Stella Maris
your meal.


In Olio Veritas.

With superb olive oil almost everything tastes better – at very irregular intervals we present new recipes that are not only delicious, but surprisingly have olive oil as a common denominator.

Pesto Rosso „Krysz“.

Enjoy this recipe for a simple pesto rosso that is as classic as it is tasty.


  • 150 ml olive oil (e.g. Stella Maris)
  • 50 g pine nuts
  • 200 g sun-dried tomatoes in oil
  • 1 tbsp tomato paste (double concentrated)
  • 50 g Parmesan, grated
  • 1 tsp chilli flakes (or optionally 3-5 drops Tabasco)
  • 2 sprigs of fresh oregano
  • salt
  • a pinch of sugar
  • coarsely ground black pepper


  1. Roast pine nuts in a pan without oil over medium heat until they get dark spots, turning them frequently. Pluck and chop oregano leaves, drain and pat dry tomatoes.
  2. Pour off the oil from the sun-dried tomatoes and combine with the pine nuts in a tall container, add half of the olive oil and briefly (!) blend on high speed with an immersion blender.

  3. Add Parmesan, the remaining olive oil, and some salt, then continue blending.

  4. Add oregano and tomato paste and season with salt, pepper, and chili flakes/Tabasco (according to taste).

  5. Fill into a screw-top jar for storage, covering the content with olive oil.

  6. Enjoy your meal!

Roasted Cauliflower.

With most good things, less is more, and oven-roasted cauliflower is no exception. A (?) handful of high-quality ingredients transform it into a delicacy bursting with crispy roasted flavours and steaming succulence – and it almost does it all by itself. Perfect for sharing for up to three people.


  • Cauliflower
  • 100 ml olive oil (e.g. Stella Maris)
  • 2-3 tbsp tahini
  • 1 clove of garlic, chopped
  • Juice of 1/2 lemon
  • Salt
  • A splash of water
  • 6-8 standard hands
  • A handful of mint leaves, roughly chopped
  • Seeds of 1 pomegranate
  • Ras El Hanout spice mix




  1. Trim the green leaves off the cauliflower. Trim the stem so that the cauliflower can stand upright.
  2. Blanch the cauliflower in boiling salted water for 6 minutes with the stem facing upwards. Make sure the cauliflower doesn’t rotate – if necessary, weigh it down with a heat-resistant plate. Let it cool.
  3. Pour plenty of olive oil over your hands and carefully rub the cauliflower. Season generously with salt and rub the salt in as well.
  4. Bake the cauliflower with the stem facing downwards on a tray at min. 230°C, better 250°C (fan oven) for about an half to one hour. Check every 10-20 minutes to see if it has enough colour.
  5. Meanwhile, prepare the tahini sauce: mix tahini, some olive oil, lemon, water, garlic and salt. Add more water if the consistency is too thick (the tahini thickens significantly when mixed). Taste and adjust seasoning if necessary.
  6. Once the cauliflower is dark brown and roasted, remove it from the oven and garnish with tahini sauce, mint leaves, pomegranate seeds and Ras El Hanout spice mix. Cumin, curry or chopped nuts also work very well. Serve hot.
  7. Enjoy your meal!

Tomato Parsley Spread.

Fast, good and extremely tasty.


  • 250 g sun-dried tomatoes in olive oil*
  • 100 g cherry tomatoes
  • a large bunch of flat-leaf parsley, leaves only
  • 1 to 3 cloves of garlic (depending on taste and social preferences)
  • 100 ml olive oil (e.g. Stella Maris)
  • 1 teaspoon coarse chili powder/flakes
  • freshly ground black pepper
  • optional: Feta cheese, truffle
  • for serving: baguette, Parmesan cheese

*) Note: If the sun-dried tomatoes are not preserved in olive oil but in sunflower or rapeseed oil, strain them and replace with high-quality olive oil (preferably a few days in advance).


  1. Peel and slice the garlic, pluck the parsley leaves.
  2. Finely chop the parsley leaves (e.g. with a manual vegetable chopper) and place them in a tall mixing beaker along with the remaining ingredients.
  3. Blend with a hand blender until smooth (but not too smooth!) and season with pepper to taste. If too liquid, add more dried tomatoes. If too firm, mix in a little more oil and a few cherry tomatoes.
  4. If desired, you can also add feta and/or truffle, but keep in mind that this will shorten its shelf life.

Serve on toasted bread with roughly grated Parmesan cheese.