Willow Creek Director’s Reserve Extra Virgin Olive Oil, award winner

directors-reserve-500mlWillow Creek Director’s Reserve Extra Virgin Olive Oil

I was driving through a vineyard the other day and found the rows interplanted with broad beans. If they had harvested them, they would have made a fortune!  I am so in love with Broad Beans, also known as Fava Beans.

What to do with the beans? We had a couple of rolls of Fairview Chevin in the fridge.  Having made frittatas on a food show in Cape Town with the well-known British TV chef Alistair Little, I used this recipe from my first book which I made up as a loving thought to my friend Gabrielle Kervella, whose eponymous Goats cheeses have been a legend in Australia for over 25 years.

goats-cheese-frittata-1024x767My Goats Cheese & Broad Bean Frittata

You’ll need
250g freshly podded baby broad beans

[you can use peas] 1 large onion – thinly sliced
Willow Creek Director’s Reserve Extra Virgin Olive Oil
Swirl of Willow Creek Garlic Infused Extra Virgin Olive Oil
150g fresh firm goats cheese
4 extra large eggs
4 Tbs chopped fresh parsley
sea salt and freshly ground black pepper.

gabrielle-kervellaGabrielle Kervella, West Australian Goat Cheese Pioneer

What you’ll do
Bring a pot of lightly salted water to the boil and poach the beans for about 8 minutes, drain through a colander and allow to get dry.  If the beans are large you might like to peel them at this stages.

Meantime in a non-stick frying pan fry the onion in a generous amount of olive oil, way more than you think you should use – this will add another dimension of flavour so use a good oil – until a good golden brown.

Beat the eggs and parsley with a whisk and season generously with sea salt and freshly ground black pepper.  Slice the cheese into thick slices.  Put the beans on top of the onions and season, place the cheese slices on top of the beans.  Pour over the egg and cook, pulling in the edges as you go along.  Allow it to become quite golden brown underneath.  Slice the fritatta into about 6 slices and then carefully turn each slice over to brown on the other side.  If you find it easier, you can pop the pan under a hot grill to cook the top.

Serves 4 as a starter with some chunks of crispy artisan bread, or two as a supper dish again with the bread and a leaf salad containing some wild rocket.

You’ll want a glass of crisp Nuy Chenin Blanc 2016 to go with this dish.


News from Willow Creek
At last night’s ABSA Top 5 Olive Oil Awards, Willow Creek Director’s Reserve Extra Virgin Olive Oil was given a Top Five Award. The oils from Willow Creek regularly achieve excellent status in Olive Oil Competitions in Italy and the USA.

Visit the Willow Creek website and order products directly from the farm – CLICK HERE

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