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

golden beetroot salad

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

booths tomatoes

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.

tomato salad

Homemade Pesto

making pesto

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

prawn linguine

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

avocado salad

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

butternut sqaush recipe

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!


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If you’d like some more cooking inspiration, you can see more recipes here.