Winter greens orechiette with pecorino & toasted nuts - by Florence
A warming bowl of pasta served with seasonal greens cooked in fresh extra virgin olive oil and topped with pecorino and nuts.
Lemon and basil olive oil loaf - by Calypso
The cake is balanced, moist, and light. The citrus, basil, and olive oil are a fresh and earthy pairing that complements the sweetness. The cake is naturally vegan - the sparkling water acts as a s...
Butternut squash on a lemony ricotta bed with evoo-confit garlic - by Soph Gordon
A fresh, lemony bed of ricotta embraces a caramelised squash, topped with evoo-confit garlic. Can it get any better?
Olive oil, miso & tahini Christmas cookies - by Daniel from miso miso
Festive cookies with a healthy twist, featuring Honest Toil olive oil, rice miso miso and creamy tahini!
Olive oil chocolate cake - by Tomek
A delicious and sophisticated olive oil chocolate cake with real depth of flavour, perfect for an autumn afternoon.
Rosemary, lemon and olive oil shortbread - by Tomek
The perfect easy-speedy, sweet & savoury bake for an October afternoon. Replacing butter with olive oil in this shortbread makes the recipe vegan and adds an extra kick of flavour.
Whipped tofu with miso miso - by Daniel
A delicious vegan whipped tofu recipe that is easy to make yet can be a stunning dish at any summer dinner party. Featuring fresh lemon, lots of Honest Toil olive oil and chickpea miso miso.
Olive Oil Braised Leeks with Butterbeans and Sizzled Mint - by Anna Shepherd
Olive Oil Braised Leeks with Butterbeans and Sizzled Mint
by our lovely guest blogger Anna Shepherd, author of Love Vegetables
Cooking the leeks slowly in grassy Honest Toil extra virgin olive o...
Brioche and rye dumplings in white bean sauce with a preserved lemon salsa verde
Irresistibly tender dumplings paired with a quick, herbaceous green sauce and a vibrant salsa - all bound by the rich silkiness of our extra virgin olive oil.