This is a recipe from Yotam Ottolenghi’s book Plenty – ‘nicked’, he writes, from the restaurant Balaboosta in New York. They make a rather special pre-dinner nibble, especially if you use top-quality olives: much more exciting than crisps, and nutrient-rich too.Continue reading “Coated olives with spicy yoghurt”
A great appetiser on toasted bread or used as a dip, this green olive tapenade is the perfect accompaniment to a glass of crisp white wine.
Spelt is ideal to use in salads as an alternative to rice, couscous or pasta and works beautifully with Mediterranean flavours and olives.
Don’t be scared to use olives in sweet things, they’re delicious. These florentines are no exception – sweet caramel, salty rich olives, crisp flakey almonds and smooth dark chocolate – what’s not to love!