What's cookin', good lookin'?

Simple, vegan, and mostly made from things you could have sitting in your pantry these meze dishes are the perfect back pocket crowd-pleaser for any occasion.  This red pepper muhammara is part of a trio of recipes that was inspired by our team “golden hour” aperitivos that we started doing once a week in celebration of long summer days. Fern Speakman on our team brought in these recipes, and they were such a hit. Simple, vegan, and mostly made from things you could have sitting in your pantr...

Simple, vegan, and mostly made from things you could have sitting in your pantry these meze dishes are the perfect back pocket crowd-pleaser for any occasion.  This artichoke hummus is part of a trio of recipes that was inspired by our team “golden hour” aperitivos that we started doing once a week in celebration of long summer days. Fern Speakman on our team brought in these recipes, and they were such a hit. Simple, vegan, and mostly made from things you could have sitting in your pantry—it...

Fresh herbs, smoky spice, and good quality olive oil are a guaranteed way to bring some Spanish sun to your table. Created by chef and recipe creator Anna Whitley exclusively for May’s Olive Oil Club EVOO, this dip takes inspiration from Spain.  Let your Albacete EVOO take centre stage and enjoy the fruity notes of this delicious oil. As with any of your EVOOs, to max out on flavour and retain its high nutritional value use extra virgin olive oil should be used within 45 days to 3 months o...

Spicy, boozy, and deliciously extra virgin olive oily. A pinch of chilli salt adds a subtle kick to the smooth mango, and EVOO makes for a creamy, delicious scoop of sorbet.  This recipe from Kali Jago (@kalicooking) has only a few, simple ingredients, but is full of flavour. "I love being offered chilli salt to sprinkle on fruit," says Kali, inspiring the recipe with a delicious nod to her time travelling in Mexico and South East Asia. The EVOO drizzle to finish is essential, and although op...

Garlicky chard, Romano peppers, and salty crumbly cheese sit on a bed of sunshine yellow polenta. The gentle yet vibrant Istrian Extra Rare olive oil brings this dish together beautifully. Be transported to south-eastern Europe with a vegetarian twist on a popular dish of this region, dalmatinsko varivo (Dalmatian stew).  Made exclusively for the new drop of our Croatian Extra Rare, this recipe is bursting with flavours.  The creamy polenta provides a sturdy bed for the cornucopia of colours,...