MARINATED OLIVES
Makes 500ml jar Easy 10 mins + 24 hrs, to marinate
• 200g Kalamata olives
• 200g Queen olives
• 250ml (1 cup) olive oil
• 2 garlic cloves, peeled
• 3 sprigs fresh rosemary
• 1 bay leaf
• 1 fresh red chilli, thinly sliced
HOW TO DO IT
1│In a clean 500ml jar with a lid that seals tightly, combine all the ingredients.
2│Seal and leave to marinate for 24 hours. Serve as an appetiser or with an antipasti platter.
PESTO-BAKED CHICKEN WITH OLIVES AND GOAT’S CHEESE
Serves 4 Easy 1 hr 20 mins
WHAT YOU NEED
• 4 each chicken drumsticks and thighs
• 125g basil pesto
• 6 shallots, peeled and halved juice of 1 lemon + extra zest to serve
• 100g Kalamata olives
• 100g Queen olives
• 3 sprigs fresh thyme + extra, to garnish
• ½ fresh red chilli, chopped
• 3 tbsp olive oil
• salt and freshly ground black pepper, to taste
• 100g Chevin goat’s milk cheese
HOW TO DO IT
1│Preheat the oven to 180°C.
2│Place the chicken pieces in an ovenproof dish. Coat the chicken with the basil pesto. Add the shallots, lemon juice, olives, thyme and chilli.
3│Drizzle the olive oil over and season to taste. Bake in the preheated oven for 50 minutes.
4│Remove from oven and crumble the goat’s cheese on top. Return to the oven for a further 20 minutes. Serve garnished with fresh thyme sprigs and lemon zest.
BAKED VEGAN FETA WITH WHITE WINE AND OLIVES
Serves 4 as a starter Easy 35 mins
WHAT YOU NEED
• 200g dairy-free Greek-style cheese
• 60ml (¼ cup) vegan dry white wine
• 50g Kalamata olives
• 50g Queen olives
• 125g mixed baby tomatoes
• 2 garlic cloves, peeled
• 5 sprigs fresh thyme
• 2 tbsp olive oil
• salt and freshly ground pepper, to taste
• sliced and lightly toasted baguette, to serve
HOW TO DO IT
1│Preheat the oven to 180°C.
2│Place all the ingredients into an ovenproof casserole dish, drizzle with the olive oil and season to taste. Bake in the preheated oven for 30 minutes.
3│Remove from oven and serve immediately with the lightly toasted baguette slices.
PRAWN, FENNEL, OLIVE AND ORANGE SALAD
Serves 4 Easy 1 hr
WHAT YOU NEED
Prawns:
• 400g prawns, peeled and deveined
• 2 tbsp olive oil
• 2 garlic cloves, peeled and crushed
• 1 tbsp smoked chilli flakes
• salt and freshly ground black pepper, to taste
Salad:
• 250g baby fennel
• 2 oranges, peeled and thinly sliced
• 50g Kalamata olives
• 50g Castelvetrano olives
Vinaigrette:
• 100ml olive oil
• juice of 1 lemon
• 2 tsp Dijon mustard
• 3 sprigs fresh thyme, leaves picked and stems discarded
HOW TO DO IT
1│For the prawns, place the crustaceans in a large bowl, add the 2 tbsp olive oil, garlic and chilli. Season to taste. Mix well, cover and allow to marinate for 30 minutes.
2│Heat a pan on high until it starts to smoke. Fry the prawns until they begin to turn pink and are cooked through, 2 – 3 minutes. Remove from pan and set aside to cool.
3│For the salad, thinly slice the baby fennel, top with orange slices, olives and the cooled prawns.
4│For the vinaigrette, place the 100ml olive oil and the remaining dressing ingredients in a jar with an airtight lid. Season to taste with salt and freshly ground black pepper. Seal with the lid and shake well. Serve the salad immediately with the vinaigrette alongside.
GRAPE FOCACCIA WITH BAKED CAMEMBERT, WALNUTS AND OLIVES
Serves 8 Easy 1 hr 30 mins + 1 hr, to prove
WHAT YOU NEED
Focaccia dough:
• 3 tbsp olive oil
• 650g white bread flour
• 10g instant dry yeast
• 1 tbsp salt
• 500ml (2 cups) lukewarm water
Toppings:
• 250g whole Camembert, unwrapped
• 100g seedless red grapes
• 75g Kalamata olives, pitted
• 3 sprigs fresh rosemary, leaves picked and stems discarded
• 50ml olive oil
• salt, to taste
• 85g honey, to serve
• 50g toasted walnuts, to serve
HOW TO DO IT
1│For the focaccia, in the bowl of an electric stand mixer with the dough attachment, combine the 3 tbsp olive oil with the remaining dough ingredients. Knead for 10 minutes in the machine or you can knead by hand, if you prefer.
2│Place dough in a large oiled bowl and cover with cling film. Set aside in a warm place to prove for 1 hour.
3│Preheat the oven to 180°C. Knock back the dough and roll into a long sausage. Shape into a circle and place in a large, round ovenproof dish.
4│Place the Camembert in the centre of the dish and shape the dough around the cheese. Press the grapes, olives and rosemary into the dough. Drizzle the 50ml olive oil over and season with salt.
5│Bake in the preheated oven until the focaccia is golden and cooked through, about 45 minutes. Serve immediately with the honey drizzled over the baked cheese and the toasted walnuts sprinkled on top.
TOMATO AND GREEN OLIVE TAPENADE TART
Serves 8 Easy 1 hr
WHAT YOU NEED
Olive tapenade:
• 110g (1 cup) green olives, pitted
• 2 anchovies, rinsed and chopped
• 1 garlic clove, peeled
• 10g (¼ cup) chopped fresh basil
• 60ml (¼ cup) extra-virgin olive oil
• 1 tbsp capers, drained
• zest and juice of 1 medium lemon
• salt and freshly ground black pepper, to taste
Tomato tart:
• 400g ready-made puff pastry, defrosted
• 300g heirloom tomatoes, sliced
• 2 tbsp olive oil
• 10 fresh basil leaves, to serve
• 50g toasted flaked almonds, to serve
HOW TO DO IT
1│For the tapenade, in a food processor place the olives, anchovies, garlic, basil, 60ml (¼ cup) extra virgin olive oil, capers, lemon zest and juice, and pulse until blended (it can have a few lumps). Season to taste and set aside.
2│For the tomato tart, preheat the oven to 200°C. Unroll the pastry onto a lightly floured baking tray. Spread with the olive tapenade, top with tomato slices and drizzle with the 2 tbsp olive oil. Bake in the preheated oven for 20 – 25 minutes.
3│Remove from oven and top with the fresh basil leaves and toasted flaked almonds.
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