Planting herbs in spring not only adds beauty to your garden but also provides you with a convenient source of fresh, aromatic ingredients for your cooking adventures.
What herbs have you got going in your garden this year? 🌿
How do you make your Coronation Chicken? We make it with Village Press Real Mayo and First Press EVOO... And let me tell you, it was out of this world 🌎 #discoverourvillage#thevillagepress... See MoreSee Less
Winter calls for all of our favourite pumpkin dishes 🥣 If you’re making pumpkin soup, roast butternut squash with extra virgin olive oil from Italy. After an hour of roasting, blend it into a smooth, delicious and healthy soup. Enjoy! #discoverourvillage#thevillagepress... See MoreSee Less
OMFG ... Love ..Love.. LOVE XX Send Me Some PLEASE XX
Did you know The Village Press has an online store? It’s the EVOO lovers mecca with epic gift ideas, 4L Bag in a Box options and more. That’s your next birthday present sorted! Check us out at villagepress.co.nz via link in our bio.
Made in Partnership with acclaimed Chef Ben Bayley (@benbaylynz), this Mayo is Big on Flavour and Goodness from REAL, Natural Ingredients. Spread it or use it as a dip for a next-level flavour lift!
Made with Village Press Virgin Olive oil and REAL Ingredients only.
Creating a perfect dish doesn’t always come down to oil. Sometimes it’s about what you pair with it. One of our favourite toppings for simple savoury meal are pickled red onions, and here’s a simple recipe to make them:
• 2 red onions • 2 cups white vinegar • 2 cups water • 1/3 cup cane sugar • 2 tablespoons sea salt • 2 garlic cloves • 1 teaspoon of mixed peppercorns
* Thinly slice the onions and divide the onions between 3 (10-ounce) jars. Place the garlic and peppercorns in each jar. * Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge. * Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.
Dreamy snacking and blissful reading 💫 #discoverourvillage ... See MoreSee Less
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From our family to yours 🌿 #globalvillage ... See MoreSee Less
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Time to plant these beautiful greens, if you haven’t already 🌱 ... See MoreSee Less
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Exploring the world of extra virgin olive oil can be a delightful culinary journey. Nourish your taste buds with the best flavours only. #extravirginoliveoil #discoverourvillage #thevillagepress ... See MoreSee Less
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... See MoreSee Less
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Planting herbs in spring not only adds beauty to your garden but also provides you with a convenient source of fresh, aromatic ingredients for your cooking adventures.
What herbs have you got going in your garden this year? 🌿
#discoverourvillage #thevillagepress ... See MoreSee Less
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Every drop to nourish your body 💚 #thevillagepress #discoverourvillage #evoo ... See MoreSee Less
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With spring on our doorstep, get ready to embrace fresh foods with the freshest oil 🥗 #thevillagepress #discoverourvillage #nzfoodie ... See MoreSee Less
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The superior condiment to go with Fish n Chips. #discoverourvillage ... See MoreSee Less
4 CommentsComment on Facebook
There's nothing like aioli with fish n chips 😋
Who sells this in the Hutt Valley ?
Lovely
Nope
Everyones favourite celebrity chef Ben Bayly helped us create the best version of everyones favourite sauce - The Real Aioli 🥚 #discoverourvillage #thevillagepress ... See MoreSee Less
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Hi. Where can we purchase this please?
Name one person who doesn’t love potato wedges, and we’ll turn them into adoring them combined with the Roasted Red Pepper Mayo! #discoverourvillage #thevillagepress ... See MoreSee Less
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How do you make your Coronation Chicken? We make it with Village Press Real Mayo and First Press EVOO... And let me tell you, it was out of this world 🌎 #discoverourvillage #thevillagepress ... See MoreSee Less
0 CommentsComment on Facebook
Winter calls for all of our favourite pumpkin dishes 🥣 If you’re making pumpkin soup, roast butternut squash with extra virgin olive oil from Italy. After an hour of roasting, blend it into a smooth, delicious and healthy soup. Enjoy! #discoverourvillage #thevillagepress ... See MoreSee Less
2 CommentsComment on Facebook
Shannon Fraser
OMFG ... Love ..Love.. LOVE XX Send Me Some PLEASE XX
Did you know The Village Press has an online store? It’s the EVOO lovers mecca with epic gift ideas, 4L Bag in a Box options and more. That’s your next birthday present sorted! Check us out at villagepress.co.nz via link in our bio.
#discoverourvillage #thevillagepress ... See MoreSee Less
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The weekend is ahead... with cheeseboards and wine on the horizon 🧀🍷
#discoverourvillage #thevillagepress ... See MoreSee Less
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Made in Partnership with acclaimed Chef Ben Bayley (@benbaylynz), this Mayo is Big on Flavour and Goodness from REAL, Natural Ingredients. Spread it or use it as a dip for a next-level flavour lift!
Made with Village Press Virgin Olive oil and REAL Ingredients only.
Photography @samstewartphotography
#thevillagepress #discoverourvillage #nzfoodie ... See MoreSee Less
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Everyone’s favourite partners in the kitchen.
#discoverourvillage #thevillagepress #evoo #extravirginoliveoil #foodienzvegan #foodienz ... See MoreSee Less
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Italy one is the best one ❤️
The simpler, the better 🍅 #discoverourvillage #thevillagepress ... See MoreSee Less
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When you place all the right things together, it creates harmony - in life and in the kitchen 👨🍳 #discoverourvillage #thevillagepress ... See MoreSee Less
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Creating a perfect dish doesn’t always come down to oil. Sometimes it’s about what you pair with it. One of our favourite toppings for simple savoury meal are pickled red onions, and here’s a simple recipe to make them:
• 2 red onions
• 2 cups white vinegar
• 2 cups water
• 1/3 cup cane sugar
• 2 tablespoons sea salt
• 2 garlic cloves
• 1 teaspoon of mixed peppercorns
* Thinly slice the onions and divide the onions between 3 (10-ounce) jars. Place the garlic and peppercorns in each jar.
* Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
* Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.
#thevillagepress #evoo #discoverourvillage #extravirginoliveoil #pickledonions #recipe #foodienz ... See MoreSee Less
1 CommentComment on Facebook
Always got a jar in fridge