Make it Better with Olive Oil!

Make it Better with Olive Oil!


Photo: [LINK]


Our friends mean the world to us. They’ve been with us through the many ups and downs in our lives and for July, we are commemorating the support and love we got from our friends – in the kitchen!


That’s right, for the 30th of July, we will celebrate the International Day of Friendship talking about the many beautiful and delicious friendships our Borges Olive Oil products can make with many different foods. So, you and your loved ones (and friends) can have the most interesting Day of Friendship with only the best food provided by Borges!


Join us on this journey of olive oil pairing and head to the kitchen to try some of the bestest pairs you can make with our olive oil!





There are many olive oil products in the market but most all of them can be categorised by their low, medium, and strong notes. For low, mild-tasting olive oils, such as our Borges Extra Light Olive Oil, it’s best to pair it with dishes that require subtle flavour enhancements. [1]


They’re usually best paired with salads, pesto dishes and even some seafood. This is because the mild flavour shows its charm by infusing a buttery texture and slightly floral taste to our dishes. Pair our light and delicate olive oil with pesto!



Light Lemon Pesto Pasta [2]


Photo: [LINK]



  • 1 package of Borges Spaghetti
  • 4 ounces Pecorino-Romano cheese, cut into cubes (can substitute with Parmesan or even Feta cheeses)
  • 6 cloves of garlic
  • 2 cups of loosely packed baby spinach leaves
  • 1 cup firmly packed basil leaves
  • ½ cup chopped walnuts
  • ¼ cup lemon juice
  • ¼ tsp lemon zest
  • ¼ tsp salt
  • 2 tbsp Borges Extra Light Olive Oil



  • Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
  • Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
  • With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
  • Pour sauce over spaghetti and toss to coat.




An olive oil is considered medium in flavour when it has fruity notes and a pleasant type of bitterness and spice. Our Borges Extra Virgin Olive Oil has that sharp and spicy combination, making it perfect for white meat, grilled veggies, pasta and slow-roasted meat dishes. [3]


A medium olive oil’s flavour is slightly bolder and is compatible with slightly heartier dishes. You can pair our Borges Extra Virgin Olive Oil with veggies, a true bestfriend pairing!



The Perfect Oven Roasted Vegetables [4]


 Photo: [LINK]



  • 2 medium bell peppers
  • 2 medium zucchinis
  • 1 small sweet potato
  • 1 small red onion
  • 1 small head of broccoli
  • 3 tbsp Borges Extra Virgin Olive Oil
  • 1 tbsp Dijon mustard
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 3 tbsp grated Parmesan cheese



  • Position racks in the upper and lower thirds of the oven (if using two sheets) or the center of the oven (if using one). Preheat the oven to 400°F (204°C). Generously coat two large, rimmed baking sheets with non-stick spray.
  • Place the vegetables in a great big bowl (or you can toss them right on the two baking sheets, dividing the ingredients between each). Top with the oil and mustard. Sprinkle with Italian seasoning, salt, garlic powder, and black pepper. Toss to coat. Pay special attention to the broccoli florets and make sure they get an adequate amount of oil, as they are more prone to burning.
  • Divide the vegetables evenly between the two sheets, spreading them into a single layer.
  • Roast the vegetables at 400°F (204°C) for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes). Toss the vegetables, rotate the pans 180 degrees, and switch the pans' positions on the upper and lower racks halfway through. The vegetables should be turning brown and crispy at their edges and tender inside (the cooking time may vary based on your oven). Sprinkle with the Parmesan cheese. Enjoy hot or at room temperature, with additional salt and pepper to taste.





Compared to light and medium olive oils, stronger olive oils are more in your face and are not likely to be dimmed of their intensity. These olive oils are the perfect partner to beef steak meals, lamb chops and meaty stews because the structured taste of a robust olive oil allows it withstand and elevate the strong flavours of savoury meats. [5]


However, we do not yet have a strong olive oil in our Borges catalogue, though we do have a Borges “classic” that can work with even the most savoury dishes – our very own Borges Classic Olive Oil! Its versatility is its best feature, and is the best choice when preparing savoury meals. Pair this Borges classic with this delicious beef stew recipe!



Beef Stew with Potato and Carrots [6]


Photo: [LINK]



  • 4 pounds bottom round, well-trimmed and cut into 2-inch pieces
  • 1 cup all-purpose flour
  • ⅓ cup Borges Classic Olive Oil (plus more if needed)
  • 2 large onions, diced (2 cups)
  • 1 6-ounce can tomato paste
  • 1 cup dry red wine
  • 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
  • ½ pound baby carrots (about 2 cups)
  • 2 cups beef broth
  • 1 tablespoon kosher salt
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 cup frozen peas, thawed



  • Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
  • Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.
  • Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
  • Cover and cook on low heat for 7½ hours, or on high for 4 hours. Add the peas and heat through.











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