Olivado UK (2026)

27/11/2025

Our Black Friday deal is a cheeky buy one get one free on our delicious EV avocado and lemon zest oil and EV coconut oil.

🥑 🍋 Buy the avo and lemon zest oil £5.56 plus postage) - get the coconut oil free! 🥥

These are the best extra virgin oils for next month’s Xmas feasts (both with high heat smoke points) and gorgeous stocking fillers for the chefs in the house.

Visit Olivado.com and use
code BLACKFRIDAY25 at checkout.

🖤Offer ends 28th at midnight night so don’t delay!🖤

21/10/2024

This stunning chilli roasted cauliflower by using our EV macadamia nut oil (perfect for high heat cooking) is giving us serious sunshine vibes and flavours. A must try for warming us all up on a grey autumn day. ☀️🥰☀️

16/10/2024

Herby Whole Roasted Butternut Squash Soup

Roasting whole makes the squash much easier to handle and improves the sweet nutty flavour. Make a big batch while the pumpkin is in season and freeze your leftovers for later.

Prep Time: 15 minutes Cook Time: 1 hour + 30 minutes Serves: 6

Ingredients

1 butternut squash
A drizzle of Olivado organic extra virgin macadamia nut oil
1 whole garlic bulb
1 leek, sliced
1 carrot, sliced
1 stick celery, sliced
A handful of Sage
A handful of Thyme
2 sprigs of Rosemary
1 L vegetable stock
1/2 cup coconut cream

1 tbsp Black Tahini – to drizzle at the end
Dried chilli flakes (optional)
2 tbsp pumpkin seeds, lightly toasted

Serve with Herb Buttered Toast
6-8 slices toasted seedy bread and herb butter
50g butter –softened
Mixed fresh herbs, chopped

Method:
Preheat the oven to 200°C. Place the squash, and the garlic on a lightly greased large oven tray lined with non-stick baking paper. Drizzle with the oil and sprinkle with salt and pepper.
Cook for 1 hour until the pumpkin is soft. Set aside until cool enough to handle. Peel and scoop out the flesh of the squash. Discard seeds. Remove the garlic from its skin.
Heat a dash of oil in a large pot. Add the leek, carrot, celery and cook for a few minutes. Add the fresh herbs, roasted garlic and squash flesh, then pour in the stock. Bring to boil and simmer for 20 minutes.
Blend the soup in a blender or using a hand-held stick blender until smooth. Place the soup over high heat and bring to the boil. Add the coconut cream and season to taste.
Serve in soup bowls, drizzle with tahini, sprinkle some pumpkin seeds, fresh herbs and chilli (if liked) accompanied with herb buttered toasts. To make the herb butter, simply mix in the chopped herb with softened butter.

14/10/2024

Okonomiyaki (Japanese Egg Pancake) is one of the quickest, easiest, cheap and tastiest Monday night dinners to rustle up at the beginning of your week.

Prep time: 10 mins Cook time: 15 mins Serves: Makes 2

Ingredients:
4 slices free-range Danish bacon (optional)
4 eggs
1/4 mini sweet cabbage, thinly sliced or mandalined
1 cup plain flour
1 tsp baking powder
½ cup water
2 tsp soy sauce
2 tbsp avocado oil, for frying

To serve (optional):
Japanese Mayonnaise
nori, fine strips
1 tsp dried fish flakes
Coriander leaves to garnish (optional)

Method:
Fry the bacon in a nonstick pan until cooked and crispy. Remove and chop slice into pieces.
To make the batter add the flour and baking powder to a large bowl. Mix in 2 of the eggs, soy sauce, and water (you can add small amounts at a time). Fold in the cabbage and chopped bacon.
Heat the avocado oil in a nonstick pan over medium heat. Add ½ cup of batter. Cook the pancake until the bottom is golden, around 5 minutes, then carefully flip. Cook until the centre is cooked through and the underside is golden. Remove from the pan and repeat with the remaining batter.
Fry the remaining eggs in a non-stick pan, sunny side up (or to your preference).
Serve the okonomiyaki hot with a fried egg on top. Drizzle Japanese mayonnaise. Sprinkle with nori and fried fish flakes.

03/10/2024

Sweet Stem Broccoli Soup with Smoked Macadamia Crumb

This sweet stem broccoli soup with smoked macadamia nut crumb and cheesy bread is not only full of greens, but it is mighty delicious!

The crumb and cheese toast take this classic to the next level.

Prep time: 10 mins
Cook time: 20-50 minutes
Serves: 4-6

Ingredients:

2 bags sweet stem broccoli
½ onion, chopped into quarters
1 celery stalk, chopped into thirds
2 tsp extra virgin avocado oil
1 tbsp butter
1 large potato, peeled and cubed
1L chicken stock
1 ½ cup milk
½ cup grated cheese

For the smoked macadamia crumb:
1 cup natural macadamia nuts, roughly chopped
2 tsp smoked paprika
2 tsp manuka honey
½ tsp salt

Serve with:
6 slices toast
1 cup grated cheese

Method:

Heat the oven to 190C and line a flat baking tray.
Lay the sweet stem broccoli, onion and celery out on the baking tray, drizzle with Olivado avocado oil, a few dollops of butter and sprinkle with lashings of salt and pepper. Roast for 15 minutes until tender and golden.
Bring chicken stock and milk to boil in a heavy based saucepan. Add the potato and cook until tender.
Add the roasted sweet stem broccoli, onion, celery and cheese to the pot. Blitz with a hand blender until smooth.
In a fry pan over a high heat, toast the macadamia nuts and smoked paprika until fragrant and golden. Add the salt and honey and fry until caramelised. Pour out onto baking paper and let cool.
Line a flat baking tray and place the slices of bread side by side. Sprinkle with cheese and pop in the oven on high to grill for 5 minutes until golden and crispy!
Serve the soup with a sprinkling of macadamia crumb and a side of cheesy hot bread.

Devour!

27/09/2024

Baked Salmon on Leek & Fennel with Mustard Vinaigrette

Try this everyday dish - it's sure to impress your friends and family. The zingy Dijon mustard vinaigrette dressing gives a creamy kick to the salmon.

Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients:
4 portion of fresh salmon fillets (approx 130-150g each) bone and skin removed
1 leek, sliced thinly
1 bulb fennel, sliced thinly, reserve the fronds
1 tbsp Olivado EV macadamia nut oil

For the Vinaigrette:
2 tbp white wine vinegar
1 tbsp water
3 tbsp Dijon mustard
1 tsp honey
1 clove garlic, finely minced
1/2 tsp salt
A pinch black pepper
½ cup Olivado EV macadamia nut oil
2 tbsp fennel fronds, chopped

Method:
Preheat the oven to 200C.
Heat the oil in a large frying pan over a medium high heat. Add the leeks and fennel and fry for a few minutes. Lower the heat, cover and cook for 5-8 minutes or until soft but not brown. Spoon in an ovenproof dish.
Place the salmon on top of the leek & fennel, season lightly with salt and black pepper. Scatter some fennel fronds and bake for 12–15 minutes, or until the fish is just cooked.
While the fish is in the oven mix all the ingredients for the vinaigrette.
Serve the salmon with leeks & fennel drizzled with the vinaigrette accompanied by brown rice or quinoa.

23/09/2024

Honey & Orange Baked Fish with Lentil Salad

If you're looking for meal prep inspiration this week try this beautiful, quick and healthy lunch or dinner.

Serve the parcels unopened, so you can enjoy the beautiful aroma trapped inside when opening at the dinner table.

Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients
4 Fresh Cod (or other firm white fish) fillets
2 Oranges, 1 zest only, 1 sliced (use juice of 1 orange in salad dressing)
1 tsp Honey
2 tsp Dijon Mustard
4 tbsp Olivado Extra Virgin Avocado and Lemon Zest Oil
salt & pepper
For the Lentil Salad
1 tin (400g) Lentils, drained and rinsed
2 cups Baby Rocket Leaves
¼ red capsicum, diced
1/4 orange pepper, diced
1 Shallot, diced
A handful fresh Parsley, chopped
Dressing:
1 Orange, juice only
1 tsp Dijon mustard
2 tbsp white wine vinegar
⅓ cup Olivado Avocado and Lemon Zest oil
Salt & pepper
Lemon to serve
Baking paper

Method
Heat oven to 200°C. Place each fish fillet, skin-side down, on individual squares of baking paper or foil. Mix the orange zest, honey, mustard, and oil then paste over the fillets. Season. Place orange slices on top of fish. Pull the sides of the baking paper up and fold the edges together to make individual parcels.
Place the parcels on a baking tray and bake in the oven for 10 mins or until the fish is just cooked. Mix all ingredients for the salad dressing. Season to taste. In a large bowl, combine all ingredients for the salad. Toss with the dressing. Serve fish parcels with lentil salad and lemon wedges.

Enjoy!

09/09/2024

Let’s just admit, summer is over, it’s time for autumnal comfort food meal planning and this Penne Ragu Bianco is the perfect example.

Ragu Bianco is a meat sauce made without tomatoes. This ultra tasty meat lover’s ragu sauce goes better with bold chewy pasta such as Penne than smooth spaghetti. Enjoy this everyday pasta dish today and anyday. Kids will love it too.

Prep Time: 15 minutes Cook Time: 45 minutes Serves:4

Ingredients

400g beef mince
100g pork sausage, skin removed
50g pancetta or bacon, chopped
2 stalks celery, chopped
1 onion, chopped
1 carrot, chopped
1 clove garlic, minced
1 cup Sauvignon Blanc 2020
1 sprig Rosemary leaves chopped
A handful of Sage leaves chopped
1 Bay leaf
4 tbsp Olivado Extra Virgin Avocado Oil
1 cup Beef Stock + ½ cup extra
Freshly ground black pepper
A handful Sage, leaves torn

350g Penne
100g asparagus, ends snapped off, sliced diagonally into 3cm pieces and lightly blanched
½ cup Parmesan cheese
Extra Basil leaves to garnish

Method

1. In a large pot over medium heat, saute the onion, carrot and celery in the olive oil until the onions are translucent. Add the rosemary and sage. Add the sausage, pancetta, and beef mince. Cook until the juices run off, breaking apart with a fork.
2. Add the wine and cook for a few minutes until slightly reduced. Add 1 cup of the beef stock, garlic, the bay leaf and black pepper.
3. Cover and cook over low heat for 50 minutes, adding some more stock if needed along the way. Just before finishing cooking add the basil and mix through.
4. Meanwhile, cook the penne according to the packet instructions to al dente.
5. Mix through some of the ragu sauce with pasta. Place in individual serving bowls, top with more white ragu, blanched asparagus and parmesan cheese. Bon Appetit!

05/09/2024

It certainly feels autumnal tonight so time for pasta courtesy of . This soulful dish of chicken thighs, spaghetti and cannellini beans with orange and mustard seed from , juicy tomatoes , fennel sausage, chicken stock and seasoning is all topped off with some fresh Coriander and our beautiful avocado and lemon zest oil. Tasty. 🤤

30/08/2024

🎉 Big News: Olivado is Now a Certified B Corporation! 🌍

We're thrilled to announce that Olivado has officially joined the global B Corp community, a network of companies committed to using business as a force for good. This certification aligns with our mission to drive social, environmental, and economic change within the food industry.

So, what’s a B Corp? Think of it as the business world’s equivalent to USDA Organic certification, but instead of just focusing on products, it ensures companies meet the highest standards of social and environmental performance, accountability, and transparency.

Why does this matter? Being B Corp certified reinforces our dedication to sustainable production, social equality, and environmental responsibility. It’s about more than just business—it’s about making a positive impact on the world.

Getting here wasn’t easy. We underwent the rigorous B Impact Assessment, scoring over 80 points to prove our commitment to our workers, suppliers, community, and the planet.

We’re proud to be part of a community of over 6,000 B Corps worldwide, all striving to redefine success in business. Learn more about our journey at the link below. 👇
https://www.bcorporation.net/en-us/find-a-b-corp/company/olivado-group/

24/08/2024

Roasted Garlic Butter Bean Hummus

Making hummus is super easy from pantry staples and delicious. We use butter beans instead of chickpeas and macadamia nut oil instead of olive oil for a creamier than creamy texture. Hummus is great to add to meals (like our falafel bowl) or to have as a healthy high-protein snack with your favourite veggies.

Prep time: 5-10 mins
Cook time: 40 mins
Makes: 800ml

Ingredients:

Hummus:
800g (2 tins) butter beans rinsed and drained
3 tbsp tahini
4 tbsp Olivado EV macadamia nut oil
1 garlic* head
1 lemon, juiced
½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp salt, or to taste
Water, as needed

Serve with (optional):
Baby carrots
Baby radishes
Cucumber, cut in strips
Capsicum, cut in strips

Method:

1. Preheat the oven to 200°C. Cut the top of the garlic head off so the top of the cloves are exposed. Wrap the garlic in tinfoil. Bake for 40 minutes, until deliciously roasted and completely soft. Let cool.
2. Squeeze the roasted garlic from the skins and add to a blender with remaining hummus ingredients. Blitz on high until smooth, adding water if necessary. Season to taste with salt.
3. Serve butter bean hummus in a bowl with a drizzle of macadamia nut oil and a sprinkle of smoked paprika (optional). Serve with your favourite veggies or in a falafel bowl.

*Tip 1: If you’re low on time then skip step one and add two cloves of raw garlic to the blender instead.
Tip 2: This makes a large portion so feel free to freeze half for later.

Olivado UK

27/11/2025

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16/10/2024

14/10/2024

03/10/2024

27/09/2024

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30/08/2024

24/08/2024

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