NEWS

Oleifera are very proud to support VisitScotland and their promotion to offer a lucky winner and 4 companions the chance to WIN a luxurious 2 night stay at the 5 Star Dalkeith House in the Scottish Borders.

Enjoy lots of action with numerous activities to try, you'll also receive £150 towards your spending and travel.

Simply enter your details here 

Terms and conditons apply. See the website for full details.   

The Great Taste Awards is the most trusted and recognised food and drink awards! Last week we learnt that Oleifera had been awarded 2 Gold Stars. To set the scene, here are some more details of exactly what this means ...

For 2011, over 7400 products were judged over an intense two-month period. The Awards’ organiser, the Guild of Fine Food constantly refines the judging mechanics and this year was no exception. Before gold is awarded, a minimum of twelve experts, often 16 taste, discuss and agree. For two- or three-stars, up to 20 judges must unanimously agree an entry has achieved absolute perfection. Over 350 experts including key buyers, retailers, chefs and food writers blind tasted entries to ensure they are fairly and independently assessed. Every entry starts with 25 points and marks are deducted when faults are identified and constructive feedback offers suggestions to the producers how entries could be improved.

Of all the UK’s food award schemes, the GREAT TASTE AWARDS is the most important. Completely independent and uncompromisingly rigorous, it is trusted by retailers, buyers and consumers. GREAT TASTE is to speciality food and drink what MICHELIN is to fine dining.

Needless to say, here at Oleifera HQ, we are thrilled !!

Honey Glazed Kohlrabi, Apple & Walnut Salad with Mustard Seed Dressing

Serves 4 

For the Salad

500g kohlrabi, peeled and cut into 2cm cubes

2 tbsp rapeseed oil

1 tbsp runny honey

50g walnut halves

1 red eating apple

1 lemon, juiced

2 large handfuls rocket

For the Dressing

1 tbsp wholegrain mustard

1 tsp Dijon mustard

1 tbsp soft brown sugar

3 tbsp red wine vinegar

4 tbsp rapeseed oil

1 tbsp parsley, finely chopped

Preheat the oven to 190c / 375f / Gas Mark 5. Place the kohlrabi in a roasting tin with the oil and honey, season with salt & black pepper & toss all the ingredients together. Cook in the preheated oven for 15 - 20 minutes, then add the walnuts and cook for a further 5 minutes. Meanwhile core and slice the apple, squeeze over a little lemon juice to prevent browning, and set aside. Wash the rocket & drain well.

For the dressing, combine all the ingredients in a bowl and whisk together well. Pile the rocket, apple, kohlrabi and walnuts on 4 plates and drizzle with the dressing.

Woop Woop! Get the champagne out! After a lot of hard work and effort, we've recently received notification that we are now BRC 'A grade' accredited.

 .... Needless to say, we are thrilled to have achieved this standard. Currently we are the only cold pressed rapeseed oil producer able to offer this level of commitment to quality and service. 

Check out our Oleifera Spring time Easter muffin recipe and create your very own delicious treats!

Makes 12 (Approx)

2 Eggs
250ml milk
125ml Oleifera rapeseed oil
200g unrefined sugar
2tsp vanilla extract
4 tsp baking powder
1tsps bicarbonate of soda
400g plain flour
100g white chocolate chips
100g plain chocolate chips

Preheat the oven to 200°C

Method:

Place the eggs, milk, oil, sugar and vanilla extract in a large mixing bowl and beat together. Sieve in the baking powder, bicarbonate of soda and flour into the oil mixture. Add the chocolate chips and mix until blended.

Line a muffin tray with muffin cases and fill each case to just below the top with the muffin mixture. Place in the oven for 20 minutes or until firm to the touch.

Once cool, decorate with chocolate icing and more chocolate chips. For Easter muffins decorate with mini eggs.

Some months ago we were asked if we could supply some bottles of our fabulous oil for a forthcoming Television programme called Cookery School. The daily cookery competition turns ordinary cooks into great chefs, as Michelin-starred Richard Corrigan and cookery mentor Gizzi Erskine reveal the secrets of the pros. 

Britain has lost the art of cooking - Cookery School is going to change that. In this daily cookery competition, Richard Corrigan and Gizzi Erskine teach people from basic to advanced levels - the secrets of great cooking. From soufflés to sauces, spatchcocking to spun sugar, every 'cheffy' secret is revealed as, each week, six home-cooks from around the country are pushed to make the perfect dish while battling to win a place in the finals. The pupils have to master three mouth-watering recipes. Those who don't make the grade are sent home.

Now showing weekdays at 14:05 why not tune in and see if you can spot the Oleifera bottles!

Click here to find out more