I used to hate olives. Even their smell would put me off, but one day when I was around 19 or 20, I developed a taste for green olives. I now love them, especially Manzanilla olives.
I find green olives perfect with a glass of wine for get-togethers or as I wait for my main course and chat with friends when I am on a night out.
In fact, any food you can prepare in advance put in the middle of a table for guests to help themselves to as much or as little as they want is my favourite kind of food.
I always find that tapas and sharing platters make eating feel convivial. You get to spend lots of time with your guests and if they are not keen on one of the dips or small dishes, they do not feel forced to try just to be polite. Everyone is a winner!
When I went to a Talk to Mums event a couple of months ago, there was a lovely cookbook in our goody bag. Olive It is all about olives (no kidding!), seasoning them in inventive ways and creative flavoursome combinations.
Did you know?
Olives are virtually cholesterol-free and approximately 150 calories per 100g. Olives are also a good source of vitamin E and 110g of black olives provides half of the recommended daily allowance of iron.
In the book, you can expect to find a variety of recipes for marinated olives using complementary flavours and uncomplicated ingredients. I always buy olives marinated, but I am now quite keen to try making my own marinades as it is so quick and simple.
Other recipes from the book I am planning to try soon are: olives with artichokes and cheese-stuffed piquante peppers, wasabi and ginger olives with smoked salmon, black olive, Manchego and hazelnut tapenade as well as black olive tapenade and goat’s cheese croustades.
This weekend, I went for the classic black olive and caper combination to make tapenade. As much as I love green olives, I do not eat black olives, unless they are mixed with other ingredients. Even Hubby, who was less than enthusiastic at the thought of trying the tapenade I had made, enjoyed it in the end.
- 250 g pitted black olives in brine drained
- 1 garlic clove peeled and crushed
- 3 tablespoons capers in brine drained
- 4 tablespoons olive oil
- ½ red chilli finely chopped
- Simply blend all ingredients together.
You could a copy of the Olive It! cookbook… I have 20 to give away!
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I was sent supermarket vouchers in return for an honest review. All opinions and photos are my own.