# Aioli

# Anchovy Paste

# Baked Capsicum with Goat Cheese

# Chilli Prawns with Fennel Sauce

# Chocolate, Macadamia & Lime Oil cake

# Chorizos, Red Kidney Beans
& Rice, drizzled with Oil

# Flounder with Lemon

# Giant Almond Cookies

# Golden Carrot Muffins

# Grilled Marinated Chicken

# Grilled Tomato & Onion Pizza
with Anchovy Paste

# Honey Glazed Eggplant

# Lemon & Lavender Shortbread

# Mussels with Fennel & Black Olives

# Olive Oil Poached Salmon

# Orange & Olive Oil Cake

# Pasta with Ricotta Cheese,
Black Olives & Capers

# Ribollita

# Roasted Tomato Soup
with Coriander

# Roast Leg of Spring Lamb
with Rosemary & Garlic

# Saffron-Infused Dressing

# Seeded Sweet Potato Salad

# Skordalia

# Tagliatelle with Garlic & Chilli

# Tapenade

# Tomato Risotto with Basil
& Home Dried Tomatoes

Olive Oil has long been an essential medium for authentic Mediterranean cuisine and with the recent emphasis on the health benefits of mono-unsaturated oil in the diet, it has been embraced by the world as we re-discover something that's good for you and tastes fantastic.

Olive Oil is the pure juice of the olive fruit, naturally extracted and bottled. Its unique characteristics make it so much more than just an oil - Extra Virgin Olive Oil is Food.

Talinga Grove Extra Virgin Olive has a clean fruity aroma and taste with some pepper at the finish. Both the plain and the infused oils can be used as dipping oils with fresh bread and maybe some Dukkah, for dressing Salads or Vegetables, drizzled on toast with a little salt and for cooking to enhance the finished flavour of your dishes.


INFUSED WITH LEMON
The Lemon Infused Olive Oil resulted from Helen's discovery of this unique product during a study tour of Italy in 1999, where they include whole lemons in the olive crushing process. This recreation of the flavoured oil is rich and tangy and gives a finishing lift to chargrilled fish, seafood and chicken.

Try brushing over a gently poached Salmon fillet or adding to a side dish of wilted spinach and toasted pinenuts. Barbeque some prawns and dip into a bowl of lemon oil. Use instead of plain oil in Aioli for a glorious lemon dressing.

Experiment by adding to a middle eastern Tagine or Thai soup. Even brushed on a roasting leg of lamb with garlic and rosemary for a Greek lamb roast.

INFUSED WITH GARLIC
For those Garlic Lovers, this is an ideal way to add that wonderful pungent flavour to anything you can think of. The fastest Bruschetta - just drizzle on thick slabs of toasted country bread and top with fresh Roma tomatoes and torn basil leaves with a sprinkle of crushed rock salt, or heat a generous amount and toss in some green prawns, top with chopped parsley and serve in the bubbling oil for authentic Garlic Prawns.

INFUSED WITH CHILLI
Infused with Chilli, this EVOO still initially retains the flavour of the Olive but with a not quite subtle afterburn. For those dedicated Chilli-holics this will go in, over and with everything. A swirl on top of a cream of roast capsicum soup, or a bowl of pasta will lift the ordinary to the extraordinary.

LIME INFUSED EXTRA VIRGIN OLIVE OIL
We are all excited about our new LIME INFUSED Extra Virgin Olive Oil.
Great citrus tang with that fabulous bittersweet lime flavour and a fragrant finish that lingers on the palate.

Try this oil with seafood and salads. Brushed over prawns on the BBQ or marinate a tuna steak then roll in our other new release - Za'tar -before searing on the grill.

This oil is also fantastic for sweet cookery - Café Lime (Goolwa. South Australia) uses it for their glorious Chocolate Macadamia and Lime Dessert cake — to die for!

DUKKAH
A Middle Eastern dipping mix made from freshly roasted almonds, sesame seeds and spices. Traditionally eaten by dipping fresh bread into Extra Virgin Olive Oil and then into the Dukkah mix for a wonderful appetiser. Dukkah can also be used as a coating for fresh fish or chicken, baked to give a wonderful golden crusty finish with a unique flavour, or sprinkled on top of casseroles or salads for a little extra crunch.

TRADITIONAL ZA"TAR
This stunning and very different herb & spice mix is a combination of sesame seeds, sumac ( a dried north African berry) and herbs.

Za'tar can be used in much the same way as our Dukkah, with bread and oil for dipping or used as a topping for a Za'tar Pizza. It is also a perfect match for Lamb - add a tablespoon to minced lamb to make meatballs or koftas and rub over a leg before roasting.

Another match made in heaven is Za'tar with fresh tomatoes - add to a tomato salad, (Za'tar is a main ingredient of a Lebanese Fattoush salad). Or sprinkle over some crusty bread and goat curd for a quick nibble.