A Quality Olive Oil Can Enhance Seasonal Fruit Flavours
Are you looking for a way to add some extra flavor to your summer fruits? Why not try adding a quality extra virgin olive oil. Olive oil can be used on almost any type of fruit, and it’s a great way to get some healthy fats into your diet. If you have always reserved your oil for adding to more savoury dishes, you might be surprised by how delicious your fruit can taste with just a touch of olive oil.
Extra virgin olive oil and fruit actually have a lot in common. They are both loaded with antioxidants, which can help to protect your body against free radicals. They’re also both high in fibre, which can help you feel full and satisfied after eating them. And they are also both delicious!
Fruit Salad Dressing With Extra Virgin Olive Oil
- 4 tablespoons Morocco Gold extra virgin olive oil
- 3 tablespoons orange juice
- 1 tablespoon lemon juice
- ½ teaspoon granulated sugar
- In a small bowl, mix the orange juice, lemon juice, and sugar.
- Whisk in the olive oil a few drops at a time, until the dressing is creamy and emulsiﬁed.
- To serve, drizzle the dressing over your choice of mixed fresh fruit, and try garnishing with fresh mint leaves.
Olive Oil Energy Drink
- 1 cup fresh spinach
- 1 small cucumber
- 1/4 cup parsley
- 1 stalk celery
- 1 cup water
- Sea salt to taste
- 3-4 tbsp Morocco Gold extra virgin olive oil
- Dash cayenne pepper
- Juice of 1/2 a lemon
- Combine all ingredients in a blender or food processor and blend well. Drink immediately.
Fruit Cake With Extra Virgin Olive Oil
- 225g plain flour
- 2 level tsp baking powder
- 150g caster sugar
- 150ml (1/4 pint) Morocco Gold Extra Virgin Olive Oil
- 2 eggs
- 3 tbsp milk
- 450g mixed dried fruit
- Oven temp 170 degrees C, Gas mark 3
- Grease and line the cake tin
- Sift the flour and baking powder into a bowl, and add the sugar.
- Measure the oil in a jug and add the eggs, and 3 tbsp of milk. Beat together and mix into the bowl with the rest of the ingredients.
- Add the fruit and mix.
- Pour into the tin and bake for 1 hour, then reduce the temperature to 150 degrees C, gas mark 2 and bake for 50 mins hours. Using a skewer check to see if the cake is cooked, it should come out clean. If required it may need to bake for an additional 15 minutes.
- Allow the cake to cool in the tin.