That Green Olive - Food photographer & recipe developer

Name: That Green Olive - Food photographer & recipe developer
Address: Taupo, NZ
Telephone: +64274188496

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That Green Olive - Food photographer & recipe developer

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from That Green Olive - Food photographer & recipe developer, Photographer, Taupo.

📚Published author of 'That Green Olive'
🍝Passionately eating, capturing & creating
📸Mouthwatering photos, videos & recipes

Buy my book at www.thatgreenolive.com/my-cookbook/

05/01/2025

🥂2024! Between publishing my first book, travelling, taking on some pinch-me projects and developing my business in monumental ways, I’m lucky to have had such an awesome year. Thanks to everyone who has supported, worked with or simply followed along with me - That Green Olive isn’t just my business but a huge passion of mine. I’m so grateful to do what I love every day.

Here are some of the best bits of 2024 (in no order):

1. Sipping coffee at a cliff-edge cafe in Kintamani, Bali

2. Camel riding in the Sahara Desert, followed by watching the sunset from the top of a huge sand dune, enjoying a traditional dinner, cultural music and dancing around the fire, stargazing and watching the sunrise over the sand dunes. It was magical.

3. Photographing at , where I stayed for several nights in Bali. What an awesome opportunity for me to work while travelling (and alongside lovely team of staff!

4. Admiring before a 7 course meal in an ancient cave, met with light shows and an intimate setting. I’d been wanting to dine here for years.

5. Getting absolutely covered in mud while ATV riding through the jungle in Ubud. Tip: don’t turn up in your nice clothes.

6. Eating the best banh mi in Ho Chi Minh - thanks for bringing me here!

7. Moroccan cooking class at a family riad in Marrakech. I took cooking classes in Vietnam and Morocco - such a great way to learn about the culture and how local recipes have developed and come to be.

8. Putting the last photos on my book planning board. When I finished each recipe with accompanying photos for my manuscript, I stuck it on the board as a therapeutic activity (and to remind that myself that I was *actually* making progress).

9. Shooting for , to both market and document this event was perhaps my favourite project of 2024!! This meal was at x .chocolate 🍫

10. My BEST moment this year… the publication of my first cookbook!! I’ve wanted to be a cookbook author since I was a little girl, and I am so so grateful for the amazing team at .

What an epic year 2024 was. I’m excited to see what 2025 brings!✨

13/09/2024

🍰Fridays are for cake. This lemon meringue cake is the perfect segway into the weekend! It has such a moist texture, rich lemon flavour and I love the silky meringue topping... although I must say, the matcha burnt Basque cheesecake was my favourite.

All these photos are from a recent shoot at Le Ciel Bakery in Wellington. I looved all the yummy desserts and pastries here, and they were all presented so beautifully. Made my job so much easier!📸

07/09/2024

🍫For your weekend baking: Chocolate, Chilli & Ginger Cookies. I love the spicy warmth from the ginger and chilli - they take an otherwise rich chocolate cookie and turn it uniquely zingy. The Gourmet Garden squeezy tubes make it so easy to just squeeze the fresh chilli and ginger pastes into the mix, without having to chop anything and wash extra dishes!

I like my cookies soft and slightly chewy - leave them in the oven a minute or two longer if you prefer them crispy!
Recipe and photography created for Gourmet Garden.🌱
🔥CHOCOLATE, CHILLI & GINGER COOKIES🔥
Makes 10-12

200g white sugar
100g butter, softened
1 egg
2 tsp Gourmet Garden Ginger Paste
1/2 tsp Gourmet Garden Chilli Paste
1/2 tsp vanilla extract
150g plain white flour
4 tbsp cocoa powder
1/2 tsp salt
1/2 tsp baking soda

Add the sugar and butter to a large bowl. Beat with an electric mixer for 3 minutes, until light and creamy. Add the egg, Gourmet Garden ginger and chilli pastes, and vanilla extract. Beat for 20 seconds to combine.
In a separate bowl, combine the dry ingredients. Add to the wet mixture and stir with a wooden spoon just to combine.
Line two large baking trays with baking paper. Roll the cookie dough into balls about the size of golf balls, and transfer to your prepared tray, spacing them at least 5cm apart.
Transfer the trays to the freezer for 60 minutes; this prevents the cookies from spreading too quickly when baked.
Preheat oven to 180°C fan bake. Transfer the chilled trays to the oven and bake for 10-15 minutes, until cooked yet slightly gooey in the middle. Allow to cool slightly.
Garnish with rock salt and chilli if desired, and enjoy warm. Store leftovers in an airtight container for up to one week.

04/09/2024

🍫To celebrate the launch of my new cookbook... I have a new treat available at The Cozy Corner Taupo!
On page 198 of my book, you'll find the recipe for my Kumara & Blackberry Brownies with Manuka Honey Tahini (which just so happens to be gluten free, dairy free and egg free👀). In the cabinet right now is that exact brownie - although a slightly different version, featuring strawberries, a chocolate fudge drizzle and a sprinkle of freeze-dried raspberry. It's a very cosy treat to welcome in spring!

The brownie is available from The Cozy Corner Taupo now until it's gone! Don't snooze on it... (also, keep an eye out on The Cozy Corner's socials - there might be a sneaky book giveaway soon👀📚)

03/08/2024

I WROTE A COOKBOOK!!!!!! This is huge. I dreamed of becoming a cookbook author as a kid and throughout my teenage years... it feels so surreal that this dream has literally come true. The process was anything but glamorous though... in between testing disasters, ingredients randomly vanishing from supermarket shelves, brussels sprouts season ending before I started developing (I'm still heartbroken about that😅), endless late nights and early mornings - no less than three emergency supermarket/baking paper/broken equipment trips per day, and late night editing and wine sessions, the result of well over a year's worth of hard work (and trying to keep things mainly a secret) has now eventuated into this: my first cookbook; totally written and photographed by me.

I have poured so much of myself into this - my passion for sentiment, storytelling and the creative outlet that food and photography bring me.

With recipes such as Venison & Za'atar Scotch Eggs; Shakshuka with Kasundi Spices, Medjool Dates & Feta; Prawn & 'Nduja Pie with Lemon Soufflé Topping; Pandan Burnt Basque Cheesecake with Coffee Coconut Sauce; Kumara Ginger Kisses; and so so many more, I hope to inspire a new excitement and passion for home cooking.

Biggest thank you to my team at Penguin Random House for not only believing in me, but supporting and guiding me along the way. I am so so grateful to have had this opportunity!!

You can pre-order through the link in my bio, or through Paper Plus, Whitcoulls and various retailers found on Penguin's website (just search for That Green Olive).

Your support is so so appreciated, and of course it is those of you that engage with my little corner of the internet that make these big dreams possible🙏💚

(Use the code "GINGERKISS" at the checkout on my website: https://www.thatgreenolive.com/my-cookbook/ for a cheeky 10% off🎉)

Thanks to all of you so so so much for supporting my work!!

(P.S - special thanks to all the amazing people that helped me along the way: Misfit Garden , Quirky Pottery , Not For You Films , Embra , The Cozy Corner Taupo , CM backdrops and everyone who offered words of advice and support ❤️)

03/05/2024

👋Hi! It's about time I did a little intro... I'm Olivia, the human behind all the food. Growing up, being in the kitchen was normal to me as brushing my hair or learning my times tables - it was something I always did, and I was always deeply passionate about it.

After starting this page as a passion project while in college, That Green Olive has grown into a business I absolutely love - I'm really so grateful to be able to have a job where I can create, cook, capture what I'm truly passionate about. I've worked with a variety of awesome businesses run by passionate people, tasted some inspiring and thought-provoking food, and developed new skills in multiple avenues. I'm so excited to see where this business can lead, and what impact I can make on NZ's growing food scene.

While I'm not gonna say just yet... I have been working on a REALLY exciting dream of mine. The time is approaching when I can spill all the beans - just not quite yet. Keep your eyes peeled.👀

In the meantime, thank you for following along and supporting my business - I really am so so grateful!

(P.S - if you're a business wanting to elevate your visual presence with photography, video or recipe development, I'd love to chat - send me DM or email and let's figure out a plan to work together. Or, if you simply enjoy my photos, recipes and restaurant experiences, it would mean so much if you could sign up to my email newsletter (linked in my bio).)💚

15/02/2024

🍉Watermelons; the taste of summer, and barbecues; the oven of summer. A combination not often closely associated (unless if you’re drinking watermelon margaritas while flipping steaks) - but I say we all need to try barbecuing watermelon. The char from the BBQ gives a slightly savoury tomato-esque flavour, and the texture develops more of a bite than a crunch.

While you’ve got the BBQ firing for your watermelon, add some prawns and make this Barbecued Watermelon, Prawn & Brie Salad with Wild Rocket, Black Sesame Dukkah and Lime Dressing. These ingredients are delicious together, and make a super summery salad that’ll be a sought-after side at your next BBQ party!

I use watermelons, which are grown at their sunny Gisborne farm and carefully hand-picked when ready. I also use LeaderBrand’s Wild Rocket. I love its sharp, peppery taste that works especially well with cheese and sweetness; both of which are found in this recipe.

Enjoy watermelons while they’re in season; we’ve only got a few more weeks!

🍉BARBECUED WATERMELON, PRAWN & BRIE SALAD WITH WILD ROCKET, BLACK SESAME DUKKAH AND LIME DRESSING🍉
Serves 3-4
1 corn cob, husk and silk removed, snapped in half
150g peeled prawns
1/4 large LeaderBrand watermelon, cut into small wedges
3 large handfuls Wild Rocket
1 red onion, thinly sliced
50g brie, diced
BLACK SESAME DUKKAH
2 tbsp black sesame seeds
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp chilli flakes
1/2 tsp salt
LIME DRESSING
2 tbsp lime juice
2 tbsp olive oil
1/4 tsp salt
METHOD
1. Start by making the dukkah. Add the sesame seeds to a dry pan over medium heat, and cook, stirring, for 2-3 minutes until nutty and fragrant. Transfer to a small bowl.
2. Add the coriander seeds, cumin seeds and fennel seeds to the pan and return to a medium heat. Cook, stirring, for 2-3 minutes until fragrant. Transfer to a pestle and mortar and bash to coarsely grind.
3. Add to the sesame seeds along with chilli flakes and salt, and stir well.
4. To cook the corn, add to a saucepan and cover with water. Bring to a boil and cook for 2 minutes, until vibrant. Drain and set aside to cool, before slicing off the kernels.
5. Prepare your barbecue, and grease your hot plate or grill plate. Add the prawns and cook for 5-6 minutes, flipping halfway, until pink and developing char on each side. Remove and set aside.
6. Grease the plate again and add the watermelon slices. Cook for 4-5 minutes, flipping halfway, until developing char on each side. Remove and allow to cool slightly, before removing the rind.
7. To make the dressing, whisk everything together to combine.
8. To assemble, pile the rocket over your serving platter. Scatter over the red onion, corn kernels, prawns, watermelon and brie. Pour over the dressing and sprinkle over a few spoonfuls of dukkah. Serve at room temperature or chilled.
AD

20/01/2024

🍹Take your pick! Have you tried the new cocktail menu at Two Mile Bay Sailing Club ? The sun's out, so today's a good day to sit by the lake and enjoy a thirst-quencher and a few bits of pizza. Whether you love a margarita, espresso martini, a loaded bloody mary complete with olives and salami, or a fruiter refresher, you'll find a cocktail (or a beer) that'll go down a treat 🍸

10/12/2023

A cool part of being a food & product photographer is that you get to work on Christmas jobs super early. I loved photographing the range of beautiful Christmas stock at Baked With Love Taupo - from intricate gingerbread houses, to cookie sampler boxes, to jars of granola and 'reindeer food'.
Kim was excited to help create a festive scene - we used one of her beautifully decorated Christmas trees as a backdrop, and took fairy lights and other ornaments from the retail shelves as props. I love the magical feel we got from the reflections in the white table and snowy conifers, and of course the pops of red, green and bokeh lights.
Everything pictured here, and loads more, are available at Baked With Love as part of their Christmas range🎄

19/11/2023

🐟A plate of pure freshness: dry aged raw fish, Sichuan pickled green apple, black sesame, heirloom petite beets, coriander & cold smoked kina emulsion. This is the 2nd course of The Bistro's current 'Sample of The Bistro' degustation menu. Absolutely loved the brightness of this dish, and the combination of textures (especially the tender bite of the raw fish).
Swipe through to see the remaining dishes (plus sourdough and their incredible lemon curd brown butter) of their 6 course degustation. The pork & belly and savoy cabbage dumpling was on a complete other level - I could drink that fermented black bean broth!

Address

Taupo

Telephone

+64274188496

Website

http://www.thatgreenolive.com/, http://www.thatgreenolive.com/my-cookbook/

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