Olive Recipes

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


  • 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


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


  • 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


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.

How To Cure Olives At Home March 06, 2013 11:44

Greek Style Olives

This is the most natural way of processing olives and we think delivers the best flavour.  The slashing of the olive will speed up processing time.  It is your choice to do it or not!

From: The Feast of the Olive by Maggie Blyth Klein (Aris Books)

The Author says:

For this recipe, choose olives that are red to dark red. Slash each olive deeply on one side using a very sharp knife to reduce bruising. Place olives in a large stoneware, earthenware, glass, or porcelain container. Make a solution of 4 tablespoons salt dissolved in 1 quart water, and pour enough over the olives to cover; then weight the olives with a piece of wood or a plastic bag filled with water so that all of them are completely submerged. Store in a cool place, changing the solution once a week for three weeks. If a scum forms on the surface during that time, disregard it until it is time to change the brine; then rinse the olives with fresh water before covering with brine again. The scum is harmless. At the end of three weeks, taste one of the largest olives. If it is only slightly bitter (these olives should be left with a bit of a tang), pour off the brine and rinse the olives. If the olives are too bitter to be put in the marinade, rebrine and soak for another week; then rinse and marinate. Then marinate them with the proper amount of liquid to cover in a marinade made according to these proportions:


  • 1-1/2 cups white wine vinegar
  • 1 tablespoon salt dissolved in 2 cups water
  • 1/2 teaspoon dried oregano
  • 3 lemon wedges
  • 2 cloves garlic
  • Olive oil

Float enough olive oil to form a l/4-inch layer on top of the marinating olives. The olives will be ready to eat after sitting in the marinade for just a few days. Store, still in the marinade, in a cool pantry, or in the refrigerator. If kept too long, the lemon and vinegar flavors will predominate. So eat these within a month after they are ready.