Sicilian Olive & Green Chilli Tapanade

A bold blend of Sicilian green olives and green chilli, brought together with Fancy Farmer macadamia oil — spicy, salty goodness perfect for topping focaccia or serving alongside burrata.

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quick numbers

  • Serves: 10*
  • Prep time: 10 minutes

ingredients

  • 200grams pitted Sicilian olives
  • 1 sliced green chilli (option to remove seeds for less spice)
  • Zest & juice of 1 lemon
  • 1 clove of garlic
  • 1 handful of parsley
  • ½ cup of Fancy Farmer Macadamia Oil (plus extra for finishing drizzle)

method

  1. Simply blend all ingredients in a food processor until it is the desired consistency. Traditional Tapanade is chunky enough to hold together, but not a paste.
  2. Blend for longer if you like it less chunky and more smooth.

Perfect to top a focaccia or spooned over burrata.

When serving, top with an extra drizzle of Fancy Farmer and a sprinkle of sea salt

Fancy Farmer cold pressed macadamia oil 500ml front close up

Macadamia Oil Hommous

A creamy, nutrient-rich twist on the classic — this hummus is whipped with Fancy Farmer macadamia oil for a smooth, buttery finish that’s perfect for dipping, spreading, or spooning straight from the bowl.

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quick numbers

  • Serves: 6
  • Prep time: 15min

ingredients

  • 1 can (425 g) chickpeas, rinsed and drained
  • 60ml lemon juice
  • 1 medium clove garlic
  • ½ tsp sea salt, to taste
  • 120g tahini
  • 30 to 60ml water
  • ½ tsp ground cumin
  • 1 tsp tarragon
  • 60ml macadamia oil

method

  1. In a food processor or blender, combine the chickpeas, lemon juice, garlic, and sea salt. Process until the garlic is finely chopped and the mixture is well combined.
  2. Add the tahini and blend until smooth and creamy.
  3. With the food processor running, drizzle in 30 ml of water. Continue blending until smooth, adding more water if needed to reach a creamy consistency.
  4. Add the ground cumin, and tarragon. Blend again for about 1-2 minutes, drizzling in the macadamia oil until everything is well incorporated and the hummus is creamy.
  5. Transfer the hummus to a serving bowl, garnish with extra tarragon if desired, and serve. Leftovers can be stored in the fridge for up to a week.

Trio of Hommous Toppers

Kick your hummus up a notch with this flavour-packed trio of toppings: sweet caramelised onion with hot honey, zesty sundried tomato and preserved lemon, and a punchy macadamia oil salsa verde.

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quick numbers

  • Serves: 6
  • Prep time: 15min

ingredients

  • as below...

method

Caramelised Onion & Hot Honey:

  1. Carmelise 1 diced onion in a frying pan with Fancy Farmer,
  2. once caramelised, take off the heat and add 2 tbsp of honey, 1 tsp of chilli flakes and ½ tsp of salt flakes.

Sundried Tomato, Basil

& Preserved Lemon:

  1. Chop 200 grams of sundried tomatoes,
  2. add a handful of chopped fresh basil leaves, 1 tsp of chopped preserved lemon and a generous drizzle of Fancy Farmer.

Herby Salsa Verde:

  1. In a food processor, blend 4 cups of herbs - we suggest dill, basil & parsley, zest and juice of 1 lemon, 2 cloves of garlic, ¼ cup of capers & 1 cup of Fancy Farmer.
  2. Add salt and pepper to taste then blend until you have a chunky, bright green sauce.
  3. Add chilli, anchovies, olives or any other flavour combinations you like, this is a wonderful and versatile sauce!

Macadamia Oil Chilli Crisp

Chilli crisp has taken the path of nutrition and balance, without sacrificing any of the flavour kick!

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quick numbers

  • Makes: 2 cups (Large Jar)
  • Prep time: 10 min
  • Cook time: 15 min

ingredients

  • 400ml fancy farmer macadamia oil
  • 3 shallots, finely sliced
  • 5 garlic cloves, finely sliced
  • 3cm knob of ginger, finely sliced
  • 1 cup chilli flakes
  • 1/4 cup sesame seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 2 star anise
  • 1 cinnamon quill
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp coconut sugar

method

  1. Heat a generous amount of macadamia oil in a pan over medium-high heat. Once hot, add the shallots and garlic, frying them until they turn golden brown and crispy. This should take around 3-4 minutes, but keep an eye on them to avoid burning.
  2. Once crispy, remove the shallots and garlic from the oil, and season with a pinch of salt. Set them aside on some paper towels to drain excess oil.
  3. In a large bowl, combine your other ingredients (chilli flakes, sugar, soy sauce, vinegar, etc.).
  4. Once the shallots and garlic are removed, carefully pour the hot oil over the ingredients in the bowl, allowing it to sizzle and infuse with all the flavours.
  5. Let the oil cool down to room temperature, allowing the flavours to blend together.
  6. Once cooled, carefully pour the chilli oil into sterilised jars or bottles.
  7. Now, your crispy chilli oil is ready to be drizzled over pretty much everything!

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