Olives don’t just need to be on a cheese platter. This week, we use olives as a star ingredient to add extra oomph to meals.
Spread the salad out on a large plate and sprinkle the rest of the basil over. Drizzle with more olive oil (if using) and serve.
The sauce can be made in advance. Just store it in a clean, well-sealed jar in the fridge – for up to a week.
SINGLE-PAN TUSCAN BAKE WITH PORK CHOPS
Bake in the heated oven for 15 minutes, remove and sprinkle the rocket over. Serve immediately.
Arrange the anchovy filets and olives on top before serving.
MOROCCAN OLIVE AND CHICKEN BAKE
To finish, preheat the oven to 180°C and spread the olives and lemon out in the prepared ovenproof dish.
ORZO SALAD WITH MARINATED OLIVES AND TOMATOES
For extra substance, add 2 rounds of feta (cubed) and 1 can (400g) chickpeas, drained.