Arbosana Below 25° Recipes

Discover our collection of delicious, farm-fresh recipes

Rocket, Pear & Parmesan Salad with Arbosana Extra Virgin Olive Oil

Rocket, Pear & Parmesan Salad with Arbosana Extra Virgin Olive Oil

Serves 2
15 mins

Ingredients

  • 125 g baby rocket leaves
  • 2 firm pears, cored, thinly sliced
  • 1/2 cup shaved parmesan
  • 2 Tablespoons AHH Arbosana Below 25° Extra Virgin Olive Oil
  • 2 limes, juiced
  • Salt and pepper

Instructions

  1. In a serving bowl combine Rocket leaves, pear slices and shaved parmesan.
  2. In a separate bowl, whisk Olive Oil, lime juice, salt and pepper. Once combined pour over salad and toss.
Seared Salmon with Arbosana Drizzle

Seared Salmon with Arbosana Drizzle

Serves 4
13 mins

Ingredients

  • 4 salmon fillets, skin-on
  • 1 tsp AHH Arbosana Below 25° extra virgin olive oil
  • 1 tsp salt, cooking/kosher
  • 1/2 tsp black pepper

Cooking:

  • 2 tbsp AHH Arbosana Below 25° extra virgin olive oil

Serving:

  • Lemon wedges

Instructions

  1. Dry skin: Pat the skin of the salmon very well with a paper towel until dry. If time permits, place the salmon skin side up in the fridge for 1 hour (uncovered,) to dry it out even more.
  2. Season: Drizzle flesh side with half the oil (just a tiny bit) and rub over skin. Sprinkle with half the salt and pepper. Turn fillet over and repeat. Do not do this step until just before cooking.
  3. Heat oil: Put enough oil in a large non stick skillet so it fully covers the base. Heat on medium high until it shimmers (but not smoking).
  4. Skin side down: Place salmon in the skillet skin side down, then immediately turn the head down to medium.
  5. Press down: Using a spatula or something similar, press down on each salmon for 10 seconds so the skin is pushed flat against the skillet and "sets" its form. If you can do at least two at a time that is ideal.
  6. Cook 7 minutes: Cook for 7 minutes, or until the salmon is cooked 3/4 of the way through (you will see the colour changing up the side of the salmon) and the skin is crispy.
  7. 90 sec on flesh side: Flip the salmon to skin side is up and cook for a further 90 seconds.
  8. Flip the salmon again to skin side down, turn the heat up to medium high and cook the skin side again for 60 seconds, just to give it a final blast of heat to reinforce crispiness!
  9. Serve skin side UP to protect the crispy skin. Fish skin will only stay crispy while it's hot, so serve immediately!
Greek Potatoes with Garlic & Oregano

Greek Potatoes with Garlic & Oregano

Serves 6
1 hour 5 mins

Ingredients

  • 1.5 kg gold potatoes scrubbed and cut into wedges
  • 1/2 cup AHH Arbosana Below 25° extra virgin olive oil
  • 4-5 garlic cloves thinly sliced or minced
  • 1 tablespoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 cup chicken stock
  • 3 lemons juiced
  • 1 handful fresh oregano leaves

Instructions

  1. Preheat the oven to 200°C (180°C fan-forced).
  2. Place the potatoes in a large enough baking dish so they don't overlap. Pour the olive oil all over. Add the garlic, oregano, sea salt and a generous amount of freshly ground pepper. Mix potatoes with olive oil and seasonings well.
  3. Place potatoes in preheated oven and bake for 15 min.
  4. Add the stock and bake for another 15 minutes.
  5. Add the lemon juice and bake for 35 minutes or until potatoes are cooked and have nice golden brown edges.
  6. Serve immediately on a platter with drizzle of Arbosana Olive Oil the over potatoes and a sprinkle fresh oregano leaves on top.