Mag Square

Thursday, June 19, 2008

the good oil....

At the Nicolas Olive Estate, Dimboola, the family follows methods with organically grown estate olives to produce a quality oil of the finest flavour and distinction. Knowing exactly when to pick ensures the best flavour possible. Every year nature adds her own touch. This year it is a marvellous hint of pepper.

George Nicolas shares his time honoured recipe for Bruschetta -


Crusty Italian Ciabatta
Nicolas Extra Virgin olive oil
Clove of garlic
Regianno parmiggiano
Baby rocquette

Lightly toast or grill bread, then rub
with a generous amount of garlic, drizzle
with Nicolas Extra Virgin olive oil ,
add baby rocquette and regianno parmiggianno

Browse through the range and purchase online.

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