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½ Butternut pumpkin, peeled and cut into chunks,1 Red capsicum, cut into chunks,1 Red onion, peeled cut into wedges,Moro Primero Extra Virgin Olive Oil,Sea salt and freshly ground black pepper, to taste,500g Chicken breast tenderloins,100g Rocket,400g Can chickpeas, drained and rinsed,Moro Gourmet Italian Glaze
Toss pumpkin, capsicum and red onion on a baking tray with 2 tablespoons Moro Primero Extra Virgin Olive Oil and season. Roast at 200°C for 20-25 minutes until tender and grill for a few minutes to colour slightly. Coat chicken with a little olive oil and season. Char-grill for 5 minutes on each side until cooked through. Toss rocket and chick peas with 2 tablespoons olive oil, season and arrange on a platter. Top with roasted vegetables and chicken, drizzling all generously with Moro Gourmet Italian Glaze.
1kg Baby beetroot, scrubbed and trimmed,Moro Primero Extra Virgin Olive Oil,Sea salt and freshly ground black pepper, to taste,300g Green beans, trimmed,Moro Gourmet Italian Glaze, for drizzling,750g Beef steaks (porterhouse, scotch, rump or fillet),150g Spinach leaves,1 Red onion, finely sliced,1bunch Mint leaves,150g Feta cheese
Toss beetroots with 2 tablespoons Moro Primero Extra Virgin Olive Oil in a roasting dish, season and roast at 200°C for 45 minutes until tender. Cook beans in boiling water for 5 minutes until just tender. Drain and refresh under cold water. Halve roasted beetroot and toss with 2 tablespoons Moro Gourmet Italian Glaze and season to taste. Season beef steaks and char-grill for 3-4 minutes on each side for medium rare or until done to your liking.
Toss beans, spinach, onion and half the mint together with ¼ cup olive oil, season and arrange on a serving platter. Slice beef and arrange over salad. Drizzle generously with Moro Gourmet Italian Glaze. Finish with crumbled feta and garnish with mint leaves.
1 kg Pink skinned baby potatoes,½ cup Moro Frutal Extra Virgin Olive Oil,2 tablespoons Seeded mustard,100g Mixed lettuce leaves,2 Spring onions, chopped,200g Smoked salmon,1 tablespoon Capers,2 tablespoons Fresh dill sprigs,Freshly ground black pepper, to taste
Cook potatoes in a large saucepan of boiling salted water for 15 minutes until tender. Combine Moro Frutal Extra Virgin Olive Oil and mustard together to make a dressing. Cut warm potatoes in half, toss with half the dressing. Arrange the lettuce, potatoes, spring onions and smoked salmon on a platter. Drizzle with remaining dressing, sprinkle with capers, dill and black pepper.
1/3 cup Moro White Wine Vinegar,1 Small red onion, cut into slivers,2 tablespoons Currants,¼ Red cabbage, shredded,1 Bulb fennel, finely sliced,1 Large red apple, cut into matchsticks,½ cup Coriander or parsley leaves,¼ cup Toasted slivered almonds or pine nuts,2/3 cup Moro Primero Extra Virgin Olive Oil,Sea salt and freshly ground black pepper, to taste
Combine Moro White Wine Vinegar, onion and currants and stand for at least 10 minutes. Just before serving toss together cabbage, fennel, apple, coriander, almonds, Moro Primero Extra Virgin Olive Oil and onion mixture in a large bowl and season to taste
Moro Primero Extra Virgin Olive Oil,1 Onion, finely diced,2 Cloves garlic, crushed,250g Pearl or gourmet couscous,2cups Hot chicken or vegetable stock,6 Chicken breast fillets, skin on,Smoked paprika, for sprinkling,Sea salt and freshly ground black pepper, to taste,Juice of 1 lemon,2 Cloves garlic, crushed,2 Zucchini, cut into ribbons with a vegetable peeler,200g Snow peas, blanched,1 Punnet cherry tomatoes,1/2cup Coriander leaves
Heat 2 tablespoons Moro Primero Extra Virgin Olive Oil in a large pot and sauté onion and garlic until softened. Add pearl couscous and sauté until lightly toasted. Add hot stock and simmer covered for 10 minutes, stirring occasionally, until couscous is plump and has absorbed most of the liquid. Meanwhile, sprinkle chicken fillets with smoked paprika, salt and pepper. Heat ¼ cup olive oil in a fry pan and brown chicken for 5 minutes on both sides.
Add lemon juice, cover and simmer for 10 minutes until cooked through. In a separate pan, heat ¼ cup olive oil and sauté garlic, zucchini, snow peas and cherry tomatoes until zucchini softens. Season to taste and stir in half the coriander. Serve chicken on a bed of couscous sprinkled with remaining coriander and serve sautéed vegetables on the side.
1 lebanese cucumber,1 punnet cherry tomatoes, halved,2 spring onions, chopped,400g can cannellini or butter beans, drained,185g can tuna in olive oil, undrained,¼ cup pitted black kalamata olives,2 tablespoons Moro White Wine Vinegar,2 tablespoons Moro Extra Virgin Olive Oil,sea salt and freshly ground black pepper, to taste,1 french stick,extra Moro Extra Virgin Olive Oil, for brushing,1 clove garlic, peeled
Cut cucumber in half length ways and spoon out seeds using a teaspoon and slice. Combine with tomatoes, spring onions, beans, tuna with oil, olives and parsley. Mix in Moro White Wine Vinegar and Moro Extra Virgin Olive Oil and season to taste. Cut french-stick diagonally into slices and brush on both sides with extra oil. Toast or grill until golden and immediately rub the surface of each bruschetta with the garlic clove. Serve with tuna salad.
2 large oranges,1 small red onion, cut into slivers,sea salt and freshly ground black pepper, to taste,1 smoked chicken fillet, finely sliced,120g rocket leaves,1 bunch coriander leaves,Moro Pure Spray Primero Extra Virgin Olive Oil or Moro Pure Spray Garlic Extra Virgin Olive Oil ,1 tablespoon chopped pistachio nuts or smoked almonds
Using a sharp knife, carefully remove peel and pith from oranges. Segment the orange by cutting between each membrane, removing each segment of orange as you go. Combine orange segments and any juice from the leftover membrane together with the onion. Season to taste and allow to stand for 5 minutes. Mix in smoked chicken. Combine rocket and coriander together and spray with Moro Pure Spray Primero Extra Virgin Olive Oil until well coated. Combine with chicken mixture, toss lightly and serve sprinkled with pistachio nuts.
¼ cup Moro Frutal Extra Virgin Olive Oil,¼ cup Freshly squeezed orange juice,1 Small red onion, cut into rings,Sea salt and freshly ground black pepper, to taste,2 Large oranges,120g Rocket leaves,1 tablespoon toasted pine nuts
Mix Moro Frutal Extra Virgin Olive Oil and orange juice together with onion. Season to taste and allow to stand for 5 minutes. Using a sharp knife, carefully remove peel and pith from oranges and cut into thin slices. Arrange rocket and orange slices onto a serving plate and top with onion and dressing and sprinkle with pine nuts.
2 tablespoons Moro White Italian Dressing,1 tablespoon fresh or frozen raspberries,2 tablespoons Moro Delicado Light Taste Olive Oil,sea salt and freshly ground black pepper, to taste,200g snow peas, trimmed,2 large nectarines, cut into wedges,750g peeled and deveined green prawn cutlets (tails intact),200g baby rocket leaves, washed,sea salt and freshly ground black pepper, to taste,1 tablespoon shelled pistachio nuts, cut in half
Combine Moro White Italian Dressing and raspberries, crush with the back of spoon and stand for 10 minutes. Strain into a screw-top jar with Moro Delicado Light Taste Olive Oil, season to taste and shake to combine. Blanch snow peas in boiling water until just tender, drain and refresh under cold water. Char grill nectarine wedges on cut sides until grill marks appear. Season prawns liberally with pepper and char grill until just cooked. Season with salt to taste. Combine prawns, snow peas, rocket, nectarines and half the dressing. Portion onto serving plates, drizzle with remaining dressing and sprinkle with pistachio nuts just prior to serving.
1 cup Moro Primero Extra Virgin Olive Oil,300g Black kalamata olives,1-2 teaspoons chilli paste,1-2 Fresh chillies, finely sliced ,2 Cloves garlic, crushed,3 Sprigs rosemary, chopped
Combine all ingredients together in a large sealed jar and gently shake to evenly distribute.
The spiciness of the olives will depend on the strength of both the chilli paste and fresh chillies you are using so only add enough to suit your taste. Although the Chilli Olives can be served immediately, they will improve in flavour on standing and can be kept at room temperature for up to a week as long as they are totally immersed in olive oil.
Serve with crusty bread and cherry tomatoes or as part of an antipasto plate.
