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COOKING AND FOOD
Olive oil can be used in almost every application as a healthy substitute for butter.
A very easy dip for continental breads is Clackline Valley Olives Extra Virgin Olive Oil mixed with cracked pepper, sea salt and selected hebrs to taste.
Stir shredded or grated Parmesan cheese into Clackline Valley Olives Extra Virgin Olive Oil, add pepper and salt to taste, sprinkle some fresh finely cut parsley leaves on the top. Great to use with crusty bread.
To get a richer taste to garlic bread, mix olive oil with your butter and garlic paste.
Use olive oil instead of butter or margarine to baste meats and poultry for baking.
Some full tasting olive oils work very well by themselves as a simple salad dressing. You may add sea salt, ground pepper, white or basalmic vinegar and Parmesan or Romano cheese for extra taste.
Cut off the top of a whole garlic head. Sprinkle it with sea salt and black pepper and drizzle olive oil over the whole head. Wrap the head in foil and roast it in an oven until the garlic is soft. The garlic can be eaten as a vegetable or spread over freshly baked bread as a tasty condiment.
Cut French bread into generous slices and toast. Instead of using butter, put some Clackline Valley Olives Extra Virgin Olive Oil into a spray bottle and lightly spray the bread. It tastes great.
Whenever vegetable oils are called for in recipies for cakes or other foods, be sure to use olive oil. It has much more flavour and moisture.
When a hearty beef or rich ham or chicken stock is used in a home made soup, add a little olive oil to enhance the taste.
Buy a pump bottle at your kitchen supply store. Fill it with olive oil and use it as a spray to replace the expensive cans of spray-on oil you would otherwise buy.