I
have recently developed some what of an obsession to olives. I love
them and can't get enough of them, so when I saw a giant jar of
pitted Kalamata olives in a local shop I couldn't resist buying them.
Having a jar of olives in your fridge is a great thing as you can put
them on so many things....I love throwing a small handful onto pasta
for a little variation (see my Sausage, Olive & Tomato Pasta), or
of course on top of a crispy and slightly charred pizza that I have
cooked on the barbecue. They are perfect in Salads and if you always
have olives in your fridge then you can always make up a quick batch
of my favourite Marinated Olives – ideal to serve with drinks for
any unexpected guests, and perfect as part of an Antipasto lunch. And
then when you really want a hit of salty, briny olive goodness there
is Tapenade. Originating from France this beautiful glossy black
spread made from olives, capers and anchovies is fabulous on crostini
or crackers as a quick and simple lunch or snack. And it doesn't stop
there! Once you make it you will find so many options for using
it....on pizza instead of tomato sauce, tossed through hot pasta for
a quick and easy meal, used to stuff chicken with for a delicious and
perfect meal for entertaining or thinned down with a little extra
olive oil for a fabulously tasty salad dressing. The options are
endless so if you are an olive fan why not give this deliciously easy
and fast recipe a go. And to think I didn't like olives up until a
couple of years ago and now I can't get enough of them!
