The Panorama Pantry
Recipes Inspired by the Olive Grove
Good food has a way of bringing people together and olives have long been part of the Bellarine’s rich food culture.
The Panorama Pantry celebrates the flavours inspired by the olive grove that once grew on this land. From simple cures to sunset cocktails and shared dishes, these recipes are designed to be enjoyed slowly, whether you’re entertaining friends, preparing an afternoon platter, or watching the sun set across the bay.
Explore a collection of Panorama Signature recipes, inspired by the landscape, the lifestyle, and the flavours of Portarlington.
Panorama Signatures
Harvesting olives is a simple, seasonal ritual. It’s best enjoyed at a relaxed, coastal pace.
The “Portarlington Piennolo” Cure
A traditional salt-brine curing method named after Panorama’s elevated vantage point - a simple way to bring out the natural flavour of freshly harvested olives.
Best with
Nevadillo or Manzanillo olives
Ingredients
1 kg fresh olives
1 litre water
60 g coarse sea salt
2 cloves garlic, lightly crushed
1 sprig rosemary
Zest of 1 lemon
1 dried chilli (optional)
Extra virgin olive oil to finish
Method
Lightly slit each olive with a small knife to allow the brine to penetrate.
Dissolve the salt in the water to create a brine.
Place olives in a glass jar and cover completely with the brine.
Store in a cool place for 10–14 days, replacing the brine every few days and tasting until the bitterness softens.
Drain the olives and place them in a clean jar with garlic, rosemary, lemon zest and chilli.
Cover with extra virgin olive oil and allow flavours to infuse for several days before serving.
Perfect served on a grazing platter with crusty bread and local cheeses.
The “Olive Park” Martini
A timeless classic. Dry gin and dry vermouth stirred with ice, strained into a chilled glass and finished with three Manzanillo olives.
Garnish
Three Manzanillo olives
Ingredients
60ml dry gin
10ml dry vermouth
3 Manzanillo olives
Method
Fill mixing glass with ice
Stir gin and vermouth
Strain into chilled martini glass
Garnish with olives
“Bellarine Blue” Gin-Infused Olives
A sophisticated marinade inspired by the botanical flavours of local gin. This one’s perfect for a sunset martini on the balcony.
Best with
Manzanillo olives
Ingredients
2 cups cured olives
2 tbsp local gin
2 tbsp extra virgin olive oil
1 strip orange peel
1 small sprig thyme
½ tsp cracked black pepper
1 small clove garlic, lightly crushed
Method
Place the olives in a bowl or jar.
Add gin, olive oil, orange peel, thyme, garlic and pepper.
Toss gently to coat.
Cover and refrigerate for 12–24 hours to allow the flavours to infuse.
Bring to room temperature before serving.
These olives pair beautifully with a sunset martini or local sparkling wine.
“The Sunday Drive” Slow-Roasted Olives
Warm olives roasted with rosemary and orange peel, designed to be shared slowly with friends after a long coastal drive.
Best with
Nevadillo olives
Ingredients
2 cups cured olives
2 tbsp extra virgin olive oil
2 sprigs rosemary
Zest of ½ orange
1 clove garlic, sliced
½ tsp chilli flakes
Freshly cracked pepper
Method
Preheat oven to 180°C.
Place olives in a small baking dish.
Add olive oil, rosemary, garlic, orange zest and chilli flakes.
Toss to coat.
Roast for 15–20 minutes, stirring once.
Finish with cracked pepper and serve warm.
Perfect with crusty bread and a glass of Bellarine pinot noir.
The “Panorama Pesto”
A fresh Mediterranean-style pesto inspired by the flavours of the olive grove.
Best with
Frantoio olives
Ingredients
½ cup pitted Frantoio olives
1 cup fresh basil leaves
¼ cup toasted pine nuts
½ cup grated parmesan
1 clove garlic
½ cup extra virgin olive oil
Juice of ½ lemon
Freshly cracked pepper
Method
Place olives, basil, pine nuts, parmesan and garlic in a food processor.
Pulse until roughly combined.
Slowly drizzle in olive oil while blending until smooth.
Add lemon juice and season with pepper.
Adjust texture with a little more olive oil if needed.
Serve tossed through pasta, spread on toasted sourdough, or as part of a grazing platter.
Portarlington Olive Tapenade
A classic Mediterranean spread perfect for long lunches or sunset grazing boards.
Best with
Frantoio olives
Ingredients
1 cup pitted olives (Frantoio preferred)
1 tbsp capers
1 small clove garlic
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tbsp chopped parsley
Freshly cracked pepper
Method
Place olives, capers and garlic in a food processor.
Pulse until roughly chopped.
Add lemon juice and olive oil and blend briefly to combine.
Stir through parsley and season with pepper.
Serve with toasted sourdough or crackers.
Perfect alongside local cheeses and Bellarine wines.
Olive Park Focaccia
A soft, rustic focaccia topped with olives and rosemary - ideal for sharing.
Best with
Nevadillo or Manzanillo olives
Ingredients
500 g bread flour
7 g dried yeast
1 tsp sea salt
350 ml warm water
3 tbsp olive oil
½ cup olives, roughly chopped
1 sprig rosemary
Flaky sea salt
Method
Combine flour, yeast and salt in a bowl.
Add warm water and mix to form a soft dough.
Knead lightly, cover and let rise for 1 hour.
Press dough into an oiled baking tray.
Press olives into the surface, scatter rosemary and drizzle with olive oil.
Sprinkle with flaky salt.
Bake at 200°C for 20–25 minutes until golden.
Serve warm with olive oil for dipping.
Bellarine Olive and Citrus Salad
A bright coastal salad inspired by the fresh flavours of the region.
Best with
Manzanillo olives
Ingredients
1 cup olives, halved
2 oranges, peeled and sliced
½ small red onion, finely sliced
Handful fresh parsley
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Freshly cracked pepper
Method
Arrange orange slices on a serving plate.
Scatter olives and red onion over the top.
Drizzle with olive oil and vinegar.
Finish with parsley and cracked pepper.
A perfect side dish for seafood or grilled meats.
The Panorama Sunset Grazing Board
A relaxed entertaining platter inspired by evenings overlooking the bay.
Best with
All three varieties
Ingredients
Mixed olives (Nevadillo, Manzanillo, Frantoio)
Soft cheese (brie or camembert)
Local hard cheese
Prosciutto or cured meats
Fresh figs or grapes
Crusty bread or crackers
Olive oil and balsamic glaze
Method
Arrange cheeses and meats across a large board.
Place bowls of olives between the other ingredients.
Add fresh fruit and bread.
Drizzle olive oil over the olives and cheese just before serving.
Designed to be enjoyed slowly while watching the sun set across the water.
Share Your Recipe
The Panorama Pantry is inspired by the Bellarine’s rich food culture and the olive grove that once grew here.
Do you have a favourite way to prepare olives?
We invite local chefs, winemakers and Panorama residents to share their recipes. Your dish could be featured in the Panorama Pantry.
Submit your recipe to:
