Avon Olive Grove in York, Western Australia | Local business

Avon Olive Grove

Locality: York, Western Australia

Phone: +61 426 517 707

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22.01.2022 Hi everyone, come on down to the Peace Park markets from 8am til 12pm And try some beautiful fresh extra virgin olive oil. 2-litre bottles now available for $20, still plenty of 750mL bottles available for $12.50... And there's still one 4-litre can left for $35.00 Don't feel like leaving the house? That's okay, Free home delivery available within townsite. Call Dave on 0426 517 707. See more

22.01.2022 Hi everyone, Avon Olive Grove will be at the Peace Park Markets York, Today from 8AM to 12PM, Come down and try some beautiful, fresh Olive Oil.... Cold pressed and unfiltered 100% pure Extra Virgin Olive Oil, - 750mL Bottles of only $12.50!! - 4 Litre Cans only $35.00!! Come and say hello, and grab yourself some top quality Olive Oil at a bargain price!!!

13.01.2022 AVON OLIVE GROVE'S "Recipe of the Day" Spaghetti with Olive Oil, Basil & Parmesan Serves 4-6 - 1 x 400g pack thick Spaghetti... - 2/3 cup Extra Virgin Olive Oil - 2 tablespoons Butter - 4 cloves of Garlic, minced - 1 cup fresh Basil, finely chopped - Sea Salt and cracked Black Pepper (to taste) - 1 or 2 small Red Chilli, de-seeded and finely chopped (optional) - 3/4 cup shaved or grated Parmesan Cheese (plus extra to serve) - 2-3 springs fresh Parsley, chopped (to serve) 1 - Bring a large pot of lightly Salted water to a boil, then put Spaghetti in the pot, add a tablespoon of Olive Oil to stop Pasta sticking together, and cook for 8-10 minutes or until Al Dente. 2 - Drain Pasta in large colander, then rinse under cold running water to remove excess starch, then leave Pasta aside to drain thoroughly. 3 - Rinse and dry pot and return to stove. add Butter to pot, and when melted add minced Garlic and chopped Chilli (if desired) and saute gently for 1-2 minutes. Toss in the Spaghetti with the Olive Oil, Parmesan Cheese, chopped Basil, Sea Salt and Black Pepper and mix well until Pasta is evenly coated and piping hot (2-3 Minutes). 4 - Serve in bowls topped with extra Parmesan Cheese and fresh chopped Parsley. - This makes a quick, tasty meal that is cheap and easy too. - Serve with a tossed green salad, some fresh crusty bread and of course plenty of Fine Quality, 100% Cold-Pressed Extra Virgin Olive Oil - like AVON OLIVE GROVE Extra Virgin Olive Oil.

12.01.2022 AVON OLIVE GROVE'S "Recipe of the Day" Rosemary & Olive Oil Crispy Flatbreads Makes 3 - 230g (roughly 2 cups) Plain Flour... - 75mL (roughly 1/3 cup) Extra Virgin Olive Oil - 1 tbsp chopped fresh Rosemary - 1 tsp Bicarb Soda - 3/4 tsp Sea or Rock Salt - 125mL (roughly 1/2 cup) Water - 1/2 tsp Garlic Powder or 1-2 Cloves fresh Garlic, minced (optional) - Pinch cracked Black Pepper or Chilli Powder (optional) Plus a little extra Olive Oil, Salt and Rosemary sprigs to sprinkle on top before baking. 1 - Preheat the oven to 220C, Stir together the Flour, chopped Rosemary, Bicarb Soda and Sea or Rock Salt in a medium bowl (plus Garlic, Pepper or Chilli). Make a well in the centre, then add the Water and Olive Oil gradually while you stir slowly with a wooden spoon until a Dough forms. Knead it gently on a work surface 5 or 6 times (about a minute or two). 2 - Divide the Dough into 3 pieces, cover 2 of them with Cling Film and keep aside for later. Roll out the other one on a sheet of Baking Paper into a 25cm Circle (the shape should be rustic, the Dough thin). 3 - Lightly brush the top with additional Olive Oil and scatter small clusters of Rosemary on top, pressing it in slightly. Sprinkle with Sea or Rock Salt. Bake on a preheated Oven Tray until pale golden and browned in spots about 8-10 minutes. Transfer the Flatbread to a rack, then repeat with the other rounds. - Serve warm or cold with Dip of choice or delicious just on their own. - Flatbreads can be made 2 days ahead and Cooled Completely, then kept in an Airtight Container at Room Temperature. - For best results always use a Fine Quality, 100% Cold-Pressed Extra Virgin Olive Oil - like AVON OLIVE GROVE Extra Virgin Olive Oil.

10.01.2022 AVON OLIVE GROVE'S "Recipe of the Day" Italian-Style Onion Soup Serves 4 - 2 large or 4 small Brown Onions, sliced thinly (about 3 cups)... - 3 cloves of Garlic, minced - 1/4 cup Extra Virgin Olive Oil - 1 teaspoon Sea Salt (or to taste) - 1/2 teaspoon freshly ground Black Pepper (or to taste) - 3/4 cup Red Wine - 1 tablespoon Balsamic Vinegar - 4 cups Beef, Chicken or Vegetable Stock - 3 large sprigs of Thyme - 2-3 Bay Leaves - 2 tablespoons chopped Chives - 6 large sprigs Italian Parsley (flat-leaf) - plus extra for serving 1 - Place the Extra Virgin Olive Oil in a large pot over medium-high heat. Add the Onions, Salt and Pepper, and cook for 8-10 minutes, stirring constantly. 2 - Add the Wine and Vinegar and cook for another 12-15 minutes, stirring frequently and adding small amounts of Stock if necessary to prevent it sticking. 3 - Lower the heat to medium, add the rest of the Stock and the Herbs to the pot and cook, partially covered, stirring occasionally for about 20-25 minutes or until onions are soft - you may need to add a little extra water if too much evaporates. 4 - Spoon or ladle into bowls and top with a sprig of Italian Parsley. - Serve with crusty Bread and plenty of fresh, 100% cold-pressed Extra Virgin Olive Oil - like Avon Olive Grove Extra Virgin Olive Oil.

03.01.2022 Hello again, The Peace Park Markets are in full-swing, and the 750mL bottles are selling FAST! Don't miss out!! Come down and have a taste of Olive Oil, as it should be! Feeling lazy? ...No Worries! Avon Olive Grove now offers free home delivery within the York Townsite!... Just call or text Dave on: 0426 517 707 :) See more

01.01.2022 AVON OLIVE GROVE'S "Recipe of the Day" Easy Zucchini Slice Serves 6-8 - 1 x large Zucchini, grated (and liquid squeezed out)... - 6 x Eggs - 1/2 cup Extra Virgin Olive Oil - 1 x large Onion, finely chopped - 1 cup Tasty Cheese, grated (plus extra for sprinkling on top) - 1 cup self-raising Flour - 3 x rashers Bacon, finely chopped (optional) - 1 x Carrot, grated (optional) - 1 x clove Garlic, minced (optional) - 1 x Tomato, chopped and seeds removed (optional) - Salt and Pepper, to taste - chopped Parsley, to serve 1 - Preheat oven to 170C. Grease and line a non-stick Lamington tin (or any other shallow baking tin or dish) with baking paper. 2 - Combine squeezed-out Zucchini, Onion, Bacon, Flour and Cheese in a large bowl (plus Tomato, Carrot and Garlic if desired). Add Olive Oil and lightly beaten Eggs, Season with a little Salt and Pepper and mix thoroughly. 3 - Pour into Lamington tin, sprinkle with a little extra Cheese and Bake for 35-40 mins, until its golden brown and cooked in the middle (test with a skewer if unsure). 4 - Let slice sit in pan for ten minutes to firm up a little before you try to remove it, then cut it into even squares and sprinkle with some chopped Parsley. - The vegetables can be substituted or added to - try Corn kernels, Shallots, shredded Beans or just leave out the Bacon for a vegetarian version. - serve hot or cold with a green Salad, some crusty Bread and of course, plenty of fresh 100% cold-pressed Extra Virgin Olive Oil - like AVON OLIVE GROVE Extra Virgin Olive Oil.