250ml Telegraph Hill Extra Virgin Olive Oil
2 cloves garlic, finely sliced or lightly crushed
Zest and juice of 1 lemon
6-8 olives (green or black), pitted and halved
3-4 sun-dried tomatoes, thinly sliced
1 tbsp roughly chopped fresh parsley
1 tsp fresh thyme leaves
1/2 tsp smoked or sweet paprika
2 tbsp grated Parmigiano Reggiano
1 tsp Telegraph Hill Classic Balsamic Drizzle
Sea salt and cracked pepper

COMBINE THE BASE: In a medium bowl or jar, mix Telegraph Hill Extra Virgin Olive Oil, garlic, lemon zest and lemon juice.

MIX IN FLAVOURS: Stir in sun-dried tomatoes, olives, parsley, thyme and paprika

FINISH WITH RICHNESS: Add Parmigiano and balsamic. Season with salt and pepper to taste.

Serve immediately. Serves 4-6

SERVING IDEAS

• Serve with crusty bread or antipasto
• Drizzle over roasted vegetables, grilled meats or seafood
• Toss through pasta or salads for an instant flavour lift
• Use as a bold finishing oil for pizza, bruschetta, or grain bowls

CHEFS TIP: For a deeper flavour, gently warm the oil with garlic and sun-dried tomatoes before mixing in the other ingredients. The prepared oil can be covered and refrigerated for up to 3 days. Bring to room temperature before serving.

You can adapt this to your favourite flavours, e.g: Greek style with sun-dried tomatoes, Kalamata olives, oregano, feta & red wine vinegar.