INGREDIENTS
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
METHOD
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.
