What's cookin', good lookin'?

Soft, silky tofu, fragrant shiso, and peppery olive oil come together for a simple yet refreshing and incredibly delicious dish.  Shed a new light on EVOO, and find inspiration from Japan this golden hour with this recipe from Yoko Nakada (@houseoffuumi). A peppery olive oil balances the smoothness of the tofu and makes it the perfect pairing for this dish. Quick, delicious, and no cooking required, this is a recipe you'll want to have on repeat this summer, especially on those warm, lazy da...

Lightly whipped double cream makes a pillowy base for sweet sliced peaches, balanced and elevated by cracked black pepper, oregano, and a good drizzle of EVOO. Created to perfectly compliment the fruity nature of the Olive Oil Club’s August drop, this recipe is simple, sweet, and succulent. Try a savoury version of this by switching the cream for stracciatella, or—for a breakfast that’s peach perfect—swap the cream for yoghurt. Here's the method: Whip the cream with the s...

Parsley and oregano bring out the notes of fresh herbs, and the saltiness of the  feta and olives balance the rich buttery flavour of this Spartan oil. This bowl of gold is the attention your olive oil deserves. Created exclusively by chef and recipe creator Anna Whitley for April’s Olive Oil Club EVOO, this dip is a taste of Greece.  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 of opening. So, make way for ...

Take your aperitivo eastwards and dip into this Cypriot inspired feasting meze table of fresh panzarosalata (beetroot salad), tangy talattouri (garlic and cucumber yoghurt dip), and tashi (tahini dip). Created exclusively for the Olive Oil Club’s July drop, this recipe comes from Greek-Cypriot chef and cookbook author Christina Soteriou (@christinasots). She brings us fresh panzarosalata (beetroot salad), tangy talattouri (garlic and cucumber yoghurt dip), and tashi (tahini dip). Nothing ...

Intensely refreshing, with a bittersweet, citrus zing. This no-lo tipple is none of the alcohol, but all of the flavour.  This season, we're celebrating aperitivo with Botivo, a big-sipping botanical aperitivo hand-blended in small batches in Hertfordshire. Naturally alcohol free, but full of the signature palate opening bitterness, this drink will ease you into your evening without a hangover in sight.  Here's the method: Makes 1  Pour the Botivo over ice. Top up with Mediterranean tonic wa...