Butter to oil conversion chart
Butter or margarine
1 teaspoon=
1 tablespoon=
2 tablespoons=
1/4 cup=
1/3 cup=
1/2 cup=
2/3 cup=
3/4 cup=
1 cup=
1 teaspoon=
1 tablespoon=
2 tablespoons=
1/4 cup=
1/3 cup=
1/2 cup=
2/3 cup=
3/4 cup=
1 cup=
Camilo extra virgin olive oil
=3/4 teaspoons
=2 1/4tsp
=1 1/2 tablespoons
=3 tablespoons
=1/4 cup
=1/4 cup + 2 tablespoons
=1/2 cup
=1/2 cup + 1 tablespoon
=3/4 cup
=3/4 teaspoons
=2 1/4tsp
=1 1/2 tablespoons
=3 tablespoons
=1/4 cup
=1/4 cup + 2 tablespoons
=1/2 cup
=1/2 cup + 1 tablespoon
=3/4 cup
Rita Erlich's Goat's cheese and red onion tart
Inspired by a recipe from Serge Dansereau, in The Bathers' Pavillion Cafe Cookbook
PASTRY
- 165g plain flour
- 85g butter
- Pinch salt
- Tbls sour cream or creme fraiche
- Iced water
Rub the butter into the flour and salt. Add the sour cream and just enough iced water to blend. Knead for a couple of minutes, then wrap and leave in the refrigerator for at least an hour. Can be made the day before.
FILLING
- 2 Tbls Camilo extra virgin olive oil
- 4 large red onions
- pinch sugar
- sprig of thyme
- dessertspoon of Camilo honey & balsamic glaze
- 2 Tbls Camilo black olive tapenade
- 250g goat's cheese curd
- 150g goats cheese
- 3 eggs
- 1 Tbls sour cream
- paprika
- nutmeg
-salt & pepper
Peel the onions, cut into half across, then cut each half into very thin slices. Cook them in the Camilo extra virgin olive oil with the sugar until they are very soft and almost caramelized - about half an hour.
Add thyme after about 15 minutes, season with salt and a little pepper. When they are very soft, add the Camilo honey & balsamic glaze to intensify the flavours. Allow to cool.
Roll out the pastry, line a 26cm tart tin and leave to chill in the refrigerator.
Put the goat's cheese curd in a bowl. beat with a fork, then add the eggs one by one, and then the sour cream. Season with salt and pepper, a very little paprika, and some nutmeg.
Take the uncooked pastry shell and spread Camilo's black olive tapenade in a thin layer. Then put the cooked red onions on it. Place rounds of goat's cheese on top of the onions. Pour over the goat's curd mixture. Bake in a preheated 190 degree oven till puffed and golden, about 50 minutes.
Serves 6-8
Great ideas for using Camilo olive salt and Tapenade from Rita Erlich
OLIVE SALT
TAPENADE (available soon)
- Sprinkle it over a salad of ripe tomatoes, fresh mozzarella and basil.
- Sprinkle it over grilled red peppers dressed with olive oil and a splash of vinegar.
- Finish a goat's cheese bruschetta with a dusting of olive salt.
- Mix a little into unsalted butter and add a pat to grilled steak, grilled lamb chops, or use it under the skin of a chicken before you roast it.
- Chop some mixed herbs (parsley in particular, a little oregano, chives) and add a spoonful of breadcrumbs and a spoon of olive salt. Sprinkle that generously over halved big ripe tomatoes, add a thread of olive oil, a few whole unpeeled garlic cloves, and bake for an hour in a moderate oven, until the tomatoes are soft.
- Add a pinch to a vinaigrette
TAPENADE (available soon)
- Delicious teamed up with goat's cheese, onion jam or ripe tomatoes
- Excellent for bruschetta; spread the tapenade on a slice of good bread, then toast, top with goat's cheese or semi-dried tomatoes OR grilled red pepper.
Gnarly Dudes (Grissini)
INGREDIENTS
- 4 cups unbleached plain flour
- 425 ml tepid water
- 2 tsp yeast
- 2 tbls Camilo extra virgin olive oil
- 1.5 tsp salt
- Camilo extra virgin olive oil for brushing
- Camilo Olive salt for sprinkling
METHOD
Combine flour, yeast and salt in a food processor, and pulse to combine.
Add water and oil in a steady stream whilst processor is running.
Process until dough is smooth and elastic (approx 90 secs).
Place dough into a lightly oiled bowl, cover and let rise for 1-1 1/2 hours at room temperature.
Preheat oven to 350F/180C
Line trays with baking paper. Divide dough into 4 portion, keeping covered what you are not using.
On a floured surface, roll dough out to a rectangle shape, about 20cm x 30cm.
Cut into 12 strips, then fold each strip over onto itself, then roll into a long snake shape.
Place sticks onto trays, about 1cm apart, brush with Camilo EVOO, and sprinkle with Camilo Olive Salt.
Bake for about 25-30mins, or until golden brown and crisp.
- 4 cups unbleached plain flour
- 425 ml tepid water
- 2 tsp yeast
- 2 tbls Camilo extra virgin olive oil
- 1.5 tsp salt
- Camilo extra virgin olive oil for brushing
- Camilo Olive salt for sprinkling
METHOD
Combine flour, yeast and salt in a food processor, and pulse to combine.
Add water and oil in a steady stream whilst processor is running.
Process until dough is smooth and elastic (approx 90 secs).
Place dough into a lightly oiled bowl, cover and let rise for 1-1 1/2 hours at room temperature.
Preheat oven to 350F/180C
Line trays with baking paper. Divide dough into 4 portion, keeping covered what you are not using.
On a floured surface, roll dough out to a rectangle shape, about 20cm x 30cm.
Cut into 12 strips, then fold each strip over onto itself, then roll into a long snake shape.
Place sticks onto trays, about 1cm apart, brush with Camilo EVOO, and sprinkle with Camilo Olive Salt.
Bake for about 25-30mins, or until golden brown and crisp.
Chocolate Mousse
INGREDIENTS
-1/2 cup (125ml) of Camilo extra virgin olive oil (delicious with our blood orange or chilli infused oils)
-150gm good quality dark chocolate, roughly chopped.
-4 eggs, separated
-125gm caster sugar
- Whipped cream to serve
METHOD
Place the chocolate in a bowl over a pan over simmering water (making sure bowl doesn't touch water). When the chocolate has melted, slowly stir in the olive oil. Remove from heat.
Place egg yolks and half the sugar in the bowl of an electric mixer and beat until pale and thick, then add the chocolate mixture and combine.
In a separate bowl, whisk egg whites with a pinch of salt until soft peaks form, slowly adding remaining sugar. Using a large metal spoon or spatula, gently fold egg whites into chocolate mixture.
Spoon into individual bowls or cups and chill for at least 4 hours or overnight.
Serve with cream and your favourite berries, julienne orange peel, or shaves of chocolate.
-1/2 cup (125ml) of Camilo extra virgin olive oil (delicious with our blood orange or chilli infused oils)
-150gm good quality dark chocolate, roughly chopped.
-4 eggs, separated
-125gm caster sugar
- Whipped cream to serve
METHOD
Place the chocolate in a bowl over a pan over simmering water (making sure bowl doesn't touch water). When the chocolate has melted, slowly stir in the olive oil. Remove from heat.
Place egg yolks and half the sugar in the bowl of an electric mixer and beat until pale and thick, then add the chocolate mixture and combine.
In a separate bowl, whisk egg whites with a pinch of salt until soft peaks form, slowly adding remaining sugar. Using a large metal spoon or spatula, gently fold egg whites into chocolate mixture.
Spoon into individual bowls or cups and chill for at least 4 hours or overnight.
Serve with cream and your favourite berries, julienne orange peel, or shaves of chocolate.
Have a favourite recipe with Camilo extra virgin olive oil?
Email us at sales@camilo.com.au and we will publish it on our website.
