Picnic In Style This Summer With Morocco Gold Extra Virgin Olive Oil

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What To Pack In Your Picnic Basket For Peak Health And Flavour

Summer Picnic The Mediterranean Way
Summer Picnic The Mediterranean Way

For those of us who love nothing more than dining on a picnic rug in the middle of the countryside or beach, 2021 is the year to make your picnic basket the envy of the rest!  And what better way to fill your basket with sunshine than incorporating the dietary principles of The Mediterranean in your al fresco feast?

Extra Virgin Olive Oil And The Key Principles Of The Mediterranean Diet

The Mediterranean Diet is one of the most popular diets across the world and actually very simple to follow at its most basic level. A Mediterranean diet is known for its emphasis on vegetables, fruits, legumes, nuts, beans, cereals, grains, fish and unsaturated fats such as extra virgin olive oil. It also usually includes a low intake of meat and dairy foods. All you really need to remember as an excellent rule of thumb is to eat less red meat and fewer sweets, introducing more wholegrains, legumes, fruit, nuts, vegetables, extra virgin olive oil and seafood into your diet instead. That’s it!

What should I pack In My Mediterranean Picnic?

The Best Olive Oil For Dipping
The Best Olive Oil For Dipping

1/ The Best Extra Virgin Olive Oil You Can Find!

No big surprise there but top of our shopping list has to be an ultra-premium quality extra virgin olive oil that can be dipped, drizzled and mixed in to just about everything else that comes out of your picnic basket!

Pick up your bottle of our latest, freshest, polyphenol packed Morocco Gold here.

2/ Traditional Moroccan Carrot Salad

A firm favourite for many a Moroccan lunch, this delicious carrot salad is easy to make in advance and will travel well.

Moroccan Salad With Olive Oil
Moroccan Salad With Olive Oil

Ingredients

  • 1 clove garlic
  • 1 pound carrots, peeled
  • ⅛ teaspoon ground cumin
  • ½ teaspoon sweet paprika
  • Pinch of cayenne (optional)
  • Juice of 1 lemon
  • ⅛ teaspoon granulated sugar
  • Salt
  • Morocco Gold Extra-virgin olive oil
  • Chopped parsley, for garnishing.

Method

  • Bring a large pot or Dutch oven filled with water to boil. Add the garlic and carrots; cook the carrots until barely tender. Drain the carrot, discarding the garlic. Dice or slice the carrots.
  • Combine the spices with the lemon juice, sugar, and salt, and pour over the carrots. Allow the carrots to chill in the refrigerate until serving. 
  • Sprinkle with Morocco Gold extra virgin olive oil and chopped parsley just before serving. 

Recipe adapted from Paula Wolfert; Content and photo courtesy of Oldways.

3/ A Black Olive Tapenade

Black Olive Tapenade With Extra Virgin Olive Oil
Black Olive Tapenade With Extra Virgin Olive Oil

We really do love our olives at Morocco Gold and therefore it’s not surprising that we think no picnic would be complete without a mouth-watering black olive tapenade.  It can be made in advance and is a pretty easy one to throw together too, especially if you have a decent food processor in the cupboard.

Ingredients

  • 290g jar of pitted kalamata black olives (160g drained weight)
  • 1 tbsp capers
  • 2 anchovy fillets
  • 50ml Morocco Gold extra virgin olive oil
  • 1 tsp red wine vinegar
  • sprig fresh thyme, leaves only (optional)

Method

  • Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.

A Mediterranean Picnic Classic: Spanish Potato Omlette or Tortilla

Spanish Omlette With Extra Virgin Olive Oil
Spanish Omlette With Extra Virgin Olive Oil

Now this really is a firm favourite in many a slow relaxing summer picnic.  A Spanish Tortilla is robust enough to travel well and feed the hungriest of appetites.  There are so many clever additions to give this dish your own finishing touch but here is a lovely simple recipe to get you hooked!

Ingredients

Method

  • Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
  • Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
  • Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.
  • Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
  • When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
  • Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 mins before serving.

When you are back in the kitchen and want to be a little more adventurous with your Mediterranean cooking, look no further than our very own website, which is packed with recipe ideas and tips to dial up the Mediterranean flavour at home!

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