Bertolli's New Festive Recipe Guide to Inspire Healthier End-of-Year Gatherings in Thailand

The holiday season is fast-approaching and BERTOLLI(R), the world's number one olive oil brand, is helping Thais celebrate the year that was with friends and family over festive meals with the launch of a new digital Recipe Guide on the Bertolli Thailand Instagram Page.

Bertolli Thailand's newest Recipe Guide comes as part of the company's Caring for You pillar and aims to inspire Thais to elevate their festive meals this holiday season with ten tasty and creative menus. The Guide emphasizes Bertolli's close relationship with Thailand, and continues its education of consumers on the benefits of olive oil to create a healthy society as Thais pay closer attention to their well-being due to recent health factors such as Covid-19 and PM2.5.  

Combining new favorites and twists on traditional dishes by Bertolli themselves, as well as inspiring menus by local cooks like AumFoodDiary, the newest Bertolli Thailand Recipe Guide includes a wide array of options, including Pan Fried Sea Bas with Tom Yum Sauce and Larb Cucumber Salad and Matcha Blueberry Muffins, as well as comforting classics like Crispy Shrimp in Tamarind Sauce and a Chocolate Olive Oil Cake.

To help Thais elevate their every meal this holiday season, check out three of the feature recipes from the newest Bertolli Thailand Recipe Guide below - perfect for your next gathering.

PAN FRIED SEA BASS WITH TOM YUM SAUCE & LARB CUCUMBER SALAD

Serves 2

FOR THE SEA BASS

• 2 Sea bass fillets
• All-purpose flour
• 1 cup of Bertolli Mild Olive Oil, for pan-frying
• Salt and pepper, to taste

FOR TOM YUM SAUCE

• ? cup coconut milk
• Tom Yum Paste
• 1 cup mushrooms, sliced
• 1 tablespoon galangal, sliced
• 1 tablespoon lemongrass, sliced
• Chilies, sliced (optional)
• Lime, to taste

FOR LARB CUCUMBER SALAD

• 2 cucumbers, thinly sliced length-ways
• ? cup Bertolli Extra Virgin Olive Oil
• Chili flakes
• Roasted rice powder
• Salt, to taste
• Lime, thinly sliced
• Shallots, sliced
• Mint leaves

PREPARATION

Season the sea bass fillets with salt and pepper, then thoroughly coat them with flour. Add Bertolli Mild Olive Oil to a pan and fry the fillets until cooked through. Set the fillets aside.

In another small pan, combine all the Tom Yum sauce ingredients over medium heat and stir well. Turn off the heat once the mushrooms are cooked and the sauce is well-mixed.

In a small bowl, make the salad sauce by adding and mixing Bertolli Extra Virgin Olive Oil, chili flakes and roasted rice powder together. In another bowl, add in the sliced cucumbers, lime, shallots, mint leaves, salad sauce and a pinch of salt, then mix well.

Place cooked sea bass and larb cucumber salad on a plate. Pour the tom yum sauce on the sea bass and serve!

MEDITERRANEAN OLIVE OIL PASTA

Serves 4

• 450g spaghetti
• ? cup Bertolli Extra Virgin Olive Oil
• 340g cherry tomatoes, halved
• 4 garlic cloves, chopped
• 3 green onions, chopped
• 170g marinated artichoke hearts, drained
• ? cup pitted olives, halved
• ? cup feta cheese, crumbled
• 10-15 fresh basil leaves, torn
• Juice of half a lemon
• Salt and pepper, to taste

PREPARATION

Cook spaghetti as per package instructions, then set aside.

Heat the Bertolli Extra Virgin Olive Oil in a large skillet over medium heat. Add garlic and a pinch of salt, then cook for 10 seconds.

Stir in the tomatoes and chopped scallions. Cook until heated through.

Add pasta to skillet, season with black pepper and stir together.

Add the remaining ingredients and toss one more time.

Top with more basil leaves and feta, add salt and pepper to taste, then serve!

MATCHA BLUEBERRY MUFFINS

Serves 2

• 1 ? cups all-purpose flour
• 2 teaspoons baking powder
• 1-2 tablespoons matcha powder, to taste
• 1/3 cup sugar of choice
• ? cup Bertolli Extra Virgin Olive Oil
• 1 ? cup plant-based milk
• Pinch of salt
• 1 cup fresh or frozen blueberries

PREPARATION

Preheat your oven to 190?C and line a 12-cup muffin pan with lightly greased baking cups.

In a large bowl, whisk together the milk, olive oil, and sugar.

Sift the flour, baking powder, matcha powder and salt into the mix, then whisk until the batter is well-combined.

Gently mix in the blueberries, then transfer the batter into the lined muffin pan.

Bake for 25 to 30 minutes. Then, leave to cool and enjoy!

To access the full guide for more food inspiration, go to https://www.instagram.com/bertollithailand/guides/.

Bertolli is available for purchase in hypermarkets and supermarkets nationwide, as well as Bertolli's Flagship Stores on Lazada and Shopee.

About Bertolli

The world's number one olive oil brand, Bertolli was founded in the small Tuscan town of Lucca, Italy. For 150 years, the Bertolli name has been synonymous with Italian and international cooking and eating. At the heart of the Bertolli brand is a commitment to quality, dedication to leveraging the natural goodness of ingredients and a tradition of providing outstanding and flavorful olive oils to Thailand and the world. For more information, please visit https://www.facebook.com/BertolliTH/.