I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.
It made me wonder what other olive experiences these haters denied themselves because of misplaced prejudices, and the first thing that came to mind was tapenade. Packed with olives, capers, and herbs, tapenade is the French answer to what belongs on bread and crackers before a meal. I’ve given it a dirty martini–inspired spin by pairing it with a sidecar of blue cheese. It’s pretty much the perfect appetizer, regardless of your personal olive opinions.
SERVES 4-6
INGREDIENTS
- 2 cups whole or pitted green olives (I like Castelvetranos)
- ½ cup fresh flat-leaf parsley (thin stems are okay)
- ¼ cup extra-virgin olive oil
- 2 tablespoons capers in brine, drained and rinsed
- 1 garlic clove, peeled
- 1 small shallot, peeled
- 1 lemon, zested and juiced (about 2 to 3 tablespoons)
- 4 ounces blue cheese, freshly crumbled (about ¾ cup)
- Hard crackers, for serving
METHOD
FOR THE OLIVES: To remove the stones, smash each olive with the flat side of your knife blade. Peel the olive flesh from the stone and discard the stone.
MAKE THE TAPENADE: In a food processor, combine the olives, parsley, olive oil, capers, garlic, shallot, lemon zest, and lemon juice. Process just until the mixture is finely and uniformly chopped.
SERVE: Transfer the tapenade to a serving plate and pile the crumbled blue cheese alongside. Serve with crackers.
Credit line: The Wishbone Kitchen by Meredith Hayden. Photography by Emma Fishman.
Make this stunning cake and wow your guests at your next summer gathering; the cake is moist from the olive oil and stacked high with your choice of either whipped cream or buttercream, and fresh peaches.
There’s something timeless about a tartine – a rustic slice of golden, toasted sourdough bread topped with simple yet vibrant ingredients. Just three ingredients have the power to create flavours that are earthy, tangy and satisfyingly rich.
This babka recipe brings together the classic combination of chocolate and orange, creating a sweet, comforting dessert bread. The candied orange peel adds a delightful contrasting texture to this sweet and soft loaf.
Onigiri is real soul food. It’s perfect for picnics, weekend activities and family car journeys. Use this recipe to make as many onigiri as your heart desires, with filling or without (shio-nigiri).
Hidden in these meatballs from Jamie Oliver are cannellini beans for an added fibre bonus. Using an old friend like meatballs to get some beans into your life is a tasty, nutritious win.
The perfect quick summer meal, this simple pasta dish uses only a few simple ingredients but is packed with bright, herby flavours.
Full of depth and umami flavours, this crispy chicken is paired with a light herb sauce and a punchy garlic sauce to make an unbelievably tasty meal.
This colourful Brazilian recipe from Ixta Belfrage combines juicy prawns with plantain in a rich and deeply flavourful prawn oil. If you're looking for the perfect starter for hosting, look no further.
This one-pot tomato rice dish is topped with crispy bite-sized pieces of sausage, toasted rice and shallots cooked in the rendered sausage fat.
This ice cream is vegan, dairy-free and gluten-free (as long as you use gluten-free miso), so it’s great if you’re catering for people with different dietary requirements.
