Cooking with Giuliano’s Olive Oil
Here are some brilliant starters, side dishes and main courses which have been made using a variety of Giuliano’s olive oils and other items from their product range. When you use a high-quality olive oil in a dish you can really taste the difference, so it is certainly worth investing in a bottle.
You can see the Giuliano’s product range online, or you can have a chat with them and pick up a bottle or two at Ilkley’s Real Food Market on the first Sunday of every month.
Thanks to Giuliano’s for giving us a bottle of olive oil to experiment with. ?
Golden Beetroot Salad
- Golden beetroots
- Toasted pine nuts
- Olive oil
- Mozzarella
Boil the golden beetroot until soft (about 20-30 minutes). Chop into chunks, then sprinkle over mozzarella and toasted pine nuts then drizzle with olive oil.
These delicious golden beetroots were from The Organic Pantry – you can order from their website, or you can pick up some delicious veg from them at one of the many markets they attend.
Beetroot Carpaccio
- Golden beetroot
- Crumbled feta cheese
- 1sp crème fraîche
- Half a lemon
- Olive oil
- Salt & pepper
Boil and thinly slice the beetroot, lay on a plate and sprinkle the feta over it. In a bowl, mix the crème fraîche and a squeeze of lemon. Drizzle over the beetroot, and sprinkle on a few gratings of lemon zest. Add a splash of olive oil and then add a little salt and pepper.
Recipe from Miguel Barclay’s Fast & Fresh One Pound Meals
Tomato Salad
- Cherry tomatoes
- Basil
- Toasted pine nuts
- Olives
- Feta
- Olive oil
I like using the Booths speciality tomatoes because they are extra flavoursome, and make the dish look a bit more interesting.
Wash & chop up the ingredients, then drizzle with olive oil.
Homemade Pesto
- Pecorino Romano (for a vegetarian alternative try Sainsburys Italian hard cheese).
- Plenty of fresh basil
- Pine nuts
- Clove of garlic
- Olive oil
- Salt
Blend together the cheese, basil, salt, garlic and pine nuts. Add a splash of olive oil, blend together and hey pesto!
Prawn Linguine
- Prawns
- Linguine
- Shallot
- Garlic clove
- Chilli pepper infused olive oil
- Parsley
Dice the shallot and clove of garlic and fry in a pan. Add the prawns and parsley. In a seperate pan, boil up the linguine. When the linguine is ready, add it to the frying pan, then pour over a good splash of chilli infused olive oil. You could also sprinkle on some chilli flakes.
Green Salad
- Ripe avocado
- Celery
- Cucumber
- Lettuce
- Lemon infused olive oil
- Red wine vinegar
Prepare the salad then dress it by pouring on a mixture of lemon infused olive oil and red wine vinegar.
Butternut Squash Tagliatelle with Pistachio Pesto
- Tagliatelle
- Butternut squash
- Pistachio pesto
- Shallot
Peel and remove the ends of the butternut squash, remove the seeds from inside. Chop up the squash and add to a pan of boiling water, it only takes about 6 minutes to cook, and you can tell when its ready when you can easily stick a fork in it. Boil some tagliatelle. Dice a shallot and fry it up in a separate pan. When the squash is ready, drain it and then add it to the frying pan. Also, add the cooked tagliatelle to the frying pan. Add in a dollop of the pistachio pesto, stir it all around and then serve!
You can follow Giulianos on Facebook to keep up to date with their latest news!
If you’d like some more cooking inspiration, you can see more recipes here.
