Australian Extra Virgin Olive Oil Recipes

Crispy chicken with zesty winter greens and salsa verde

Looking for a healthy weeknight meal that will have everyone in the family asking for more? Zest up your winter greens with this crispy chicken recipe and simple salsa.

Green salsa (or salsa verde) is so easy to make, and a tasty addition to any protein or vegetable dish. This recipe calls for coriander, basil and parsley, but you can try all kinds of herbs depending on your taste and the season.

Fry your chicken and broccolini in certified Australian Extra Virgin Olive Oil (EVOO for added antioxidants and to help your body absorb the fat-soluble antioxidants in broccolini, making your meal even healthier. Then sauté silverbeet with a dash of verjuice (or sherry) to balance the earthy flavour of the winter garden favourite.

Thanks to the wonderful people at Coriole Vineyards in McLaren Vale, South Australia, for making this restaurant-quality recipe so easy to cook at home.


• 1 cup certified Australian Extra Virgin Olive Oil
• 8 chicken thighs (skin on)
• 2 bunches silverbeet
• 2 bunches broccolini
• ¼ cup verjuice (or sherry)
• 1 cup fresh basil
• 1 cup fresh flat leaf parsley
• 1 cup fresh coriander
• 2 garlic cloves
• ½ cup cornichons
• ¼ cup unsalted capers
• ¼ cup Dijon mustard
• Sea salt and cracked pepper


To make the salsa verde, finely chop garlic cloves and add to a blender with capers, cornichons and mustard. Whiz up with the basil, parsley and coriander adding half a cup of certified Australian Extra Virgin Olive Oil (EVOO) to bind. Feel free to add more EVOO if needed to get the consistency right.

Season the skin side of the chicken thighs, heat a slosh of EVOO in a pan over high heat and place the chicken thighs in skin-side down. Cook for 12 minutes on each side, or until cooked through.

While the chicken is cooking, roughly chop silverbeet – stalks and all – and put to the side. Trim broccolini then pan fry in certified Australian EVOO until al dente and slightly charred.

Just before the chicken is ready to serve, throw the silverbeet into a hot pan and sauté with a dash of verjuice. If you don’t have verjuice, a sweet sherry also does the trick.

To serve, spoon a dollop of green salsa on to a plate and top with the sautéed silverbeet and crispy chicken, place charred broccolini on the side and drizzle with extra EVOO to finish.

To ensure your Australian EVOO is certified look for the triangle certification symbol on the bottle.