Bertolli Olive Oil Australia | Product/service

Bertolli Olive Oil Australia

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19.01.2022 It isn't an Aussie summer without some classic Lamingtons. Use Bertolli Extra Virgin Olive Oil to create these fluffy delicious treats. #CreatedWithBertolli . . . EVOO Lamingtons... Makes 15 115g butter, softened to room temperature 90ml Bertolli Originale Extra Virgin Olive Oil 300g caster sugar 6 extra-large (60g each) eggs 350g plain flour tsp bicarbonate of soda 250g sour cream 2 tsp vanilla bean paste Desiccated coconut, to decorate ICING 260g icing sugar mixture 60g cocoa powder 125ml milk 2 tbsp boiling water 2 tsp Bertolli Originale Extra Virgin Olive Oil 1. Preheat oven to 180C (160C fan). 2. Grease and line a 20x30cm rectangular pan. 3. Use a stand mixer or handheld beater to beat butter, Bertolli Originale Extra Virgin Olive Oil and caster sugar together until pale and fluffy. 4. Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Use a spatula to fold in the remaining flour and bicarbonate of soda, then fold in sour cream and vanilla until combined. 5. Pour the batter into the prepared tin and smooth the surface using a spatula. Bake for 50-60 mins until golden in colour and a skewer inserted into the middle of the cake comes out clean. 6. Allow cake to cool completely in tins before removing, cutting into 15 large squares and freeze for about 1-2 hours (this makes the lamingtons easier to ice). 7. When ready to decorate, combine all icing ingredients in a heatproof bowl and whisk until combined and smooth. Pour desiccated coconut onto a large, flat plate. Use two forks to dip the frozen cake squares into the icing to coat then roll in the coconut to coat. 8. Allow the coated lamingtons to stand for about 2 hours before eating, this allows the cake to defrost and the icing to set.

13.01.2022 If you are needing inspiration for a new family favourite, Martyna Angell from Wholesome Cook has you covered. This Olive Oil Tray Bake Barra, with Shaved Brussels Sprouts, Beans and Sourdough Croutons is packed with flavour. #CreatedWithBertolli . . . Olive Oil Tray Bake Barra, with Shaved Brussels Sprouts, Beans and Sourdough Croutons... INGREDIENTS 250g green beans 250g Brussels sprouts 2 slices sourdough 6 tbsp @bertollioliveoil_australia extra virgin olive oil Pinch salt 2 x 250g Barramundi fillets (middle pieces) Black cracked pepper 1. Preheat oven to 200C (180C fan-forced, 350F). Line a large baking tray with baking paper. Move the wire shelf to the second highest position in the oven. 2. Bring a small saucepan of water to the boil over high heat. Meanwhile, trim tail ends off the beans. Place beans in the boiling water and cook for 4 minutes. Drain. 3. Meanwhile, slice Brussels sprouts finely and dice sourdough. Place both on the paper-lined tray and drizzle with the 4 tablespoons of the oil. Sprinkle with salt and toss to coat. Place beans on top, off to the sides a little. Place fish on top of the vegetables. Drizzle with a tablespoon oil each and massage it into the fish. Sprinkle with black cracked pepper. 4. Bake for 15 minutes, checking halfway through that the sprouts are not burning (toss them around with tongs). The fish is ready when it’s turned white and opaque and comes apart easily with a fork. Both taste great the next day and can be added to salads or pasta!

12.01.2022 Back to School lunches made easy with our kid-approved Lasagne Cups. Make use of the leftover bolognese you have in the fridge, top with a simple cheese mix and bake into lined muffin tins, using Bertolli Olive Oil to avoid sticking disasters! #CreatedWithBertolli

10.01.2022 Looking for a refreshing summer cocktail recipe? Try this Peach Balsamic Paloma featuring Bertolli Olive Oil Balsamic Vinegar. #CreatedWithBertolli . . . Balsamic Peach Paloma... Makes 1 2 yellow peaches, pitted 2 oz tequila (we used silver/blanco) 2 tsp fresh lime juice 1 tsp Bertolli Balsamic Vinegar Grapefruit soda Salt, peach cheeks and lime, to garnish 1. Rim a glass with lime juice then dip into salt. 2. Blend peaches and strain through a fine sieve, reserving the nectar. 3. In a cocktail shaker add 4-5 ice cubes. 4. Add 2oz peach nectar, tequila, lime juice and Bertolli Balsamic Vinegar and shake to combine. 5. Add 2-3 ice cubes to the prepared glass. Strain the cocktail into the glass then top up with grapefruit soda. Garnish with peach cheeks and lime slices, to serve.

09.01.2022 Savor the flavour of our timeless products, 150 years in the making. #CreatedWithBertolli