Matcha Olive Oil Yoghurt Bark
A refreshing recipe for those hot summer days. Also a great way of adding some healthy EVOO to your diet!
Ingredients:
- 2 cups strained/Greek yogurt
- 1 tbsp honey
- Zest of 1 lemon
- 2 tsp Colive Extra Virgin Olive Oil
- 1 tsp matcha powder
- Pistachio for topping
Method:
- Mix 1 cup yogurt with 1 tbsp honey and zest of 1 lemon.
- Pour this mixture onto parchment paper-lined an oven tray
- In the blender, mix 1 cup of yogurt with 2 tsp Colive oil and 1 tsp matcha powder. Pulse and blend to combine well.
- Layer this second green yogurt mixture on white yogurt mixture in the tray. Decorate with pistachio and put in the freezer for 4 to 6 hours.
- Take out the yogurt bark, give it a few minutes to soften then slice and enjoy.
Recent Posts
Lemon Almond Pesto with Conza Sourdough Crunchy Breadcrumbs
Yellow pesto is as nutty as basil pesto but sweeter and more aromatic thanks to lemon peel. Inspired by Sicily, we discovered that blending lemon peel, parmesan, almonds, olive oil, and sea salt combines into a delicious paste that adds rich flavor to any pasta. We used Conza Conza Sourdough Crunch and CoLive EVOO for an enhanced finish!
Falafel Tacos with Olive Oil Sauce
In this fusion dish, classic Middle Eastern falafels are tucked into a soft corn tortilla and topped with a tangy olive oil sauce drizzle. The sauce is made by whisking together olive oil, lemon juice, garlic, and a pinch of sea salt. This dish is a delicious twist on traditional tacos and is sure to impress.
