AS A DRESSING: Our favourites are:
- On its own with some fresh lemon or lime
- EVOO + sea salt + black pepper + dijon mustard + lemon juice + raw honey + red wine vinegar + garlic powder
- EVOO + greek yoghurt + fresh dill + lemon juice + capers
- EVOO + fresh parsley + fresh red chilli + red wine vinegar + fresh garlic
ADD TO SALAD: Roughly chop some romaine lettuce, cucumber, vine tomatoes, fresh parsley and red onion. Add to a large salad bowl and top with Kalamata olives and feta. Dress the salad with:
EVOO + sea salt + black pepper + dijon mustard + lemon juice + raw honey + red wine vinegar + garlic powder. Serve with grilled meats or fish and steamed basmati.
MAKE A TAPENADE: Finely chop some stoneless olives or add to a food processor if you have one. Add chopped mixture to a bowl and combine with sea salt, herbs de Provence, capers, a small clove of crushed garlic and lemon juice. Use a little EVOO to add some richness and smooth out the texture if needed. Serve with sourdough dough and cheese, or use as a topping for omelettes.
