Grove extra virgin avocado oil is 100% natural and un-refined. It’s one of the healthiest oils in the world and is proven to be good for you and your family.
Why? Well, there are a number of reasons:

1. Our avocado oil is 100 percent natural and unrefined. The oil is extracted from the fruit through a single extra virgin process, ensuring all the essential nutrients are retained.
2. One 5ml serve of avocado oil will provide 10% of your recommended daily intake (RDI) of Vitamin E.
3. Avocado oil has a high smoke point (over 250C) which makes it stable during high temperature cooking methods such as stir frying, roasting, pan frying and barbequing (Wong, et al, 2009).
4. It also contains a higher percentage (69%) of healthier mono-unsaturated fats than olive oil (66.8%), rice bran oil (47%) and canola oil (58.2%).
5. Our avocado oil has earnt the Heart Foundation Tick of Approval and is available in New Zealand and Australia
6. Its high ratio of monounsaturated fatty acids and polyunsaturated fatty acids to saturated fats help contribute to an overall healthy diet
7. The good fats in avocado oil help the body to absorb beneficial carotenoids found in fruit and vegetables (Unlu, et al, 2005).  People consuming diets rich in carotenoids from natural foods, such as fruit and vegetables, are healthier and have lower mortality from a number of chronic illnesses (Diplock, et al, 1998) So make sure you use it on salads!
8. It’s even good for our skin! Studies have shown avocado oil to increase the level of soluble collagen in the skin making it ideal as a base in skincare and anti-ageing products (Werman, et al, 1991)

GROVE EXTRA VIRGIN AVOCADO OIL NUTRITION INFORMATION (Average) Serving size: 5ml
	Quantity per Serving	Quantity per 100mL
Energy	167 kJ (40kcal)	3350 kJ (801 kcal)
Protein	0 g	0 g
Fat, total – saturated – Trans – Polyunsaturated – Monounsaturated	4.5g 0.6g 0g 0.4g 3.5g	90g 13g 0g 8g 69g
Carbohydrate Sugars	0g 0g	0g 0g
Sodium	0.3mg (Max)	5mg (Max)
Vitamin E	1mg	12 mg

Salad
3 Cos lettuce, torn into bite size pieces
100g parmesan, shaved
3 ripe avocados, seeded, peeled and sliced
4 Anchovy filets, chopped

Combine all ingredients in a large salad bowl.

Croutons
4 slices crusty French bread
1 clove garlic, crushed
1 Tbsp Grove Avocado Oil
1 tsp soft butter
Salt and pepper

Preheat over to 200 celcius.

Combine garlic, Grove Avocado Oil, salt and pepper. Brush bread with oil mixture on boths sides and place onto a lined baking tray. Place in the over and bake for 15 minutes. Remove from oven, allow to cool and then crunch into pieces. Sprinkle over salad.

Dressing
5 cloves garlic, crushed
2 tsp Dijon mustard
2 tss Worcestershire sauce
3 Tbsp white wine vinegar
150 ml Grove Avocado Oil
2 lemons juiced
3 egg yolks

Quesadilla’s are all the rage and so easy to make. Just get some flour tortillas, cook up diced chicken or mince and gather up your favourite fillings. Place a tortilla in the pan with a small amount of avocado oil, flip it a couple of times, then sprinkle cheese over it.
Lay your fillings on top of the cheese, then turn the heat down. Once the cheese is melted flip half the tortilla over, like you do with an omelette. Once crisp, its ready to serve.

Then the most important part of all…the guacamole!

1 firm but ripe avocado, peeled and deseeded
1 clove garlic, crushed
juice of 1 lemon
¼ cup Grove Extra Virgin or Garlic Avocado Oil
1 tsp hot pepper or Tabasco sauce
salt and pepper to season

Blend all ingredients in a food processor.  Serve immediately with your favourite Mexican dish such as tacos, quesadillas, totillas or enchiladas. Ole!
 

by Peter Blakeway

Buy a free range, corn-fed, chill-fresh bird. To test if the bird is cooked, pierce the thickest part of the thigh with a skewer – the juices running out should be golden and clear. Also, you should feel the leg ‘give’ when pulled gently away from the body. To carve a chicken easily and neatly, allow at least 15–20 minutes resting time, preferably longer. This lets the juices, which have welled up to the surface during cooking, to seep back into the flesh to keep it succulent.

Serves 6–8

2.5 kg chicken
1 carrot
1 onion
1 stick celery
1 tablespoon standard flour
1 soft avocado
4 tablespoons Lemon Pepper Grove Avocado Oil
1 clove of garlic, crushed
2 tablespoons chopped parsley
6 rashers fat streaky bacon
500ml chicken stock
salt and freshly ground black pepper
4 tablespoons verjuice or white wine

1.    Preheat the oven to 190°C.
2.    Prepare a ‘mire poix’ of vegetables (roughly diced carrot, onion and celery) and place in bottom of roasting tin. Sprinkle flour over the top.
3.    Crush the soft avocado with 2 tablespoons of the lemon pepper avocado oil and blend to the consistency of soft butter; mix in the crushed garlic and parsley.
4.    Loosen the skin by gently sliding your finger between skin and flesh. Smear the avocado ‘butter’ generously under the skin, remembering the points where the thighs join the body. Brush remaining avocado oil over the bird and season with salt and pepper, then place the bacon strips in a row, slightly overlapping each other, all along the breast.
5.    Lay the chicken on its back in a roasting tin on a high shelf in the oven. Cook for 20 minutes per 450g and sometimes 20 minutes over. (This has to be flexible because of the size of the bird and the type of oven.)
6.    After 1 hour, set aside the crispy bacon for serving later. When chicken is cooked, check the core temperature of the bird has reached 72˚C and rest, covered loosely with foil, for at least 10–15 minutes before carving.
7.    Meanwhile, add verjuice or white wine to the cooked ‘mire poix’ and deglaze the roasting tin, stirring with a wooden spoon.  Once reduced a little, add the chicken stock and bring to the simmer. Strain through a sieve and serve with chicken and crispy bacon.