Hommus - with thanks to Lyn Findlay in Anakie, Victoria
400 g tin chick peas (drained, liquid reserved)
2 tablespoons tahini
3 cloves garlic, crushed
2 teaspoons ground cumin
Juice of half a lemon or lime (or to taste)
3 tablespoons Camilo Lime & Lemon Infused extra virgin olive oil
Pinch cayenne pepper (optional)
Salt to taste
Put all ingredients in a food processor (or Thermomix) and combine until thick and smooth. With motor running, gradually add enough reserved liquid until consistency required.
Season to taste.
To serve, drizzle with extra lime & lemon infused extra virgin olive oil if desired and chopped flat-leaf parsley.
Delicious with warmed pitta bread or fresh vegetables.
Olive salt use suggestions
CAMILO'S FOUR OLIVE SALTS ...
Olive Salt (our original recipe) comprises Kalamata olives picked from our grove and pickled and dried. We add the delicious Pink Murray River salt flakes. It has a silver medal from the 2014 Sydney Royal Fine Food Show and a silver medal from the 2013 Royal Melbourne Fine Food Awards.
Spanish Olive Salt (named for the flamboyant colours) has the above ingredients plus tomatoes, sweet paprika and herbs. This won a gold medal in the 2013 Royal Melbourne Fine Food Awards.
Baked Garlic Olive Salt has just what you'd expect, the olives, salt and baked garlic bought locally (from an organic grower when there is plenty to go around), dried and ground by Camilo and turned into this delicious garlic-hit salt. It also has a gold medal, won in 2014 at the Royal Melbourne Fine Food Awards.
Lime & Chilli Olive Salt is a mix of olives, salt, lime and chilli. It won silver at the Royal Melbourne Fine Food Awards in 2015. As with our garlic, we buy the limes and chillies locally, dry and grind them to add to the olives and salt.
Now for some ideas on how to use the salts:
- Sprinkle it over a salad of ripe tomatoes, fresh mozzarella and basil.
- Sprinkle it over grilled red peppers dressed with Camilo extra virgin olive oil and a splash of vinegar.
- Finish a goat's cheese bruschetta with a dusting of olive salt.
- Mix a little into unsalted butter and add a pat to grilled steak, grilled lamb chops, or use it under the skin of a chicken before you roast it.
- Chop some mixed herbs (parsley in particular, a little oregano, chives) and add a spoonful of breadcrumbs and a spoon of olive salt. Sprinkle that generously over halved big ripe tomatoes, add a thread of olive oil, a few whole unpeeled garlic cloves, and bake for an hour in a moderate oven, until the tomatoes are soft.
- Add a pinch to a vinaigrette
- Sprinkle on salads and meat dishes
See the recipe below for our 'gnarly dudes' version of grissini which uses the Olive Salt.
SPANISH OLIVE SALT
- Pat this into both sides of lamb chops, grill and be very pleased with yourself for the great flavours!
- This salt has a 'umami' effect on shellfish - partly because of the tomatoes.
- Add to sea-fresh oysters and you will find the flavour is transformed.
- Fresh mussels and abalone are also magnificent with this as a seasoning.
- Add some to your scrambled eggs for seasoning and to give them a flamboyant look.
BAKED GARLIC OLIVE SALT
- Anything that loves garlic loves this salt! Meats and game benefit from the olive and garlic flavours.
- Sprinkle on par-boiled potatoes then roast.
LIME & CHILLI OLIVE SALT
- Use on chicken and fish dishes to add a different seasoning flavour without overpowering the dish.
- If you are a tequila fan, wet the edge of your glass, dip the edge into this salt and add the tequila!
Gnarly Dudes (grissini) - using our Olive Salt
4 cups unbleached plain flour
425 ml tepid water
2 teaspoon yeast
2 tablespoons Camilo extra virgin olive oil
1.5 teaspoon salt
Camilo extra virgin olive oil for brushing
Camilo Olive Salt for sprinkling
Combine flour, yeast and salt in a food processor, and pulse to combine.
Add water and oil in a steady stream while processor is running.
Process until dough is smooth and elastic (about 90 seconds).
Place dough into a lightly-oiled bowl, cover and let rise for 1 to 1 1/2 hours at room temperature.
Preheat oven to 180°C.
Line trays with baking paper. Divide dough into 4 portions, keeping covered what you are not using.
On a floured surface, roll dough out to a rectangle shape, about 20cm x 30cm.
Cut into 12 strips, then fold each strip over onto itself, then roll into a long snake shape.
Place sticks onto trays, about 1cm apart, brush with Camilo EVOO, and sprinkle with Camilo Olive Salt.
Bake for about 25 to 30 minutes, or until golden brown and crisp.
Salmoriglio - Salamurrigghiu (in Sicilian) - thanks to food blogger and author, Marisa Raniolo Wilkins
Author and food blogger Marisa Raniolo Wilkins dropped in to our stall at the Lara Food and Wine Festival a couple of years ago and had a turn-around in views after trying our olive jam.
She also took away some Camilo Farm Blend and used it to make some Salmoriglio, "a very simple Sicilian dressing that is excellent with grilled food - fish, meat and all types of grilled vegetables especially zucchini and eggplants. Peppers and mushrooms are also very good. Salmoriglio is made with salt (sale), lemon (limone), oregano (origano), hence sal + mo + riglio. Salmoriglio is also a marinade, or a basting liquid for grilled meat or fish".
If you like recipe books, see Marisa's Sicilian Seafood Cooking (Nov 2011) and Small Fishy Bites (Oct 2013), both from New Holland.
oregano, 1 teaspoon dry (it is stronger than fresh)
salt and pepper or chilli flakes, to taste
extra virgin olive oil, 1 cup (Camilo Farm Blend)
lemons, juice of 2
My family has always added ½ cup of parsley and 1 clove of mashed garlic.
Use a fork to whip the above ingredients together in a glass or narrow jug.
See fish dishes for the olive jam that is a perfect accompaniment for Marisa's fish pattie recipe.