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Mr Nick’s signature Extra Virgin Olive Oils are an essential ingredient for easy entertaining when paired simply with fragrant, spicy dukkah, fresh, crusty Mr Nick’s sourdough, plump Kalamata olives and juicy, sweet cherry tomatoes.

The latest vintage olive oils are made exclusively for Adelaide’s finest supermarkets with 100 per cent South Australian olives (Kalamata and Koroneiki varieties) grown in the Adelaide Hills and Murraylands. They are both medium intensity and well-balanced oils that can be used liberally in light cooking, dips, dressings and marinades.

Mr Nick’s Kalamata First Cold Pressed EVOO is a luscious, fruity and rich oil with red berry fruits and almond blossom followed by a fruity palate of tropical fruits, avocado and a green chilli finish. The Koroneiki First Cold Pressed oil is elegant, floral and well balanced with fresh tropical fruit and raspberry notes and a complex palate of orange blossom, quince and cardamon and a warm lingering heat.

Adelaide’s finest supermarkets has an ever expanding range of signature foods which bear the Mr Nick’s seal of approval. This house brand is also inspired by the Mediterranean diet of Ikaria, the Greek Island home of Mr Nick, which is one of the world’s five Blue Zones where people live long, healthy lives.

Try this Greek salad dressing recipe, it is zesty and bright, and you probably have all the ingredients in your pantry already.

You only need 7 ingredients and it is so simple.

GREEK DRESSING : Whisk 1/4 cup KALAMATA extra-virgin olive oil, 1 tablespoon red wine vinegar, Juice of 1/2 lemon, 1 garlic clove minced, 1/2 teaspoon dried oregano, more for sprinkling, 1/4 teaspoon Dijon mustard, 1/4 teaspoon sea salt, freshly ground black pepper to taste.

Try these other salad dressings, experiment & modify ingredients to your own tastes.

CLASSIC VINAIGRETTE : Whisk 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1/2 teaspoon salt, add pepper to taste. Gradually whisk in 1/3 to 1/2 cup KORONEIKI extra-virgin olive oil.

DIJON : Whisk 3 tablespoons each Dijon mustard and champagne vinegar, 1/2 teaspoon salt, add pepper to taste. Gradually whisk in 1/2 cup KALAMATA extra-virgin olive oil.

LEMON BALSAMIC : Whisk 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons Dijon mustard, 1/2 teaspoon salt, add pepper to taste. Gradually whisk in 1/2 cup KORONEIKI extra-virgin olive oil.

FRENCH DRESSING : Blend 1/4 cup each KORONEIKI extra-virgin olive oil and water, 3 tablespoons red wine vinegar, 2 tablespoons each tomato paste, ketchup and brown sugar, and 1/2 teaspoon each paprika and salt in a blender.

CAESAR DRESSING : Blend 1 pasteurized egg yolk, 1 garlic clove, the juice of 1 lemon, 1 teaspoon Dijon mustard and 4 anchovies in a blender. Gradually blend in 1/2 cup KORONEIKI extra-virgin olive oil and a splash of water. Stir in 1/2 cup grated Parmesan.

CREAMY VEGAN : Pulse 2 teaspoons each Dijon mustard and cider vinegar, 1 teaspoon salt, 1/4 cup KALAMATA extra-virgin olive oil and 1/2 cup soft tofu in a blender until smooth. Stir in 1/2 cup mixed chopped chives, parsley and chervil.

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