For Jacqui Challinor, extra-virgin olive oil isn’t just a staple ingredient – it’s the backbone of her cooking. The development chef for Andrew McConnell’s Trader House group reaches for it daily, whether she’s cooking breakfast, finishing a plate of seafood or even making dessert.
“Extra-virgin olive oil is probably the most frequently used staple in my pantry,” she says. “First and foremost, I love it for the flavour – depending on the varietal, you can [taste] so many different flavours come through, from grassy and green to sharp and peppery. Secondly, it’s versatile. I use it for cooking, dressings, finishing dishes [and] desserts.”
Challinor’s go-to is Cobram Estate’s Classic Extra Virgin Olive Oil, which is made in Australia.
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“I prioritise extra-virgin olive oil for the flavour over everything else,” she says. “But the health benefits come in at a close second. It contains natural antioxidants and is high in good fats, which make it a better choice.”
Here’s how she works it into a typical day.
Breakfast
On weekends at home, Challinor likes to fry up potato rosti topped with avocado, tomato and furikake – always in extra-virgin olive oil. It’s a common misconception that you can’t fry with it, she says. In reality, EVOO has a high smoke point and retains most of its antioxidant benefits through cooking, making it a great choice for all sorts of dishes. It also contains healthy and stable mono unsaturated fats in addition to the antioxidants, which make it less likely to break down and form harmful compounds when heated.
Lunch
For something vegetarian, Challinor turns to haloumi with EVOO, honey and a pinch of Aleppo pepper. The combination of salty cheese, sweet honey, fruity oil and gentle spice hits all the notes of a perfect dish.
Dinner
Seafood is one of Challinor’s signatures, so it’s no surprise her go-to lunch features coral trout. She likes to pair it with saffron-braised broad beans and a generous drizzle of Cobram Estate Extra Virgin Olive Oil. The oil helps bring the elements together and lifts their delicate flavours without overpowering.
Dessert
Extra-virgin olive oil isn’t the first ingredient most people think of when it comes to sweets, but for Challinor, it’s one of the most rewarding.
“You’ll find a lot of cakes ask for vegetable or canola oil in the recipe,” she says. “You can easily swap this out for extra-virgin olive oil, but I love recipes that allow the olive oil to be a feature; I have Nigella Lawson’s chocolate olive oil cake in high rotation.”
For something simpler, she drizzles it over vanilla ice-cream with a sprinkle of grated dark chocolate. The result, she says, is “beautifully contrasting fresh flavours and an extra velvety smooth finish.”
She also recommends a spoonful of EVOO and honey over thick Greek yoghurt, or drizzling it over fresh figs when in season, served with ricotta and prosciutto for a sweet and savoury fix.
For those looking to cook more with extra-virgin olive oil, Challinor suggests keeping it simple.
“A straightforward swap for other oils is the best way to get started,” she says. “Use a light-in-flavour extra virgin olive oil for pan-frying rather than canola or vegetable oils. Ditch the store-bought salad dressings and make your own with robust oil, lemon juice, Dijon mustard and a touch of honey.”
This article is produced by Broadsheet in partnership with Cobram Estate. Cobram Estate Extra Virgin Olive Oil is not only a delicious addition to your meals but also supports heart health when you consume two tablespoons or more a day as part of a balanced diet.
Produced by Broadsheet in partnership with Cobram Estate
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Dining and Cooking