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1 Egg yolk, 2 1/2 teaspoons Moro White Wine Vinegar, ½ teaspoon Dijon mustard, ½ teaspoon Salt, 1 teaspoon Lemon juice, ¾ cup Moro Delicado Light Taste Olive Oil, 1 tablespoon Finely chopped dill pickle or gherkin, 1 tablespoon Chopped parsley, 1 teaspoon Chopped capers
Combine egg yolk, vinegar, mustard, lemon juice and salt in a food processor and blend until combined. With the motor running, gradually blend in Moro Delicado Light Taste Olive Oil in a steady stream until slightly thickened. Refrigerate until thick. Mix in chopped dill, parsley and capers.
1 Bunch fresh basil leaves, 30g Toasted pine nuts, 2 Cloves garlic, crushed, ½ cup Moro Frutal Extra Virgin Olive Oil or Moro Primero Extra Virgin Olive Oil , 60g Grated Parmesan cheese, Sea salt and freshly ground black pepper, to taste, Extra olive oil
Combine basil, pine nuts and garlic in a blender or mortar and pestle and blend to a paste. Mix in Moro Frutal Extra Virgin Olive Oil, Parmesan and season to taste. Spoon into a sterilised jar and top with a thin layer of oil. Store in the refrigerator for up to one month.
3 Egg yolks, 1 Clove garlic, crushed, 2 tablespoons Moro White Wine Vinegar, ¾ cup Moro Primero Extra Virgin Olive Oil, ½ teaspoon Sea salt
Blend yolks, garlic and Moro White Wine Vinegar together in a food processor. Gradually blend in Moro Primero Extra Virgin Olive Oil in a steady stream. Season with salt and sugar and refrigerate until thickened.
1 Slice white bread, torn, 350g Roasted red capsicums, ¼ cup Toasted blanched almonds, 2 Cloves garlic, crushed, 1 teaspoon Smoked paprika, ½ cup Moro Frutal Extra Virgin Olive Oil, 2 teaspoons Moro Red Wine Vinegar, Sea salt and freshly ground black pepper, to taste
Combine bread, capsicums, almonds, garlic and smoked paprika in a blender or mortar and pestle and blend to a paste. Mix in Moro Frutal Extra Virgin Olive Oil, Moro Red Wine Vinegar and season to taste. Spoon into a sterilised jar and top with a thin layer of oil. Store in the refrigerator for up to one month
2 tablespoons boiling water, 2 tablespoons sugar, 1/3 cup Moro White Wine Vinegar, ½ cup finely chopped mint
Combine boiling water and sugar until dissolved and allow to cool. Stir in Moro White Wine Vinegar and mint. Serve with roast lamb.
