Olive-a-twist
Food & Home Entertaining|February 2020
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
Olive-a-twist

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

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