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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 El Frutal 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 El 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 Pinot Grigio Vinegar, ¾ cup Moro Extra Virgin Olive Oil, ½ teaspoon sea salt
Blend yolks, garlic and Moro Pinot Grigio Vinegar together in a food processor. Gradually blend in Moro 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 El Frutal Extra Virgin Olive Oil, 2 teaspoons Moro Chianti or 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 El Frutal Extra Virgin Olive Oil, Moro Chianti 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 Pinot Grigio or White Wine Vinegar, ½ cup finely chopped mint
Combine boiling water and sugar until dissolved and allow to cool. Stir in Moro Pinot Grigio Vinegar and mint. Serve with roast lamb.
