Raw Mushroom Salad
250 grams white or brown mushroom, sliced very thin
1 shallot, sliced very thin
2 tablespoons fresh lemon juice
2 tablespoons Camilo Lemon Myrtle Olive Oil
1 tablespoon chopped parsley
In a small bowl, cover shallots with lemon juice and set aside for 10 minutes.
Combine all ingredients in a bowl and mix well. Serve at room temperature.
Beetroot, Apple & Celery Salad - with thanks to the Hilton Osaka
4 large cooked beetroot
2 green apples
3 sticks celery
100g goats cheese
100ml Camilo extra virgin olive oil
50g spinach leaves
Peel beetroot and cut in half and slice. Slice apple with skin on and mix with beetroot. Dice celery sticks and add. Cut spinach leaves in half and add. Mix with the olive oil and lightly season with salt and pepper and a small amount lemon juice.
Crumble the goat’s cheese on top. Place in bowl and drizzle olive oil on top plus cracked black pepper.
Editor's note: Camilo's Olive Salt or Lime & Chilli Salt are be great with this dish as a substitute for the salt.
Creamy Mushroom Soup - with extra virgin olive oil
500 g of mushrooms (you can use any type but we used big, plump field mushrooms)
1 big clove of garlic
30-50 ml Camilo Fruity Blend or Farm Blend extra virgin olive oil
3 cups of vegetable or chicken stock
1 tablespoon flat leaf parsley
1/3 cup of cream (thick)
Chop mushrooms finely in a food processor
Chop leek and garlic as above
Sauté leek and garlic in the extra virgin olive oil until soft then add the mushrooms and sauté them for another 10 minutes
Pour in the stock and cook for another 10-12 minutes, stirring often
Blend the soup and stir in cream and parsley
Season with Camilo Olive Salt and pepper
Finish bowl with a sprinkling of finely chopped parsley and drizzle of extra virgin olive oil and serve
Tomato and Avocado Salad
We used red and green heirloom tomatoes from the garden in this simple salad.
4 large tomatoes, one variety or a mix, cut into small wedges
1 large avocado, diced
1 small shallot, thinly sliced
2 tablespoons lemon juice, plus more to taste
1/4 cup Camilo Extra Virgin Olive Oil
1/2 teaspoon Camilo Olive Salt, plus more to taste
Gently toss the tomato, avocado and shallot together in a bowl.
Drizzle with lemon juice, olive oil and olive salt and stir to coat.
Taste and adjust seasoning, adding more lemon or salt as necessary.
Garnish with a bit of olive salt before serving.
Roasted Pumpkin with Chilli Lime Salt
1 small pumpkin, cut to bite-sized chunks
2 tablespoons Camilo Extra Virgin Olive Oil
1/2 teaspoon Camilo Chili Lime Salt
Preheat oven to 190°C.
Place pumpkin in a roasting pan. Drizzle with olive oil and toss to coat.
Roast pumpkin until tender enough that a fork slides in easily.
Remove from oven and sprinkle with lime & chilli salt before serving.
Roasted Potatoes with Lemon Myrtle Olive Oil
4 large potatoes
3 tablespoons Camilo Lemon Myrtle Olive Oil (keep one tablespoonful for later)
½ teaspoon salt
½ teaspoon Camilo Olive Salt
Preheat oven to 200°C
Dice potatoes into 2.5 cm pieces and place in a roasting pan.
Drizzle with 2 tablespoons lemon myrtle olive oil.
Sprinkle with salt and stir to coat.
Roast for 30 minutes or until golden brown and beginning to crisp.
Remove from oven. Drizzle with remaining 1 tablespoon lemon myrtle olive oil and sprinkle with Camilo olive salt before serving.