extra virgin olive oil Archives

Italian recipes

“Jacket” beetroot with all the classic toppings

1 hour

Boards and

Charcuterie naan with black figs

20 minutes

Chicken recipes

Apricot chicken wings with ginger-biscuit dukkah

30 minutes

Beef recipes

Sliced peppered roast beef with briny salsa

25 minutes

Beef recipes

Tongue with butter-roasted onions and creamy green pepper sauce

30 minutes

Avocado recipes

Aglio e olio with spinach

15 minutes

Caesar butter beans on toast

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

10 anchovy fillets
1 clove garlic
sea salt and freshly ground black pepper, to taste
2 large free-range egg yolk
1⁄2 lemon, juiced
1 T Dijon mustard
1⁄2 cup extra virgin olive oil
1⁄2 cup vegetable oil
hard cheese, finely grated 1⁄2 cup, plus extra for serving
1 x 400 g can butter beans
4 slices Woolworths seeded oat-and-quinoa stoneground bread
butter, for serving

Method

1. Mash together the anchovy fillets, garlic and a pinch of salt with the side of a knife until a paste forms, then place in a bowl.

2. Whisk in the egg yolks, lemon juice and mustard. Add the olive oil drop by drop, gradually whisking it in, then add the vegetable oil and whisk until the dressing has thickened. Whisk in the hard cheese. Season with salt and pepper. Add the butter beans and stir until all the beans are coated.

3. Toast the bread, add a generous layer of butter and spoon on the beans. Sprinkle over the remaining hard cheese and serve immediately.

Find more toast recipes here

Photographs: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Leila-Ann Mokotedi

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“Jacket” beetroot with all the classic toppings

Charcuterie naan with black figs

Apricot chicken wings with ginger-biscuit dukkah

Sliced peppered roast beef with briny salsa

Tongue with butter-roasted onions and creamy green pepper sauce

Avo ritz fish burger

Aglio e olio with spinach

Caesar butter beans on toast

Caesar butter beans on toast

Ingredients

Method