Taste of the Mediterranean

02 Jun 2016
POSTED BY Alvin Thomas

Ripe vegetables, fresh herbs and fragrant spices all lend vibrant, bold flavours to mouthwatering meals that are worth lingering over with friends. This is the bold taste of the Mediterranean that one cannot resist.

Add some Mediterranean inspiration to your everyday meals with these recipes using Crisco olive oils to help you turn an ordinary meal into a memorable one.

Use extra virgin olive oil to add a full-bodied flavour to salads, vegetables and meats. Pure olive oil offers a mild, subtle olive flavour with a hint of fruit to sautés and stir-fries. Light-tasting olive oil is ideal as an all-purpose cooking oil that can be used for sautéing, roasting vegetables or in baked goods like muffins, cakes and brownies.  For more recipes, visit www.crisco.com.

* Family Features

Mediterranean Linguine with Basil and Tomatoes

  Transported by taste

Prep Time: 10 minutes

Cook Time: 15 minutes

Will serve: eight


  • 1 450g box linguine pasta
  • 1 tbsp salt, or to taste
  • 1/2 cup Crisco 100% Extra Virgin Olive Oil
  • 1 litre of grape tomatoes (4 cups), cut in half
  • 1 tbsp minced garlic
  • 2 tbsp red wine vinegar
  • 1 tsp crushed red pepper flakes
  • Salt and pepper to taste
  • 18 to 20 basil leaves, cut into thin strips
  • 3/4 cup grated Parmesan cheese, plus additional for garnish


  • Heat and bring to the boil 5.6 litres of water. Add the pasta and salt. Cook for the minimum recommended time on as directed on the packet. While the pasta cooks, prepare the sauce.
  • Heat the olive oil in a large frying pan on a medium heat. Add the tomatoes and garlic. Cook and stir for two minutes or until the tomatoes are soft. Remove from the heat. Stir in the vinegar and pepper flakes.
  • Drain the cooked pasta. Add to the frying pan. Cook and stir for one minute or until the pasta is coated and hot. Remove from heat. Season with salt and pepper. Stir in the basil and cheese. Serve with additional cheese, if desired.

Roasted Lemon-Garlic Chicken

Transported by taste

Prep Time: 20 minutes

Cook Time: 1 hour 40 minutes

Will serve: four



  • Crisco® Olive Oil No-Stick Cooking Spray
  • 1 tbsp Crisco® Pure Olive Oil or
  • Crisco® Light Tasting Olive Oil
  • 1/2 tsp oregano
  • 1 tsp minced garlic
  • 1 (1.5kg-2kg) whole chicken with neck and giblets removed
  • Salt and pepper


  • 1/2 cup cold water
  • 1/4 cup milk
  • 1 (24g to 34g) package chicken
  • gravy mix
  • 1/2 tsp oregano
  • 1 tsp minced garlic
  • 1 1/2 tsp fresh lemon juice


  • Heat the oven to 200°C. Spray a shallow roasting pan (with rack) with no-stick cooking spray.
  • Mix the oil, oregano and garlic. Brush the mixture over the entire chicken. Season the chicken liberally with salt and pepper. Place it in a prepared pan, breast side down; and let it stand for 30 minutes. Turn the chicken breast side up.
  • Roast for 65 to 70 minutes, basting occasionally. The chicken is done when the meat thermometer registers 76°C or when juices run clear as the thickest part of the thigh is pricked. Transfer the chicken to a carving board and cover with aluminium foil. Allow to rest for 10 minutes. 
  • Skim the grease from the pan drippings. Place 1/4 cup skimmed pan drippings into a small saucepan. Add the water, milk, gravy mix, oregano, garlic and lemon juice to pan. Cook, stirring constantly until the gravy thickens. 
  • Carve the chicken. Place on a serving platter. Serve with warm lemon-garlic gravy.

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