Olive-a-twist

Olives are an ancient fruit with a distinct flavour that morphs as you cook them. You’ll love their irresistible tang baked with chicken or creamy cheeses, in sweet breads or simply marinated to nibble on

MARINATED OLIVES

Makes 500ml jar EASY 10 mins + 24 hrs, to marinate

WHAT YOU NEED

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 (we used Alvi’s Drift Sauvignon Blanc)

50g Kalamata olives

50g Queen olives

125g mixed baby tomatoes