12 May

I am in awe of olives

By Gillian Hirst,

I THINK at last count I had 10 different styles of olives in my pantry. They are the perfect snack food. We enjoy them with wine and cheese, add them to salads, roast them with vegetables and use them in pastas.

I have a beautiful (if I do say so myself) recipe for olive tapenade that we use to dip our bread in, and also make olive jam that I use to top warm parmesan custard tarts, among other things. I really can’t imagine my diet without them.

Wild olives have been collected and eaten by man since Neolithic times. Cultivation is not thought to have started until 3000BC in or around Palestine or Syria.

[Source] Click here to continue

Leave a Reply