Olive Recipes

Chicken, Red Pepper and Olive Cacciatore June 12, 2019 15:42

This summery Italian one-pot is easy to make and freezes brilliantly, plus, it's gluten free. The recipe is easily halved if you only want to serve 3-4 people.


Ingredients
12 chicken thighs or drumsticks (a mix)
Telegraph Hill Extra Virgin olive oil for frying
2 onions, finely chopped
4 cloves garlic, crushed
800g vine tomatoes, peeled and chopped, or 2 x 400g tin tomatoes
2 red peppers, seeded and sliced
2 sprigs rosemary, needles chopped
300ml red wine
120g pitted Telegraph Hill Kalamata olives, drained and halved
Handful of basil leaves

Method

1. Season the chicken pieces all over. Heat a drizzle of olive oil in a large shallow casserole or frying pan and fry the chicken on both sides until the skin is golden brown, about 10 minutes. You may need to do this in batches. Transfer from the pan onto a plate. Drain most of the fat from the pan, add the onions and garlic, and fry for 8 minutes on a low heat until the onions are soft. Add the tomatoes, peppers and rosemary and simmer for another 10 minutes until the tomatoes break down. Add the wine and simmer for 20-30 minutes until it thickens and becomes a rich sauce. Add a splash of water if it becomes too thick. Heat the oven to 190C/fan 170C/gas 5.

2. Stir the olives through the sauce, then nestle the chicken back into the pan. If the pieces don’t fit in one layer, transfer the sauce and chicken to a baking dish. Cook in the oven for 30-40 minutes or until cooked through and the meat pulls away from the bone easily. Allow to cool to room temperature, then tip into freezer boxes in portions, or freeze the whole baking dish covered in clingflim then foil, if you like.

3. To reheat, allow to thaw overnight in the fridge. Heat the oven to 180C/fan 160C/gas 4. Tip into an ovenproof dish (add another splash of water if the sauce has thickened too much when cooled), and cook for 30-40 minutes until piping hot. Scatter over some basil, and serve with pasta or potatoes.

Cook's notes: Peel the vine tomatoes by pouring a kettleful of boiling water over the tomatoes in a large bowl. Blanch for 15 seconds or until the skins burst. Drain, cool and the skins will peel off easily.


Mini Herb, Olive and Buttermilk Cornbreads June 12, 2019 15:36

 

Mini herb, green olive and buttermilk cornbreads, they're really easy to make, are ready in under an hour but look really impressive.

Ingredients
25g melted butter, plus extra for greasing
200g plain flour
100g cornmeal or polenta baking powder 2 tsp
½ tsp salt
1 tsp sugar
284ml buttermilk
2 eggs, beaten with a fork
75g Grated Gruyère Cheese
50g pitted Telegraph Hill Traditional Olives, roughly chopped
4 tbsp mixed herbs (such as basil, parsley and dill)

  1. Heat the oven to 200C/fan 180C/gas 6 and butter the mini loaf tins. Mix the flour, polenta, baking powder, salt and sugar. In another bowl or jug, whisk the buttermilk, eggs and butter with 1 tbsp water, then stir this into the dry ingredients until well mixed. Add most of the grated gruyère, chopped olives and herbs and fold through.
  2. Divide the mixture between the loaf tins and scatter with the remaining cheese, olives and herbs.
  3. Bake the loaves for 20 minutes, or until golden and risen (if using the larger tins they may need 22 min). Check with a skewer – they’re done when it comes out clean. Leave to cool in the tins for 15 minutes, then carefully turn out and cool on a wire rack, or eat with extra butter while still oven warm.

Steak, Tomato & Olive Salad June 12, 2019 15:29

Looking for a simple midweek meal? Try this super succulent steak, tomato and olive salad. It's quick, easy and full of flavour. Gluten Free.

Ingredients
2 Sirloin Steak, trimmed of any fat
1tsp Smoked Paprika
Telegraph Hill Extra Virgin Olive Oil
½ small red onion, sliced into half moons
200g baby plum tomatoes, halved
10 Telegraph Hill Kalamata black olives, pitted and halved
Small bunch of flat-leaf parsley, roughly chopped
1 Tbsp Telegraph Hill Cabernet Drizzle


To serve
Crusty bread


Method
1. Rub the steaks on both sides with half the paprika and 1 tbsp of Extra Virgin Olive Oil.
2. Season and sear the steak in a hot pan for 2 minutes each side.
3. Rest for 5 minutes before slicing into strips.
4. Toss the onion, tomato, olives, parsley, remaining paprika and 1 tbsp Extra Virgin Olive Oil, vinegar and some seasoning.
5. Mix well and toss through the steaks. Serve with crusty bread, if you like.

Serves 2


Chicken tray bake with Lemon, Olives and Orzo June 12, 2019 15:24

 

This chicken tray bake with lemon, olives and orzo is a great midweek meal for all the family. It's super simple.

Ingredients
1 Red onion, cut into wedges
12 whole chicken thighs
1 lemon, cut into 6 wedges
200ml white wine or chicken stock
300g Orzo
Small bunch flat-leaf parsley, chopped
24 Telegraph Hill Traditional Olives, pitted and quartered

Method

  1.  Heat the oven to 190C/fan 170C/gas 5.
  2. Put the red onion in the bottom of a roasting tin. Season, then sit the chicken thighs on top.
  3. Squeeze over the lemon wedges and then tuck them in around the chicken. Pour around the wine or stock.
  4. Season the chicken skin then put in the oven and roast for 45-55 minutes, until really crisp and deep golden.
  5. Meanwhile, cook the orzo in boiling salted water until tender, then drain.
  6. Take the tin out of the oven, remove the chicken and keep warm under foil.
  7. Tip the orzo into the tin and stir into the onions and juices.
  8. Add in the parsley and olives and stir again.
  9. Serve the chicken tray bake with the orzo.

 

Serves 6


Linguine with Savoy Cabbage, Olives and Feta June 12, 2019 15:14

Check out this super simple linguine recipe with olives and savoy cabbage. Packed with plenty of flavour this easy recipe makes a quick midweek meal

Ingredients
500g Linguine
2tsp Telegraph Hill Extra Virgin Olive Oil
1 Garlic bulb, cloves peeled and thinly sliced
1 Large head savoy cabbage, shredded, tough stalks discarded
150g pitted Telegraph Hill Kalamata Olives or mixed olives, roughly chopped
2-3 tbsp paprika
2 lemons, juice of 1 and zest of 2
400g Feta

1. Cook the linguine in a large pan of boiling salted water following pack instructions.

2. Meanwhile, heat the oil in a large frying pan over a medium heat and gently cook the garlic until translucent. Add the cabbage and fry for 5 minutes or until starting to soften.

3. Using tongs, lift the pasta from the water and add it to the frying pan with a few spoonfuls of the cooking water. Stir well, then add the olives and a little seasoning. Add the paprika and lemon juice and zest, and combine before crumbling in ¾ of the feta and tossing the pasta to evenly distribute the ingredients. Add a few more tbsp of pasta cooking water if it seems dry. Serve with a sprinkling of the remaining feta.


How To Cure Olives At Home April 29, 2019 16:00

Telegraph Hill Style Olives

Easy. Fun. Enjoyable.

The most simplistic way of home processing olives is to naturally ferment them.  This produces great flavour and requires minimal inputs.


How to use: Table Olives April 19, 2018 12:38

Telegraph Hill Olives come in a range of delicious flavours to suit any dish.

Try some of our favourite recipe ideas…

• Good enough to eat straight from the bowl drizzled with Extra Virgin Olive Oil. Best served warm to bring out the flavours. Warm in the microwave for approx 20 seconds
• Serve as part of an antipasto platter
• Add to salads, especially nicoise, greek and green salads
• Combine with pasta dishes
• Mix with roast vegetables just before serving
• Put in casseroles and sauces for depth of flavour
• Everyone’s favourite on pizza

Tip: It’s easy to stone olives. If you don't have an olive stoner put them on a chopping board and press each one with the flat side of a knife. You can do several at a time. Simply open them to remove the pit.

Baked Olive & Manuka Smoked Tomato Portobello Mushrooms March 27, 2015 09:13

Portobello mushrooms with an olive, tomato and cheese topping.

Serve them with whole-wheat couscous and a mixed green salad for an easy meal.

Makes: 4 servings

Ingredients

  • 2/3 cup chopped Telegraph Hill Manuka Smoked Semi-Dried Tomatoes
  • 1/2 cup feta cheese
  • 1/4 cup Telegraph Hill Kalamata olives, chopped
  • 1 teaspoon minced garlic
  • 2 teaspoons Telegraph Hill Extra-Virgin Olive Oil
  • 1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
  • 1/8 teaspoon freshly ground pepper
  • 4 large portobello mushroom caps
  • Telegraph Hill Balsamic Drizzle

Preparation

Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.

Preheat grill to medium.

  1. Preheat the oven to 190˚C
  2. Discard mushroom stems. Toss mushrooms in olive oil to coat.  
  3. Place the caps on an oven-proof tray and fill with the olive/ tomato /cheese mixture. Drizzle the mushrooms with olive oil and Balsamic Drizzle before cooking.
  4. Bake for 20-25 minutes.

Cauliflower with Lemon & Olives March 27, 2015 09:09

Tangy lemon and tasty olives perk up simple steamed cauliflower.

Makes:  6 side servings

Ingredients

  • 1 large head cauliflower, trimmed and cut into bite-size pieces
  • 2 lemons
  • 2 tablespoons T Hill Extra-Virgin Olive Oil 
  • 1 tablespoon minced shallot
  • 1 tablespoon water
  • 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup Telegraph Hill Sicilian Olives

Preparation

Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower, cover and steam until tender, about 4 minutes.

Meanwhile, remove skin and white pith from lemons with a sharp knife. Working over a bowl, cut segments from the membranes. Coarsely chop the segments and transfer to a serving bowl. Add 1 tablespoon of lemon juice to the segments.

Add oil, shallot, water, thyme, salt and pepper to the serving bowl. Stir to combine. Add the cauliflower and olives and mix. Serve warm or at room temperature.

Tip: To remove olive stones. Press the olive with flat side of a knife and the  stone is easily removed.


Burnt Orange & Fennel Olives July 10, 2013 12:45

This, the first of four new products.  It is a delicious moreish low salt high flavour olive packed in the goodness of extra virgin olive oil.

 Use these olives warmed on a platter or in your favourite salads and pastas. Show me more.