What's cookin', good lookin'?

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 ...

Toasted fennel seeds, chilli flakes and sun-dried tomatoes perfectly compliment the notes of vine tomato, chilli pepper and fresh cut-grass found in this deliciously delicate EVOO.  For the third recipe in our loaded olive oil dip series we’re going to Sicily, Italy. This delicious dip celebrates the Olive Oil Club’s exclusive June drop from the Western region of this island, Agrigento. Simple flavours allow this oil to sing, and makes the dip all the more moorish. Best served with a cold ...

Drizzled into a souvlaki, used as a dip for fluffy pitas, or as another meze staple, this dip is as versatile as it is moorish.  Tahini is a big part of Cypriot cuisine, and this dish is no exception. Simple, but delicious, the key to this recipe is a good quality tahini, fresh lemon juice, and a finishing drizzle of plenty of extra virgin olive oil.  Here's the method:  Add the tahini to a mixing bowl, then squeeze in the lemon juice. Slowly whisk in the cold water until completely smoo...

The Cypriot cousin to the Greek tzaziki this dish is cool, refreshing, and daringly garlicky.  "Talattouri and tzaziki are almost the same", says Christina. Make sure to use dried mint rather than fresh and plenty of July's Olive Oil Club drop to bring a taste of Cyprus to your bowl.  For the brave—add as much garlic as you dare. And choose your dining company wisely!  Here's the method:  Grate the cucumbers into a bowl, sprinkle over a little salt and squeeze out as much water as you c...