Baked feta with olive tapenade and baba ganoush
2. For the baked feta, place the feta on a baking tray. Drizzle with the olive oil and sprinkle with the thyme leaves and chilli flakes. 4. For the olive tapenade, place the black olives, garlic and chopped parsley into a mini food processor. Add ... [... more]
BBC |
Cocoa Nib Balsamic Vinegar
 Tender cocoa nibs soaked in Italian balsamic vinegar giving it a rounded flavour with the distinctively earthy, chocolate flavour notes of pure cocoa. For superb dressings, sauces, bread dipping with olive oil and marinades with a delicious twist. [... more]
£10.50
Hotel Chocolat |
Black Olive Rice
In a saucepan heat the olive oil add 1/2 soupspoon of garlic chopped onion, pepper, for 1 mn. Add the black olives allready blended and then add the rice. Let it cook for about 20 mn in medium high at the end add the sultanas previously washed. ... [... more]
International Vegetarian Union |
Greek Cyprus Olive Rosemary Flatbread (Eliopita)
This bread is hand flattened after rising and "needled" with rosemary instead of the customary mint. This bread is thick and chewy, it calls out for a dunking in a saucer or pure and simple olive oil. Sift the flour, baking powder, and salt [... more]
International Vegetarian Union |
Olive Basil Pasta Sauce
This is a wonderful yummy pasta sauce that is Spanish in origin. Adapted from the Great Good Food cookbook. Puree olives, basil, spinach, almonds, garlic, and lemon juice in a blender or food processor. Add olive oil while machine is ... [... more]
International Vegetarian Union |
Cocoa Bean & Chilli Olive Oil
For bread dipping dressings and marinades. Pour in a dish and crush the cocoa beans into little pieces. Dip in some warm, crusty bread or drizzle over salads, or whatever you are making, to enjoy the fusion of cocoa and chilli. [... more]
£5.25
Hotel Chocolat |
Crispy tuna fingers with tomato, courgette and olive compote
1. Heat the olive oil in a pan and add the onion and garlic and cook until soft. 2. Turn up the heat and add the courgettes and cook for a further 2 minutes. 3. Reduce the heat and add the tomatoes, olives, anchovy, vinegar, whole basil leaves, ... [... more]
BBC |
Tagliolini with Lemon, Olive Oil, Chickpeas, Cavalo Nero ...
1. Put the olive oil, lemon rind and juice and chickpeas into a pan large enough to hold the cooked pasta. 2. Tear the parsley leaves from their stalks and finely chop any stalk tender enough to use, then add the parsley to the pan. 3. Bring a ... [... more]
BBC |
Parma ham and olive bruschetta
1. Gently melt the olive oil in a small pan and sauté the courgette for 3-4 minutes or until soft. 2. Place the olives, garlic, tomato, lime juice and herbs into a large bowl and mix together. 4. To make the herb oil, place the olive oil and ... [... more]
BBC |
Tagliolini with Lemon, Olive Oil, Chickpeas, Cavalo Nero ...
2. Heat the olive oil in a wide pan and cook the kale in it for a few minutes, over a moderately high heat, stirring constantly. 3. At the same time, bring a pot of water to a boil and drop in the pasta to cook for two or three minutes until just ... [... more]
BBC |
Roast Monkfish with Crushed Potatoes, Olive Oil and ...
2. Season the monkfish with some salt and set it aside for 15 minutes. 3. Cook the potatoes in well-salted boiling water until tender. While the potatoes are cooking, heat the 2 tbsp/1fl oz/30ml of olive oil in a large, ovenproof frying pan. 4. ... [... more]
BBC |
Sea Bass with Tomato, Olive and Herb Sauce
1. Season the sea bass fillet and place, skin-side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes. 2. Meanwhile, roast the coriander seeds, then crush in pestle and mortar. 3. Warm the olive oil, and add the ... [... more]
BBC |
