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Lupi Olive Oil
Phone: +61 439 649 116
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25.01.2022 Our Lupi Organic Olive Oil contains no chemicals or pesticides thanks to the organic farming process. From growing to bottling we ensure you get the best natural taste. #LupiOliveOil
24.01.2022 Feeling nostalgic? These Southland Cheese Rolls featuring Lupi Mild Taste Olive Oil are bound to bring back some cheesy childhood memories. #LupiOliveOil . . . Southland Rolls... Serves 4 as a snack Lupi Mild Taste Olive Oil 1 small onion, finely chopped 2 cloves garlic, crushed 2 tbsp onion soup mix 250g grated Gruyere cheese 200ml evaporated milk 16 slices white bread, crusts removed Black truffle sea salt, optional 1. Heat 2 tbsp Lupi Mild Taste Olive Oil in a medium saucepan over medium heat. Add onion and garlic and saute, 4-5 mins, until soft. 2. Add soup mix, grated cheese, evaporated milk and a pinch of salt then return to a low heat and stir until cheese has melted and mixture thickens. Remove from heat and allow to cool. 3. Preheat a fan forced oven to 160C. 4. Spread one side of each of the slices with the cooled cheese mixture then roll into a log and arrange in an ovenproof vessel. 5. Bake for 10-15 mins until crispy and light golden. Serve hot.
23.01.2022 With crispy edges and a fudgy middle, these Pineapple Lump Brownies will disappear in no time. Try our three step recipe this weekend! #LupiOliveOil . . . Pineapple Lump Brownies... Makes 16 200g 70% dark chocolate, chopped 220ml Lupi Extra Mild Taste Olive Oil 350g demerara sugar 6 eggs 150g plain flour 1x 185g packet Pineapple Lumps 1. Preheat a conventional oven to 180C (160C fan). Grease and line a 30x20cm rectangular baking tin. 2. Place chocolate into a large, microwave-safe bowl and microwave in 20 second bursts, stirring regularly, until melted and smooth. Add Lupi Extra Mild Taste Olive Oil and whisk until emulsified. 3. Place the sugar, eggs and flour in a bowl with the chocolate mixture and mix well. Fold through of the Pineapple Lumps and spoon mixture into the prepared tin. Roughly chop the remaining Pineapple Lumps, sprinkle over the top then bake for 30 mins or until just cooked through. Allow to cool completely in the tin before removing and cutting into 16 squares. See less
22.01.2022 The full flavour of Lupi Extra Virgin Olive Oil makes it the perfect ingredient for marinating or frying. Try it as an addition to this simple meal of Lamb Burgers with Kumara Chips, the perfect weeknight dinner for hungry families. #LupiOliveOil . . . Lamb Burgers with Kumara Chips... Makes 4 1 tbsp cumin seeds 1 tsp Sichuan peppercorns 1 tsp crushed red chilli flakes 1 tsp sea salt flakes 500g lean lamb mince 1 egg 1 medium kumara Lupi Extra Virgin Olive Oil To serve: Burger buns, garlic dip, sliced cucumber, baby spinach 1. In a small fry pan combine cumin seeds, Sichuan peppercorns, chilli flakes and salt. Fry over a medium-high heat, stirring, for 2 mins or until fragrant. Transfer to a mortar and pestle and crush. 2. Combine mince, toasted spices and egg in a bowl and mix well. Divide into 4 even portions, roll into balls and flatten into patties. Refrigerate for an hour. 3. To make kumara chips, use a mandolin to very thinly slice the kumara. Place into a large bowl of cold water and soak for 20 mins. Drain and pat dry with a paper towel. 4. In a dry bowl, add potato slices, 1 tbsp Lupi Extra Virgin Olive Oil and tsp sea salt flakes. Toss to combine. Place half the slices into the basket of an air-fryer and cook at 180C for 15 mins or until crispy. Repeat with remaining slices. 5. When ready to serve, heat 1 tbsp Lupi Extra Virgin Olive Oil in a large frypan over high heat and cook the lamb patties 3 mins each side or until cooked to your liking. 6. Brush burger buns with Lupi Extra Virgin Olive Oil and lightly toast under an oven grill. To build the burger spoon a generous dollop of garlic dip onto the bun bases, top with lamb patty, cucumber and baby spinach. Serve with kumara chips.
22.01.2022 If you've never tried the Italian speciality known as florentines, you're in for a real treat. These classic confections are half candy, half cookie, and are especially delicious when made with olive oil. #LupiOliveOil . . . Vegan Florentines... Makes 16 3 tbsp Lupi Extra Mild Taste Olive Oil 125ml maple syrup 2 tbsp coconut cream 200g flaked almonds 50g glace cherries, roughly chopped 2 tbsp mixed peel 1 tbsp ground flaxseeds tsp bicarbonate of soda tsp sea salt 150g 85% dark chocolate 1. Preheat a fan forced oven to 170C. Line two baking trays with baking paper. 2. In a large bowl combine Lupi Extra Mild Taste Olive Oil, maple syrup and coconut cream. Whisk well to combine. 3. Add flaked almonds, cherries, peel, ground flax, bicarb and salt. Stir well until all the dry ingredients are coated. 4. Heap 16 x tablespoon-sized portions of the mixture onto the prepared trays, ensuring biscuits are evenly spaced. Press down gently to flatten then bake for 12-15 mins until golden. While the biscuits are still hot, use a knife to gently shape them into perfect circles (you will need to do this when they come straight from the oven). Allow biscuits to cool completely on the trays. 5. When the biscuits are completely cooled and hardened, melt the dark chocolate and use a pastry brush to brush over one side of the biscuits. Allow chocolate to set before serving.
22.01.2022 Looking for a sweet treat that will come together in less than 20 minutes? Try out these simple and delicious scones using L&P. #LupiOliveOil . . L&P Scones Makes 12... 750g self-raising flour Pinch of salt 300ml thickened cream 375ml can L&P Lupi Mild Taste Olive Oil 1. Preheat a fan-forced oven to 200C. 2. Sift the flour and salt into large bowl, make a well in the centre. Pour cream and L&P into the well, stir until just combined. 3. Turn the dough out onto a lightly-floured surface and knead lightly until the dough just comes together. Roll the dough out to about 1 inch thick, then use a 6cm cookie cutter to cut out 12 rounds. 4. Line a large baking tray with baking paper. Arrange scones closely on the prepared tray, brush with Lupi Mild Taste Olive Oil and bake for 10-12 mins or until light golden.
21.01.2022 Love seafood? You need these fish tacos, filled with vibrant ingredients like corn and red cabbage, for your next Taco Tuesday! #LupiOliveOil . . . Fish Tacos... Serves 6 3 cobs of corn 12 soft taco shells 600g mild, white fish (we used whiting) cup plain flour small red cabbage, finely shredded Store bought, red sauerkraut (optional). 100g feta, finely crumbled Lupi Mild Taste Olive Oil Sea salt and freshly cracked black pepper Coriander leaves, lime cheeks, sliced jalapeno and sriracha mayo, to serve 1. Preheat a BBQ grill to high heat. Brush corn cobs with Lupi Mild Taste Olive Oil and BBQ, turning regularly, until lightly charred. Allow to cool slightly then, when cool enough to handle, cut the kernels from the cob. Set aside. 2. Brush taco shells with Lupi Mild Taste Olive Oil and BBQ 1-2 mins each side until softened. Wrap in foil to keep warm. 3. Heat 1 tbsp Lupi Mild Taste Olive Oil in a large frypan. Season the flour and coat the fish, dusting off any excess. Grill for 1-2 mins each side or until cooked through (depending on the thickness of your fillets). 4. Divide shredded cabbage between the prepared taco shells. Roughly flake the fish over the top then red sauerkraut, corn and a sprinkle of feta. Garnish with coriander and jalapeno then serve with a drizzle of sriracha mayo and lime cheeks.
20.01.2022 Here's a delicious use for marmite that's not just on your morning toast... it's the secret ingredient you've been missing on your chicken skewers! Mix marmite with garlic, honey, chilli and Lupi Cold Extract Extra Virgin Olive Oil for a rich taste everyone can enjoy. #LupiOliveOil . . . Marmite, Honey and Sesame Chicken Yakitori... Serves 4 as a snack 1 tbsp Marmite 60g honey 2 cloves garlic, finely chopped long, red chilli, finely chopped (plus extra, to serve) 1 tbsp freshly grated ginger 60ml Lupi Cold Extracted Extra Virgin Olive Oil Juice of lime 2 chicken breast fillets, very thinly sliced Sesame seeds and coriander leaves, to serve 1. Combine Marmite, honey, garlic, chilli, ginger and Lupi Cold Extracted Extra Virgin Olive Oil in a small saucepan over medium heat. Whisk continuously until Marmite has melted completely. Remove from heat, whisk in the lime juice then allow to cool completely. 2. When the marinate has cooled, add chicken to a non-reactive (glass or ceramic) bowl, pour over the marinade and stir well to cover all the chicken pieces. Refrigerate 1 hour to marinate. 3. Thread the chicken onto skewers and BBQ 1-2 mins each side until cooked through. Serve a generous sprinkle of sesame seeds, extra chilli and coriander leaves.
19.01.2022 Lupi's selection of olive oils all have a high smoke point, which is the temperature that an oil stops burning and starts sizzling. Try Lupi Mild Olive Oil which has a higher smoke point than virgin, making it the perfect ingredient for barbecues. #LupiOliveOil
19.01.2022 The real secret behind making a delicious olive oil bread dip is finding the best tasting olive oil to make it with. #LupiOliveOil
18.01.2022 Lupi Organic Extra Virgin Olive Oil is made with olives from groves with no exposure to chemicals or pesticides, making it the perfect addition to simple meals like this Kumara Soup. #LupiOliveOil . . . Kumara Soup... Serves 4-6 50ml Lupi Organic Extra Virgin Olive Oil 2 leeks, sliced 2 celery sticks 4 rashers bacon, chopped 1 kg kumara (sweet potato), peeled and diced 1L chicken or vegetable stock Pinch of ground nutmeg 250ml full cream milk Sea salt and freshly ground black pepper Sour cream, to serve 1. Heat Lupi Organic Extra Virgin Olive Oil in a large saucepan over medium heat. Add leeks, celery and bacon. Cook, stirring, until soft. 2. Add the diced kumara, stock and nutmeg, season with salt and pepper then cover and simmer for 25 mins or until the kumara is soft. 3. Use a stick blender or food processor to puree then return to boil. Add milk, heat through gently before serving with sour cream, if using.
16.01.2022 The fruity, full flavour of Lupi Extra Virgin Olive Oil makes it perfect for bread dipping, plate dressing and salad drizzling. #LupiOliveOil
15.01.2022 Sweet, rich and bold. Our balsamic vinegar is carefully matured in wooden casks to give it the signature flavour and aroma you know and love. #LupiOliveOil
14.01.2022 Hosting during the holidays? Impress guests with our Chicken, Grape and Almond Tea Sandwiches. Hot tip: prepare the mixture in advance for an effortless assembly. #LupiOliveOil . . . Chicken, Grape and Almond Tea Sandwiches... Makes 16 2 breasts from store-bought BBQ chicken, finely chopped 2 tbsp sour cream 1 small stalk celery, finely chopped 3-4 tbsp flaked almonds Finely chopped parsley Sea salt and freshly cracked black pepper White grapes, sliced 16 slices of white bread, crusts removed HOMEMADE MAYO 1 egg 1 tsp lemon juice tsp mustard (we used Dijon) 125ml Lupi Mild Taste Olive Oil 1. To make the mayonnaise, combine all ingredients into a bowl and use a stick blender to process until emulsified (you can also whisk by hand first whisk together the egg, lemon juice and mustard then gradually drizzle in the olive oil, whisking in a little at a time until it is all incorporated). A stick blender is a lot faster! 2. To make the sandwich filling, mix together all ingredients with 2 tbsp of the homemade mayo. Season to taste. Spread the mixture between 8 slices of crustless white bread. Top with grape slices then another slice of bread. Cut each sandwich in half and arrange on a platter to serve.
12.01.2022 Every bottle of Lupi Special Selection Extra Virgin Olive Oil is cold-pressed and tested for perfect levels of acidity, freshness and taste. The olives are harvested in the traditional way by shaking the fruits off the trees onto nets laid on the ground. #LupiOliveOil
12.01.2022 Try this twist on your typical quiche by adding a fine egg noodle base. Yep, you heard us correctly... noodles! They form a textural, springy base and add a bit of oomph to your meal. This recipe makes the perfect snack or can be served with bitter salad leaves for an easy weekday dinner. #LupiOliveOil . . . Bacon and Leek Egg Noodle Quiche... Serves 4-6 185g fine egg noodles 2 tbsp Lupi Organic Extra Virgin Olive Oil 250g bacon, cut into small pieces 2 small leeks, white section only thinly sliced 5 eggs 440ml full cream milk 125g Swiss cheese, grated 1/2 cup Parmesan 1 tsp dried basil Sea salt and freshly cracked black pepper Bitter salad leaves, to serve 1. Preheat oven to 200C. 2. Cook the noodles according to packet instructions, drain and allow to cool slightly before using the noodles to line a large, ovenproof dish. 3. Heat oil in a large frypan over medium heat, add bacon and leek and fry until softened. Sprinkle over the noodle base. 4. Sprinkle the grated swiss cheese over the top. 5. Beat eggs, milk and basil, season with salt and pepper then pour over the noodle base. Sprinkle with parmesan before baking for 30-35 mins until golden brown and set. Serve with a bitter salad.
12.01.2022 More time at home means more time to experiment in the kitchen. Treat yourself with this easy-as Hokey Pokey EVOO Ice Cream. The only prep required is remembering to put a bowl in the freezer the night before, it's a winner! #LupiOliveOil . . . Hokey Pokey Ice Cream... Serves 4 You will need to begin this recipe the night before by freezing the bowl of an ice-cream maker 250ml full cream milk 165g caster sugar 500ml thickened cream 2 tbsp Lupi Special Select Extra Virgin Olive Oil 1 tsp vanilla bean paste Sea salt HONEYCOMB 100g caster sugar 3 tbsp golden syrup 1 tsp bicarbonate of soda 1. In a large bowl combine milk, sugar, cream, Lupi Special Select Extra Virgin Olive Oil and vanilla with a pinch of salt and whisk until the sugar dissolves. Cover with plastic wrap and refrigerate overnight. 2. To make the honeycomb, grease a large baking tray with olive oil. Combine sugar and golden syrup in a deep saucepan over a low heat, stirring until the sugar has dissolved, then stop stirring and increase heat until the mixture turns a medium amber shade then immediately remove from the heat and quickly whisk in the bicarbonate of soda. Pour the mixture over the prepared tray and allow to harden at room temperature. 3. Set up your ice-cream maker with the frozen bowl installed. Pour the ice-cream base into the bowl and churn for 20 mins, adding crumbled honeycomb in the final 5 mins. Depending on how firm you’d like your ice-cream to be, you can enjoy it now or freeze for up to one week.
11.01.2022 Not sure what to do with the spare sourdough starter sitting in your fridge? It doesn't need to go to waste! #LupiOliveOil . . . EVOO Sourdough Discard Crackers... Serves 4 as a snack 100g mature sourdough starter 75g plain flour 75g wholemeal flour 2 tbsp Lupi Special Selection Extra Virgin Olive Oil 1/2 tbsp mixed herbs (we used Herbs de Provence but Italian herbs are also nice) tsp sea salt flakes, plus extra to decorate 1. Combine all ingredients in a large bowl, mix well until a dough forms. Turn out the dough onto a clean work surface and knead for 2 mins (add a little splash of water if the dough is too dry and crumbly this can vary depending on the type of flour you use). 2. Roll the rough into a ball, shape into a disc then wrap in plastic wrap and refrigerate for an hour to rest. 3. Preheat a fan forced oven to 180C. 4. Place a large sheet of baking paper onto a clean surface. Put the dough disc on top and roll the dough out to about 1.5mm thick (you can also divide the dough into 2 portions and roll through a pasta machine, if you have one). 5. Transfer the baking paper with rolled dough, to a large oven tray. Spray with water then sprinkle with sea salt flakes before baking for around 15 mins or until golden and crispy. Allow to cool completely before breaking into large shards and serving with your favourite dip.
11.01.2022 When it's too cold to go to the beach, why not have fish and chips from the comfort of your own home? Check out this video showing you how to make tartar sauce from scratch. #LupiOliveOil . . . Homemade Tartar Sauce... Makes about 1 cup cup Lupi Mild Taste Olive Oil 1 tbsp lemon juice 1 egg 1 tbsp capers, finely chopped 2 tbsp finely chopped gherkins Optional: finely chopped parsley or dill 1. Combine Lupi Mild Taste Olive Oil, lemon juice and egg in a bowl. 2. Use a whisk or stick blender to whisk/process until the mixture becomes thick and emulsifies. 3. Stir through chopped capers and gherkins. Add fresh herbs if using. Delicious served with fish and chips.
10.01.2022 Celebrate this Anzac Day with something new. Swap the treasured Anzac biscuits for a golden twist on Apple Pie, bound to become the new favourite. #LupiOliveOil Anzac Apple Pie Serves 6-8 You will need a 20cm round pie dish for this recipe... 250g plain flour 70g rolled oats 40g dessicated coconut 1 tsp sea salt 60ml Lupi Extra Mild Taste Olive Oil 150ml cold water 1 egg 1 tbsp demerara sugar APPLE PIE FILLING 4 green apples, peeled, thinly sliced 2 tsp lemon juice 110g brown sugar 110g golden syrup 40g cornflour tsp ground cinnamon tsp ground nutmeg 1 tbsp butter To make the filling, place apples in a non-reactive bowl. Pour over lemon juice and toss to coat. Combine 750ml water, sugar, golden syrup, cornflour and spices in a medium saucepan. Bring to a simmer, stirring. Bring the mixture to a boil and cook for 1 minute or until the mixture thickens. Add the apples and stir to coat. Reduce heat to medium and cook the apples for 10 mins or until softened. Add butter, stir until melted then allow to cool completely. To make the dough, in a large bowl combine flour, oats, coconut and salt. Stir to combine, make a well in the centre and add Lupi Extra Mild Taste Olive Oil and water. Use a fork to whisk in the liquids until the mixture comes together as a dough. Turn the dough out to a lightly floured surface and knead until it just comes together. Press to a disc, wrap in plastic wrap and refrigerate for 1 hour. Preheat oven to 180C fan. On a lightly floured surface, roll out the dough to a circle about 25cm. Drape the dough into a 20cm pie dish, pressing gently into the base. Cut off overhanging dough, gather into a ball and knead together. Fill the pie with cooled apple filling. Re-roll the remaining pastry until it is big enough to cover the top of the pie. Drape over the top, pressing the edges to seal. Cut off any excess pastry. Poke two holes into the centre of the pie to let steam escape. Brush pie with whisked egg, sprinkle with demerara sugar and bake for 40-50 mins or until the pastry is golden. Serve hot or cold.
10.01.2022 Did you know that olive oil can be substituted for butter in most baking recipes to give you deliciously moist, flavourful baked goods. For every 100g of butter, substitute 80 ml of olive oil. No more waiting for butter to reach room temp! #LupiOliveOil
09.01.2022 Feel like a fancy brunch, without leaving the house? Try making these delicious Caramel Banana Waffles. Visit lupi.co.nz for our delicious recipes. #LupiOliveOil
09.01.2022 These Loaded Fries are our new best friend. Bake frozen fries, add guac, sour cream, crispy bacon bits and sliced spring onions for dinner in the blink of an eye. Visit lupi.co.nz for our delicious recipes. #LupiOliveOil
08.01.2022 Our Balsamic Pavlova with Poached Pear is a seasonal twist on a classic summer Pavlova. It can be prepared in advance, so is perfect for your next gathering. #LupiOliveOil . . . Balsamic Pavlova with Poached Pear... Serves 6 180g fresh egg whites (from about 6 large eggs) 300g caster sugar 2 tbsp Lupi Balsamic Vinegar Winter poached pear: 750ml red wine (we recommend Merlot or Shiraz) 100g caster sugar 1 stick cinnamon 2 tsp vanilla bean paste 6 small Beurre Bosc pears 1. Preheat a fan-forced oven to 150C. 2. Combine egg whites, caster sugar and Lupi Balsamic Vinegar in a glass or metal bowl. Bring a small amount of water to boil in a small saucepan then reduce heat to low and place the egg bowl on top of the smaller saucepan, ensuring the bottom of the bowl doesn't touch the water. Stir until the sugar is completely dissolved (it’s important to keep the heat low and keep stirring to prevent the egg from cooking). Use a stand mixer or hand-held beater with whisk attachment to beat until stiff peaks form. 3. Line a large baking tray with baking paper. Spoon the meringue mixture into the centre of the prepared tray, use a spatula to shape the meringue into a circle. Place the tray into the oven then immediately reduce heat to 120C and bake the pavlova for 1 hour. Leave the oven door closed, turn off the oven and allow the pavlova to cool completely in the oven (this step is best left overnight, if time permits). 4. To make the pears, in a medium saucepan combine the red wine, sugar, cinnamon and vanilla. Bring to simmer, cooking until the sugar dissolves. Add the pears, cover the surface with a round of baking paper, then reduce heat to very low and poach the pears for an hour. 5. When ready to serve, remove pears from the poaching liquid, set aside. Bring the liquid to a boil, cook for about 10 mins, stirring, until slightly thickened. Serve slices of the pavlova with a poached pear and some of the wine syrup
08.01.2022 Prepping for party season? Look no further than our Lamb, Kumara and Pea Sausage Rolls. #LupiOliveOil . . . Lamb, Kumara and Pea Sausage Rolls... Makes 16 small sausage rolls 1 small sweet potato, peeled, diced Lupi Organic Extra Virgin Olive Oil 500g lamb mince 35g fresh breadcrumbs 1 small brown onion, grated 1/3 cup frozen baby peas cup finely chopped mint 1 tbsp finely grated lemon rind 1 egg, plus one extra to brush pastry 2 sheets store-bought puff pastry, each cut in half Sea salt and freshly cracked black pepper Sesame seeds, to decorate 1. Preheat oven to 200C. Line a baking tray with baking paper. Scatter the sweet potato pieces evenly on the tray, drizzle with Lupi Organic Extra Virgin Olive Oil, season then roast for 20 mins or until soft. Set aside to cool slightly. 2. In a large bowl combine mince, breadcrumbs, onion, peas, mint, lemon zest and 1 egg. Add the cooled, roasted sweet potato. Season then use clean hands to mix until very well combined. 3. Divide the mince mixture into 4 equal pieces, roll into logs the same length as the puff pastry (long side). Place each log into the edge of the pastry and roll to enclose. 4. Whisk the remaining egg and brush over the sausage rolls. Sprinkle with sesame seeds then cut each into quarters. Transfer to prepared tray and bake for 20-25 mins or until golden and flaky. Serve with sauce.
08.01.2022 Win a selection of Lupi Olive Oil! For the chance to win comment on this post your favourite Lupi Olive Oil product and why. For a bonus entry share this post on your story! Good luck! #LupiOliveOil... . . . *Competition T&C's This competition is hosted by Lupi Olive Oil New Zealand. This competition is in no way sponsored, endorsed or administered by, or in association with, Instagram/Facebook and by entering you are agreeing to these terms and conditions. Entrants must be 16 years or older and entry is open to New Zealand residents only. This is a game of skill, and ends at midnight on Wednesday 31 March, 2021. The winner will be contacted directly via DM. The prize awarded allows for a 3 x 1L bottles of Lupi Olive Oil to be provided to the winner. See more
06.01.2022 Lupi Extra Mild Taste Olive Oil has a light flavour and high smoke point, making it the perfect choice for baking or frying. #LupiOliveOil
05.01.2022 Psst, check out our easy and convenient Secret Lamb Marinade. It'll taste too good to be true, but don't worry, we won't tell. #LupiOliveOil . . . Secret Lamb Marinade... Makes enough for 1 x 2.6kg bone-in lamb shoulder Also delicious on lamb backstrap or cutlets 1 cup store-bought basil pesto 1 cup store-bought garlic dip 6 sprigs thyme, leaves picked 4 anchovy fillets, finely chopped Finely grated zest of 1 lemon Juice of lemon 3 tbsp Lupi Extra Virgin Olive Oil Sea salt and freshly cracked black pepper 1. Combine all marinade ingredients in a bowl, mix well. 2. Use a small, sharp knife to make multiple incisions all over the lamb. Place the lamb into a large, non-reactive container (plastic or glass). Rub the marinade all over the lamb, cover and refrigerate 4-6 hours to marinate.
03.01.2022 Easy to make and packed with yum, these EVOO Afghan Biscuits are the perfect afternoon treat. #LupiOliveOil . . . EVOO Afghan Biscuits... Makes 14 165ml Lupi Extra Mild Taste Olive Oil 110g caster sugar 180g plain flour 25g Dutch Cocoa 70g cornflakes Pinch sea salt ICING 125g icing sugar 2 tbsp Dutch processed cocoa powder 50g butter, softened 14 walnut halves 1. Preheat a fan-forced oven to 170C. Line a large baking tray with baking paper. 2. In a large bowl combine all the cookie ingredients, mix well then spoon 14 x large spoonfuls onto the prepared tray. Bake for 15 mins or until just cooked. Allow to cool on the tray for 30 mins. 3. To prepare the icing, combine sugar, cocoa powder and butter in a small bowl. Add 3 tbsp boiling water and stir, adding a touch more boiling water if needed, until the mixture becomes a smooth paste. 4. Once the cookies are cooled, spoon 1 tsp of the icing on top of each and top with a walnut half. Allow icing to set before serving.
01.01.2022 Is there anything better than a fresh pull-apart Bread Bundt, hot and steaming from the oven? You'll love our twist on the classic, made with fresh kiwifruit. #LupiOliveOil . . . Kiwi Bread Bundt... Serves 8-12 80ml Lupi Mild Taste Olive Oil 220g caster sugar 3 eggs 8 kiwifruit, peeled, mashed 450g self-raising flour tsp sea salt Edible gold and olive oil leaves, to decorate (optional) LEMON GLAZE 1 cup icing sugar mixture Lemon juice 1. Preheat a fan forced oven to 170C. Grease a small bundt pan and lightly dust the inside with flour, tapping out any excess. 2. In the bowl of a stand mixer, combine 80ml Lupi Mild Taste Olive Oil and sugar. Beat for 2-3 mins until combined. Scrape down the sides and add eggs, one at a time, beating well between each addition. 3. Add the mashed kiwifruit and beat until combined. 4. Add the flour and salt and beat until just combined. Spoon into the prepared bundt tin and bake for 50-60 mins or until a skewer inserted in the cake comes out clean. Allow to cool completely in the tin before inverting onto a serving plate. 5. To make the glaze, squeeze lemon juice into the icing sugar, a little at a time, whisking until a pourable consistency is reached. Drizzle the glaze over the cooled bundt and decorate to serve.
01.01.2022 Did you know that olive oil can be used in sweet dishes as well as savoury? Try it in this extravagant Ginger Crunch Slice Cheesecake, made with Extra Mild Taste Olive Oil for a subtle, fruity flavour. #LupiOliveOil . . . Ginger Crunch Slice Cheesecake... Serves 6-8 You will need to begin this recipe the night before 500g cream cheese, softened 165g caster sugar 2 tsp ground ginger 2 tsp gelatine, dissolved in 1/4 cup boiling water 200g white chocolate, melted 250ml thickened cream, whipped Crystallised ginger, shaved white chocolate and maple syrup, to serve GINGER CRUNCH BASE 125g butter, melted 225g plain flour 130g crystallised ginger, finely chopped 110g caster sugar 2 tbsp Lupi Extra Mild Taste Olive Oil 2 tsp ground ginger 1 tsp baking powder Pinch sea salt 1. To make the cheesecake base, preheat oven to 170C and line a large baking tray with baking paper. Combine all ingredients in a bowl and mix well until a breadcrumb-like texture is achieved. Spread the mixture in an even layer over the tray, bake for 25-30 mins, stirring halfway, until crispy and golden. Allow the crumb to cool, then transfer to a food processor and blend to a fine sand. 2. Press the biscuit mixture into the base of a greased, 22cm round, springform pan. Refrigerate for an hour. 3. To prepare the filling, combine cream cheese, sugar and ginger in a food processor and blend until smooth. Stir through the gelatine and water, and the melted white chocolate. Allow to cool slightly before folding through the whipped cream, then pour over the prepared base, smooth the top, and refrigerate overnight. 4. When ready to serve, decorate with extra crystallised ginger, white chocolate shavings and a drizzle of maple syrup.
