2 tbsp extra virgin olive oil

1 small shallot, finely chopped

1 clove of garlic, finely chopped

75g small whole girolles, cleaned

125g black olives

2 sprigs thyme


Freshly ground black pepper



In a frying pan, heat the oil and fry the shallots over a medium heat for a minute or two until they soften but don’t colour.  Lower the heat a little then add the garlic and the girolles and cook for three minutes before adding the olives and the thyme.  Cook for a few minutes more then season with salt and black pepper.