We are σο excited and proud.
And of course, this week we couldn’t but create a recipe using our awarded olive oil. Cold extracted with fresh lemons, oranges and thyme, it has always been one of our go-to summer staples, perfect with grilled white fish, or drizzled over fresh vegetables. The salad we’ve created for you today uses a classic summer vegetable combination, but adding our 17 olive oil transforms these familiar flavours.
What is it, you may wonder? Tomatoes and corn, of course! We absolutely love cooking with fresh corn on the cob during the summer. Remember our zucchini, corn and feta salad made with our lemongrass and tarragon olive oil from last summer?
So go on, give it a try, cooking with fresh produce when in season is the most wonderful thing to do! And if you make any of our recipes do take a pic or two. We have an exciting competition coming up, more info soon to follow!
900g grape tomatoes
2 pieces of corn on the cob
1 large red onion
fresh herbs such as parsley (to serve)
lemon and orange wedges (to serve)
Following the same instructions as last year, place the corn in a large pot of salted water. Bring to the boil, then lower the heat to medium and cook until the kernels are tender, around 20 minutes. Remove and let cool. Once the corn is cool enough to handle, remove the kernels. To do so, place your corn vertically against your chopping board. Running the knife parallel to the corn, remove all kernels. They should fall on your board. Collect and place in a large bowl.
Cut your tomatoes in half lengthwise. Place in the bowl. Finely slice the onion. Toss everything together. Season with thyme and salt. Drizzle with the olive oil and vinegar and mix well.
Serve with lemon and orange wedges and fresh herbs.