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
This story is from the February 2020 edition of Food & Home Entertaining.
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This story is from the February 2020 edition of Food & Home Entertaining.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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