The Good Oil

Not just for drizzling on salads, olive oil is useful across all types of cooking – we show you how.

GREEN OLIVE PASTE

PREP TIME 10 MINUTES MAKES ABOUT 1 CUP

2 preserved lemon quarters

1 tablespoon harissa (see notes)

1 clove garlic, crushed

250g large green olives pitted

1/3 cup (80ml) extra virgin olive oil

1 Remove flesh from lemon; discard. Chop rind finely. Combine rind, harissa, and garlic in a small food processor; process until a paste.

2 Add olives and pulse, adding oil in a thin, steady stream, until it forms a coarse paste. Season to taste with freshly ground pepper.

3 Serve with thinly sliced baguette, if desired.

OLIVE OIL TART WITH PROSCIUTTO AND PESTO

PREP + COOK TIME 35 MINUTES SERVES 6

2 cups (300g) plain flour

1 teaspoon baking powder

½ teaspoon salt

½ cup (125ml) extra virgin olive oil, plus

1 tablespoon extra

½ cup (125ml) chilled water

¼ teaspoon fresh thyme leaves

½ teaspoon fresh rosemary leaves

12 thin slices (180g) prosciutto

150g prepared pesto

ROCKET SALAD

1 tablespoon extra virgin olive oil

1 teaspoon lemon juice

50g baby rocket

1 Preheat oven to 200°C/180°C fan.

2 Sift flour, baking powder and salt into a large bowl. Put oil and water in a bowl and whisk to combine. Pour the liquid into the flour, and mix with a wooden spoon for a few seconds until it forms a dough.