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). Although more commonly found on pastas, anchovies or lemon, the intense & peppery nature of Francesca's limited-edition Sicilian EVOO balances the smoothness of the tofu and makes it the perfect pairing for this dish. Quick, delicious, ...

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...