Olive Recipes

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.


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

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.