cover art for OLIVE OIL 101!

5 Minute Food Fix


Season 1, Ep. 265

In this episode, Yumi asks questions about olive oil, Simon answers.

There's A LOT to Olive Oil that we take for granted, but it's worth knowing why this is such an essential ingredient, how to get the most out of what you're paying for, and what to look for when purchasing.

Olive oil icing: 1 cup icing sugar + 1/3 cup of (good quality!) olive oil. Mix and pour over your carrot cake!

More episodes

View all episodes

  • 279. 'Girl Dinner' is - - what? And a sweet little Girl Dinner of Flatbread + Haloumi + Zucchini

    On today's episode I take care to explain exactly what is meant by the Very Online term, 'Girl Dinner'... and I have a girl dinner of my own to share, based on this recipe - but not much like it at all.YUMI'S GIRL DINNER FLATBREAD1 x small, round za'atar flatbread, shop boughtabout 150g of halloumi cheese, grated1 x medium zucchini, shaved into ribbonssalt, pepper, a drizzle of honey (optional), fresh oregano (optional)Pre-heat the grill to HOT.Top the flatbread with grated halloumi and then arrange the ribbons of zucchini artfully around on top. Season with salt and pepper then pop under the hot grill for about 5 mins. (Keep an eye on it - your grill is different to mine, and how close your tray is to the heating element makes a huge difference to how long it will need. You want the bread hot and steamy, the zucchini cooked and the cheese melted.)Pull out, pop on a plate, drizzle with honey and oregano if you can stump up that much energy, then serve with an opened tin of sardines on the side. If you want. I mean Simon audibly gagged when I suggested this so you figure it out!
  • 278. Frizzled Spring Onion and Yoghurt Dip

    It's no secret that Simon Davis LOVES Greek yoghurt as an ingredient. But has he ever been this excited about Greek yoghurt as he is today?Listen for a fantastic rave about Anna Jones's new cookbook 'Easy Wins' - an exasperated take on mayo - and this fantastic recipe:Frizzled Spring Onion and Olive Oil Dip150g good Greek yoghurt, strained if you can be bothered1 bunch spring onions, finely chopped100ml olive oil1 tsp pul biber Turkish chilli flakes 1 tsp sugar1/2 tsp ground turmericzest and juice of 2 limessalt and pepperOver a low-medium heat, fry the spring onion and pul biber chilli flakes in the olive oil until crisping and charring on the edges, veritably sizzling and frizzling - around 10 minutes.At the 9th minute, add the sugar and turmeric.Remove from heat, add salt and pepper then set aside and allow to coolJuice and zest the limes into the yoghurt, mix through, add salt to taste. Opulently dress the yoghurt with the yellow onion and oil mixture. Mix through or leave it on top. Serve with bread, chips, roast chicken, lamb chops, whatever you want! It's amazing!
  • 277. DAIKON? What to do!

    On Yumi and Simon's top-rating food podcast, we unpack the mysterious giant vegetable that is the Daikon.What are some of the uses? What can I do if I've foolishly bought one?Help!
  • 276. Potato Bread - by Karen Martini

    Making bread takes a bit of effort so you really want it to pay off!On today's episode, Simon and I discuss YEAST and a book that I am a huge fan of - - Karen Martini's COOK (- which I manage to mis-name as "Food" - my apologies!). There's so much in there, it's basically an encyclopaedia OF FOOD. I even bought a second copy to give to my kid who lives out of home.And I'm still discovering cool new recipes inside. Like this one:POTATO BREADCombine 300g still-warm mashed potato with 500g plain flour then add to the mixing bowl of your stand mixer.Add 375ml of warm water which has already had 7g dried yeast added to it and dissolved. Mix using the dough hook for about 6 minutes.Allow the dough to prove in a warm place (not hot!) until double in size. Could take an hour? Could take longer.Tip the dough into a metal baking tray. Drizzle it with oil and stretch it to fit the pan. Cover and leave it for 45 mins.Meanwhile, pre-heat the oven to 190C.When your bread looks big and puffy, gooshje your fingers deeply into the dough to create many delightful indentations. Top with your choice of yummies. (I use fresh rosemary and flaky salt.) Karen Martini suggests 250g cherry tomatoes, 80g pitted and torn black olives, Greek oregano, 1 tbs red-wine vinegar, 1 tsp caster sugar and 5 anchovies.Bake for 40 mins until well puffed and golden.
  • 275. STAY SAFE ON YOUR MANDOLIN - Plus a salad

    It's funny to realise just how inevitable it is that when you first get a mandolin slicer (also known as a 'V-Slicer'), you are likely to cut your fingertips or knuckles a few times before giving the gadget the respect (and caution) it deserves!Simon has a couple of golden rules for staying safe when using it... and a beautiful salad that makes the most of your amazing mandolin.Fennel and Radish Salad1 fennel bulb, trimmed and halved1 bunch of washed and trimmed radishparmesan cheeseLemony dressing:Juice of 1 lemon6 - 8 tbs of your best olive oilsalt1/2 tsp mustard
  • 274. When a cookbook author says they "Cherish this recipe. It's my baby!" Should we believe them?

    Cookbook authors reach for a few phrases that suck me in every time. If someone says, "I've tried it many other ways, but THIS way is the best! I can't veganise it!" - - I tend to believe them. Today we celebrate a brilliant book that won a Guild Award in the UK - Ruby Tandoh's 'Cook As You Are'. The book Simon edited which previously won the same award is Mark Diacono's 'A Taste of the Unexpected'. Ruby Tandoh's Gnocchi Recipe:1 packet of store-bought gnocchibuttercaperschili crisp oiltons of finely grated parmesanCook the gnocchi according to the packet instructions, remembering to reserve a few tablespoons of the cooking water.Meanwhile, melt the butter in a medium-large frypan. When it's molten, add the capers. Add in the chilli crisp oil to loosen, then add in the cooked gnocchi and pasta water. Serve on a bed of baby spinach (optional, this is my recommendation!) with a ton of grated cheese.
  • 273. Hasselback Potatoes = making spuds a real hassle

    What IS a Hasselback Potato? And should we bother?And what nonsense is the internet offering us *this week* in the world of food?Today we talk about ALL of it - and return to one of our favourite recipes for potatoes. (Spoiler? It's not the Hasselback.)
  • 272. Getting Modern with Miso

    Simon and I are both a bit weirded out when ingredients used in a traditional way in one's respective childhood home - become modernised and used in new and creative ways. Modern food! Whut?I confess it's taken me a while to get onboard with all these groovy new ways to use miso paste but it is bloody marvellous.AS IS HETTY McKINNON. Her 'Community' cookbook changed the way we do salads in Australia. She's also gifted us this wonderful revision of Cacio e Pepe (a very simple, classic spaghetti with black pepper and cheese) - which you can find here.
  • 271. When is an Heirloom...Not an heirloom?

    On Yumi and Simon's consistently Top-10 rated food podcast, the two hosts delve into the meaning of "heirloom" when it comes to food.And if you're surviving the cost-of-living battle sufficiently that you can shell out $$ for a couple of really good quality Ox Heart tomatoes - Simon has a beautiful and easy salad to really make those almost sacred (!) - tomatoes - that involves nothing more than salt, olive oil and a good looking platter.