Our love for cooking has certainly evolved over many years as olive growers and producers, From the early days where our founders spent many hours learning traditional recipes from earlier generations, to today where we have added some modern twists to traditional favourites. 

The team at Robinvale Estate are proud to share with you a range of recipes, so you too can experience our olives in a variety of dishes. 

We also love to hear what our customers are creating with our products, so if you would like to share your recipes please contact

new serving suggestions will be added regularly

Brussel sprouts, Apple & Walnut Salad

Ingredients & Method

Brussel sprouts drizzled with Murray Gold EVOO & sprinkled with salt then Roast

Walnuts – chopped

Apple – Sliced Red & Green variety

Parmessan Cheese – crumbled

Drizzle with Lemon & Verjuice Dressing to finish

Chickpea & Cauliflower Salad

Ingredients & Method

Chickpea spiced (drizzle with olive oil, toss in small amounts of cummin, papriki, garlic salt then roast)

Cauliflower (drizzle with garlic olive oil or murray Gold Blend EVOO, salt and roast in oven

Toss together rocket, sliced cucumber, chunks of avocado, feta & watercress

Drizzle with Honey & Mustard Dressing to finish

nutty granoata bars

Ingredients & method

300gr of your choice of granoata + 300gr of Paleo Mix

100gr of your favourite nuts chopped

To be melted together until combined:

120gr honey

60gr peanut butter

20gr brown sugar

20gr maple syrup 

Remove hot ingredients from saucepan, mix dry ingredients, 40gr choc chips. Press all ingredients into 24cmx32cm tray and cook for 15min on 150deg until just brown. Leave to cool, then start to cut into pieces, pizza cutter may assist with cutting. Store in airtight container in fridge.



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