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Fowey Valley Alfresco Recipes

To whet your appetite for the sunny days and balmy nights ahead, we've assembled a mouthwatering assortment of our favourite alfresco entertaining recipes — from our cooling roasted garlic dip to start the evening off, to rich brownies for dessert and a zesty margarita for sipping. Wherever your summer evening takes you, Fowey Valley is on hand to help.

Roasted Garlic Dip

Make room for the life of the party: Our Fowey Valley Roasted Garlic Dip. This deliciously creamy dip is lovingly made with roasted garlic, soft cheese and our pure Extra Virgin Olive Oil - heavenly served with toasted pitta bread or as part of a mezze platter.

4 bulbs of garlic

200g of cream cheese (or soft goat's cheese)

2 tbsp of Fowey Valley Extra Virgin Olive Oil (plus extra to serve)

2 tbsp of chopped chives (plus extra to serve)

Half a lemon (juiced)

Salt and pepper


Heat the oven to 190C. Cut a slice off the top of each head of garlic and place on foil. Spoon over 2 tbsp of oil and wrap. Season with salt and bake for up to 1 hour – until the garlic is very soft. Cool.

Beat the cheese in a bowl until smooth. Squeeze the roasted garlic out of its skin into the cheese and mash with a fork until smooth. Add the chopped chives, lemon juice, salt and pepper to the bowl. Crumble the feta over the top, garnish with more chives and drizzle more oil. Enjoy!

Shop our Fowey Valley Olive Oil here.

Olive Oil Chocolate Brownies

Gooey, soft and utterly delicious are just a few words to describe our fudgy Chocolate Olive Oil Brownies. And just when you thought it couldn’t be any sweeter, these beauties are crafted with our Extra Virgin Olive Oil - making them the ultimate dairy-free and squidgy treat.

300ml oat milk

100g dark chocolate, finely chopped

275g caster sugar

200g self raising flour

75g cocoa, sifted

1 tsp baking powder

100ml Fowey Valley Extra Virgin Olive Oil

1 large egg

1 tsp vanilla essence

1 tsp coarse sea salt

200g raspberries

Preheat the oven to 160°C. Grease and line a 23cm by 33cm tin. Warm the milk and chocolate together until melted. Remove from the heat and set to one side. In a large bowl, stir the dry ingredients together until fully mixed. Whisk the oil into the chocolate mixture, followed by the egg and vanilla essence. Make a well in the dry ingredients and add the olive oil mixture. Beat until smooth and fully mixed. Pour into the prepared tin and sprinkle over the salt flakes. Bake in the preheated oven for 30 minutes, until a skewer comes out clean. Remove from the oven and allow to cool completely in the tin. Once cool, cut the cake into 16 squares. Store in an airtight tin.

Shop our Fowey Valley Olive Oil here.

Fowey Valley Vodka Margarita

Patio cocktails are calling! These Fowey Valley Vodka Margaritas will get the party started – and are guaranteed to put a smile on your and your fellow sipper's faces. This zesty combination of summer flavours are to-die-for— lime, sweet orange and our smooth vodka are a recipe for the perfect garden happy hour.

60ml Fowey Valley Vodka

30ml Lime juice

15ml Triple Sec

15ml Simple syrup

Lime wedge & margarita salt (optional garnishes)

Put lots of ice and all of the ingredients into a shaker, then shake hard for about 30 seconds to chill the liquid really well. Then run a lime wedge around the outside of the rim of your glass before rolling the rim in salt. Double strain the mix into the glass and enjoy!

Shop our Fowey Valley Vodka here.


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