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Enviously delicious and packed with nutrients this cavolo nero pasta is as delicious as it is eye-catching.  ”I’m a bit late to the party with this one”, says recipe creator and chef Kali Jago (@kalijago), “but the rich savouriness of a sauce made predominantly with cavolo nero and olive oil is so appealing to me that I had to make my own.” For an extra “Kali twist” this pasta dish is elevated with a red pepper salsa, and made with half beans and half pasta, adding nutrition and texture. You ...

Perfect for using an assortment of seasonal veg, in a delicious, zero waste way. This soup from humble beginnings now takes centre stage. First documented in 1910, ribollita is a Tuscan bread soup that was originally considered "peasant food"—the term ribollita literally translates as reboiled due to the fact large batches of this soup were made and reheated. However, despite its humble beginnings the comforting and warming nature of this dish meant it soon became popular through out Italy. ...

We’ve teamed up with chef Kali Jago for recipe, created specifically around our new season Greek EVOO. The soup is topped with a dollop of whipped tahini, a delicious addition that’s easily transferable to other dishes.

Crunchy kale, sweet pomegranate, and succulent seeds bring vibrancy back to winter days. Fight off any colds and sniffles arriving this winter with this nutrient-packed recipe. Full of antioxidants from the olive oil, over 11 different plants, and meal-prep friendly—this seasonal salad ticks all the boxes.  For the perfect pairing this recipe works beautifully with our high-polyphenol Spanish extra virgin olive oil from Marina, pouring now.  Here's the method: Serves 4 Wash your kale, re...

  With zesty, toasted notes, and a good dose of EVOO, these sweet roasted carrots bring brightness and comfort to the table. A classic Christmas dish with a modern twist. Things can get hectic in the kitchen during the holiday season so we suggest making the gremolata ahead of time (max two days) and giving it a final fry off in the pan before you spoon it over the roasted carrots. This dish works well with any of our olive oils, particularly those with robust profiles like our South African ...