Cobram Estate Certify A New FODMAP Friendly Product | Garlic & Rosemary Infused Extra Virgin Olive Oil
Posted on November 05, 2019
New Inspired Meal Starters. This is just the start.
At Cobram Estate, their passion for every single olive inspires everything they do. From tree to table, they nurture their fruit to create fresh, healthy, antioxidant rich, award-winning extra virgin olive oils. They look after every stage of production – from planting and picking to ensure freshness, to pressing and bottling to guarantee enjoyment.
Introducing their latest FODMAP Friendly creations…
Garlic & Rosemary Infused Australian Extra Virgin Olive Oil
A robust profile of the best twosome in the kitchen – garlic & rosemary. Aromatic in marinades, the roasting tray, and the grill.
Ideal for roast lamb, root vegetables, shepherd’s pie & even crispy sweet potato fries.
Available at Woolworths Stores across Australia.
Try this quick and easy low FODMAP Zucchini & Ricotta Fritters recipe to your weeknight repertoire with the robust flavors of our Garlic and Rosemary Infused Australian Extra Virgin Olive Oil.
This recipe has been adapted to be low in FODMAPs. See the original recipe here; https://bit.ly/2mqd9HE
Serves: 5
Ingredients:
- 4 Tablespoons Cobram Estate Garlic and Rosemary Infused Extra Virgin Olive Oil, plus extra to drizzle
- 1 cup fresh ricotta
- 2 green zucchini, coarsely grated
- 2 eggs
- finely grated zest of 1 lemon
- 2 shallots, green only, thinly sliced
- ½ cup low FODMAP flour
- salt and pepper, to season
- ½ cup Greek-style yogurt
- ¼ cup finely grated parmesan
- ¼ cup small basil leaves
Method:
1. Put 1 tablespoon of Garlic and Rosemary Infused Extra Virgin Olive Oil, into a large mixing bowl. Add ricotta, zucchini, eggs, lemon zest and half of the shallots. Sift in low FODMAP flour, then stir until just combined. Season.
2. Heat 1 tablespoon of the remaining Garlic and Rosemary Infused Extra Virgin Olive Oil in a large non-stick frying pan over medium-high heat. Spoon ¼ cup of the batter into pan, repeat to make 5 fritters. Cook for 8 minutes turning occasionally, until golden and cooked through. Continue to cook in batches of 5 until all of the batter has been used, adding remaining oil to the pan as necessary. Transfer to a serving tray.
3. Sprinkle parmesan and basil over the top of the fritters. Season, then serve with yogurt and an extra drizzle of Garlic and Rosemary Infused Extra Virgin Olive Oil.
