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Olives, the universe and everything

as seen from from the Hunter Valley




Lemon Myrtle Olive Oil

Lemon myrtle is an Australian bush with fragrant leaves, used by aboriginal culture for both food and medicine. The distinct lemon flavour is much softer than citrus lemon - more similar to lemon sherbet. While it is light and fragrant on its own, lemon myrtle olive oil comes into its own when mixed with caramelised balsamic vinegar to form an emulsion - a spectacular dressing or marinade, or simply to dip crusty bread.

Lemon myrtle is also versatile enough to team with fruit, cheese and is delicious on steamed vegetables.

Lemon myrtle olive oil in this recipe from Malin Melander in Queensland:
The oil is rich with flavour and the citrusy flavour from the lemon comes through. It enhanced my pasta and vegetables and added a perfect tang to it. I can really recommend it, it is definitely one of the best olive oils I have tried.

3 asparagus stalks
5 cherry tomatoes
1 tbsp capers
1 tbsp lemon myrtle olive oil
Salt & pepper after taste
1 serving spaghetti
1/4 cup fresh basil leaves

1. Put oven on 200 degrees celsius.
2. Cut asparagus into three pieces each and slice tomatoes in half.
3. Drizzle with 1/2 tbsp lemon myrtle olive oil and season with salt & pepper. Blend together. Put tomatoes and asparagus in oven dish with the sliced side of the tomatoes facing up. Cook in oven for 20 minutes.
4. Cook spaghetti according to package.
5. Serve spaghetti with oven baked vegetables and capers.
6. Drizzle extra lemon myrtle olive oil and top with fresh basil.
7. Enjoy! 
Malin Melander 


The lower image is from Renae Papalexiou also in Queensland and looks delicious: vegan feta, mushroom and avo with the lemon myrtle oil. Yum!