Freshfield Grove

Tales of Tasmanian Adventures in Olive Oil

Tasmanian olive leaf tea jelly tricolore salad

2 Comments

Here’s another inspiring recipe creation from Petra at FoodEatLove using my olive leaf tea as a jelly for a base in this very pretty salad. I think the jelly will add a really interesting texture to the dish, as well as the flavour. And it’s reminded me not to forget edible flowers when I’m planning my new veggie patch this spring 😊

Food Eat Love

Lately I have eaten food that is too heavy and too much meat. I didn’t mean to but with the weather getting colder it seemed to trigger a need for hip hugging foods.

I think I went slightly too far and needed something light and fresh, pronto! I thought of a salad when I saw the last of the edible flowers at the allotment. I picked the ones I could find, flowers makes food look so incredible don’t they? Next year I will grow many more flowers for eating and decorating.

I found some borage, I love the flower but the edible leaves have a most peculiar taste. I found a brave chive flower in bloom and some fennel. It got colder but apparently not cold enough for the plants to believe that winter is coming.

edible flowers boarge, chive, fennel

I had one more sachet of the Tasmanian olive leaf tea from Freshfield Grove

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Author: FarmerFi

I'm a British doctor who married an Aussie, moved to Tasmania, and bought an olive grove. Now making extra virgin olive oil and olive leaf tea. I'd love you to join my adventures in the beautiful setting of Southern Tasmania.

2 thoughts on “Tasmanian olive leaf tea jelly tricolore salad

  1. That salad does look good!

    Liked by 1 person

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