You may have read that I recently visited Cobram Estate’s olive groves and production facilities. What I did get out of it, apart from a lot of knowledge about how olive oil is made, is an insatiable love and appreciation for using extra virgin olive oil. I always had used it but had no idea about the health properties of extra virgin olive oil and how many of the oils we were getting were in fact rancid or sub standard or simply not extra virgin.
Cobram Estate is an award winning extra virgin olive oil maker. They harvest their olive oil within an incredible eight hours of the olives being picked. Thanks to the kind folk at Cobram Estate, 10 lucky Not Quite Nigella readers will win a pack of Cobram Estate’s Olive Oil including:
1x 375ml Manzanillo Olive Oil from the Premium corked series
1x 250ml Chilli Blast (to add flavour to Asian dishes)
1x 250ml Garlic Crush (drizzled over pizza, to flavour a roast)
1x 250ml Lemon Twist (which can be used in baking sweets)
All you have to do is tell me which olive oil of the above you would use first and the dish you would use it in. Who knows, you could give someone else a great idea to use it or get a great idea yourself! Simply add your answer as a comment to the story. The competition ends at Midnight AEST 5th of September, 2010. You can enter this once daily.
***The lucky winners are:
Leah T.
Cristina A.
Charis L.
Di C.
Diane M.
Rebecca W.
Monique W.
Olivia L.
Sian G.
Jay
Best of luck!
Love,
Lorraine
xxx
If you enjoyed this post, why not share it with your friends?
What is NQN up to now? 
NQN on Facebook
RSS
217 Comments | Add your own
The first oil I’d use is the Garlic crush
and I don’t think I could go past having it with fresh crusty bread.
So simple, but so delicious!
Mmmm that lemon twist for use in sweets sounds yummy. It might be nice to add to a white choc and macadamia cookie recipe I have which uses olive oil. Or perhaps a batch of raspberry and white choc muffins. But I would probably end up using the garlic one first as it’s such a good easy to use idea to perk up dinner.
I love love love their garlic oil. I use it drizzled on toasted slices of sourdough topped with bruschetta- perfect.
I would go for the Lemon Twist first. It would go into my lentil & smoked trout salad with lemon oil. Delicious!
The Cobram extra virgin olive oil with a twist of Lemon is brilliant when used with pasta – I used it when I cook chicken & mushroom pasta, with a wine reduction. So delicious.
You are so true – olive oil has wonderful health benefits! It also helps the gut and helps the body deal with tummy issues.
Thank you for sharing. Im glad somebody loves Cobram Olive Oils as much as I do!
oooh definitely the chilli blast! Tossed tthrough a fiery spaghetti!!!
Hi Lorraine,
I’ll use the Manzanillo Olive Oil first to create a rich dressing (with hint of fresh herbs) for my traditional Chinese cold dish, served with fresh jelly fish salad, marinated beancurd, baby octopus, roast duck and poached chicken (with wine and seasoned ginger). My family would traditionally use loads of sesame oil for the dressing but I find that the taste can be too overpowering at times for the cold dish. The Manzanillo Olive Oil would really help in this case in accentuating the taste and texture. A bit of Garlic Crush would marinate well with the roast duck while the Chilli Blast would add a tinge of spiciness to the sauces on the side, making the traditional dish complete – a blend of flavours of East meets West!
Cheers,
Monique
I’d use the Lemon twist – not for baking sweets but in a dish we have made in our family for years: Lemon and rosemary chicken! It’s an Italian style dish where you flour then sear chicken breasts in a heavy pan with lemon zest and rosemary, then add chicken stock, lemon juice and a little white wine, cover on a low simmer and cook until the sauce is reduced and the chicken done. So easy but it never fails to impress! I think the lemon oil would add a great lemony depth to the dish!
I would use the Lemon Twist oil in a Rick Stein olive oil polenta cake. The touch of lemon would be divine! You can also add a splash of olive oil to cream when whipping to add a subtle flavour…. but don’t use the garlic oil!
Yummy!
now, i have read about flavoured oils when perusing nigella express. i would snatch up the garlic oil for drizzling over grilled meats, sauteed vegetables, anything in the fridge!
Cobram Estate’s oils are superb! I would use some Garlic Crush with haloumi, tomatoes and basil (bring on summer!)
Hi Lorraine,
I’ll use the Lemon Twist for my Sweet Fried Tofu. It’s a dish that I learnt from my Malaysian friends who are into fusion cuisine which is quite interesting. The tofu is deep fried (crunchy on the outside while soft on the inside) served with sweet ginger sauce and orange and lime zest. As you pop the tofu into the mouth, you’ll feel the loveliest clash of flavours and textures you can imagine. The Lemon Twist would go well with this dish and if this fusion goes well, I’ll be renaming this dish to Sweet Fried Tofu with Lemony Twist!
Best wishes,
)
Olivia (fan of everything Olive
I would love to try the Lemon Twist in a Citrus Olive Oil Cake.
I’d add Chilli Blast to everything possible – but particularly to my prawn marinade mix prior to BBQ-ing my prawns. YUM!
Oils are the blood of life
No meal is complete with out oils
As a motor vehicle needs oil, so does the human (motor)body
Hi, I already use Cobram extra virgin olive oil (the fruity flavour) in my dishes. I would use the Chilli blast as a finishing touch to spanish garlic prawns for that extra spicy hit! Thanks for a great competition.
Take some baking paper, handful of green prawns, drizzle of Cobram Estate Chilli Blast Oil, garlic cloves, lemon zest, parsley and wrap to make a little bag. Hey presto Pasta Cartoccio.
I appreciate good olive oil as my parents used to own olives groves in southern Italy but when we came to Australia they were left to other family.
I’d use Cobram Estate Manzanillo Olive Oil with Murray River salt flakes rubbed on freshly caught whole bream on the barbeque.
I would be using the original one first, with a nice aged balsamic and dipping sourdough into them!
I often make pizzas when the family all come to visit. I would love to try the Garlic Crush on these. Another welcome addition to individualize the pizzas.
1x 250ml Chilli Blast would be the first one ill be nom-ing…. i love my chilli and spicy food so a dash of this oil in my favourite spicy ginger and garlic chicken pot would be absolutely gorgeous…. xD nomnomnom
hey NQN, nice prizes~
mm id use the Lemon Twist in my current obsession of angel cakes… any tangy taste to a soft egg white cake is always nice… possibly add in some lemon rind too… mmm
There’s a Catalan dish, pan con tomate, where they smear/rub a tomato on a baguette, sprinkle some salt and drizzle with olive oil. All the olive oils would be perfect for that! I’d probably use the Manzanillo first.
p.s. I read your blog before I read the news each morning LOL! Obsessed!
Make a chicken tagine using Manzmillo oil from Cobrham’s Estate. Put a tablspoon of Cobrahams Olive Oil into a heated tagine on the stove. Add 1 to 3 chopped garlic cloves (depending on your taste) and half a cup of chopped onions. Stir for a minute or two until just glossy – not burnt. Add chicken, chopped sticks of carrots, suchinni and small florets of broccoli. Sprinkle sea salt, mixed ground peppers on top and handful of chopped corriander. Pour small cup of wine over and a spoonful of Cobrhams Olive Oil. Pop on Tagine top and cook on stove for 30 minutes or so. Serve with jacket potatoes or rice. Yummy.
Some of the health benefits of following a Mediaterranean style diet have be attributed to the benefits of Olive Oil and more especially Extra Virgin Olive Oil.Australian producers are fast gaining an international reputation for the quality of olive they produce.We are so fortunte to have this amazing resource right here on our doorstep! The flavoured or infused oils add flavour to cooking , may also be simply drizzled over salads or placed in a small bowls for dunking small piece of bread in.
I would use the Chili variety of the oil to caramelise onions (so you get that lovely hit of heat) and then use those (and the oil,of course) as the base for make my regular Napoli sauce for pasta. I love a traditional tomato italian sauce complete with a tiny “kick” to it.
Liz
I would use the lemon oil. There is a lovely, light and fluffy, greek cake that I love to make using olive oil. You also add lots of lemon zest. Then it s soaked in a lemony syrup. The lemon oil would be perfect.
I’d use the Chilli Blast first…I would make a prawn salad and incorporate avocado and mango, I’d garnish it with coriander then drizzle Chilli Blast over the top.
Garlic Crush. With fresh sourdough and dukka. mmmmmm
i’d definitely be using the Garlic Crush over some home cooked Jamie Oliver pizzas with plenty of spicy pepperoni and extra oven roasted garlic and chilli mmmmmmmm
We have started a friday night tradition of homemade pizzas; our favourite pizza topping at the moment is proscuitto, fetta, rocket and EV olive oil. YUM! So I would first use the garlic crush oil. That would make this pizza absolutely incredible!
What could be better than Cobram garlic crush olive oil on a pizza topped with buffalo milk mozzarella cheese and fresh tomatoes. Just drizzle on top with some freshly ground black pepper.
i would use the lemon twist olive oil to drizzle over braised baby octopus, accompanied by a fresh greek sald tossed with mazanillo olive oil – bring on the warmer weather
A Pasta Carbonara is not complete without lashings of garlic (and is not a carbonara if it has any cream).
The Cobram Estate Garlic Crush would be perfect to add an extra bit of zip from the garlic and a luscious mouthfeel from the beautiful EVOO.
I would use the lemon twist oil in my homemade pistachio baklava to give them an added Citrus zing!
I would use the Cobram Estate Garlic Crush to baste my leg of lamb with some Rosemary and additional crushed garlic for an aromatic Sunday roast! Yummy!
Greets, your column is fab. I love it; not in the least mundane like so many cookily ones and full of fascinating tid-bits.
For about two and a half years I tried to convince my partner (in vain!) to cook with olive oil ~ he’s a fantastic cook ~ but to no avail. One day he saw a documentary on it’s health benefits and decided it would become a dietary intake requirement!
Now he goes through it like kids go through cordial and he’s so particular about using the right flavour, style, origin of olive oil for every little thing – it drives me just beresque in the supermarket! So – it is for him that I am entering this recipe (he loves) in the hope that maybe I will have a little peace for – oh – a week or two!!?
It’s simple (like all my cooking hehe!) quick and tasy; the Lemon Twist would make a delicious addition in lieu of regular olive oil.
Lay fresh John Dory Whiting Fillets (or white fish of choice ~ but not a strong flavoured fish as this is meant to be a delicate appetiser) over a layer of bay
leaves in foil (spread out enough foil to make a sealed envelope later). Sprinkle fish with dried thyme, white pepper & sea salt. Moisten dry ingredients with a good squeeze of fresh lemon. Top fish with parsely, trickle olive oil (Lemon Twist here!) over all. Fold foil over fish and seal all edges. Place in moderate oven for 35-40 mins.
Prepare a bed of shredded lettuce, dressed with a cap of white vinegar, light sprinkle of white pepper and sprinkle teaspoon of white sugar.
To Serve: Lay fish on shredded lettuce bed, dress with sea salt crystals and squeeze of fresh lemon.
Splendiferously delicious lunch or appetiser! Fish
segments scooped onto cracked pepper water crackers makes for a delicious snack (with a nice glass of Sauvignon, of course!)
Cheers Lorraine
Recipe of Chelsey London, 2010.
Chilli Blast over some stir-fried beef and noodles – This ‘Thai’ed and tested dish always screams perfection!
So this is the olive oil surprise, and what a brilliant one it is!
I would use a combination of the Chilli Blast and Lemon Twist in one of my favourite dishes that Soy created- a lemon, chilli and fish pasta. It’s delicate yet very flavourful, and I think the flavoured oils would add an extra depth of flavour. Mmmmm I’m getting hungry just thinking about it!
the Garlic Crush will always get a ‘Pizza’ my cooking action!
I would use the chilli blast on my favourite dish: angel hair pasta with tuna sashimi. Lots of garlic, lemon, rocket and chilli oil drizzles over slightly seared tuna sashimi. Yum!
Garlic crush. It has everything going for it. Drizzle over fresh cooked pasta and you have aglio and olio. Then there is pizza, bruschetta, grilled polenta. The list goes on.
The Garlic crush, drizzled over some sourdough flat bread, with a little labneh dolloped on and fresh tomato. Deeelish!
I think my favourite would be Chilli Blast and I would use it in practically every savoury dish that I make…seeing it combines my two favourite must haves….olive oil and chilli
I’ll try the chilli one first to perhaps do a chicken warm salad.
Manzanillo Olive Oil to instill a gentle flavour in my salad to prepare the way for the other tantalising flavours to follow
I would use the Chilli Blast oil in my authentic Spanish paella!
Thank you for a great competition!
I’d like to try the lemon oil into my ‘Feta, rosemary and green olive muffins’.
I’d use the manzanillo premium in a caprese salad.
I would use the Garlic Crush to pan fry some prawns with some fresh cherry tomatoes and olives, then toss with fettuccine, stir through fresh basil and sprinkle with shaved Parmesan.
I would use Manzanillo Olive Oil in a dish.
Instead of food, I put my feet in and give a good swish.
Have a shower and have feet soft enough to kiss.
The manzanillo drizzled over pasta with crushed grape tomatoes, basil, olives and garlic. Simple and delicious!
I’d pick 1x 375ml Manzanillo Olive Oil from the Premium corked series then filled a glass jar with the olive oil, crushed garlic cloves, peppercorn, rosemary, salt and cubes of feta cheese. Store it for a while so the flavours are absorbed and then enjoy with toasted sourdough or lavosh.
I’d use the garlic oil to make my favourite onion and goats cheese tart. Yum!
It might sound odd, but I have a great recipe for a dark chocolate and olive oil mousse. I’d use the Lemon Twist in that, and then serve it with a curl of candied lemon peel. Delicious!
I would simply use the Manzanillo Olive Oil in all of my Lebanese favourites. From Kibbee to Tabouli, Hommous to Baba Ghanouj. Lebanese cuisine demands a great olive oil in almost every dish and I think Cobram would easily do it justice! Sahten! x
I’d go for the chili blast, drizzled on cooked carrots with a teaspoonful of honey and a teaspoonful of curry powder. Then stir all through and heat again before serving.
Oooh! I would use the garlic olive oil to fry my bread in for bruschetta. YUM!
Chilli blast!
Hubby and I are torturing ourselves with a detox and this is just what I need to add some flavour and interest to our rather bland meals.
Chilli Blast would be out first – the chinese cabbages are almost ready to be harvested from my patch at the Jingli Organic Community garden. Asian salad is a happening thing….bring on cobram’s!
I love lemon and lamb so i would drizzle it over roasted lamb shanks!
I would definitely use the Lemon Twist drizzled over steaming creamy mash potatoes to serve with my scrumptious tangy lamb shanks, perfect for the cold nights we are currently experiencing here!
The flavored oils sound delicious! I bet they’re a great way to enhance just about any dish!
Ooh so many possibilities! I think first up i’d use the garlic oil with fresh marinara mix, a little fresh lemon juice & cream, tossed through linguine.
The lemon oil has really piqued my interest though, especially in desserts
Oh, what a great prize! The oil I’d use first would be the lemon twist, I’s make a lemon syrup cake – yum!
Oooh, I love your competitions Lorraine
I’m a dessert first gal, so I’d use the lemon one to make an olive oil cake, probably with pine nuts too.
Yum!
I’d have to go for the lemon twist, drizzled over the top of freshly made hummus, still warm from the just cooked chickpeas.
Delicious. I’m going to have to buy some tomorrow as I’m making hummus anyway so will have to try it out!
I’d use the Lemon Twist in a scrumptious lemon meringue pie, just to add that little extra splice to it!
Hmm, what a delicious offering… I never win any of your contests, but if I could win this one, I would like to start with the garlic oil, and cook a Georgian style flat poussin, with loads of butter and coriander added, with a lovely crunchy golden skin and tender flesh. YUM. Now i want to go eat something…! Your fault! hehe
As much as i love simplicity, I am sometimes tempted to challenge myself and do something special or difficult:))) I would use the Chili Blast oil to make olive oil pearls… These little gems are sooo difficult to make, yet so tempting! I would also use the Lemon Twist one to try to recreate Pierre Hermee’s olive oil macaroons… We visited his shop in Paris two weeks ago and i cant this amazing taste of olive oil and vanilla:)))
‘Lemon Twist’ olive oil ice cream. Then I would sandwich the heavenly creamy sweetness between pieces of shortbread biscuit. I’m 6 months pregnant and at the moment everything tastes better in a sandwich!
Hi Nigella, I love your website. You have so much great content on your site, I especially like the tutorials you did on fondant on cupcakes, the Alice In Wonderland ones. I’ve told my husband I want to be a full time blogger like you; but he is skeptical… lol.
Touch choice between the Lemon Twist on my chicken and orange salad or the Chilli Blast to save time in my crispy calamari with rosemary and chilli oil. Latter would also be good for chilli chocolate brownies.
Mnnn I can taste it now….freshly picked from the farmer, freshly baked in foil, skin rubbed off…beetroot – ruby red jewels freshly peeled and served hot drizzled with lemon flavoured olive oil..in fact I’m going to bake it right now….thanks NQN – love your musings.
The lemon oil over a slow roasted leg of lamb with the garlic in garlic crushed potatoes to accompany ….
Now that you’ve planted the idea in my head, my mouth is watering to try Garlic Crush olive oil drizzled over a fresh magherita pizza!
I just want to say Good Luck everyone
I’ve loved reading all the comments almost as much as your post. Olive Oil has been a big deal in my cheffing career and over the last couple of years I’ve seen some amazing infusions used.
Great giveaway NQN
The Lemon twist oil used in a lemon and rhubarb tea/ desert cake would be perfect.
I’d use the Chilli oil to make a tapas feast and put it in everything!
An Italian at heart, I couldn’t go past the garlic crush olive oil! I’d use it to make a simple garlic, herb and olive oil pasta finished with a good sprinkling of shaved parmesan… Yum!!
Oooh I’d use the garlic oil on a potato & rosemary pizza. Yum!
Hi, I would use the chilli blast oil in our yummy szechwan chicken & eggplant recipe … Mmm yum!
I’d use the lemon twist or garlic or both in a pasta sauce. Cook onions, garlic in the oil, add diced tomatoes, peas, vegemite. Cook for 5min. Pour over cooked, drained pasta. Top with fetta, basil leaves. I use garlic and garlic oil in the recipe and lemon might give it a new twist!
Easy – lemon-twist. I’d use it in my lemony squash and goats cheese quinoa, which is the dish I’m currently obsessed with and have made about a dozen times in the last month.
You would know Lorraine, that you can’t go past the flavour that a good quality olive oil such as Cobram’s imparts on just about any food, be it sweet or savoury. Everyone’s recipes and ideas are too good but if you want to completely reap the benefits of olive oil, just have a tablespoon every morning and you’ll soon see the benefits on skin, hair and nails.
I would certainly be eager to try the Manzill0 Olive oil from the premium corked series in a wonderful homemade greek salad!
nothing make a greek salad sing with flavour like a dressing created from premium ingredients,
Please pick me!! One of my greatest pleasures in this world is creating amazing food and thanks to your website, some of the best recipes ever
I’d use the Lemon Twist oil to drizzle over some fillet, flat fish, just touched with some salt, pepper and some sprigs of herbs. All wrapped up in foil and left to cook on a grill/ pan for few minutes to cook in its own juices. YUM!
The extra virgin, and I would use it with some balsamic Vinegar, herbs and a crusty baguette! Dip away
Use Manzanillo olive oil in your favourite scrambled egg recipe and don’t forget the same oil in home-made bread for the toast. Yum!
Lemon twist drizzled over salad greens, smoked salmon and avocado. Mmm summer…
Chili blast would be a great substitute for the orange olive cake I make the other week. Mmmmm
oh the lemon twist would be owesome … can try it in my lemon and lime citrus loaf…..and im sure it would be far more healthy for my waistline than the butter in the recipe …. fun to try anyway
Inspired by your recent Buzo Trattoria post, I attempted to make vincigrassi on the weekend. It was wonderful! And I imagine it woud be even better with some Garlic Crush olive oil drizzled over the top just before delivery to the oven. As olive oil is my favourite ingredient I have much enjoyed reading everyone’s suggestions!
I would like try a splash of Chilli Blast & a dash of garlic crush in a Asian Style prawn salad served with crispy noodles.
A perfect roast chicken, drizzled with the lemon twist olive oil… the oil and the chicken juice meld together to get a wonderful sauce, goes perfectly with a rocket, parmasan and pine nut salad. It’s 8am and I’m salivating…
The Garlic Crush sounds positively mouth-watering. I would use it first in making BRUSCHETTA. Mmmm!Mmmm!
definitely chili blast, i think it would be perfect for a spicy noodle dish or even pasta.
cannot wait to taste the different flavours of olive oil sounds delicious and australian made, you cannot go wrong.
I would definitely choose the Manzanillo Olive Oil because the manzanillo olive trees we planted are a loooooooooooooong way from producing oil (the sheep ate them). I would have it with some crusty bread from our local french baker and some dukkah.
Definitely the Garlic Crush – I think it’d be a perfect base for a veggie stir fry or to cover a roast. Mmm…
I would use the lemon twist first – in a lemon and zucchini spaghetti dish. yum!
Manzanillo Olive Oil from the Premium corked series, for dipping with my home made sourdough and pistachio dukkah.
I’d use the Lemon Twist oil to make crispy potatoes! First, I par-boil the potatoes, then drain, cool and cut into rough chunks. Then I season with salt flakes and cracked black pepper and would fry them in Lemon Twist oil until they are golden, crunchy and delicious!
I would use the Manzanillo Olive Oil to dress my heirloom tomato salad, perfection.
I’d use the chili blast. I love everything chili. yum yum yum!
Mmmm… Garlic Crush Cobram Estate Olive oil for sauteeing Mediterranean vegetables for my vegetable lasagne. BELLISSIMO!
I would use the garlic crush. I have a hankering to make some lebanese style pizzas.
In my morning omellette, id use Chili Blast,
to help me wake up fast!
Ceyenne powder – a thing of the past,
replaced with oil – what a contrast!
I think the Lemon Twist Olive Oil would bring a zing to my Portugese Orange and Olive Oil Cake.
the first one i’d use would be the lemon twist. i’m going through a bit of a macaron making phase at the moment, so i’d like to try and make a macaron with a lemony olive oil ganache (sort of inspired by the olive oil macarons from pierre herme). i think the lemon oil would also be great in savoury foods aswell.
I would use the garlic one first on toasted ciabatta with some chopped up super fresh tomatoes and basil.
I’d use the Lemon Twist olive oil to flavour my homemade mayonnaise, then pour it on something I didn’t have to heat up or cook so I don’t destroy all the nutrients in the oil, a fresh crisp salad would be perfect… now I’m drooling!
No better way to show off fresh manzanillo oil than spaghetti aglio, olio, peperoncino… my favourite winter comfort food. And if your pantry was (for some inexplicable reason) missing chilli or garlic, you’d be set with the infused oils.
I’d use the Chili one with some scallops. Seared and then lemon juice. Paired with some quality pasta and a spinach salad (salad will use a citrus olive oil and balsamic)
I’d use the Garlic Crush on some warm, grilled crusty bread as a side to a main meal. Nothing beats a simple bread with a special oil drizzled over the top!
Garlic Crush – drizzled all over my salmon & rockett salad!
Lemon twist – to put a little zing into sesame prawn toasts!
Chilli Blast, to spice up the herb & tomato filling I swirl through my home made loaves of bread.
I would use the garlic crush to add a little zing to my bok choy stir fry.
I’d love to add Lemon Twist to my baclava dish, it would give a subtle tang through the rich sticky syrup and make it even more decadent and delicious!
The garlic crush would be perfect to drizzle over a simple pasta with broccoli to give it some oomph….
My boy makes the most amazing pizza’s so we’d be using the garlic crush on whichever weird and wonderful combination he comes up with
I’d use the Lemon Twist oil when making sweet crepes with a fruit filling, dusted with icing sugar, with whipped cream. YUM!
I would use the garlic crush oil to slowly roast beautiful ripe roma tomatoes, sprinkled with pink salt and black pepper and crumbled fresh thyme leaves for about 4 hours mmm delicious
I’d use the Garlic Crush oil to drizzle over Pasta Carbonara.
I’d try garlic crush oil drizzled over a pasta with yummy pesto…Mmm
Chilli blast on my special prawn and chilli pasta… with a pinch of lemon juice.
I’ve just received a new Thai cookbook for my birthday so I would definitely try the Chilli blast to bring some heat into my chilli chicken noddles.
I’d try the garlic crush oil first. I would drizzle it on homemade pizza!
I’d add Chilli Blast oil to a beef stir fry to give it an extra zing!
OOh, I’d definitely have to use the 1x 250ml Garlic Crush and drizzle that over a lovely roast of beef – yum!
Lemon Twist oil I think would be delicious drizzled over an oven baked fish!!
Garlic Crush sounds divine! I’d try it over kebabs on the bbq!
Garlic Crush over homemade pepperoni pizza. Yum!
I’m not commenting to win, because I’ve already won your lovely gluten free bread mix giveaway. But I just wanted to say I love good quality olive oil. I’m already a big fan of the chilli oil, so I would go for the garlic one. I often make pizza from scratch (how much lovelier is it than takeaway, even without a wood-fired oven), and I think a little garlic-infused oil would go down well, even with the kids.
Garlic Crush on roast would be delicious
I’d first use the Garlic Crush on Roast beef with potatoes, carrots and pumpkin.
Another great comp Loraine, Thanks for being so generous!
I would have to try the lemon twist I think…
for my basa en pappiot or maybe just on spaghetti with parmasan(nice & simple). Then again I could always make some lemon & dill pikelets to serve with smoked salmon…..
Oh no I’m hungry now lol, off for breakie I go.
I would probably try both Garlic Crush and Chilli Blast.It will definitely be a superb combination in making a Squid Pasta. At first, I will cooked/ sweat my chopped garlic and chillies with the two oil. Followed by the baby squid (cleaned and scored), little bit on high heat and then add the cherry tomatoes.Tossed with cooked linguine then season with salt and pepper. I guess that will be great.omy it makes me hungry^_^
Another great comp thanx Lorraine.
All got the dreaded cold here, so i will have to go with garlic crush. Garlic crush on roast leg lamb sounds delish now if only i could get a chef.
Cobram Estate make the best olive oil and the best part is there AUSTRALIAN.
CU Soon.
Hmmm… Chili blast!! I just made an awesome pasta dish that would have benefitted from the Chilli Blast (and how can I resist Chilli since this is the name of one of my doggies??). I’d sautee the red onion and garlic in the chilli oil ’til transparent, then add the anchovies, then add the cauliflower and a little butter and caramelize, add some lemon rind, lemon juice, cooked chicken, parsley and japanese mustard greens. Add cooked pasta and season – ad a little more chilli if needed. Top with Parmesan
I LOVE garlic, in anything savoury I cook (and I’ve been tempted to try it in some sweets too!), so I’d definitely grab the Garlic Crush olive oil first. I’d keep it simple, so I can taste the oil, just making a quick dressing with the oil, balsamic vinegar and some dijon mustard. Then I’d make a salad with mignonette lettuce and rocket from my balcony garden, perhaps with some red onion, carrot and olives, yum!
Oh the Garlic crush on roast lamb for sure *drool*
Using the Lemon Twist in a Sweet and Sour Stir Fry would be quite good!
I’d love to try the Lemon Twist Oil. before i’ve even used it it sounds divine! over a bbq’d fish would be delicious!
Garlic Crush drizzled over bbq prawns!! yummo!!
I’d love to use the garlic crush oil drizzled over pizza!Mmmm!!
I think some Lemon Twist in my zucchini cake would be delish.
Garlic Crush oil for Roast Beef and vegies
)
Veal schnitzel with the lemon twist, then there would be no need to rush out and get fresh lemons, which I always have to do
Lemon twist goes well with fresh pasta and prawns – ah delicious
GARLIC CRUSH OVER PASTA – YUM!
I’d love to try lemon twist over prawns
I LOVE gourmet Olive Oils and trying out different varieties! I’d try the Garlic Crush oil over Pasta Carbonara.
I’d love to try chilli blast…just a dash of it in a stirfry!
I’d drizzle the Manzanillo Olive Oil over a fresh Chicken Salad!
Lemon Twist!! I’d probably try it in a stirfry…
I would use the Garlic Crush first on my Bruscetta. Yummm!
I’d go with the Chilli Blast oil, drizzled over a mushroom and olive salad. Zingy!
chilli blast
Chilli prawns love it hot
I’d use the Chilli Blast oil in Beef in Black Bean Sauce.
Chilli Blast in Chilli Con Carne!MMm
Would love to try lemon twist oil over bbq’d prawns!
Gabriel Gate` is a big fan of Cobram Estate Olive oils and I particularly like his recipe for
‘Lemon & Herb Dressing’ using the ‘Lemon Twist’ which I will use with my Cobram Estate pack should I be lucky enough to win one.
This dressing is lovely with a salad to accompany roast turkey. Make the salad using mixed green
leaves, avocado, cooked green beans and walnuts.
· 1 tbsp red wine vinegar
· juice of 1/2 lemon
· salt and freshly ground black pepper
· 4 tbsp Cobram Estate Lemon Twist extra virgin olive oil
· 2 mint leaves, finely sliced
· 4 basil leaves, finely sliced
· 1/2 clove garlic, finely chopped
In a bowl mix red wine vinegar with lemon juice and a little salt and pepper. Then mix in the
Cobram Estate Lemon Twist extra virgin olive oil.
Just before dressing the salad, add the mint, basil and garlic.
Doesn’t it sound yummy and Healthy as well!!
I would definitely use the Garlic Crush on a yummy seafood pizza. Damn, I can smell it already.
Garlic Crush over Roast Lamb and vegies! Delicious!
I bought Cobram Estate EVOO after reading your story on them and I love it.
I’d use the Garlic Crush first because I LOVE garlic. I’d probably make a simple linguine with cherry tomatoes, fresh basil, lemon zest, Garlic Crush oil and maybe some shaved parmesan on top.
The Garlic one, I’m a huge fan of making my own pizzas and this would be the icing on the cake for a magical pizza.
would love to try the garlic crush drizzled over pizza!
I”d love lemon twist over bbq’d fish!
I would try the Lemon Twist oil to marinate some prawns or scallops, along with some fresh sage. After grilling, I would drizzle a bit more of the oil on them at serving.
I’d use Garlic Crush over crusty bread to give it extra flavour. YUM!
Would love to try the Manzanillo Olive oil in a basil pesto recipe :0
garlic crush would be great over pasta
Hi Lorraine,
I would use the Manzanillo Olive Oil with balsamic vinegar and S&P
for the dressing on my roquette, pear, walnut and parmesan salad. Done before, I know, but simple, simply divine and yummy and I just LOVE it!!
Kind regards, Lynette
Winter’s been particularly brutal of late. I’d use the olive oil in an avocado face mask to put some suppleness back into my skin, and to give some extra shine to my poor hair:
Mix two whole eggs with four tablespoons of olive oil. Smooth through hair. Wrap head with plastic wrap, and leave in for 10 minutes. Rinse well.
I’d love to try the garlic crush on bruschetta!
Garlic Crush drizzled over pasta – yum.
Here in the USA, if I can find the Cobram product line at all, it is a special treat. While I am fond of the flavored oils, my favorites are the unadorned ones. If only I possessed a bottle (ideally, a large one) of Cobram’s Manzanilla oil this very moment! Today in my corner of the world, my home-grown tomatoes are ripe, sweet and abundant, so I’d slice wedges from a few, with alternating lumps of fresh mozzarella, garnished with fragrant basil, coarsely crushed black pepper, then topped with a drizzle of a syrupy balsamic vinegar (I am also fond of Fig Vincotto from Italy) and a generous pool of my beloved Cobram Estate oil. A simple and healthy taste of summer that cannot be beaten.
would love to try the garlic crush on steak!
I’d love to try the Chilli Blast in a Hoi Sin Sauce Stir Fry.
Keep it simple – dip Turkish bread in Lemon Twist olive oil for a great afternoon treat when unexpected visitors pop in.
I’d like to use Garlic Crush in Ravioli Ricotta Carbonara.
Garlic crush over a roast would be divine!
The lemmon twist, perfect with my homemade pasta, fetta and pea dish…Yum
Wow, they all sound great but i would want to try the garlic crush. You could just drizzle that with a bowl of rice or some dipping bread and right there it would be a mouth-watering treat. But i would love to try it drizzled over a freshly grilled snapper. That would be awesome.
chilli blast would be great through a pasta!!
Lemon Twist – smothered over a whole Red Emperor – before baking it and adding a Nan Jim Asian dressing.
I’d live to try chilli blast in a chilli con carne.
lemon twist drizzled over a pesto pasta would be really nice i think!
I would use the lemon olive oil to make a lemon and mustard dressing for freshly picked greens from my garden.
I’d use Garlic Crush with Roast Chicken and vegies.
Lemon Twist.
It would be perfect to use in my Spanish Lemon Olive Oil cake. I usually use my own olive oil which I’ve infused with lemon rinds, but I’d love to try it with the Cobram Estate product.
The cake itself is very simple, the only difference is substituting olive oil for butter; eggs, vanilla, flour, baking powder, salt, sugar, lemon zest and juice. If I’m making it for an office morning tea, I’ll make a cake. Otherwise I love to make muffins, which make for a nice treat for any suprise guests that come over. Serve with fresh blueberries and a big dollop of full fat Greek Yogurt. Heaven!
I’d love to use garlic crush drizzled over bruscetta
I already use the lemon twist oil in a yummy pasta salad with cherry tomatoes, baby spinach, fetta and pinenuts. It adds a lovely zest to the dish.
I’d use Chilli Blast oil on a homemade Pepperoni Pizza, for extra spice!
My mum would definitely use the chilli one first. My mum makes the best fried rice cake (we are from a Shanghai background). My father and I always wished it would have a bit of a ‘kick’ to it. The chilli oil seems like the perfect choice!
I absolutely love the Cobram Estate Fresh and Fruity EVOO with the purple label (not shown here). But from the above, I’d have to toss some grilled haloumi slices in the Chilli Blast before adding to a salad of roquette, sourdough pieces, cherry tomatoes and mint, with a final drizzle of the Garlic Crush oil.
I’ll first use the Chilli Blast in my very own fresh vegetable stir-fry with chilli and garlic to give it that satisfying ‘kick’.
LEMON TWIST IN A PASTA WOULD GIVE IT A NICE TWIST
garlic crush over pizzzzzzza!! yummmmmmy!
Garlic Crush over the top of a Chicken Salad
the chilli blast with fresh sourdough bread ripped up into bits and just dipped in with a bit of aged balsamic on the side yummo!!
To make the best bruschetta – I’d use both the garlic crush & chilli blast combined with diced roma tomatoes, balsamic & plenty of basil.
Topped on sourdough with some crumbled fetta & grilled for 5 minutes. Gotta go – now I’m hungry!!
I would use the Garlic crush. Drizzle over prawns. Find a nice juicy steak and top with the prawns for a classic surf and turf
First I would create and emulsion from the Manzanillo Olive Oil,roasted red peppers and a little tomato paste to make an awesone pasta sauce to go over fettuccini or penne pasta. And to go along with the dish I would use the garlic crush oil with some minced basil to rub all over some fresh baked french bread. Carb central but the amazing olive oils make it all worth it.
Garlic Crush with fresh crusty bread. YUM!
i’d love lemon twist over prawns
Manzanillo Olive Oil would be most enjoyed in its simplest form drizzled over a summer bruschetta of roma tomatoes, toasted crunchy Italian bread & garden-fresh basil
i would use the chilli blast on my chilli chicken stir fry i love to spice it up in the kitchen
Garlic Crush…its soooo good for you, taste delicious and keeps the vampires away!
I know this sounds off the wall but I would use the Lemon twist over homemade vanilla bean icecream. Because the oil is cold pressed it starts to solidify over the icecream kind of like a chocolate dipped icecream cone. It has an awesome texture accompanied with the icecream and it gives a subtle fruity flavor from the olive oil itself. I also might try it over a raspberry sorbet.
My wife makes some amazing brownies with basil and uses a different kind of chili oil in place of butter. You wouldnt think chocolate chili and basil would go good together but I swear they are the best brownies I have ever had. I think this chili oil would be a great addition to her recipe. She loves finding new ingredients to add to her all time favorite recipes.
I’d love to use the chilli blast in a spicy wonton soup, the world’s best hangover cure!
The Chilli Blast would be my pick, in my mother in laws, amazing Caribbean jerk pork, with black beans and rice and steamed veggies.
Garlic Crush over pizza!!
Post a Comment