Olive Oil Poached Trout With Broccoli Summer And Mediterranean Diet

Seasonal Summer Meals With Extra Virgin Olive Oil

Summer is nearly upon us and, If you’re a health conscious food lover, it’s the perfect time to explore more extra virgin olive oil infused Mediterranean recipes.

As we enter summer, it’s important to make use of fresh and seasonal ingredients in our cooking. So get ready to elevate your summer cooking game with these mouth-watering recipes featuring extra virgin olive oil as the star ingredient. You won’t want to miss out on these tasty and wholesome dishes!

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Olive Oil Poached Trout, Broccoli & Chickpea Pancakes

Ingredients: Trout




  • 4 1/4 oz of gram flour
  • 1/2 pint of water
  • 1 garlic clove, finely chopped
  • 1 tbsp of Morocco Gold Extra Virgin Olive Oil, plus a little extra for cooking
  • Salt
  • Freshly ground black pepper


  1. Combine the salt and sugar, then sprinkle it over the trout fillets. Set aside for 30 minutes in the fridge, then rinse with water and pat dry thoroughly.
  2. Pour the oil into a large saucepan and heat to 60°C. Submerge the fish into it, cover and remove from the heat. Allow the fish to cook in the residual heat for 8-10 minutes, then pour out 150ml of the oil and set aside. The fish can sit in the oil until ready to plate
  3. For the mayonnaise, whisk together the egg yolk, vinegar, mustard and salt until fully combined, then gradually drizzle in the reserved 150ml of poaching oil and 100ml of fresh oil, whilst whisking constantly. Once the mixture has emulsified and you have a thick mayonnaise, taste for seasoning, cover and set aside.
  4. For the broccoli, place a frying pan over a medium heat and add the olive oil. Cook the broccoli florets with a pinch of salt until lightly coloured, then add enough water to cover the broccoli two-thirds of the way up. Turn the heat up to high and cook until all the water has evaporated.
  5. While the broccoli cooks, mix all the ingredients for the pancakes together to create a smooth batter. Heat a non-stick frying pan over a high heat, then add a drizzle of olive oil and wipe it all over the pan with kitchen paper, to create a fine layer. Pour in some of the batter and swirl the pan so it covers the whole base, then cook for a few minutes until set and golden brown on the bottom (a little charring is good). Flip it over and colour on the other side, then remove from the pan. Repeat this until you have 4 large pancakes.

Epic Summer Salad With Extra Virgin Olive Oil

Epic Summer Salad With Evoo Summer And Mediterranean Diet

Next up, this Epic Summer Salad from BBC Good Food does exactly what it claims! It provides a riot of flavour and colour that is crying out for a splash of the best extra virgin olive oil around.


  • 400g black beans, drained
  • 2 large handfuls baby spinach leaves, roughly chopped
  • 500g heritage tomatoes, chopped into large chunks
  • ½ cucumber, halved lengthways, seeds scooped out and sliced on an angle
  • 1 mango, peeled and chopped into chunks
  • 1 large red onion, halved and finely sliced
  • 6-8 radishes, sliced
  • 2 avocados, peeled and sliced
  • 100g feta, crumbled handful of herbs
  • For Dressing
  • Large bunch mint
  • Small bunch coriander
  • Small bunch basil
  • 1 fat green chilli, deseeded and chopped
  • 1 small garlic clove
  • 100ml Morocco Gold extra virgin olive oil
  • 2 limes, zested and juiced
  • 2 tbsp white wine vinegar
  • 2 tsp honey


  1. Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.
  2. Scatter the beans and spinach over a large platter. Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands. Top the salad with the avocados, feta and herbs, and serve the dressing on the side.

Skillet Olive Oil Cake

Summer And Mediterranean Diet Cheese Cake With Fruits


  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 3 each eggs
  • 1 1/4 cup milk
  • 1 1/2 cup Morocco Gold Extra Virgin Olive Oil for cake plus extra for pans
  • 3 lemons or oranges (zested)


  1. Combine all dry ingredients in a large bowl and make a well in the middle. In a separate bowl, combine all wet ingredients.
  2. Pour wet ingredients into dry and whisk, starting in the center and moving outwards until batter is smooth.
  3. Pour into oiled skillets and cook on grill or bake at 350° F until cakes spring back in the middle, about 30 minutes.

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