Grove Avocado Oil is a light full flavour oil.  It is wonderfully green with grassy and buttery tastes making it perfect as dipping oil for bread, drizzling over raw or cooked food, using in dressings for salad and blending into purees and spreads as it is also a great carrier of other flavours

Its other magic factor is its high smoke point.  This means you can heat it to temperatures up to 250 degrees centigrade.

Here are a few simple suggestions on how the full range of infused flavours can add some flair to your everyday cooking :
  • Fry fresh fish or juicy prawns in a dash of Grove Lime Infused Avocado Oil
  • Brush Grove Lemon Pepper Infused Avocado Oil over oven baked chicken
  • Add a splash of Grove Chilli Infused Avocado Oil to your next stir fry
  • Drizzle Grove Garlic Infused Avocado over roast potatoes and vegetables
  • Saute sliced mushrooms in a dash of Grove Horopito Infused Avocado Oil
  • Use Grove Extra Virgin Avocado Oil as a special treat when making a simple omlette or fried egg

200 grams baby watercress
3 large cloves garlic peeled and sliced
1/2 cup Grove Horopito Avocado Oil
3/4 cup pine nuts (toasted)
100 grams parmesan cheese

Process all ingredients in a food processor until they form a smooth paste.
Store in the fridge until ready for use

Delicious ideas for serving your pesto :
  •  Stir through freshly cooked pasta (can be served hot or chilled)
  • Spread on garlic focaccia to jazz up homemade burgers
  • Spoon over grilled chicken or barbequed lamb

1/2 cup Grove Garlic Avocado Oil
1 medium onion finely diced
2 cloves garlic, crushed
3 tbsp tomato paste
850g tomatoes (fresh or canned)
1 tbsp chopped parsley
1/4 cup chopped fresh basil
1tsp brown sugar
1tsp chilli paste
                                                                    salt and pepper to taste

Heat oil in a large pot.  Add onions, garlic and tomato paste and cook over a low heat, stirring occasionally, until onions are soft.  Add all other ingredients and simmer in a semi-covered pot for 45 minutes, stirring occasionally.  Remove the lid and continue cooking for 10-15 minutes until sauce is thick.
Serve over your favourite cooked pasta, add olives and parmesan cheese to garnish

Grove Lime Avocado Oil Aioli

 4 egg yolks
 1/2 Tbsp Dijon mustard
 2 Tbsp lemon juice
 1 Tbsp cider vinegar
 2 tsp sugar
 1 1/2 Tbsp roasted garlic
                                                                    1/2 tsp fresh minced garlic
                                                                    1 cup Grove Lime Avocado Oil
                                                                    1/2 cup Grove Garlic Avocado Oil
                                                                    salt and pepper to taste

Using a hand held blender or food processor; add the egg yolks, mustard, lemon juice, vinegar, sugar and both lots of garlic. Process for 10 seconds until combined and then with the blade running slowly drizzle in the two oils.

Once the aioli has come together and is nice and thick, season with salt and pepper to taste. Store in the refrigerator until required.

Amazing serving ideas

  •  Seared lamb racks or chop, which have been coated with fresh bread crumbs and herbs, baked till medium and served on kumara mash.
  • Crusted seared Tuna and Micro Salads with Lime Aioli

 All Grove avocado oils are perfect for drizzling over salads – they add vibrant colour and flavour, not to mention good fats such as omega 3s, plus vitamins, minerals and antioxidants.  Our Lime-infused avocado oil was voted Best Oil for Salad Dressings in the 2009 Healthy Food Awards.

Avocado Caesar Salad
Salad 3 Cos lettuce, torn into bite size pieces 100g parmesan, shaved 3 ripe avocados, seeded, peeled and sliced 4 Anchovy filets, chopped Combine all ingredients in a large salad bowl. 
Croutons 4 slices crusty French bread 1 clove garlic, crushed

1 Tbsp Grove Avocado Oil
1 tsp soft butter
Salt and pepper

Preheat over to 200 celcius.

Combine garlic, Grove Avocado Oil, salt and pepper. Brush bread with oil mixture on boths sides and place onto a lined baking tray. Place in the over and bake for 15 minutes. Remove from oven, allow to cool and then crunch into pieces. Sprinkle over salad.

5 cloves garlic, crushed
2 tsp Dijon mustard
2 tss Worcestershire sauce
3 Tbsp white wine vinegar
150 ml Grove Avocado Oil
2 lemons juiced
3 egg yolks

Place all dressing ingredients in a medium bowl, Whisk for 5 minutes or until well blended. Drizzle over salad and croutons, and serve.