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!

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