Serving suggestions

I keep a jar of olives in the fridge at all times to add to chicken dishes. Just throw them in a tray bake with chicken pieces and lemon slices and roast for a great one pan supper!

Mitzie Wilson, Home Economist and Food Writer

A Sunday favourite is slow-braised brisket of beef, cooked in red wine with sultanas, celery, onions, garlic and stock with black olives and thyme. It’s divine!

Sue Ashworth, Home Economist and Food Writer

Perfect for a quick meal – warm Nicoise salad with seared tuna steak, with both green and black olives

Sue Ashworth, Home Economist and Food Writer

In the winter, when it’s cold, try sautéing olives with herbs and spices before serving with drinks. It really brings out the flavour of olives. See some of my recipes for more ideas.

José Pizarro, Olive it! advocate

Did you know that if you marinade olives you can keep them in the fridge in an air-tight jar for up to a month?  Spices and herbs work really well, and then you will have them ready to hand whenever friends come round.

Omar Allibhoy, Olive it! advocate