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2 teaspoons Moro Tradicional Olive Oil, 8 thin slices pancetta, cut into strips,¼ cup Moro Tradicional Olive Oil, extra,1 leek, cut in half lengthwise and sliced,1 small red capsicum, finely diced,2 cloves garlic, crushed,1 small red chilli, sliced,2 cups pinot noir, merlot or grenache red wine,2 kg fresh mussels, de-bearded,½ cup continental parsley leaves,100g unsalted butter, cubed,6 slices crusty bread
Heat Moro Tradicional Olive Oil and sauté pancetta until crispy. Drain on absorbent paper. Heat extra olive oil in a large pot and cook leeks over low heat, stirring occasionally, for 15 minutes until softened. Add capsicum, garlic and chilli and sauté until softened. Add wine and mussels and simmer covered for 5-10 minutes, stirring occasionally, until mussels have opened. Turn off heat and stir in parsley and butter until butter has melted. For each serve, place a slice of bread in the bottom of a bowl, top with mussels and red wine sauce and serve sprinkled with crisp pancetta.
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.
450g fresh hokkien noodles,¼ cup Moro Delicado Light Taste Olive Oil,3 teaspoons grated ginger,2 cloves garlic, crushed,1 large carrot, cut into matchstick strips,500g peeled green prawns, deveined,200g snow peas, trimmed,2 tablespoons lime or lemon juice,1 ½ tablespoons fish sauce,1 teaspoon sugar,1/2 cup fresh coriander leaves
Place hokkien noodles in boiling water for 2 minutes, separate and drain. Heat Moro Delicado Light Taste Olive Oil in a wok or large non-stick fry pan and stir fry ginger, garlic and carrot strips for 1 minute. Add prawns and stir fry until just starting to turn pink. Add snow peas, juice, fish sauce and sugar and stir fry until snow peas are tender. Add noodles and stir fry until heated through. Stir in coriander and serve immediately.
2 kg potatoes, peeled and cut into quarters,2 tablespoons Moro Tradicional Olive Oil,1 red onion, cut into slivers,2 cloves garlic, crushed,2 tablespoons Moro White Wine Vinegar,700g bottle Val Verde Tomato Passata,sea salt, to taste,Tabasco sauce, to taste,Moro Delicado Light Taste Olive Oil, for deep frying,aioli or mayonnaise, for drizzling,2 tablespoons continental parsley leaves, for garnish
Bring potatoes to the boil in a large pot of salted water and boil for 10 minutes until tender. Drain. Heat Moro Tradicional Olive Oil in a saucepan and sauté onion and garlic until softened. Add Moro White Wine Vinegar and Val Verde Tomato Passata and simmer until reduced by half. Season with salt and Tabasco to taste. Just before serving, deep fry potatoes in Moro Delicado Light Taste Olive Oil until golden brown and drain on absorbent paper. Drizzle with tomato sauce and aioli, and sprinkle with parsley. Serve with wooden skewers as a pass around or bar snack.
¼ cup Moro Primero Extra Virgin Olive Oil ,grated rind and juice of 1 lemon,1 tablespoon baby capers,1 tablespoon finely chopped parsley,sea salt and freshly ground black pepper, to taste,¼ cup Moro Tradicional Olive Oil,4 salmon fillets,250g steamed green beans,Moro Extra Virgin Olive Oil, for dressing,Garlic Mash, for serving
Combine Moro Primero Extra Virgin Olive Oil together with lemon rind, juice, capers and season to taste. Season salmon fillets and panfry in hot Moro Tradicional Olive Oil for 2 minutes on each side until golden on the outside but still slightly pink in the centre. Dress beans with Moro Extra Virgin Olive Oil and season. Serve Salmon on Garlic Mash drizzled with Caper and Lemon Oil and accompanied with beans.
2/3 cup Moro Primero Extra Virgin Olive Oil,2 cloves garlic, crushed,grated rind of 1 lemon,1 tablespoon finely chopped thyme or parsley,sea salt and freshly ground black pepper, to taste,200g feta cheese, cubed,1 frenchstick,Moro Pure Spray Primero Extra Virgin Olive Oil,2 vine-ripened tomatoes, sliced,black olives, for garnish
Combine Moro Primero Extra Virgin Olive Oil with garlic, lemon rind, thyme and pepper, to taste. Pour over feta and allow to marinate for 1 hour. Cut frenchstick diagonally into 8 slices. Spray with Moro Pure Spray Extra Virgin Olive Oil, season with salt and pepper and grill on both sides until golden. Top with sliced tomatoes and Marinated Fetta. Serve garnished with olives.
750g ripe roma tomatoes, peeled, seeded and diced,1 red capsicum, chopped,1 small red onion, chopped,1 clove garlic, crushed,1 slice white bread, crusts removed,1 ½ cups tomato juice,1-2 teaspoons Moro Sherry Vinegar,1 cup Moro Primero Extra Virgin Olive Oil,chilled water, as needed,sea salt and freshly ground black pepper, to taste,4 slices stale white bread, crusts removed,2 cloves garlic, crushed, extra,1 baby cucumber, seeded and diced,1 spring onion, finely sliced,1 tablespoon sliced black olives
Blend tomatoes, capsicum, onion, garlic and bread together in a food processor until smooth. Blend in tomato juice, Moro Sherry Vinegar and ½ cup Moro Primero Extra Virgin Olive Oil and season to taste. Add enough water to adjust to a soup consistency. Refrigerate for 2 hours until well chilled.
Cut bread into cubes and toss together with garlic and ¼ cup Moro Primero Extra Virgin Olive Oil. Bake in the oven at 200°C for 5 minutes until golden. Combine cucumber, spring onions and olives together.
Portion soup into serving bowls, drizzle with olive oil and serve sprinkled with diced vegetables and garlic croutons.
2 carrots, peeled,1 zucchini,½ red capsicum,1 bunch asparagus, trimmed,2 spring onions,150g green beans, trimmed,¼ cup Moro Frutal Extra Virgin Olive Oil,2 cloves garlic, crushed,3/4 cup water,sea salt and freshly ground black pepper, to taste,¼ cup continental parsley leaves
Cut all vegetables into batons to match the size of the beans. Heat 2 tablespoons Moro Frutal Extra Virgin Olive Oil in a wok or large fry pan and sauté garlic, carrots and capsicum for 1 minute. Add ¼ cup water and continue to sauté until water has evaporated. Add remaining vegetables and sauté for 2-3 minutes. Add remaining water and sauté until tender and water has evaporated. Season to taste and serve on a platter, drizzled with remaining olive oil and sprinkled with parsley leaves.
1 large eggplant,Moro Pure Spray Extra Virgin Olive Oil ,120g fresh goat’s cheese,2 tomatoes, finely chopped,2 tablespoons finely chopped basil,sea salt and freshly ground black pepper, to taste,Moro Gourmet Italian Glaze, for serving
Cut eggplant length ways into thin slices. Spray on both sides with Moro Pure Spray Extra Virgin Olive Oily. Lightly spray a char-grill pan with Moro Extra Virgin Olive Oil spray and heat. Char-grill eggplant on both sides until charred. Combine tomatoes and basil together. Spray with Moro Pure Spray Extra Virgin Olive Oil until coated and season to taste. Divide goat’s cheese evenly between eggplant slices, placing a piece on the end of each slice. Top with a teaspoon of tomato mixture and roll up to enclose. Drizzle Moro Gourmet Italian Glaze decoratively onto serving plates before placing eggplant rolls on top. Top with remaining tomato salsa, a grinding of black pepper and a light finishing spray of oil.
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.
