Figtree Retreat Growers and Producers of Premium Organic
Table Olives, Tapenades and Preserves
Figtree Retreat Olive Recipe Ideas:

Hot Olives
Serves 4 - suggest you make it on the spot and let the sound of the sizzling Olives intrigue everyone!!

2 Cups / 500 ml Figtree Retreat Olives [preferably au-natural Manzanillas]..thoroughly rinsed and drained
3 Cloves of Garlic roughly chopped 1 Spanish Onion diced
100 ml Good XV Olive Oil..[Ellengrove, Gwydir , Bentivoglio]
50 ml Balsamic Vinecar 50 ml Brown Sugar
Sprinkle Smoked Paprika to finish

In a good old cast iron baking dish combine Olives, Garlic, Onion and Olive Oil ..wait till oven has reached 200 degrees Celcius - toss in and leave for 10 mins or you can hear them - pull out and toss in Sugar and Vinegar - and let them caramelise at high heat for 10 mins, tossing once or twice. Serve in individual bowls

Seared Trout Fillets with Tomato, Capsicum and Celery Salsa with a Tapenade Dressing
Serves 4

Dressing - 50 ml Figtree Garlic Olive Tapenade, 50 ml Good XV Olive Oil - Combine thoroughly
4 / 180 g Trout Fillets..[Marrangaroo]
Salsa - 1 Red Capsicum - diced
2 RIPE Tomato's - same with the seed's included
1 Bunch Contnental Parsley - finely chopped
1 Spanish Onion.. finely diced
2 Sticks Celery - You guessed it, finely diced

Sear Trout for 3 mins in Olive Oil either side.let rest. Combine all other ingredients and serve Trout on bed of Salsa - with Crème Fraiche and Lemon wedge to garnish and a dash of cracked Pepper

Ricotta and Almond Tartlets with a Fig and Olive Topping.
Makes 12 - Serve as a Dessert or on a bed of Rocket for an entrée

2 Sheets Shortcrust Pastry
750 g Fresh Paesanella Ricotta
200 g Figtree Fig and Olive Tapenade
200 g Flaked Almonds

Grease a 12 berth Muffin tray with Butter. Cut the pastry into discs to fit and blind bake in usual fashion. Put approx. 60g of the Ricotta into each Tartlet case and top with the Fig and Olive Tapenade and Almond flakes. Bake in a pre heated oven of 180 degrees Celsius for 10 minutes and Voila!

Antipasti
Arrange on your favourite platter to serve 6:

.Good mound of Mesclun Leaves in the center
.Caprese, Tomato, Bocconcini and Basil stacks
.12 Slices Prosciutto curled into ribbons
.1 Pack Figtree Retreat Rock Salt cured Olives
.12 Toasted slices of Ciabatta bread
.500 g Chargrilled Eggplant
.250 g Fresh Paesanella Pecorino cut into wedges
.500 g Drained Giardinera Vegetables
.250 g Cowra Chardonnay cured Ham shredded

Drizzle some good Organic XV Olive Oil over the platter Along with Cracked Pepper and fine slices of Parmesan.

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