Oloves Tasty Mediterranean Flavor, 10 x 1.1oz, Pitted Green Olives with Basil and Garlic

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Tapas and mezze and great for sharing or enjoying on your own. We’ve got meat and vegetarian options in this section to suit every palate. But you might want to head on over to our dairy-free, vegan, or plant-based sections for an even wider range to suit everyone. We have have created a ‘Raw Spaghetti Pasta’ topped with Chili and Garlic olives. Created by chief Anthony Ekizian at BNP Paribas London, this recipe features Raw Courgette with a ripe tomato and garlic sauce. Low in calories and high in loveliness, this dish is great alternative for those looking to create healthier diet this spring! By choosing use raw courgette as spaghetti this dish boasts high levels of vitamin A and low levels of saturated fat! And when you’re done, don’t forget to hydrate with your favourite cold or warm beverage. After all, keeping yourself nourished with tasty food and drink is key to looking after yourself. Fresh, natural, green pitted Greek olives smothered in fresh lemon, fragrant rosemary and just a little garlic.

Boil 250ml of water, during that time mix in a bowl the couscous, 3 tablespoons of olive oil, the apricots, the zest of 1 lemon and the zest of 1 orange. Make the courgette spaghettis using a spiralizer (a special mandolin that you can find in speciality store), reserve aside Chop roughly the Oloves lemon & rosemary olives, then mix the rest of the lemon zest, rosemary & oregano, then add 2 to 4 tablespoons of olive oil depending on your taste. You cannot go wrong with our juicy, crunchy and plump Greek Oloves. With four delicious flavours to choose from you're about to become the ultimate party host! Basil & Garlic Big, juicy, crunchy green pitted Greek olives seasoned with cheeky little piri-piri peppers, a sprinkle of chili and aromatic oregano.Well you're in the right place. Our delicious selection of olives, antipasti, tapas and mezze are ready to enjoy without any prep hassle.

In a food blender put the tomatoes, garlic, cayenne pepper, salt and extra virgin olive oil, then blend it until smooth, add water if necessary. A: Our wonderful green olives are grown and cultivated in northern Greece on the Halkidiki Peninsula, a location providing the perfect climate and soil to produce superb table olives that are known for their size, firmness and peppery taste. We harvest around mid-September time and then brine cure for around 6 months. We then pit the green olives and marinate them with these three award-winning flavour profiles: Whether you’re adding some olives to a salad, creating a starter or a side dish, our dedicated range in this section is handy for impromptu gatherings, buffets, or leisurely picnics.

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Then mix some of the tomato sauce with the courgette spaghettis, don’t put too much as you do not want the spaghettis to soggy. To finish top up with 2 cherry tomatoes slice in half for each plate, sprinkle the basil & chive, then the toasted pine nuts.