Olive have just realeased a new recipe book which include delicious ensemble of olive marinades, tapenades and tapas, this beautiful recipe book will spark your imagination and show you how versatile and delicious olives can be.
Celebrated Spanish chefs José Pizarro and Omar Allibhoy share the joy of olives through the family-trusted recipes that have passed down generations. Combining tradition with a contemporary twist, the two chefs provide mouth-watering proof that simple table olives can pack an explosively flavoursome punch!
From innovative marinades to tantalising tapas and tapenades, the simple and easy to follow book has something for everyone – irrespective of cooking ability – and for every season. So discover a new flair in the kitchen or develop an old skill using the Olive it! recipe book’s clear guidance and inspiring culinary combinations.
With over 40 recipes that will get your taste buds tingling and awaken new culinary talents, you can explore unique yet delicious combinations, such as green olives with figs, orange and bay to more adventurous combinations such as black olives with wasabi, ginger and smoked salmon, and green olives with manchengo, chorizo and melon.
Loved around the world for their delicious taste and nutritional benefits, olives are the star of the show in this book, which also includes information on the history of this versatile fruit, the different types of olives and what makes them such a healthy treat.
To keep up to date with the Olive it! campaign visit or follow on Twitter @Oliveit_UK and like on Facebook

And the lovely people at olive are offering my readers a chance to win 1 of 5 of their Olive hampers. All you need to do is enter via the gleam widget below

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Olive it! Hamper

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201 comments on “Win an Olive It! Hamper #giveaway”

  1. Classic Martini – 4 parts gin to 1 part vermouth and a dash of Angostura Orange Bitters. 3 olives per martini (pimento stuffed are excellent).
    Also worth a try is to soak some olives in the martini mix for an hour or two and serve them on their own as a party nibble.

  2. I make a dish with salmon, fresh pasta, and a cream-based sauce with cashew nuts, capers and black and/or green olives. It is delicious and always goes down very well 🙂

  3. to be fair im not very good with olives. my would family love the and we tend to just open a jar and eat them in the evenings x

  4. I love them with meatballs and a home made tomato sauce with big chunky mushrooms too. That’s if there’s any left to go in there after they’ve been around me for too long!!

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