Recipes from:
Moutere Grove

To celebrate the wonderful flavor of our oil, we typically enjoy our oil used plain and simply. Here are some of our favorite ideas:

• It is ideal on marinated tuna, roasted porcini mushrooms, mixed green salad, vegetable soups, shellfish entrée dishes, turbot al cartoccio and aged cheeses.
• Bruschetta: Toast crusty white bread under the grill or on the BBQ, either rub with the cut surface of a clove of garlic, or a cut ripe tomato, drizzle generously with Moutere Grove olive oil and sprinkle with sea salt to taste. Eat immediately.
• Cook pasta until 'al dente', drain and run cold water through briefly, then add fresh herbs and/or freshly crushed garlic, drizzle in Moutere Grove olive oil and stir into the pasta. Serve immediately with the sauce of your choice. Even enjoy it plain, or with a little grated Parmesan.
• Drizzle oil over salads instead of vinaigrette or mayonnaise.
• Use on baked potatoes in place of butter or sour cream.
• Drizzle over home-made soups
• Make a well in a serving of freshly mashed potatoes and pour in Moutere Grove.
• Cook vegetables such as carrots until cooked but still firm. Add freshly chopped parsley or herbs and dress lightly to glaze with Moutere Grove. The humble carrot excels in this one.
• Drizzle over fish or vegetable dishes immediately prior to serving.
• Table olives will be greatly improved by draining the brine, rinsing with fresh water and draining, then glazing with some Moutere Grove in a bowl. If preferred, throw in a sprinkling of freshly chopped herbs.
• Serve goat cheese or feta cheese dressed with Moutere Grove.
• The imagination is the limit to the possibilities!

New Recipe!

"I used Moutere Grove Olive Oil, the other night to grill Niman Ranch lamb chops., " says Liz Scott.

"I sprinkled fresh rosemary, a pinch of sea salt, and freshly ground Tellicherry Pepper onto the lambchobs and rubbed the herbs into the meat with a bit of Moutere Grove. Then marinated them for about an hour.

Then, I lightly coated the chops with more oil and seared them closed on both sides on the grill, before allowing them to cook.

The flavors were sealed in for the cooking, and then almost exploded with the addition of the oil I drizzled on just before serving.

I used a lovely New Zealand Pinot Noir (slightly cooled) with the chops."

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We have a dish we call "Moutere Grove Pasta", which we make fairly frequently. It involves pasta (we like the spiral ones with this), cubed feta cheese, black olives, lemon zest and juice, toasted seeds (usually pine nuts, pumpkin seeds, sesame seeds, sunflower seeds as they come to hand), freshly chopped broad leaf parsley and a little grated or crumbled Parmesan cheese.

The pasta is cooked al dente, drained, and immediately generously dressed with Moutere Grove Olive Oil. The other ingredients are added, well mixed and served immediately. A little of the Parmesan can be reserved to sprinkle over the pasta on the plate.

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Another great use of our oil that I was shown when I visitied Zingerman's in Ann Arbor, MI:

Some nice firm honey is put in the centre of a white plate. Moutere Grove Olive Oil is poured onto the plate around the honey, to form a lake around the 'island' of honey. Crumbled Reggiano cheese is then put in the oil.

Dip with crusty white bread, taking some oil, honey and cheese together. It really shows off the colour of the oil, and the tastes really work well together. A local chef here in NZ made this with sheep's cheese.  We liked the result!