Recipes
Recipes from the PepperGreen Estate kitchen, cooked with our Australian Extra Virgin Olive Oil. Simple dishes for weeknights and long lunches, written for home cooks, with the oil doing most of the work. New recipes are added regularly.
One Bowl Extra Virgin Olive Oil Chocolate Cake
A moist one bowl chocolate cake made with Extra Virgin Olive Oil. No mixer, no butter, and it keeps soft for days. Whisk, pour and bake in under an hour.
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One Tray Extra Virgin Olive Oil Roast Chicken, Potatoes, Lemon and Rosemary
A whole chicken, potatoes, lemon and rosemary on one tray, roasted in plenty of Extra Virgin Olive Oil. Golden skin, crisp potatoes…
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Fifteen Minute Extra Virgin Olive Oil, Garlic and Tomato Pasta
Garlic, ripe tomatoes and good Extra Virgin Olive Oil, ready in fifteen minutes. A simple weeknight pasta where the oil does the…
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Extra Virgin Olive Oil Fried Eggs with Crisp Sage, Chilli and Sourdough
Eggs fried in Extra Virgin Olive Oil until the edges turn lacy and crisp, served on sourdough with sage and chilli. Ready…
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Cooking with Extra Virgin Olive Oil
Extra Virgin Olive Oil is one of the most useful ingredients you can keep in your kitchen. These are our suggestions for using it at home, from frying eggs and roasting a whole chicken to dressing a plate of tomatoes and baking a chocolate cake. Each recipe shows how much oil to use and why, so you can cook with it more freely.
Our oil is made from Arbequina olives grown at Canyonleigh in the Southern Highlands and processed on the estate. Every recipe on this page is written around it, from five minute breakfasts to a one tray dinner for the whole table.
Stock your pantry
Browse the full Extra Virgin Olive Oil range, from the 100ml bottle to the 3 litre tin made for everyday cooking. If you would rather have someone else cook, book a table at our Tasting Room in Berrima.