The flavour of olives is greatly enhanced by marinating them in fruity olive oil with fresh herbs and citrus juices. When served with colourful chunks of red and yellow pepper and little cherry tomatoes, they look and taste fabulous. For the best flavour, allow about 2 days marinating. These are great with warm pitta bread fingers.
Add the marinated olives to salads, such as young spinach leaves with chickpeas, or tuna and cucumber. * Make garlicky marinated olives with feta. Instead of orange, rosemary and chilli, add 2 roughly chopped garlic cloves, 30 g (1 oz) chopped sun-dried tomatoes and a small handful of roughly torn fresh basil leaves to the olive oil and lemon juice. Before serving the olives, toss them with 100 g (3½ oz) cubed feta cheese, the peppers, 125 g (4½ oz) halved baby plum tomatoes and some fresh basil leaves.
Olives are highly valued for their oil content, which is mostly the healthier monounsaturated type. Green olives provide more vitamin A than black olives. * Extra virgin olive oil is the premium of all the olive oils. It has a low level of acidity and a wonderful aroma and flavour. As it is produced with minimal heat and refining processes, it retains more of its essential fatty acids and phytochemicals. * The name rosemary comes from the Latin and means ‘sea dew’ – this strong, pungent herb was often found growing on the coast. In Roman times it was used mainly as a medicinal herb, to soothe the digestive system.
10 minutes, plus 2 days marinating
Excellent source of vitamin C. Good source of vitamin A, vitamin E.