken breasts, garnish with parsley.

Olivado Greek-style Lamb
1.5 kg leg of lamb, boneless
1 cup Olivado Extra Virgin Avocado Oil
Juice of 1 lemon
3-4 cups chicken stock
3 1/2 cups tomatoes, freshly chopped
4-5 cloves of garlic
1 medium onion, minced
1 small chili pepper, minced
1 tsp sugar
2 cinnamon sticks
1 cup cheese, grated
1 package of Kritharaki (rice-shaped pasta, or any kind of pasta)
Sea salt
Freshly ground pepper

Preheat oven to 250°C. Rub the lamb with lemon juice, salt and freshly ground pepper. Cut three of the peeled garlic cloves in half lengthwise and insert the garlic halves into the slits cut into the lamb.

Place the lamb in a deep baking dish and brush with avocado oil. Roast for 10-15 minutes, then reduce oven temperature to 180°C and continue roasting for another 30-40 minutes, basting frequently with the pan juices (if there isn’t enough juice, use some of the chicken broth or more avocado oil).

Heat remaining avocado oil in a skillet and sauté the onion until soft. Mince the tomatoes, sugar, sea salt and cinnamon sticks. Cook for 5 minutes

Remove the lamb from the oven, cut into small pieces and keep warm.

Poor the boiling tomato sauce into a baking dish with the juices of the cooked lamb, and stir well. Add 2 cups of chicken broth and the Kritharaki/pasta and continue stirring. Return to the oven and cook for 25 minutes, stirring occasionally to keep pasta from sticking to the dish. The pasta should be cooked al dente and will have absorbed most of the pan juices.

When the pasta is almost cooked, remove the cinnamon sticks and place the lamb on top of the pasta. Baste with the remaining juices and continue roasting until the pasta is cooked to taste.

Serve hot, sprinkled with cheese.