Simple Sophistication with Olives from Spain and Omar Allibhoy
Do you like olives if so here are a few tasty recipes you may be interested in trying
Spanish chef, Omar Allibhoy has worked with Olives from Spain to develop a range of delicious, juicy and effortlessly stylish olive marinades that can be mixed up in no time at all.
With minimal cooking time involved, the recipes are sure to impress friends and family whether they are served on their own, as a starter or to jazz up a main course. With endless flavour combinations, all you need are a few simple ingredients to create a truly special dish for all to enjoy.
Spanish olives marinated in oregano and chillies
Ingredients:
1 jar or tin of green Spanish olives
100ml of mild Spanish olive oil
6 sprigs of fresh oregano
6 dried cayenne peppers
Method:

Spanish olives marinated in pomegranate, harissa paste and sage
Ingredients
1 jar or tin of green Spanish olives
100ml of mild Spanish olive oil
2 sprigs of fresh sage
1 teaspoon of harissa paste
A quarter of a pomegranate
Method
Drain the Spanish olives from the brine and place them in a bowl. Cut a quarter of the pomegranate and, over a bowl, squeeze it so all the seeds are released along with some juice. Mix the pomegranate juice and seeds with the harissa paste and sage leaves, before mixing in the olives. Leave to stand for 20 minutes then enjoy the freshly marinated olives, or keep in the fridge for up to a month in a tightly sealed container.
Spanish olives marinated in ginger, cinnamon and ca