What the Papers Say about Well Oiled!

 

Click here to read the Living North October 2009 Article 

Click Here to Read the Tasting Notes Article from Living North November 2009 

Click Here to Read the Northern Echo Article - 20 April 2010 

Click Here to Read a Special Feature About Us in the D and S Times, Apr 2010 

 

 

Well, the 2011 season is getting under way, with my second Dales Festival of Food rapidly approaching!  I am very excited to be bringing along a NEW RANGE of products this year - Well Oiled Spice Rubs.  Those who follow Well Oiled will know that inspiration for my original product lines came from the years I spent living in Puglia, the heel of Italy, with my RAF Officer husband.  More recently, we spent a wonderful year living in Montgomery, Alabama, in the USA.  He we learnt the art of slow cooking in a barbecue pit - Pulled Pork is one of my favourite things, and from this came Scotty's Special Rub, a fabulous paprika based seasoning, which is rubbed onto any meat, after mixing with olive oil... Genius! 

In these frugal times, whilst we all love to open a jar of beautiful, fresh marinade, we also have to recognise that the odd half jar does end up going to waste.  Spice Rubs are a convenient half way house - they will sit quietly in your cupboard for up to a year, but when mixed with olive oil and a little water - voila!  Just as much fresh marinade as you need, and no wastage!  See our online store for the four varieties of rub we are now produciong - more to follow!

 

Well Oiled Recipes! 

 

Rocket Salad with Black Pudding and Garlicky Beetroot

This makes a lovely light lunch, or a super starter.

Cut a really good quality black pudding into 1cm chunks, and pan fry.  Arrange rocket leaves with lettuce leaves on a plate, and add the cooked black pudding and slices of Well Oiled Garlicky Beetroot, drizzle the extra virgin olive oil from the jar over the top, season with rock salt and freshly ground black pepper.  Serve immediately 

"Posh" Cheese on toast!

Lightly brown slices of baguette on one side under a pre-heated grill.  Turn, and grill the second side for a couple of moments.  Place chunks of Well Oiled Goats' Cheese with lemon and thyme onto the less browned side, making sure to add a little of the lemon zest to each chunk.  Drizzle over a little of the extra virgin olive oil, then grill until the cheese melts...enjoy!

"Well Oiled" Tatties

Take 1kg of washed baby new potatoes, coat them with 4 tablespoons of garlicky oil.  Sprinkle with rock salt and freshly ground 3 colour pepper, then add a hand full of chopped fresh rosemary.  Cook in a hot oven for 45 minutes - delicious!

Ideas for using our oils...

Extra Virgin Olive Oil With Whole Chillies

Often described as a "slow burner", this oil is delicious as a base for spicy marinades, also wonderful as a dipping oil.  It will also add a kick to salad dressings and casseroles.

Extra Virgin Olive Oil with Garlic

Our best seller in the run up to Christmas, thanks I suspect, to Nigella.  I love to use this oil with potatoes - especially with Well Oiled Tatties, but it works really well with cider vinegar as a salad dressing too.