Marinated Salmon with Olive Oil and Fresh Herbs

Preparation Time: 30 Minutes

Serves 4

Submitted by: IGADI

Suggested Olive Oil: IGADI Reserve

Salmon is one of nature’s healthiest foods, full of healthy fats, vitamins and minerals. Marinated with olive oil and fresh herbs is used to tenderize the salmon and enhance the flavor.



1/8 Cup IGADI Reserve Extra Virgin Olive Oil

One 400 gram fillet of salmon

2 Tbsp. IGADI course salt infused with dried olives

Juice of 2 lemons

1 cup dill chopped very fine

12 leaves of fresh basil finely chopped

1 teaspoon fresh oregano finely chopped

1/2 tsp. sugar

Freshly ground pepper or Szechuan pepper



Remove skin and any bones that might be present from salmon and rinse off with cold water. Slice salmon very thinly with a sharp knife and arrange slices next to each other in a platter. Pour lemon juice and olive oil over fish, sprinkle with coarse salt and pepper and scatter herbs evenly on top. Allow salmon to marinate in refrigerator for 10 minutes and serve on top of blinis or on slices of dark bread which have been heated and brushed with olive oil.


Vegetarian Bulgur Risotto with Peas, Asparagus and Camphill cheese

Preparation Time: 30 Minutes

Serves 4

Submitted by: IGADI

Suggested Olive Oil: IGADI Delicate



1 Tablespoon IGADI Delicate Extra Virgin Olive Oil

4 scallions, coarsely chopped

2 garlic cloves, minced

1 cups coarse grained bulgur

Approximately 3 to 4 cups stock

1 cup white wine

4 stalks of asparagus, trimmed and cut into 6mm / ¼ pieces

2 cups shelled peas (frozen)

1 cup grated biodynamic herbed cheese like Camp Hill, or other hard cheese plus more for garnish

1/4 cup heavy cream



Sauté the scallions and then garlic in olive oil. Add the bulgur and toss to coat. Add half the stock and stir while the bulgur cooks. Heat should be medium-low. Pour in the white wine. Let the alcohol cook off. Let the bulgur absorb the wine. The bulgur should be soft and like risotto at this point. Add more stock if necessary to achieve this creamy texture. Add the peas and asparagus. Cook through until tender. Add the cheese and cream and stir until the cheese melts.

• Drizzle with olive oil and serve.


Dessert with olive oil

The combination of the silky smooth chocolate with fruity olive oil is perfect. There is a scientific explanation of why chocolate pairs well with olive oil. Chocolate is made up of cacao solids, cacao butter, vanilla and sugar. Cacao butter is very fatty and coats the tongue. The extra virgin olive oil decreases the fat thanks to the polyphenols it contains, a class of antioxidants found in a variety of foods, and these polyphenols dry the mouth and allow the cacao flavor to come through.



3/4 Cup IGADI delicate Extra Virgin Olive Oil

270 gr \ couverture chocolate

7 eggs, separated

130 gr \ 1 cup sugar

30 gr \ 2 Tbsp. brandy

Zest of 1 orange or lemon



Melt the chocolate in a bain marie, remove from heat and add olive oil in a slow steady stream stirring constantly with a wire whisk. Add brandy. Beat egg yolks with half sugar 65 gr \ 1/2 cup until light and airy. Add to chocolate mixture with a plastic spoon. Beat egg whites with remaining sugar in mixer at low speed until stiff peaks form. Fold into chocolate mixture along with the orange or lemon zest. Divide mousse evenly among 6 bowls and put in refrigerator to chill.