cooking with oil


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Use a good all round Olive Oil. This refined oil is more suitable than extra virgin olive oil, because low to medium heat cooking is required. Click here for more info on oil type


  1. Heat the oven to 180C/350F.
  2. Tear the ciabatta into rough 3cm pieces and place in a bowl. 
  3. Place the tomatoes in the bowl and lightly drizzle everything in extra virgin olive oil so the bread soaks up the tomato and oil flavours, before seasoning with salt and pepper.
  4. Lay the red onion onto a baking tray, coat with standard olive oil and roast for 15 minutes.
  5. In a pestle and mortar bash the fresh basil and garlic cloves together and then stir in 4 tablespoons of extra virgin olive oil and a splash of red wine vinegar.
  6. Rinse the capers, squeezing out any excess liquid and add to a bowl along with the red peppers.
  7. Remove the caramelized onions from the oven add to the bowl.
  8. Toss the bread, tomatoes, onions and capers together with your hands, then stir in the homemade extra virgin garlic and basil oil. 
  9. Taste and add a little more salt and pepper if required to taste.
  10. Stir together and serve. 
  11. Delicious with barbecued meats or roast chicken.