Prepare marinated feta in advance: layer feta, lemon slices, garlic, thyme, and chili flakes in a sterilized jar. Cover with olive oil and refrigerate for at least 1 day.

In a large serving bowl, combine tomatoes, peppers, cucumber, onion, and olives.

Whisk olive oil, vinegar, oregano, and salt in a small bowl. Pour over salad and toss gently.

Just before serving, add marinated feta, being careful not to break the cubes.

Whisk olive oil, maple syrup, and salt until emulsified and creamy.

Use as a caramel topping and store in the fridge for up to 7 days.

Prepare Eggplant: Rinse and pat dry. Trim ends and cut into blocks.

Cook Eggplant: Boil water, vinegar, and salt. Add eggplant in small batches and simmer for 2 minutes until tender. Drain and cool.

Pack Jars: Layer eggplant, garlic, peppercorns, and oregano in sterilized jars. Cover completely with olive oil.

Remove Air Bubbles: Gently press contents with a spoon and use a skewer to release air bubbles. Seal tightly.

Store in a cool, dark place for at least 1 week before enjoying.

Combine all ingredients in a bowl and mix until well blended.

Serve with fresh ciabatta slices for dipping.

In a sterilized jar, layer feta, lemon slices, garlic, thyme, and chili flakes.

Pour olive oil over the layers, ensuring the feta is completely covered.

Seal the jar and refrigerate for at least 1 day before use. Consume within 4 weeks.

Freeze olive oil in a shallow tray until firm. Scrape frozen oil into a food processor.

Add ice block, salt, pepper, and oregano. Blend until whipped and creamy.

Serve with warm grilled bread and your favorite charcuterie toppings. Keep refrigerated if preparing in advance.

Preheat oven to 200°C (fan) or 220°C (conventional).

Combine garlic, salt, Dijon mustard, lemon zest, and olive oil in a small bowl. Set aside.

Bring a large pot of salted water to a boil. Submerge broccoli head-side down and cook for 4-5 minutes until tender but bright green. Drain and cool.

Break broccoli into florets and slice stems thinly. Pat dry. Arrange on a baking sheet brushed with garlic-infused oil.

Smash florets gently with the bottom of a jar. Brush with more garlic oil, season, and sprinkle with parmesan.

Bake for 15 minutes until golden. Cool slightly before serving.

Preheat oven to 220°C. Brush a baking sheet with olive oil or line with parchment paper.

In a large bowl or stand mixer with a dough hook, combine flour, baking powder, water, olive oil, salt, and pepper. Knead for 5 minutes until smooth and elastic.

Shape dough into a ball, cover with a towel, and let rest for 20 minutes.

Divide dough into 16 pieces. Roll each piece into a thin sheet on a floured surface. Transfer to the baking sheet.

Brush with olive oil and sprinkle with Maldon salt flakes.

Bake for 10-12 minutes or until edges are golden.

Heat olive oil in a skillet over medium heat. Add dates in a single layer and cook, stirring, for 3-5 minutes until softened.

Transfer to a plate and sprinkle with sea salt, lemon zest, and pistachios. Drizzle with warm olive oil from the skillet.

Serve immediately as a snack or part of a charcuterie board.

Preheat oven to 180°C and line a baking tray with parchment paper.

In a bowl, whisk together olive oil, sugar, egg, vanilla, and sea salt until smooth. Stir in flour, oats, and baking powder. Fold in chocolate chunks.

Scoop tablespoons of dough, roll into balls, and place on the tray, spacing them apart.

Bake for 14-16 minutes. Cool on the tray, then serve as is or sandwich with ice cream, drizzling with olive oil for extra indulgence.