certified organic extra virgin olive oil


Six Quick Tricks

1. Gently heat our olive oil in a saucepan, with chilli and garlic, then pour over pasta. Finish with some good parmesan for a quick meal.

2. Mix some crushed garlic and oregano with our Extra Virgin Olive Oil, and brush over steaks - perfect for the BBQ!

3. Add to mashed potato instead of butter for a different taste.

4. Lightly drizzle over char-grilled zucchini, and finish with a twist of black pepper.

5. Add Esslemont Estate Extra Virgin Olive Oil to a small serving dish or ramekin, and serve as a dip with freshly toasted Turkish bread, cut into strips.

6. Gently heat Extra Virgin Olive Oil, with a large slice of lemon peel (discard the pith). Add the lemon-infused oil to soups or stews for an added citrus zing.

Olive Oil recipes

Extra Virgin Olive Oil can be used in cooking, but it tastes amazing on it's own as well - making it the perfect way to dress a salad, or as a dip, with dukkah.

Listed below are a couple of our favourite recipes. We hope they become some of your favourites too!

Esslemont Estate Pesto

1 clove of garlic, peeled and roughly chopped
15ml (1 tbsp) pine nuts, lightly toasted in a dry frying pan
25g parmesan cheese, grated
25g mild cheddar cheese, grated
100g Fresh Basil Leaves
75ml Esslemont Estate Organic Extra Virgin Olive Oil
Salt & Pepper to taste

Put fresh basil, garlic, toasted pine nuts and cheese in a blender, add a small amount of Esslemont Estate's Organic Extra Virgin Olive Oil to help the blender flow, and then, with the machine running, add the rest of the oil slowly until you have a thickened 'creamlike' consistency. Add salt & pepper to taste.

Serve as a dip, or thin it down with a little more olive oil and add to pasta for a lovely summer dish. Pair with a good white wine.

Esslemont Estate EVOO and Tomato Prawns

50ml Esslemont Estate Extra Virgin Olive Oil
1/2 wine glass of sweet white wine
12 prawns, de-veined with tail left on
3 roma tomatoes, skinned, seeded & chopped
1 small red onion, finely chopped
1 pinch mild curry powder
Fresh basil leaves, rolled up tightly, then cut into fine strips
Sea salt

In a heavy based frying pan, heat the olive oil. Add the prawns and sauteƩ, making sure to turn them, and lightly season with salt. Remove from the pan and set aside. Next, add the red onion, and sauteƩ lightly, before adding the tomato, more salt to taste, and the pinch of curry powder.

Add the wine, and reduce to make a rustic sauce. When the sauce has reduced, add the prawns and stir to coat them.
Finish with the finely sliced basil.

Serve with either crusty bread as a starter, or on pasta for a main meal. You could always add to the pasta with our quick-trick chilli and parmesan dressing for a real show stopper.