GOAT’S CURD RAVIOLI

This lovely vegetarian recipe was devised by Chef Jens Folkel from the Banana Store by Borough Market for a presentation of finger food using Viola DOP Umbria extra virgin olive oil at The Olive Oil Company stand in the market. Passers-by were intrigued and the supply did not last long! Most of Jens ingredients also came from the market: The '00' flour from Fromfieldandflowers and the goat’s curd from Neal Yard.

Ingredients:
Pasta dough:

• 600 gr good quality 5-6 duck eggs
• 10 ml Viola extra virgin olive oil
• Salt

• 100 gr goat's curd
• 1 large potato peeled and boiled
• 1 tbsp Viola extra virgin olive oil, chilled
• 1 tbsp chopped rosemary
• Salt
• Pepper

Method:
Start by making the dough.

1. Mix all ingredients in a food processor for approx. 5 minutes.
2. If the dough look to wet add a little bit more flour.
3. The dough should just fall off the sides of bowl and be a shape of a ball on the mixing paddle.
4. Take out and wrap the pasta dough in cling film. Place in fridge to rest for an hour.
5. Mix all the filling ingredients together with a wooden spoon and season to taste.
6. Make sure the mixture is smooth. Place in a fridge to cool down completely.
7. Roll out the pasta to lowest setting on pasta machine.
8. Cut out small discs two at a time.
9. Put 1 tsp of filling in middle of one disc brush with a little water around edges then place the other disc over making sure no air bubbles appear.
10. Put on a floured tray then when ready put back in fridge to cool down uncovered.
11. To finish cook in salted water for approximately 1 1/2 minutes.
12. Take out and drizzle a little more Viola extra virgin olive oil over the top. Serve at once.

SPADOLA FISH WITH OLIVES

Spatola is a Italian fish with white flesh. It is common in the region around Naples in southern Italy. This is a family recipe from Scarlett Vescovo who produces Oro Don Vincenzo extra virgin olive oil in Calabria. She uses the family oil to cook this unusual dish. Try the recipe with hake, cod or monkfish if you cannot get Spatola.

Ingredients:

• 4 sun-dried tomatoes
• 2 cloves garlic
• Extra virgin olive oil
• 500gr white fish
• 2 tablespoons tomato sauce
• A little white wine
• Half a cup of black olives, chopped
• A little fresh fennel herb, chopped

Method:

1. Put the dry tomatoes to soak in warm water for 30 minutes.
2. Heat the two cloves of garlic in the olive oil.
3. Add Spadola and let it simmer for a few minutes.
4. Pour on a quarter glass of wine and turn up the heat to reduce the alcohol.
5. Reduce the heat again and add the tomato sauce and allow to cook for another five minutes.
6. In another pan, fry the black olives together with the tomatoes.
7. When this mixture is crisp, sprinkle over the fish with a little chopped fennel.
8. Serve at once.

ARTICHOKES BARIGOULE WITH LEMON AIOLI

Make the most of the artichoke season with this lovely recipe from California. It comes from the chefs at Kendal Jackson winery in Alexander Valley, North Sonoma and uses the winery’s own olive oil.

Ingredients:

• 1 cup Californian extra virgin olive oil
• 1 carrot, diced
• 1 small yellow onion, diced
• 4 garlic cloves
• 1 bottle Kendall-Jackson Chardonnay
• 1 bay leaf
• 1 tbsp. salt
• 2 artichokes, trimmed of outer leafs and choke removed

Method:

1. Heat the olive oil in a large sauce pan and add the carrot, onion and whole garlic cloves.
2. Cook until slightly caramelized, approximately 5 minutes. Add the wine, bay leaf, salt and 1 cup of water.
3. Bring the cooking liquid to a boil and then turn down to a simmer. Simmer for 8 minutes and then add the artichokes.
4. Cook until the hearts of the artichokes are tender, approximately 30 to 40 minutes.
5. Cool the artichokes down in the cooking liquid.
6. Season with a pinch of salt and serve cold with a side of lemon aioli.

LEMON AIOLI

• 1 egg yolk
• 1 tbsp. fresh lemon juice
• ¼ tsp. lemon zest
• ½ tsp. Dijon mustard
• ½ cup vegetable oil
• ½ cup olive oil
• salt

Method:

1. In a medium bowl, whisk the egg yolk, lemon juice, lemon zest and Dijon mustard.
2. Begin whisking in the vegetable oil, a few drops at a time.
3. Once you have incorporated the first half of the vegetable oil, you can increase the amount of oil streamed in.
4. Add the olive oil in the same manner. Season with salt and reserve.

If you are interested in more recipes using extra virgin olive oil see “REMARKABLE RECIPES from the people who really know about extra virgin olive oil – the producers” at for Kindle and for iTunes.